The Purple Velvet Cake Recipe is vibrant, moist and irresistibly sweet — perfect for birthdays, parties or any celebration that needs a pop of color.
This cake is soft, fluffy and layered with creamy frosting that complements the rich purple hue. It’s a twist on the classic red velvet, but with a fun, eye-catching look that always impresses.
The best part? You can make this cake at home with ingredients you already have. It’s simple, festive, and full of flavor.
When I First Tried Purple Velvet Cake
I first tried a version of this cake at a friend’s birthday party. The color alone made it special, but the flavor and texture were what really got me.
Moist, soft layers with sweet, creamy frosting — it felt magical. I immediately wanted to recreate it at home.
After a few experiments with food coloring and frosting textures, I finally got it just right. Now, it’s my go-to cake for any celebration where I want a little wow factor.
Recipe Card Info
- Recipe Name: Purple Velvet Cake
- Servings: 12
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Course: Dessert
- Cuisine: American
- Calories: 360 kcal per serving
Equipment List
- 2 8-inch round cake pans
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients You Need for Purple Velvet Cake Recipe
For the cake:
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 2 tsp white vinegar
- Purple gel food coloring (about 1–2 tsp, adjust for desired shade)
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 4–6 tbsp milk or cream
- Optional: a few drops of purple food coloring to match cake
Step-by-Step Guide
1. Preheat Oven and Prep Pans
- Preheat oven to 350°F (175°C).
- Grease two 8-inch cake pans and line with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt.
3. Combine Wet Ingredients
- In a separate bowl, mix oil, buttermilk, eggs, vanilla extract, vinegar, and purple food coloring until smooth.
4. Combine Wet and Dry
- Gradually add dry ingredients to wet ingredients. Mix until smooth and fully combined.
5. Bake the Cake
- Divide batter evenly between the prepared pans.
- Bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a cooling rack.
6. Make the Frosting
- Beat butter until creamy. Gradually add powdered sugar.
- Add vanilla and 4 tbsp milk or cream. Beat until fluffy.
- Adjust consistency with more milk if needed. Add purple coloring if desired.
7. Assemble the Cake
- Place one cake layer on a serving plate. Spread frosting evenly on top.
- Place the second layer on top and frost the top and sides.
- Decorate as desired with sprinkles or edible decorations.
Recipe Tips
- Use gel food coloring for a vibrant shade without altering texture.
- Let cakes cool completely before frosting to avoid melting.
- Add a pinch of salt to frosting for balance.
- For extra moisture, brush cake layers with simple syrup before frosting.
- Slice with a sharp knife for clean layers.
Why This Recipe Works Every Time
The combination of buttermilk, vinegar and cocoa creates a tender, soft crumb that stays moist. Gel food coloring gives that perfect deep purple without affecting taste.
The frosting is creamy and sweet but not overpowering, making each bite balanced and delicious.Even beginners can make this cake and achieve a professional look with simple steps.
Serving Suggestions
- Serve with fresh berries for added color and flavor.
- Pair with a scoop of vanilla ice cream for dessert lovers.
- Perfect for birthdays, baby showers, or festive gatherings.
- Slice and serve with coffee or tea for an afternoon treat.
Storage Tips
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Wrap layers separately and freeze up to 2 months.
- Reheat: Best served at room temperature.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 5 g |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Cholesterol | 60 mg |
| Carbohydrates | 50 g |
| Sugar | 38 g |
| Fiber | 2 g |
| Sodium | 300 mg |
FAQs about Purple Velvet Cake Recipe
1. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
2. Can I use a different color?
Absolutely! Red, blue, or green work just as well.
3. Can I make cupcakes instead?
Yes, bake 20–24 minutes for cupcakes at 350°F.
4. Can I store it for a few days?
Yes, it stays moist in the fridge for up to 5 days.
5. Can I use buttercream frosting from a store?
Yes, store-bought frosting works perfectly too.
Conclusion
The Purple Velvet Cake Recipe is moist, vibrant and delicious — just like a bakery treat but homemade. It’s simple to make, perfect for celebrations and always a crowd-pleaser.
Bake it for your next party and watch everyone marvel at the beautiful color and taste! style to Purple Velvet Cake, however it might have a barely earthy or nutty taste, relying on the pure components used.
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Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
