Rainbow Velvet Cakes – Purple

Prep time: 20 minutes
Cook time: 30 minutes
Total time: about an hour
Servings: 10-12
Cuisine: American
Recipe Info

Greetings, culinary adventurers! Today I am pleased to introduce you to a recipe that is as charming and entertaining as it is delicious: Purple Velvet Cake. While the classic red velvet cake holds a special place in our hearts, it’s time to add some fun to our baking with a bright touch of purple. This delicious cake is perfect for any celebration, from birthday parties and baby showers to a simple and happy family dinner. Its unique color and luxurious texture make it a sure-fire focal point that will spark conversation and amaze your guests.

Purple Velvet 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

Cream Cheese Frosting:
2 (8 ounce) packages cream cheese, softened
½ cup salted butter, softened (113g)
4 cups powdered sugar (520g)
2-3 Tablespoons cream or milk
2 teaspoons vanilla extract
Pinch of salt

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake releases perfectly.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, fine salt, and cocoa powder. This not only combines the ingredients but also aerates them for a lighter cake texture.
Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, purple food coloring, distilled vinegar, and vanilla extract. The vibrant purple color will bring this cake to life, making it a feast for the eyes.
Combine and Bake: Gradually mix the wet ingredients into the dry ingredients, stirring until the batter is smooth and free of lumps. Pour the batter into the prepared pans, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
For the frosting: Beat the cream cheese and butter together in a large bowl using a handheld mixer until smooth, about 1-2 minutes. Add the powdered sugar and cream or milk and mix on low speed until incorporated, then increase speed and beat for 2 minutes. Add vanilla and salt and beat again.
Cool and Frost: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Once cool, apply a generous layer of cream cheese frosting between the layers and over the top and sides of the cake.

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