Purple Velvet Layer Cake – Soft Crumb & Creamy Frosting

If you’re looking for a cake that’s as visually stunning as it is delicious, this Royal Purple Velvet Cake is a showstopper in every way. Inspired by the classic red velvet cake but with a regal twist, this rich, moist layer cake is tinted a luxurious deep purple and topped with creamy vanilla or cream cheese frosting.

Perfect for birthdays, baby showers, weddings, or themed parties, this cake isn’t just a dessert—it’s a centerpiece. With a fine crumb, subtle cocoa flavor, and a silky-smooth frosting, every bite feels indulgent and special.

---

Ingredients Overview: The Bold Meets the Classic

Cake Flour

Provides a fine, soft crumb and tender texture. If using all-purpose flour, replace 2 tablespoons per cup with cornstarch.

Unsweetened Cocoa Powder

Just a hint enhances the flavor and gives depth without making it a chocolate cake. Purple velvet cake, like red velvet, is subtly chocolaty.

Baking Soda & Vinegar

React together for lift and help create the traditional velvet cake texture—airy, yet rich.

Buttermilk

Adds tanginess and moisture. It helps tenderize the crumb and balances the sweetness.

Vegetable Oil

Keeps the cake extra moist and soft, even after refrigerating.

Eggs

Provide structure and richness. Use room temperature eggs for smooth blending.

Purple Food Coloring

The signature ingredient! Use gel food coloring for a deep, vibrant hue without watering down the batter.

Sugar & Vanilla

Balance out the tang and cocoa, adding warmth and classic cake sweetness.

Frosting: Cream Cheese or Vanilla Buttercream

Cream cheese frosting pairs beautifully with the tangy cake, while vanilla buttercream creates a cleaner, sweeter finish—choose your favorite.

---

Step-by-Step Instructions: How to Make Purple Velvet Cake

1. Preheat and Prep

• Preheat oven to 350°F (175°C).

• Grease and flour two 8-inch round cake pans or line with parchment rounds.

2. Mix Dry Ingredients

In a large bowl, sift together:

• 2½ cups cake flour

• 2 tbsp unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp salt

Set aside.

3. Combine Wet Ingredients

In a separate bowl, whisk:

• 1½ cups granulated sugar

• 1 cup vegetable oil

• 2 large eggs

• 1 cup buttermilk

• 2 tsp vanilla extract

• 1 tbsp white vinegar

• Purple gel food coloring (start with ½ tsp and adjust)

Whisk until well combined and vibrantly purple.

4. Combine Wet and Dry

• Add dry ingredients to wet in batches, stirring just until smooth.

• Do not overmix—the batter should be silky and lump-free.

5. Bake

• Divide batter evenly between pans.

• Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

• Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

6. Frost

Once cakes are completely cool:

• Level tops if needed.

• Stack and frost with your choice of cream cheese frosting or vanilla buttercream.

• Decorate with edible gold leaf, sprinkles, or purple flowers for a royal finish.

---

Tips, Variations & Substitutions

Baking Tips:

• Use gel or paste food coloring—it gives the richest color without thinning the batter.

• Level your layers with a serrated knife or cake leveler for a professional finish.

• Chill the layers before frosting to reduce crumbs and help frosting spread evenly.

Flavor Variations:

• Lavender Twist: Add ½ tsp lavender extract or culinary lavender for a floral note.

• Berry Infused: Fold in mashed blueberries or blackberry puree to deepen the flavor and color.

• Almond Velvet: Swap vanilla extract for almond extract for a nutty undertone.

Substitutions:

• No Buttermilk? Use 1 tbsp vinegar or lemon juice + enough plant or dairy milk to make 1 cup. Let sit 5 min.

• Dairy-Free: Use plant milk and vegan cream cheese or butter for frosting.

• Gluten-Free: Use a 1:1 gluten-free baking flour blend that includes xanthan gum.

---

Serving Ideas & Occasions

This cake is perfect for:

• Princess parties and royal-themed birthdays

• Weddings or bridal showers

• Easter or Mother’s Day brunches

• Milestone celebrations or galas

Presentation ideas:

• Decorate with fresh edible flowers (like violets or pansies)

• Sprinkle with gold dust or purple sanding sugar

• Top with whipped cream swirls and fresh berries for contrast

Serve chilled or at room temperature—it’s indulgent either way.

---

Nutritional & Health Notes

This cake is:

• Rich and decadent—meant to be enjoyed in celebratory portions

• Made with real ingredients, no boxed mixes

• Easily customizable for dairy-free or gluten-free diets

Each slice contains:

• A balance of sweetness, tang, and subtle cocoa

• Moist texture that lasts for days when stored properly

• A festive, jewel-toned color that surprises and delights guests

If you’d like to reduce sugar or calories, try:

• Using less frosting between layers

• Swapping some sugar for a sugar alternative

• Serving with fresh fruit instead of heavy décor

---

FAQ

1. Why purple velvet instead of red?

Purple gives a regal twist and is great for themed parties or people who want something different from traditional red velvet.

2. What kind of food coloring works best?

Gel food coloring is best—it’s vibrant and doesn’t affect the batter consistency like liquid dyes.

3. Can I make this as cupcakes?

Yes! This recipe makes about 18–20 cupcakes. Bake at 350°F for 18–20 minutes.

4. Can I use natural food coloring?

You can, but the results may be more muted. Try purple sweet potato powder or blueberry juice concentrate.

5. How do I store this cake?

Store covered at room temp for 1 day or refrigerate for up to 5 days. Let sit out 20 minutes before serving if chilled.

6. Can I freeze purple velvet cake?

Yes. Freeze unfrosted layers tightly wrapped for up to 2 months. Thaw in fridge overnight before frosting.

7. Which frosting is best—cream cheese or buttercream?

Both work! Cream cheese gives a tangy contrast (like classic red velvet), while vanilla buttercream is sweeter and more neutral.

Print