Purple Velvet Cake Recipe

I was like, tired of the usual boring cakes when I jumped into making this wild purple velvet cake and, honestly, its super moist crumb and amazingly bold color took me back to those spontaneous late-night baking sessions with my friends.

I love my Purple Velvet Cake recipe. I think the mix of flour, sugar, cocoa, and baking soda, along with buttermilk, eggs, oil, vinegar, vanilla, and purple food coloring create a tasty treat that is surprisingly balanced.

I like that a little boiling water brings all the flavors together.

Ingredients

• All-purpose flour gives structure and vital carbohydrates needed for the cake.
• Granulated sugar sweetens the cake and improves texture but has minimal nutrients.
• Unsweetened cocoa powder adds deep flavor and hints a subtle bitter note.
• Buttermilk offers moisture, a slight tang, and tenderizes the cake lightly.
• Eggs deliver protein and act as binder, keeping the cake structure sound.
• Baking soda helps the cake rise and become delightfully fluffy.
• Vegetable oil adds moistness, helps keep the cake moist its not the healthiest though.
• Vanilla extract imparts a warm, aromatic note that balances the cake’s sweetness.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk, at room temp
• 1/2 cup vegetable oil
• 2 large eggs, at room temp
• 1 tablespoon white vinegar
• 2 teaspoons vanilla extract
• 2 tablespoons purple food coloring
• 1 cup boiling water

How to Make this

1. Preheat your oven to 350°F and grease two 9-inch round pans, lining the bottom with parchment paper if you got some.

2. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tablespoon unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt.

3. In another bowl, beat 1 cup buttermilk (make sure it’s at room temperature), 1/2 cup vegetable oil, and 2 large eggs until they’re well mixed; then stir in 1 tablespoon white vinegar and 2 teaspoons vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix until just combined. Dont overmix or the cake might get tough.

5. Stir in 2 tablespoons purple food coloring until the batter gets that even, rich purple shade you want.

6. Carefully add 1 cup boiling water to the batter and mix slowly. The batter will become pretty runny which is normal and helps keep the cake moist.

7. Divide the batter evenly into the two prepared pans, making sure both pans get a good amount.

8. Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean.

9. Let the cakes cool in the pans for around 10 minutes, then remove them and let cool completely on a wire rack.

10. Enjoy your purple velvet cake as is, or top it with your favourite frosting if you want an extra treat!

Equipment Needed

1. Oven (capable of reaching 350°F)
2. Two 9-inch round cake pans and parchment paper for lining the bottoms
3. At least two mixing bowls (one for dry ingredients and one for wet ingredients)
4. Whisk for blending the dry ingredients
5. Measuring cups and spoons to measure ingredients accurately
6. A spatula or spoon for stirring and folding the batter
7. A cooling rack to let the cakes cool after baking
8. A toothpick to test if the cakes are done baking

FAQ

• How do I get the perfect purple color?
  
  Make sure you use the 2 tablespoons of purple food coloring and mix it well with the other wet ingredients. If it’s not purple enough, you can always add a few drops more.
• Can I use red food coloring instead?
  
  Yes, but it wont be a true Purple Velvet Cake then; it’ll be more like a red velvet cake with a twist.
• Do I have to use buttermilk?
  
  No, if you dont have buttermilk you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.
• How should I store the cake?
  
  Keep it in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Just make sure to cover it properly to keep it moist.
• Any tips for baking the cake perfectly?
  
  Always preheat your oven properly and check the cake with a toothpick before taking it out. If it comes out clean, it’s done, though every oven can be a bit different so keep an eye on it.

Purple Velvet Cake Recipe Substitutions and Variations

• All-Purpose Flour: You can try using whole wheat pastry flour or a gluten free blend if you want a healthier or allergy friendly option it may make the cake a little denser though
• Granulated Sugar: Some people like to swap granulated sugar with coconut sugar in equal amounts it gives a hint of caramel flavor but works just fine in this recipe
• Buttermilk: If you dont have buttermilk on hand mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes it makes a pretty good substitute
• Vegetable Oil: Canola oil is a great swap or you could even use melted butter which adds extra flavor but may change the texture a bit
• Eggs: If you need an egg free option you can use flax eggs by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and letting it sit a few minutes before adding it to the mix

Pro Tips

1. Make sure your buttermilk and eggs are at room temperature before you start. It really helps the batter come together nicely even if sometimes you forget and end up with bumps in your mix.

2. Don’t overmix the batter when you combine the wet and dry ingredients. Mix until just combined coz overmixing can make your cake turn out tough and chewy which ain’t cool.

3. When you add the boiling water, do it slowly and carefully. The water makes the cake super moist even though the batter gets really runny – so pour it slowly to avoid splashing everywhere or over thinning your mix.

4. Keep an eye on the cake while baking. Ovens can be tricky so always do the toothpick test around 25 minutes to see if it comes out mostly clean, otherwise give it a few extra minutes.