Description
Purple passion meets dessert elegance in this mesmerizing Purple Velvet Cake, blending rich cocoa and stunning lavender hues. Indulgent layers promise a sensational experience that delights senses and celebrates culinary creativity you won’t forget.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 cup (240 ml) buttermilk
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 eggs
Leavening Agents:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Flavor and Color Enhancers:
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- Purple food coloring (as desired)
- 1 tablespoon cocoa powder (optional)
Instructions
- Prepare the oven by heating to 350F (175C) and prepare two 9-inch round cake pans with grease and flour coating.
- Combine flour, baking soda, baking powder, and salt in a mixing bowl, whisking thoroughly to ensure even distribution.
- Using an electric mixer, cream sugar and butter until the mixture becomes light, airy, and pale in color.
- Incorporate eggs individually into the butter mixture, mixing completely after each addition to maintain a smooth consistency.
- Create a liquid mixture by blending buttermilk and vanilla extract in a separate container.
- Alternate adding dry ingredient mixture and buttermilk mixture to the creamed butter, starting and ending with dry ingredients. Mix gently until ingredients are just incorporated.
- Introduce purple food coloring to achieve a vibrant lavender tone, optionally adding cocoa powder for depth of color and flavor.
- Distribute the batter evenly between the prepared cake pans, ensuring uniform thickness.
- Place pans in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature completely.
Notes
- Swap white sugar with coconut sugar for a lower glycemic index alternative that adds a subtle caramel undertone.
- Use natural purple food coloring from beet juice or butterfly pea flower extract for a healthier, vibrant color without artificial additives.
- Ensure all ingredients are at room temperature to create a smoother, more evenly mixed batter that results in a lighter cake texture.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s structure and softness.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290 kcal
- Sugar: 21 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg