Oh, friends, let me tell you about a cake. Not just any cake, but the one that’s been the star of our family gatherings for as long as I can remember. Forget red velvet. This is the ultimate velvet!Purple Velvet Cake: What isWho takes the crown? Is this a Chocolate Cake? Is there a hint of berry in this velvety smooth recipe? It’s honestly easier to make than it looks, and I promise the results are worth every minute. If you love chocolate cake but are looking for something different, a little different then this is it. *extra*, you *have* to try this!
What is purple velvet cake?
Imagine a classic Velvet Cake, but imagine it kissed by the enchanting hues of blackberries and cranberries. What’s essentially what this is about?Purple Velvet Cake: What isThe name comes from its incredibly soft, almost melt-in-your-mouth texture, coupled with the amazing taste. What is the color of berries? It’s not just a cake, it’s an experience. Is this a conversation starter? What is the magic of chocolate cake? What is the beauty of a natural cake?
Why you’ll love this recipe?
Where do I start? I truly adore this recipe for so many reasons. What I love about this cake is how genuinely delicious it is. The slight tang from the buttermilk, combined with the rich, deep flavor of cocoa and the subtle nuances of vanilla. The sweetness of the berries, creates a symphony of tastes that dance on your tongue. It’s not overly sweet, which I appreciate, and the texture is just unbelievably divine. Is it so soft and moist that it practically melts in your mouth? Is it hard to stop eating just one slice?Purple Velvet Cake: What are is surprisingly easy to make. Don’t let the fancy name fool you! It uses simple ingredients you probably already have in your pantry, and the steps are straightforward and easy to follow. I’ve made this cake countless times, and it always turns out perfectly, even when I’m feeling a little rushed. It’s also incredibly cost-effective. Berries can be a little pricey depending on the season, but you really don’t need a *ton* to get that gorgeous purple hue and delicious flavor. Plus, the wow factor it delivers makes it worth every penny!
And finally, its versatility is a big plus. You can dress it up with a fancy frosting for a special occasion, or keep it simple with a dusting of powdered sugar for a casual treat. Serve it with fresh berries, a dollop of whipped cream, or a scoop of vanilla Ice Cream. The possibilities are endless! If you love the richness of a chocolate cake but want something a little lighter, a little more elegant, you absolutely have to try this cake. It’s a guaranteed winner, every single time.
How do you make purple velvet cake?
Quick Overview
Making this Purple Velvet Cake: What areI promise you that everything starts with cake batter, but we’re adding a special touch: the icing! a beautiful berry puree. I’ll whip up the batter, gently fold in the puree, and then bake it to perfection. While it’s cooling, you’ll prepare a glaze to drizzle over the top. What happens when the glaze seeps into the cake, creating an even more decadent and flavorful cake. The best part is, it looks incredibly impressive, but it’s so easy to make. How do you make a delicious cake?
Ingredients
For the Main Batter: What are some examples?
* 2 1/2 cups all-purpose flour – I always use unbleached for the best flavor.
* 2 cups granulated sugar – Feel free to reduce this slightly if you prefer a less sweet cake.
* 3/4 cup unsweetened cocoa powder – I use Dutch-processed for a richer, deeper flavor.
* 1 1/2 teaspoons baking powder – Make sure it’s fresh for the best rise!
* 1 1/2 teaspoons baking soda – Again, freshness is key!
* 1 teaspoon salt – Just a pinch to enhance the other flavors.
* 1 cup buttermilk – This is essential for that signature velvet texture. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using.
* 1/2 cup vegetable oil – I prefer canola oil, but any neutral-flavored oil will work.
* 2 large eggs – Make sure they’re at room temperature for best results.
* 2 teaspoons vanilla extract – Use a good quality vanilla for the best flavor.
* 1 cup hot coffee – This helps to bloom the cocoa powder and deepen the flavor. Don’t worry, you won’t taste the coffee!
* 1 cup mixed berry puree (blackberries and blueberries) – Use fresh or frozen berries. If using frozen, thaw them slightly before pureeing.
For the Glaze:
* 4 cups powdered sugar – Sift it for a smoother glaze. * 1/2 cup unsalted butter, melted – Use good quality butter for the best flavor. * 1/4 cup milk – You may need to add more or less to reach your desired consistency. * 1 teaspoon vanilla extract – Again, use a good quality vanilla!
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9×13 inch baking pan. How do I remove cake from pan? I like to use a baking spray that contains flour for extra insurance. What’s worse than cake sticking to the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside. Make sure everything is well combined. How do I distribute the leavening agents evenly across the batter? How do I make a cake rise? I always whisk for 30 seconds to be sure.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract and salt. Set aside. Make sure the eggs are well beaten. You want a smooth, even mixture. If the eggs are cold, you can warm them slightly by placing them in a bowl of warm water for several minutes.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! If you overmix flour, it can develop gluten in your cake. I usually stop mixing when I still see a few streaks of flour, then finish mixing by hand.
Step 5: Prepare Filling
Gently fold in the hot coffee and the berry puree. The batter will be thin, but don’t worry, that’s normal! The hot coffee helps to bloom the cocoa powder, and the berry puree adds that beautiful purple color. What are some of the best flavors you Be gentle when folding in the puree so you don’t deflate the batter.
Step 6: Bake
If you have a wooden skewer, pour the batter into the prepared baking pan and bake for 30-35 minutes, or until golden brown. When inserted into the center comes out clean. How long does it take for a cake to be done? If the top of the cake starts to brown too quickly, you can tent it with foil.
