If you love the rich, moist texture of red velvet cake but want something more unique, purple velvet cake is the perfect treat for you. With its vibrant purple hue, subtle cocoa flavor, and soft, fluffy crumb, this cake is sure to impress at any celebration, whether it’s a birthday, wedding, or just a fun weekend bake.
But what makes purple velvet cake special? It follows the same classic formula as red velvet but swaps the traditional red food coloring for deep purple shades. You can achieve this color using food dye or natural ingredients like ube (purple yam) or blueberry puree. Paired with a smooth, tangy cream cheese frosting, this cake isn’t just beautiful—it’s absolutely delicious.
In this guide, we’ll walk you through step-by-step instructions to make the perfect purple velvet cake, plus expert tips to ensure a moist, flavorful, and picture-perfect dessert. Let’s get baking!
What is Purple Velvet Cake?
Purple velvet cake is a modern and creative twist on the classic red velvet cake. It shares the same signature soft, moist texture and mild cocoa flavor but is distinguished by its rich purple color. This visually stunning dessert is a favorite for birthdays, weddings, and special occasions, offering a fun and elegant alternative to traditional cakes.
Origins and Inspiration
Velvet cakes have been around for decades, with red velvet being the most famous variation. Traditionally, the term “velvet” refers to the cake’s fine, tender crumb, which is achieved by using ingredients like buttermilk and vinegar. Purple velvet cake follows the same baking principles but replaces the red coloring with deep shades of purple, making it a standout choice for those who love bold and unique desserts.
What Makes It Purple?
The striking purple color in purple velvet cake can be achieved in a few different ways:
- Food Coloring: Many recipes use high-quality purple food dye to create a consistent and vibrant color. Gel-based or powdered food coloring is preferred over liquid dye because it provides a more intense shade without altering the cake’s texture.
- Natural Alternatives: For those who prefer a more natural approach, ingredients like ube (purple yam), blueberry puree, or even blackberries can be used to achieve a beautiful purple hue. These ingredients not only add color but also introduce a slight variation in flavor, making the cake even more unique.
- Cocoa Powder and Color Balance: Since traditional velvet cakes include a small amount of cocoa powder, the choice of cocoa can impact the final color. Some types of cocoa powder have a reddish tint that can mix with blue or purple dyes, resulting in a less vibrant shade. Choosing a neutral or lighter cocoa powder can help maintain a true purple color.
Taste and Texture
Purple velvet cake offers the same smooth, melt-in-your-mouth texture as red velvet cake. Thanks to ingredients like buttermilk and vinegar, it has a delicate balance of richness and tanginess. The small amount of cocoa powder provides a mild chocolate undertone, while the creamy frosting—usually made with cream cheese or buttercream—adds the perfect touch of sweetness.
This cake is not just about looks; it’s a delicious, well-balanced dessert that delivers both flavor and aesthetics. Whether made for a special event or as a fun baking project, purple velvet cake is sure to impress anyone who takes a bite.
Essential Ingredients for a Perfect Purple Velvet Cake
To achieve the perfect purple velvet cake, you need a precise balance of ingredients to ensure a moist, tender crumb with a rich flavor and vibrant color. Below are the key ingredients, along with their measurements and the role each plays in creating the perfect cake.
Dry Ingredients
- 2 ½ cups (310g) cake flour – Cake flour gives the cake a soft and delicate texture. If you don’t have cake flour, you can substitute it with all-purpose flour by replacing 2 ½ cups of all-purpose flour with 2 ½ cups minus 5 tablespoons, then adding 5 tablespoons of cornstarch.
- 2 tablespoons (15g) unsweetened cocoa powder – A small amount of cocoa powder gives the cake a hint of chocolate flavor, just like red velvet cake.
- 1 teaspoon baking soda – Helps the cake rise and stay fluffy.
- ½ teaspoon salt – Balances the sweetness and enhances flavor.
Wet Ingredients
- 1 cup (240ml) buttermilk – The acidity in buttermilk reacts with the baking soda, making the cake soft and tender. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 to 10 minutes.
- 1 cup (200g) granulated sugar – Provides sweetness and helps the cake stay moist.
- ½ cup (115g) unsalted butter, softened – Adds richness and a smooth texture. Room temperature butter is key to proper creaming.
- ½ cup (120ml) vegetable oil – Keeps the cake extra moist, preventing it from drying out. Using both butter and oil gives the best texture.
- 2 large eggs – Helps bind the ingredients together and gives structure to the cake.
- 1 teaspoon vanilla extract – Enhances the overall flavor of the cake.
- 1 teaspoon white vinegar – Works with the buttermilk and baking soda to create a light, airy texture.
Purple Coloring Options
To achieve the perfect deep purple hue, you have two options.
One option is using gel or liquid food coloring. If using gel coloring, start with ½ teaspoon and adjust as needed, since it is more concentrated. If using liquid food dye, you may need 1 to 2 teaspoons to achieve the desired shade.
Another option is using natural ingredients. Ube extract, about 2 tablespoons, not only adds a natural purple color but also a mild nutty, vanilla-like flavor. Blueberry or blackberry puree, about ¼ cup, can also give a purple tint but may slightly alter the flavor.
Cream Cheese Frosting Ingredients
No velvet cake is complete without a creamy, tangy frosting. For a classic cream cheese frosting, you will need 8 ounces of softened cream cheese and ½ cup of softened unsalted butter for a smooth texture. Use 3 to 4 cups of powdered sugar to sweeten the frosting, adjusting based on your desired level of sweetness. One teaspoon of vanilla extract adds depth to the flavor, and if the frosting is too thick, 1 to 2 tablespoons of heavy cream can help achieve the perfect consistency.
With these carefully measured ingredients, your purple velvet cake will have the perfect balance of flavor, moisture, and vibrant color. Now, let’s move on to the step-by-step baking process.
Step-by-Step Guide to Making Purple Velvet Cake
Making a perfect purple velvet cake is easier than you might think. By following these simple steps, you will achieve a soft, moist, and beautifully colored cake with a rich yet delicate flavor. Below is a detailed breakdown of the process, from preparing the ingredients to frosting the final masterpiece.
Prepping the ingredients
Before you start mixing, it is important to have all your ingredients measured and ready. This ensures a smooth baking process and prevents last-minute mistakes.
- Use room temperature ingredients. Cold eggs, buttermilk, and butter can lead to uneven mixing and affect the cake’s texture. Let them sit at room temperature for about 30 minutes before starting.
- Sift the dry ingredients. Sifting the flour, cocoa powder, and baking soda together removes lumps and incorporates air, resulting in a lighter cake.
- Choose the right food coloring. Gel-based food coloring gives a more vibrant purple hue without adding excess liquid to the batter. If you prefer a natural alternative, ube puree or blueberry juice can also work.
Mixing the batter
The mixing process is crucial for achieving the signature velvet texture—light, tender, and slightly dense. Follow these steps to ensure a well-balanced batter.
- Cream the butter and sugar together until light and fluffy. This step incorporates air into the mixture, helping the cake rise properly.
- Add the eggs one at a time. Mixing in eggs gradually prevents the batter from curdling and ensures even distribution.
- Mix in the wet ingredients, including the buttermilk, vinegar, and vanilla extract. These ingredients contribute to the cake’s moist texture and slight tanginess.
- Combine the dry and wet ingredients by gently folding the sifted dry ingredients into the wet mixture in batches. Overmixing at this stage can result in a dense cake, so stir just until everything is incorporated.
- Add the food coloring and stir until the batter reaches your desired shade. If using natural alternatives, adjust the quantity to achieve a deep purple color.
Baking tips for perfection
Getting the bake just right is essential for a cake that is soft, moist, and evenly cooked.
- Preheat the oven to 350°F or 175°C. A properly preheated oven ensures even baking.
- Grease and line your cake pans. Use parchment paper at the bottom to prevent sticking and make it easier to remove the cakes after baking.
- Distribute the batter evenly between the cake pans to ensure uniform layers.
- Bake for 25 to 30 minutes. To test if it’s fully baked, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready!
- Let the cakes cool properly by allowing them to sit in the pans for 10 minutes before transferring them to a wire rack. Cooling completely before frosting prevents the icing from melting.
Cooling and frosting
The final step in making a stunning purple velvet cake is adding the perfect frosting. A classic choice is cream cheese frosting, which complements the cake’s slight cocoa flavor with a rich and tangy sweetness.
