Purple Velvet Cake

Purple Velvet Cake

Ingredients

For the Purple Velvet Cake
• 2½ cups all-purpose flour (313g)
• 2 cups granulated sugar (400g)
• 1 cup vegetable oil (240ml)
• 1 cup buttermilk (240ml)
• 3 large eggs (150g)
• 1 tablespoon purple food coloring
• 1 teaspoon vanilla extract (5ml)
• 1 teaspoon white vinegar (5ml)
• 1 teaspoon baking soda (5g)
• 1 teaspoon baking powder (4g)
• ½ teaspoon salt (3g)

For the Cream Filling
• 1 cup heavy whipping cream (240ml)
• ½ cup cream cheese, softened (113g)
• ¼ cup icing sugar (30g)
• 1 teaspoon vanilla extract (5ml)

For the Purple Buttercream Frosting
• 1 cup unsalted butter, softened (227g)
• 4 cups icing sugar (500g)
• 2–4 tablespoons milk (30–60ml)
• 1 teaspoon vanilla extract (5ml)
• Purple food coloring as needed

Instructions

Purple Velvet Cake

Preheat the oven to 175°C (350°F). Grease and line two 8-inch cake pans.

Whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the sugar and oil together. Add the eggs one at a time, then mix in the vanilla, purple food coloring, and vinegar.

Alternate adding the flour mixture and buttermilk, mixing until smooth.

Divide the batter evenly between the prepared pans.

Bake for 30–35 minutes or until a skewer inserted in the center comes out clean.

Allow the cakes to cool completely before assembling.

Cream Filling

Beat the cream cheese until smooth.

Add the icing sugar and vanilla extract.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture until light and fluffy.

Chill until ready to use.

Purple Buttercream Frosting

Beat the butter until pale and creamy.

Gradually add the icing sugar.

Mix in the vanilla extract and enough milk to achieve a smooth consistency.

Add purple food coloring and beat until evenly colored.

Assembly

Place one cake layer on a cake board or serving plate.

Spread the cream filling evenly over the top.

Place the second cake layer on top.

Apply a thin crumb coat of purple buttercream and chill for 20 minutes.

Cover the entire cake with the remaining purple buttercream and smooth the sides.

Decorate with buttercream swirls, sprinkles, edible pearls, or fresh berries if desired.

Yield

One 8-inch, 2-layer cake (12–14 servings)