Step 7: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, melted butter, and salt. I used milk and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set before serving.
Step 8: Slice & Serve
Once the glaze is set, slice the cake and serve. I like to serve it with fresh berries and a dollop of whipped cream. Is it good on its own?Purple Velvet Cake: What isWhat is best served at room temperature?
What should I serve it with?
How do I make a delicious cake?
For Breakfast:Pair a slice of bread with latte or coffee. What is a good way to start the day? How do you warm up a cookie in the microwave?
For Brunch:Dress it up with mascarpone cheese and fresh berries. A mimosa or a glass of sparkling wine compliments the cake perfectly. For an elegant touch, arrange the cake slices on a platter with edible flowers.
As Dessert:Serve with a scoop of vanilla ice cream or whipped cream. A glass of dessert wine or a cup of herbal tea is the perfect accompaniment. My family loves it with a simple chocolate ganache drizzle too – talk about decadent!
For Cozy Snacks:Enjoy a slice of chocolate or milk on chilly evenings. What is the ultimate comfort food? Is it healthy to crumble it over yogurt or oatmeal for a snack?
My grandma always served this cake with a side of homemade berry compote. It’s a tradition I’ve carried on, and it adds an extra layer of fruity goodness that everyone loves.
How do I make a purple velvet cake?
Want to take your own life?Purple Velvet Cake: What areWhat are some of my top tips, learned from years of baking this beauty?
Berry Prep:Don’t skimp on the berry puree! How do you choose the berries for your cake? I like to use a mix of blackberries and blueberries for the best flavor and color, but you can use any combination of both. Is it safe to experiment with other berries as well? Make sure to puree the berries until smooth. Any chunks of berries will affect the texture of the cake.
Mixing Advice:Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. What is the best way to combine coffee and berry puree? If you accidentally overmix the batter, don’t panic! Just let it rest for 10-15 minutes before pouring it into the pan and baking.
Ingredient Swaps: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using. You can also substitute sour cream or plain yogurt for the buttermilk. If you don’t have hot coffee, you can use hot water instead. However, the coffee adds a richer, deeper flavor to the cake, so I highly recommend using it if you can.
Baking Tips: Keep a close eye on the cake while it’s baking. The baking time will vary depending on your oven. Start checking for doneness after 30 minutes. If the top of the cake starts to brown too quickly, you can tent it with foil. To test for doneness, insert a wooden skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter on it, continue baking for a few more minutes.
Glaze Variations: Feel free to customize the glaze to your liking. You can add a few drops of food coloring to enhance the purple color, or you can add a different extract, such as almond or lemon. You can also add a tablespoon or two of berry puree to the glaze for an extra burst of flavor. If you prefer a thicker glaze, use less milk. If you prefer a thinner glaze, use more milk.
I once accidentally used salted butter instead of unsalted butter in the glaze, and it actually turned out amazing! The slight saltiness balanced the sweetness perfectly. It’s one of those happy accidents that I now do on purpose!
Storing and Reheating Tips
Want to enjoy your Purple Velvet Cake for days to come? Here’s how to store it properly:
Room Temperature: You can store the cake at room temperature for up to 2-3 days, as long as it’s covered tightly. I recommend using a cake dome or an airtight container to prevent it from drying out. The glaze will help to keep the cake moist.
Refrigerator Storage: For longer storage, you can store the cake in the refrigerator for up to a week. Again, make sure it’s covered tightly. The cake may become slightly drier in the refrigerator, so you may want to let it come to room temperature before serving.
Freezer Instructions: If you want to store the cake for even longer, you can freeze it for up to 2-3 months. Wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag or container. To thaw the cake, transfer it to the refrigerator overnight. You can also thaw it at room temperature for a few hours.
Glaze Timing Advice: If you’re planning on freezing the cake, I recommend waiting to glaze it until after it’s thawed. This will prevent the glaze from becoming sticky or cracked during the freezing process.
Frequently Asked Questions
Final Thoughts
I truly hope you give this Purple Velvet Cake a try. It’s more than just a recipe; it’s a piece of my family history, a celebration of flavors, and a guaranteed crowd-pleaser. The combination of the velvety texture, the subtle berry notes, and the stunning purple hue makes it a cake that’s both delicious and beautiful. If you enjoyed this recipe, be sure to check out my other cake recipes, like my Classic Chocolate Cake or my Lemon Poppy Seed Cake. Happy baking! I can’t wait to hear how yours turns out. Share your photos and variations in the comments below. And don’t forget to rate this recipe if you loved it!
How to Make a Luscious Purple Velvet Cake: 7 Simple Steps
Ingredients
Main Ingredients
- 2.5 cups All-purpose flour Sifted
- 2 cups Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1.5 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs At room temperature
- 2 tsp Purple gel food coloring
- 1 tsp Vanilla extract
- 1 tsp White vinegar
Cream Cheese Frosting
- 8 oz Cream cheese Softened
- 0.5 cup Unsalted butter Softened
- 4 cups Powdered sugar Sifted
- 1 tsp Vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine buttermilk, oil, eggs, purple gel food coloring, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the white vinegar.
- Pour batter evenly into prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake is cooling, make the cream cheese frosting. In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
- Once the cakes are completely cooled, frost the top of one cake layer with cream cheese frosting. Place the second cake layer on top and frost the entire cake.