- Prepare the frosting by beating softened cream cheese and butter together until smooth, then add powdered sugar and vanilla extract. Adjust the consistency by adding more sugar for thickness or a splash of milk for a softer texture.
- Layer the cake by placing the first cake layer on a serving plate, spreading a generous amount of frosting over the top, and repeating with the second layer.
- Apply a crumb coat for a polished finish. This thin layer of frosting helps trap any loose crumbs before adding the final layer of frosting. Refrigerate the cake for 15 to 30 minutes before finishing the decoration.
- Decorate as desired using a piping bag for decorative swirls, adding fresh berries, or sprinkling edible glitter for a magical touch.
By following these steps, you will create a stunning purple velvet cake that not only looks incredible but also tastes delicious. Now, all that is left to do is slice and enjoy.
Expert Tips for the Best Purple Velvet Cake
Making the perfect purple velvet cake is more than just following a recipe—it’s about mastering the little details that ensure a moist, vibrant, and delicious cake every time. Here are some expert tips to take your cake to the next level.
How to Get a Vibrant Purple Color
One of the biggest challenges when making a purple velvet cake is achieving the right shade of purple.
- Choose the right food coloring. Gel-based or powdered food coloring works best because they provide a more concentrated color without altering the cake’s consistency. Avoid liquid food coloring, as it can dilute the batter.
- Mix red and blue for a custom shade. If you don’t have purple food dye, use equal parts red and blue food coloring to create a rich, deep purple. Adjust the ratio if the color leans too much toward one shade.
- Use natural alternatives. For a more natural approach, try ube (purple yam) powder, blueberry puree, or butterfly pea flower extract. These ingredients add color and a subtle natural flavor.
- Prevent color fading. Some food dyes change color when exposed to heat. To preserve the vibrant purple hue, bake at the correct temperature, typically 325 to 350 degrees Fahrenheit, and avoid overbaking.
How to Keep Your Cake Moist
A dry cake can ruin the experience, but these tips will ensure your purple velvet cake stays soft and fluffy.
- Don’t overmix the batter. Overmixing can develop too much gluten, leading to a dense and tough cake. Mix until just combined for a light and airy texture.
- Use buttermilk and vinegar. These key ingredients not only help with the cake’s signature velvety texture but also react with baking soda to keep the cake tender.
- Don’t overbake. To test if it’s fully baked, insert a toothpick into the center—if it comes out clean, it’s ready! If a few moist crumbs cling to it, your treat is perfectly baked! Overbaking will dry out the cake.
- Wrap and store properly. Once baked, let the cake cool completely before wrapping it in plastic wrap to lock in moisture. If storing overnight, keep it at room temperature or refrigerate for longer storage.
Decorating Ideas for a Stunning Cake
A beautifully decorated purple velvet cake can steal the show at any event. Here are some creative decoration ideas.
- Cream cheese frosting swirls. Pipe elegant swirls on top using a star tip for a bakery-style finish.
- Edible glitter or gold flakes. Add a touch of glamour by sprinkling edible gold dust or glitter for a luxurious look.
- Fresh berries or flowers. Garnish with fresh blueberries, raspberries, or edible flowers to enhance the natural beauty of the cake.
- Ombre frosting effect. Gradually mix different shades of purple frosting to create a stunning ombre effect from dark to light purple.
Common Mistakes to Avoid
Even experienced bakers can run into challenges when making purple velvet cake. Here’s how to avoid common pitfalls.
- Using too much food coloring. Adding too much dye can give the cake a chemical aftertaste. Start with a small amount and gradually increase as needed.
- Skipping the vinegar or buttermilk. These ingredients are essential for the texture and flavor of the cake, so don’t leave them out.
- Overmixing the batter. Mixing too much can result in a tough cake. Stir until just combined for a light texture.
- Not properly measuring ingredients. Baking is a science, so use measuring cups or a kitchen scale to ensure accuracy.
By following these expert tips, you’ll be able to bake a purple velvet cake that’s not only visually stunning but also rich, moist, and absolutely delicious. Enjoy your baking adventure.
Frequently Asked Questions
Many bakers have questions when making purple velvet cake, especially if it’s their first time trying this colorful twist on a classic recipe. Below are some of the most common questions, along with helpful answers to ensure your cake turns out perfectly every time.
