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Purple Velvet Cake Recipe
Olivia

Purple Velvet Cake Recipes

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Servings: 12
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake Essentials
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp pure vanilla extract
  • 1 tbsp cocoa powder small amount for flavor, keeps color bright
  • ½ tsp salt
  • Purple gel food coloring use enough for a bold shade
Frosting Elements
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp pure vanilla extract
  • Pinch of salt

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Cake pans (8 or 9-inch round)
  • Cooling Rack
  • Offset Spatula or Butter Knife
  • Cake turntable (optional)
  • Piping bag and tips (optional)

Method
 

  1. Prepare the pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Mix dry ingredients: In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
  4. Add buttermilk and coloring: Mix buttermilk with purple gel coloring until you get the shade you want.
  5. Combine: Alternate adding the dry mixture and the buttermilk mix into the butter mixture, starting and ending with dry. Do not overmix.
  6. Bake: Divide batter between pans. Bake for 28–32 minutes, until a toothpick comes out clean. Cool completely before frosting.
  7. Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy.
  8. Frost and serve: Spread frosting between layers and cover the outside. Decorate with sprinkles, purple frosting swirls, or keep it simple.

Notes

Pound Cake Tips

  • Bring ingredients to room temperature – Soft butter, room-temp eggs, and milk help the batter mix smoothly and give your pound cake a tender texture.
  • Cream butter and sugar well – Take your time with this step. Beating until light and fluffy adds air, which makes the cake rise beautifully.
  • Measure flour the right way – Lightly spoon flour into the measuring cup and level it off. Too much flour can make the cake heavy.
  • Add eggs one at a time – Beat well after each egg. This keeps the batter smooth and prevents curdling.
  • Don’t rush the mixing – A pound cake should have a fine, tight crumb. Mix slowly and evenly to get that classic texture.
  • Bake low and slow – Pound cakes do best at a moderate oven temperature. This helps the inside bake fully without over-browning the crust.
  • Test for doneness carefully – Use a toothpick or cake tester in the center. It should come out with just a few moist crumbs, not wet batter.
  • Cool in the pan first – Let the cake rest in the pan for about 10–15 minutes before transferring it to a wire rack. This prevents it from breaking apart.
  • Flavor it your way – Try adding vanilla extract, lemon zest, almond extract, or even a swirl of fruit puree to make it your own.