Purple Velvet Cake
A vibrant and delicious Purple Velvet Cake that’s perfect for special occasions. This easy-to-make dessert features a moist, tender crumb and a stunning purple hue, topped with creamy frosting for a show-stopping treat.
Ingredients
- 1½ cups (340g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2½ cups (315g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240ml) buttermilk
- 1-2 tbsp purple gel food coloring
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.In a large bowl, cream together the butter and sugar until light and fluffy.Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and purple food coloring.In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.Divide the batter evenly between the prepared pans and smooth the tops with a spatula.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use gel food coloring for a vibrant purple hue without altering the cake’s texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze the cake for up to 3 months by wrapping it tightly in plastic wrap and foil.