Can I make this cake without food coloring?
Yes, if you prefer to avoid artificial food dye, you can achieve a natural purple hue using ingredients like ube (purple yam), purple sweet potato, or blueberry puree. These natural colorants not only give the cake a beautiful purple shade but also add a subtle, unique flavor. Just keep in mind that the intensity of the color may vary depending on the ingredient used.
What’s the difference between purple velvet and red velvet cake?
The primary difference is the color. Red velvet cake gets its signature red shade from food coloring or natural acids reacting with cocoa powder, while purple velvet cake uses purple food dye or natural colorants like ube. The flavor and texture remain quite similar, with both cakes having a mild chocolate taste, a soft crumb, and a hint of tanginess from buttermilk and vinegar.
Can I make this cake gluten-free or dairy-free?
Absolutely. To make a gluten-free purple velvet cake, replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum for structure. For a dairy-free version, substitute buttermilk with a mix of dairy-free milk such as almond or soy milk and vinegar or lemon juice. You can also use dairy-free butter and cream cheese alternatives for the frosting.
How long does purple velvet cake last?
When stored properly, purple velvet cake can stay fresh for different durations depending on the storage method. At room temperature, if covered, it will last up to two days. In the refrigerator, it will stay fresh for about four to five days. If frozen, it can last up to three months when wrapped tightly. To keep the cake moist, store it in an airtight container and avoid exposing it to air for long periods. If freezing, wrap individual slices in plastic wrap and place them in a sealed container before storing them in the freezer.
Why is my purple velvet cake turning out brown or grayish instead of vibrant purple?
This is a common issue that happens due to oxidation or incorrect food coloring. To prevent this, use gel-based food coloring instead of liquid food dye, as it provides a more concentrated and vibrant color. If using natural colorants like ube or blueberries, ensure they are fresh and not overcooked, as oxidation can dull the color. Avoid overmixing the batter, as too much air exposure can cause a color shift during baking. Also, check your oven temperature, as excessive heat can cause color degradation. Baking at a lower temperature, around 325°F or 163°C, can help preserve the purple hue.
Conclusion
Purple velvet cake is a stunning and delicious twist on the classic red velvet cake. With its rich, moist texture, subtle cocoa flavor, and vibrant purple color, it is perfect for special occasions or whenever you want to impress your guests. Whether you use food coloring or natural ingredients like ube or blueberry puree, this cake is sure to stand out on any dessert table.
By following the step-by-step guide and expert tips, you can achieve a perfectly baked purple velvet cake with a soft crumb and a smooth, tangy cream cheese frosting. Don’t be afraid to get creative with decorations, whether it’s ombre frosting, fresh berries, or edible glitter.
Try out this Purple Velvet Cake and let your creativity shine! We’d love to see your sweet creations. Tag us on Instagram at @SweetEatsRecipes and use the hashtag #PurpleVelvetCake to get featured.
Purple Velvet Cake
Equipment
- Stand mixer or hand mixer
- 2 Mixing bowls One for wet ingredients, one for dry
- Cake pan (8-inch or 9-inch)
- Spatula
- Wire rack
Ingredients
- 2 ½ cups Cake flour
- 2 tbsp Cocoa powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 cup Buttermilk
- 1 ½ cups Granulated sugar
- ½ cup Unsalted butter
- 2 large Eggs
- 1 tbsp White vinegar
- 1 tbsp Vanilla extract
- 1 tbsp Purple food coloring
- ½ cup Vegetable oil
- 8 oz Cream cheese
- ½ cup Powdered sugar
- ½ cup Heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans. Line with parchment paper for easy removal.
- In a mixing bowl, whisk together cake flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, vinegar, and purple food coloring.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly into the prepared cake pans and bake for 28-30 minutes, or until a toothpick inserted in 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.
- To make the frosting, beat cream cheese, powdered sugar, and heavy cream until smooth and fluffy.
- Once the cakes are fully cooled, spread the frosting between the layers and over the top and sides of the cake.
- Decorate as desired and serve.
Notes
- For a natural purple hue, substitute food coloring with ube or blueberry puree.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Can be made into cupcakes by adjusting baking time to 18-22 minutes.