Ciao amici! 💜 It’s Anna here, and today I’m sharing something that brings pure joy from the oven straight to your table the Purple Velvet Cake. Yes, you read that right! We’re giving the classic red velvet a glamorous makeover and turning it purple.
If you’re a fan of cake (and who isn’t?), you’re going to fall in love with this rich, tender, and oh-so-stunning dessert. The best part? It’s just as easy as your favorite velvet cake recipe but with a bold splash of fun and personality. Perfect for birthdays, baby showers, or just because you need a little color in your life (or your plate).
So whether you’re baking for a celebration or simply want to treat yourself (because, let’s be real, you deserve it), this purple velvet cake is ready to show off.
Why You’ll Love This Purple Velvet Cake
Let me tell you this cake isn’t just a pretty face. It’s got substance too! We’re talking about layers that are light but rich, soft but structured, with just a kiss of cocoa to keep it grounded. And then there’s that frosting: white chocolate cream cheese heaven.
Here’s why I keep coming back to this recipe:
- It’s eye-catching and totally Instagram-worthy.
- It’s packed with flavor from the mix of cocoa, vanilla, and tangy buttermilk.
- The white chocolate cream cheese frosting? Bellissima.
- It’s just so fun especially if you’re baking with kids or surprising a friend.
And let’s be honest purple cake? That’s the kind of energy we need in 2025.
Ingredients You’ll Need
For the Cake Layers
- 2⅛ cups (266g) all-purpose flour (that’s 2 cups + 2 tablespoons)
- ¼ cup (24g) unsweetened cocoa (not Dutch processed, if possible)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 8 tbsp (4 oz) unsalted butter, softened (plus more for greasing the pans)
- 1½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tsp white vinegar
- Purple food coloring (gel or liquid see tips below!)
For the White Chocolate Cream Cheese Frosting
- 8 oz (226g) white chocolate
- 12 oz (340g) cream cheese, softened
- 6 oz (170g) unsalted butter, softened
- 1 tsp vanilla extract
- Purple food coloring, if desired
How to Make Purple Velvet Cake
1. Prep your pans
Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans, line them with parchment paper, then butter the parchment and dust with cocoa. This makes sure nothing sticks and adds a hint of chocolate flavor.
2. Mix dry ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar
In a stand mixer or large bowl with a hand mixer, beat the softened butter until it’s light and fluffy (about 3-5 minutes). Add the sugar and beat for another 2 minutes until everything is airy and pale.
4. Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and scrape the bowl. This is where the magic starts to smell amazing!
5. Color the buttermilk
Measure your buttermilk into a 2-cup measuring cup. Stir in the vinegar and your purple food coloring until you get the shade you want. Tip: use a mix of purple and a bit of white gel food coloring to achieve a vibrant, lighter violet.
6. Combine wet and dry
Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture start and end with dry. Be gentle and mix just until combined. Overmixing is the enemy of fluffiness.
7. Bake and cool
Divide the batter evenly between your prepared pans. Tap them lightly on the counter to release any air bubbles. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
8. Make the frosting
Melt the white chocolate gently in a double boiler or microwave, being careful not to overheat. Let it cool. Then, beat together the cream cheese and butter until smooth. Add the vanilla and the cooled white chocolate. If desired, add a little purple food coloring for a coordinated finish.
9. Assemble your cake
Once the layers are completely cool, spread frosting between them, then over the top and sides. I love leaving the sides a bit rustic but go full glam if you’re in the mood!
Tips for the Best Purple Velvet Cake
- Use gel food coloring: It’s more concentrated than liquid, which means vibrant color without watering down the batter.
- Don’t skip the vinegar: It helps activate the baking soda and gives the cake that signature velvet texture.
- Room temperature everything: Butter, eggs, and cream cheese mix better when they’re not cold from the fridge.
- Want extra flair? Decorate with fresh berries, edible flowers, or sprinkles that match the purple vibe.
A Sweet Story from My Kitchen
The first time I made this cake, it was for a friend’s bridal shower. Her favorite color was purple (her whole apartment was lavender), and I thought, why not surprise her with a cake that matched the theme? She gasped when she saw it and then had three slices. Now, every year, she asks me to make “that purple cake” for her birthday.
This has become one of my go-to celebration recipes. And now, I hope it becomes one of yours too.
FAQs
What does purple velvet cake taste like?
It tastes just like red velvet cake a gentle cocoa flavor with that signature soft, velvety texture. If you’re craving a richer chocolate fix, check out my Why This Cherry Blossom Cake Will Steal Your Heart (Just Like It Did Mine!) for something more decadent.
What’s up with the vinegar?
Great question! The vinegar reacts with the baking soda to create extra lift in the batter. It’s what helps the cake become super fluffy and tender. Science is delicious.
Do I have to weigh out my ingredients?
Technically, no you don’t have to. But if you want consistent results every time (and fewer baking flops), weighing your ingredients is the way to go. A kitchen scale is your best baking buddy!
Can I freeze this purple velvet cake?
Absolutely. I usually refrigerate the frosted cake overnight, then slice it into family-sized portions. Double-wrap each piece in plastic wrap, pop them into a freezer-safe bag, and store them in the freezer. When you’re ready for a slice, let it come to room temperature before serving.
What do I do with extra icing?
If you’re like me and prefer a lighter layer of frosting, you might end up with some leftovers. Don’t toss it! You can freeze the extra frosting for future cupcakes, or use it to make cake pops the next time a baking experiment doesn’t go quite as planned (it happens to the best of us!).
Can I make a blue velvet cake or orange velvet cake instead?
Totally! You can switch up the food coloring and get creative. Blue and orange both work well just keep in mind that with the cocoa powder and the color’s interaction (those pesky anthocyanins!), orange might give you more consistent results.
Looking for More Cakes Like This?
If you loved this, you might also enjoy:
- Honey Peach Cream Cheese Cupcakes: A Love Letter to Summer Baking
- Lazy Girl Pecan Pie Bars: The Easiest, Most Delicious Treat You’ll Ever Make!
- Why This Peanut Butter Dump Cake Will Steal Your Family’s Heart
Trust Me, This Cake is Worth It
You know those recipes that don’t just feed your belly, but feed your soul too? That’s exactly what this Purple Velvet Cake is for me. It’s the kind of dessert that makes people smile the moment they see it and close their eyes when they taste it. The soft, velvety layers, that subtle hint of cocoa, the luscious white chocolate frosting… it’s elegant but playful, impressive yet totally doable in your own kitchen. And yes, even on a Tuesday.
This cake has become a little tradition in my house. I’ve made it for birthdays, bridal showers, cozy Sunday afternoons with my daughter, and even just because the sky was grey and I needed a pop of color in my day. Every single time, it brings people together around the table and isn’t that what baking is all about?
So whether you’re trying to wow your guests, spoil someone you love, or simply treat yourself to something joyful, this purple velvet cake is the perfect choice. It’s not just a dessert it’s a moment of magic you can slice and serve.
Take a deep breath, tie your apron, and have fun with it. Your kitchen is about to smell incredible.
From my cucina to yours with all the love and crumbs in the world
Anna 💜
