Purple Velvet Cake with Cream Cheese Frosting

Purple Velvet Cake with Cream Cheese Frosting is a vibrant twist on the classic red velvet, perfect for when you want to impress with both color and taste. This cake stands out with its rich, purple hue, which is achieved using gel food coloring, and its moist, tender crumb that’s perfectly complemented by a creamy, tangy cream cheese frosting. Whether you’re celebrating a special occasion or simply indulging in a delightful dessert, this cake is sure to be the centerpiece of your table.

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Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp purple gel food coloring (or a mix of red and blue food coloring)
• 1 tsp white vinegar
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 16 oz (450g) cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• Purple gel food coloring (optional, for vibrant frosting color)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easier release.

Prepare the Cake Batter: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth and well combined.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to avoid a dense cake.

Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract. If you want a purple-tinted frosting, add a few drops of purple gel food coloring and mix until evenly colored.

Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting over the top. Repeat with the second layer. Place the final layer on top, and frost the top and sides of the cake with the remaining frosting.

Decorate and Serve: If desired, decorate the top with fresh berries (like blueberries and raspberries) and a sprig of mint for a beautiful finish. Chill the cake for at least 30 minutes before slicing to help the frosting set.

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Notes:

• Food Coloring: Gel food coloring is recommended for this recipe because it provides a vibrant color without altering the consistency of the batter. Liquid food coloring can be used, but you may need to use more, which could affect the texture.
• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5-10 minutes until it thickens slightly.
• Cake Layers: Ensure your cake layers are completely cool before frosting to prevent the frosting from melting and becoming too runny.

FAQs:

Can I use a different color for the cake? Yes, you can substitute the purple food coloring with any other color of your choice. This recipe is versatile and can be adapted to any color scheme for different occasions.

How can I make the cake more moist? The key to a moist cake is not overmixing the batter and not overbaking the cake. Additionally, using oil instead of butter in the batter helps retain moisture. If you find your cake to be dry, try adding a simple syrup (sugar dissolved in water) to each layer before frosting.

Can I freeze the cake? Yes, you can freeze the cake layers before frosting them. Wrap each layer tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months. Thaw them in the refrigerator before frosting and serving.

Conclusion:

This Purple Velvet Cake with Cream Cheese Frosting is not just a treat for the eyes but also for the taste buds. With its striking color and luscious flavor, it’s bound to be a showstopper at any gathering. Whether you’re a seasoned baker or trying your hand at cake baking for the first time, this recipe offers a straightforward approach to creating something truly memorable. Enjoy every vibrant bite!

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