Purple Velvet Cake (with Cream Cheese Frosting)

The one Purple Velvet Cake recipe you’ll ever want! It’s delicate, moist, fluffy, wealthy, strikingly stunning and decadently scrumptious. A cake match for any celebration and certain to impress!

The Greatest Purple Velvet Cake Recipe!

There’s nothing fairly like a decadent piece of crimson velvet cake coated in cream cheese frosting is there? I like that it’s a novel taste all it’s personal.

This cake is one in all my favourite desserts and it’s excellent for the vacations as a result of its colour is so vibrant and festive. Valentines, Christmas, July 4th and birthdays are all the time a very good cause to make crimson velvet cake!

And this isn’t simply any crimson velvet cake. That is thee crimson velvet cake you want in your recipe field!! That is my model that I’ve examined and re-tested and tweaked and perfected. Everybody all the time loves it and I believe you’ll discover it to be the the most effective on the market too!

What Does Purple Velvet Cake Style Like?

There are some things that give Purple Velvet cake it’s personal distinctive taste:

• It’s flippantly tangy from the buttermilk and vinegar.
• Barely chocolatey because of the cocoa.
• You get scrumptious background notes of vanilla taste to go with all the things.
• It’s completely candy.
• My model is deliciously buttery. Many crimson velvet desserts are oil primarily based however butter is so a lot better!
• There’s additionally a faint, conventional taste from the crimson colour.
• And the luscious cream cheese frosting simply completely highlights all of it.

Substances You’ll Want for Purple Velvet Cake:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Granulated sugar and powdered sugar
• Unsalted butter
• Vegetable oil
• Eggs and egg yolks
• Purple meals coloring
• Buttermilk
• White Vinegar
• Cream Cheese

How do You Make Purple Velvet Cake from Scratch?

• Preheat oven to 350 levels. Butter 3 9-inch spherical baking pans then line backside of every with a spherical of parchment paper and butter parchment, put aside.
• Whisk dry components: Add flour, baking soda and salt to a big mixing bowl.
• Sift in cocoa powder then whisk combination 20 seconds, put aside.

• Cream fat and sugar: Within the bowl of an electrical stand mixer fitted with the paddle attachment, whip collectively sugar and butter till pale and fluffy (it will take a number of minutes whipping on excessive velocity). Combine in vegetable oil. Scrape down bowl.
• Mix in eggs and colour: add in eggs separately, mixing simply till mixed after every addition. Combine in egg yolks then crimson meals coloring. Scrape down bowl.
• Whisk moist components: Combine collectively buttermilk, vanilla and vinegar (in liquid measuring cup is ok).

• Combine in dry and moist mixtures: Add in flour combination in 3 additions alternating with 2 additions of buttermilk combination, mixing simply till mixed after every addition.
• Fold batter: Scrape down sides and backside of bowl and gently fold batter simply to make sure it’s evenly included.
• Pour into pans: Divide combination evenly amongst three ready baking pans. Unfold into a good layer.
• Bake simply till set: Bake in preheated oven 25 – half-hour till toothpick inserted into heart of cake comes out clear.
• Cool earlier than frosting: Cool in pan 10 minutes then run knife round edges of cake to loosen and invert onto wire racks to chill utterly.

How do You Make Cream Cheese Frosting for Purple Velvet Cake?

• Combine fat: Combine cream cheese and butter in a big mixing bowl utilizing an electrical hand mixer till clean and fluffy (or alternately use stand mixer).
• Combine in remaining: Combine in vanilla and powdered sugar and whip till mild and fluffy. Unfold over cooled cake.
• Tip: For a greater consistency you’ll be able to freeze in 3 – 5 minute increments, mixing between increments, till desired thickness is reached.

What’s the Distinction Between Chocolate Cake and Purple Velvet Cake?

The largest distinction comes right down to the quantity of cocoa added and the colour. Chocolate cake normally has round 3/4 cup cocoa added whereas crimson velvet cake solely has just a few tablespoons (some recipes teaspoons).

Can I Freeze Purple Velvet Cake?

Sure. You’ll be able to freeze unfrosted layers as much as 2 months. Cool utterly wrap in plastic wrap after which in foil, place in an hermetic container and freeze. Thaw at room temperature, add cream cheese frosting.

Suggestions for a Fluffy and Moist Purple Velvet Cake:

• Actually whip the butter and sugar. It ought to flip from a yellow shade to an off white shade. That is incorporating air bubbles which is able to raise the cake because it bakes (together with the assistance of the baking soda and eggs).
• Use a mix of oil and butter. Butter provides nice taste however oil produces moister desserts.
• Add egg yolks. Egg yolks have pure emulsifiers so they offer the cake extra construction, that means you’ll be able to add extra fat and sugars with out the cake sinking within the center. In addition they give a softer crumb.
• Combine in loads of crimson colour. It looks like loads however to get that vibrant crimson colour you will have the entire bottle. For a pure choice strive beet powder.
• Don’t over-mix the batter or it would find yourself dense. When you begin mixing within the flour and buttermilk solely combine simply till mixed.
• Don’t over-bake or it would begin to dry. Mine is ideal at 26 minutes however every oven varies a bit so do the toothpick take a look at for doneness. A moist crumb hooked up if fantastic however there shouldn’t be batter.
• After about 20 minutes of cooling on the wire rack I really prefer to drape plastic wrap across the desserts whereas cooling (not protecting the underside), this retains these edges from drying out.

Extra Cake Recipes You’ll Love:

Recipe first shared Nov. 2014. Recipe up to date to incorporate solely 3 Tbsp cocoa as a substitute of 4 Tbsp beforehand listed for a barely extra vibrant crimson. Additionally frosting elevated by 1/4 of the unique quantities.