Purple Velvet Cake Recipe

Luxurious Purple Velvet Cake Recipe

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Indulge your senses with the richness and elegance of a Purple Velvet Cake. This stunning dessert offers a unique twist on the classic red velvet cake, boasting a vibrant purple hue that is sure to impress. With its moist and tender crumb and decadent cream cheese frosting, this cake is perfect for any special occasion or celebration. Follow along with this easy recipe to create a show-stopping dessert that will leave your guests in awe.

Frequently Asked Questions (FAQs):

Q: Can I use natural food coloring instead of artificial purple food coloring? A: Yes, you can use natural alternatives such as beetroot powder or blueberry juice to achieve a purple hue in your cake batter.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days. You can also freeze the unfrosted cake layers for up to three months.

Q: Can I use a different frosting instead of cream cheese frosting? A: While cream cheese frosting complements the flavors of this cake beautifully, you can also use buttercream frosting or whipped cream frosting if preferred.

Q: Can I omit the buttermilk and use regular milk instead? A: Buttermilk adds moisture and tanginess to the cake, but you can substitute it with an equal amount of regular milk mixed with a tablespoon of lemon juice or white vinegar.

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For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons (1 oz.) purple food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • Homemade or store-bought cream cheese frosting


1. Preheat the Oven and Prepare the Cake Pans:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and set aside.

2. Combine Dry Ingredients:

  1. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Mix until well combined.

3. Mix Wet Ingredients:

  1. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, purple food coloring, vinegar, and vanilla extract until smooth and evenly combined.

4. Combine Wet and Dry Ingredients:

  1. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

5. Divide and Pour Batter:

  1. Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula.

6. Bake the Cakes:

  1. Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Cool and Frost:

  1. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer the cakes to wire racks to cool completely.
  2. Once the cakes have cooled, spread a layer of cream cheese frosting between each cake layer, stacking them on top of each other.

8. Frost the Cake:

  1. Use the remaining cream cheese frosting to frost the top and sides of the cake, creating a smooth and even layer.

9. Serve and Enjoy:

  1. Slice the cake and serve immediately, or store it in the refrigerator until ready to serve. Enjoy!

Cook’s Notes:

  • To achieve a vibrant purple color, use a gel-based purple food coloring rather than a liquid-based one.
  • For added texture and flavor, you can fold in chopped nuts or shredded coconut into the cake batter before baking.
  • Ensure that the cream cheese frosting is at room temperature before frosting the cake to achieve a smooth and creamy texture.


  • For a citrus twist, add the zest of one lemon or orange to the cake batter.
  • Substitute the cream cheese frosting with a whipped cream frosting for a lighter option.
  • Add a tablespoon of instant espresso powder to the cake batter for a subtle coffee flavor.

Keto Version:

To make a keto-friendly version of this cake, you can substitute the all-purpose flour with almond flour and use a low-carb sweetener such as erythritol or stevia instead of granulated sugar. Additionally, you can use full-fat coconut milk instead of buttermilk and incorporate natural food coloring sources such as beetroot powder. Adjust the ingredients according to your taste preferences and dietary restrictions.

Low Carb Version:

For a low-carb version of this cake, you can use a combination of almond flour and coconut flour instead of all-purpose flour. Replace the granulated sugar with a low-carb sweetener and use unsweetened almond milk instead of buttermilk. Keep in mind that the texture and flavor may vary slightly from the original recipe, but it will still be delicious!

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Elevate your dessert game with this enchanting Purple Velvet Cake recipe. With its mesmerizing color and irresistible flavor, this cake is sure to become a favorite among family and friends. Whether you’re celebrating a special occasion or simply craving a decadent treat, this cake is the perfect choice. So, gather your ingredients and get ready to bake up a slice of pure delight that will leave everyone wanting more.

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