Description
Indulgent purple velvet cake brings royal elegance to classic dessert traditions. Rich cocoa and striking violet hues create a memorable centerpiece for special celebrations. You’ll savor each luxurious slice.
Ingredients
Scale
- 2 cups (400 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 2 ½ cups (315 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 8 oz (225 g) cream cheese, softened
- 4 cups (480 g) powdered sugar
- ½ cup (115 g) unsalted butter, softened
- 2 tbsps unsweetened cocoa powder
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tsp purple gel food coloring (adjust for desired shade)
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 12 tbsps heavy cream (optional, for consistency)
Instructions
- Preheating and Preparation: Elevate the oven temperature to 350F (175C). Prepare two 9-inch round cake pans by greasing with butter and dusting with flour, or line with parchment paper to ensure effortless cake release.
- Dry Ingredient Fusion: Meticulously sift flour, cocoa powder, baking soda, and salt into a mixing bowl, creating a uniform dry foundation for the cake.
- Creaming and Aeration: Utilize an electric mixer to whip butter, oil, and sugar into a light, voluminous mixture, incorporating air for approximately 3 minutes to develop a tender cake texture.
- Wet Ingredient Integration: Gently introduce eggs individually, then blend in vanilla extract and vinegar, ensuring a smooth and harmonious mixture.
- Batter Composition: Delicately fold dry ingredients into the wet mixture, alternating with buttermilk. Maintain a gentle mixing technique to preserve the batter’s delicate structure and prevent overmixing.
- Color Transformation: Infuse the batter with purple gel food coloring, adjusting until a vibrant and consistent purple hue emerges.
- Baking Process: Evenly distribute the batter between prepared pans and bake in the preheated oven for 25-30 minutes. Confirm doneness by inserting a toothpick, which should emerge clean from the cake’s center.
- Cooling and Layering: Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete cooling. Position the first layer on a serving plate.
- Frosting Creation: Blend cream cheese and butter until silky, gradually incorporating powdered sugar. Enhance with vanilla extract and adjust consistency using heavy cream if necessary.
- Cake Assembly and Decoration: Spread a generous frosting layer on the first cake layer, carefully position the second layer, and meticulously frost the entire cake surface. Embellish with decorative frosting swirls, edible glitter, or purple sprinkles.
- Serving and Storage: Slice and serve immediately. Preserve any remaining cake in a sealed container within the refrigerator, consuming within 3 days to maintain optimal freshness and flavor.
Notes
- Prevent Cake Sinking: Avoid overmixing batter and opening oven door during baking to maintain proper cake structure and rise.
- Color Precision: Use gel food coloring for vibrant purple shade without altering batter consistency or texture.
- Temperature Control: Ensure ingredients like eggs and butter are at room temperature for smoother mixing and even cake texture.
- Moisture Maintenance: Do not overbake; check cake doneness early to keep cake layers soft and prevent dryness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 335
- Sugar: 38 g
- Sodium: 295 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg