A Cake Fit for a Queen
I first made this cake for my granddaughter’s birthday. She loved a story about a princess in a purple dress. So I thought, why not make a purple cake? Her eyes got so wide when she saw it. I still laugh at that.
This cake is not just food. It is a little bit of magic. It turns a normal day into a celebration. That is why this matters. It shows someone you thought about them.
The Secret to the Color
You might wonder how it gets so purple. The secret is a dash of food coloring. Add it after you mix the wet and dry ingredients. Doesn’t that color just make you happy?
Fun fact: The first velvet cakes got their name from their soft, smooth texture. They felt like velvet in your mouth! Our purple version is just as soft.
The Little Fizz That Lifts
Now for the fun part. You mix baking soda and vinegar. It will fizz and bubble like a little science experiment. You must fold it into the batter right away.
This tiny fizz is so important. It makes the cake light and fluffy. This is why this matters. Little efforts can make a big, wonderful difference.
The Perfect Frosting Partner
The frosting is creamy and not too sweet. It is the perfect partner for our royal cake. Make sure your cream cheese and butter are soft. This makes them easy to mix together smoothly.
Doesn’t that smell amazing? The vanilla fills the whole kitchen. What is your favorite part of baking? Is it the mixing, the smelling, or the eating? I love them all.
Putting Your Heart on a Plate
Assembling the cake is where the magic happens. You get to cover it in that lovely white frosting. You can make it smooth or add fun swirls. It is your creation.
This is more than just following steps. You are putting your heart on a plate. Have you ever made a cake for a special person? Tell me about it. I would love to hear your story.
Your Turn in the Kitchen
I hope you try this royal purple cake. It is a joy to make and share. The best recipes are the ones that make memories.
What color would you make your dream cake? Purple, like mine, or maybe blue or pink? Share your favorite cake color with me. Let’s get everyone talking.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fine flour | 3 cups | For the cake |
| Granulated sugar | 1 cup | For the cake |
| Buttermilk | 1 1/3 cups | For the cake |
| Unsalted butter | 1/2 cup | For the cake, softened |
| Large eggs | 4 | For the cake |
| Unsweetened cocoa powder | 2 heaping tbsp | For the cake |
| Pure vanilla extract | 2 tsp | For the cake |
| Purple liquid food coloring | A dash | For the cake |
| Baking soda | 1 tsp | For the cake |
| White vinegar | 1 tsp | For the cake |
| Cream cheese | 8 oz | For the frosting, softened |
| Unsalted butter | 8 oz | For the frosting, softened |
| Powdered sugar | 2 cups | For the frosting |
| Pure vanilla extract | 2 tsp | For the frosting |
My Royal Purple Velvet Cake
This cake always makes me smile. My granddaughter Lily calls it her “princess cake.” She loves the bright purple color. I love how soft and tender it is. Baking it feels like making a little magic in the kitchen. Doesn’t that smell amazing? Let’s make some magic together.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- Purple food coloring
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: First, get your oven ready. Heat it to 350°F. Grease your two round cake pans. Dust them with a little flour, too. This stops the cake from sticking. I still laugh at the time I forgot this step. The cake came out in pieces! (My hard-learned tip: Use butter or shortening for greasing, not cooking spray. It works so much better.)
Step 2: Grab a medium bowl. Whisk your flour and cocoa powder together. You want no more lumps. It should look like a soft, brown cloud. This makes the cake light and smooth. My old whisk is my best friend for this job.
Step 3: Now, use your electric mixer. Cream the soft butter and sugar. Mix until it’s pale and fluffy. This takes about three minutes. Add the eggs one at a time. Then mix in the vanilla. This step builds the cake’s flavor. Can you smell the sweet vanilla yet?
Step 4: Turn the mixer to low. Add some flour mix, then some buttermilk. Keep going, ending with flour. Mix just until it’s combined. Now for the fun part! Stir in the purple food coloring. Watch the batter turn a vibrant purple. What’s your favorite color for a cake? Share below!
Step 5: Here’s the secret step. Mix the baking soda and vinegar in a small dish. It will fizz right up! Fold this fizzy mix into your batter right away. This makes the cake super fluffy. Divide the batter between your two pans. Smooth the tops with a spoon.
Step 6: Bake for 25 to 30 minutes. The cake is done when a toothpick poked in the center comes out clean. Let the cakes cool in the pans for 10 minutes. Then, turn them out onto a wire rack. Let them cool completely. Patience is the hardest part for me!
Step 7: For the frosting, beat the cream cheese and butter. Beat until it’s perfectly smooth. Gradually add the powdered sugar. Keep beating until it’s light and fluffy. Then blend in the vanilla. This frosting is so good, I could eat it with a spoon.
Step 8: Time to build your cake! Place one layer on a plate. Cover the top with a generous amount of frosting. Gently place the second layer on top. Use the rest of the frosting to cover the whole cake. You can smooth it or make pretty swirls. I like to add purple sprinkles for a final touch.
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 12 servings
Category: Dessert, Cake
Three Fun Twists to Try
This recipe is wonderful as it is. But you can also play with it. Here are a few ideas I’ve tried over the years. They always make things exciting.
Lemon Zest Frosting: Add the zest of one lemon to your frosting. It gives a lovely, sunny tang. It cuts through the sweetness so nicely.
Confetti Surprise: Fold a handful of rainbow sprinkles into the batter. It becomes a funfetti cake inside! Kids absolutely adore this version.
Berry Swirl: Before baking, drop spoonfuls of raspberry jam on the batter. Use a knife to swirl it around. You get pretty purple and red ribbons.
Which one would you try first? Comment below!
Serving Your Masterpiece
A special cake deserves a special presentation. I love seeing it on the table. It brings everyone so much joy. Here is how I like to serve it.
For sides, fresh berries are perfect. They look so pretty next to the purple. A little dollop of whipped cream never hurts either. For a fancy touch, top it with edible lavender flowers. It looks like it came from a royal bakery.
What to drink? A cold glass of milk is my go-to. It’s the classic choice. For a grown-up treat, a sweet sparkling rosé is lovely. It feels like a celebration. Which would you choose tonight?
Keeping Your Royal Purple Velvet Cake Fresh
This cake stays moist for days. Just cover it tightly and keep it in the fridge. The frosting has cream cheese, so it needs to stay cool.
You can freeze the cake layers alone. Wrap them in plastic wrap, then foil. They will be perfect for a month. Thaw them in the fridge overnight.
I once left a cake on the counter overnight. The frosting got too soft. I learned my lesson about the fridge. Batch cooking the layers saves so much time. You can have a cake ready for any surprise guests. Have you ever tried storing it this way? Share below!
Common Cake Troubles and Easy Fixes
Is your cake dry? You might have over-mixed the batter. Mix just until the flour disappears. This keeps the cake tender and soft.
Is your color not vibrant? Use a good quality food coloring. I remember my first cake was a pale lavender. I did not use enough color.
Did the cake stick to the pan? Always grease and flour your pans well. This simple step makes all the difference. It ensures your beautiful cake comes out in one piece. Getting these steps right builds your confidence. A moist, colorful cake is a joy to share. Which of these problems have you run into before?
Your Royal Purple Velvet Cake Questions
Q: Can I make this cake gluten-free? A: Yes. Use your favorite gluten-free flour blend. It works just as well.
Q: Can I make the cake ahead of time? A: Absolutely. Bake the layers a day early. Frost them the next day.
Q: What if I don’t have buttermilk? A: Make your own. Add one tablespoon of vinegar to one cup of milk. Let it sit for five minutes.
Q: Can I make a smaller cake? A: Sure. Just cut all the ingredients in half. Use smaller pans.
Q: Any other decoration ideas? A: Fresh berries look lovely on top. A little lemon zest is nice too. Fun fact: The “velvet” in the name originally came from using cocoa for a soft texture. Which tip will you try first?
A Final Word From My Kitchen
I hope you love making this special cake. It is a wonderful treat for any day. Sharing homemade food is a way to show you care.
I would be so happy to see your creation. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Royal Purple Velvet Cake with Vanilla Frosting
Description
A stunning and decadent Royal Purple Velvet Cake with a rich cocoa flavor and vibrant color, finished with a smooth and creamy vanilla frosting.
Ingredients
Instructions
- Begin by heating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and dusting with a light coating of flour.
- In a medium bowl, whisk the flour and cocoa powder together until they are well combined and free of lumps.
- Using an electric mixer, cream the softened butter and granulated sugar together on a medium setting until the mixture becomes pale and fluffy, which should take about 3 minutes. Add the eggs one by one, making sure each is fully blended in before adding the next, then mix in the vanilla extract.
- With the mixer on a low speed, alternately add the prepared dry ingredients and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix only until the ingredients are just incorporated. At this point, stir in the purple food coloring until you achieve a uniform, vibrant color.
- In a separate small dish, quickly combine the baking soda and vinegar—it will fizz—and immediately fold this mixture into the cake batter.
- Divide the batter equally between the two prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until perfectly smooth. Gradually add the powdered sugar, continuing to beat until the frosting is light and fluffy, then blend in the vanilla extract.
- To assemble the cake, place one cooled cake layer on a serving plate and cover the top with a generous amount of frosting. Position the second layer on top and use the remaining frosting to cover the entire cake, top and sides. You can smooth the frosting for a sleek finish or create decorative swirls with your spatula. For a final touch, consider garnishing with edible flowers, purple sprinkles, or a dusting of cocoa powder.
Notes
- Ensure all ingredients, especially butter, eggs, and cream cheese, are at room temperature for a smoother batter and frosting. The baking soda and vinegar reaction helps create a tender crumb.
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