Description
A stunning twist on the classic red velvet cake, this Purple Velvet Cake is a showstopper with its vibrant purple hue and rich, moist texture. Perfectly balanced with a subtle cocoa flavor, it’s sure to impress at any celebration or gathering!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 tablespoon purple food coloring (or gel food color for a deeper shade)
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, combine the vegetable oil, buttermilk, eggs, and vanilla extract. Add the purple food coloring and mix well.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Stir in the white vinegar and mix gently. The batter will bubble slightly.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can use more or less food coloring depending on the intensity of purple you desire.
- If you don’t have buttermilk, you can substitute with regular milk plus 1 tablespoon of lemon juice or vinegar.
- For a luxurious finish, top with cream cheese frosting or buttercream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes