Go Back
–+ servings
Royal Purple Velvet Cake Delight

Royal Purple Velvet Cake Delight

A luxurious purple velvet buttermilk cake with a hint of cocoa, tinted a regal shade of purple and finished with ultra-smooth vanilla cream cheese frosting—perfect for celebrations.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 cups all-purpose flour
  • 1.75 cups granulated sugar
  • 0.25 cup unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.75 teaspoon fine sea salt
  • 1.25 cups buttermilk room temperature
  • 0.75 cup vegetable oil
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 0.5 cup hot water or hot coffee for deeper cocoa flavor
  • 1 teaspoon purple gel food coloring adjust to desired shade
  • 16 ounces cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream as needed for consistency
  • 0.25 teaspoon fine sea salt
  • 1 cup fresh berries optional, for garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
  • In a large bowl, whisk flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  • In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla until smooth.
  • Stir in white vinegar, then mix in purple gel food coloring until the batter turns a deep, even purple.
  • Add the dry ingredients to the wet ingredients and mix just until combined. Pour in the hot water and whisk briefly until smooth and glossy. Do not overmix.
  • Divide batter evenly between prepared pans and tap pans lightly to release larger air bubbles.
  • Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer layers to a wire rack to cool completely.
  • Make the frosting: Beat softened cream cheese and butter on medium-high speed until creamy and lump-free, about 2 minutes.
  • Reduce speed to low and gradually add powdered sugar, then beat in vanilla, salt, and enough heavy cream to reach a silky, spreadable consistency.
  • Frost the cooled cakes: Place one layer on a stand, spread frosting over the top, add the second layer, and coat the top and sides. Swirl decoratively and garnish with berries if desired.

Notes

For the most vibrant color, use gel food coloring and avoid overbaking. Cake layers can be wrapped and chilled for easier frosting. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving.