Okay, friends, gather ’round because I’m about to share something truly special – my absolutely special. Purple Velvet Cake recipe! Think of it like red velvet’s mysteriously cool cousin, but with a gorgeous, naturally-derived ingredient. Is there a chocolate flavor in this drink? I think this cake is even easier to make than your basic chocolate cake, and it’s a total total hit. What is the best showtopper ever? My grandma used to make a beautiful version of it and it always felt so special because it wasn’t like it was. I made it every day, it was saved for special occasions and now I can make it anytime with my own little hands.
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What is purple velvet cake?
Purple Velvet Cake, at its heart, is a vibrant twist on the classic red velvet. It’s essentially a moist, tender cake with subtle cocoa flavor and distinctive purple color. If you’re using sweet potato puree, or even a little bit of beet juice, the color comes from using purple sweet potatoes. If you’re feeling adventurous (don’t worry, you wont taste it! Think of it like a regular chocolate cake that went to art school. What is the velvet texture of this recipe? What melts in your mouth? Is it easy to make?
Why you’ll love this recipe?
Oh, where do I even begin? First off, the flavor is out of this world. It’s subtly chocolatey, with a hint of earthiness from the purple sweet potato that just rounds everything out perfectly. Second, it’s surprisingly easy! I promise, even if you’re not a seasoned baker, you can totally nail this recipe. What I love most about this is how budget-friendly it is. You likely already have most of the ingredients in your pantry! And the best part? It’s incredibly versatile. You can enjoy it plain with a dusting of powdered sugar, or dress it up with a decadent cream cheese frosting. Speaking of frosting, it is the perfect excuse to use some of the leftover purple sweet potato to make a lovely tinted frosting. This Purple Velvet Cake recipe is absolutely irresistible, it is way more fun than a regular chocolate cake and can be made healthier than most desserts.
How do I make purple velvet cake?
Quick Overview
How do I make purple velvet cake? We start by combining the dry ingredients, then the wet, and gently folding them together. What makes a purple sweet potato cake so special is the purple beet juice. How do you keep it moist? What is a cream cheese glaze? What is the hardest part of waiting for it to cool down?
Ingredients
For the Main Batter:
* 2 ½ 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.
* ¾ cup unsweetened cocoa powder: High-quality cocoa powder will make a huge difference!
* 1 ½ teaspoons baking soda: Make sure it’s fresh for the best rise.
* 1 ½ teaspoons baking powder: Same goes for this!
* 1 teaspoon salt: Balances the sweetness and enhances the flavors.
* 1 cup buttermilk: Adds tanginess and keeps the cake moist. If you don’t have buttermilk, you can add a tablespoon of vinegar to a cup of milk and let it sit for 5 minutes.
* ½ cup vegetable oil: Adds moisture.
* 2 large eggs: At room temperature, for better emulsification.
* 1 teaspoon vanilla extract: Adds depth of flavor.
* 1 cup purple sweet potato puree: Make sure it’s smooth and lump-free! You can roast the sweet potato until soft, then puree it in a food processor or blender.
* 1 tablespoon white vinegar: Reacts with the baking soda to create a light and airy texture.
For the Glaze:
* 4 oz cream cheese: Softened, for easy mixing.
* ½ cup unsalted butter: Softened, for a smooth and creamy glaze.
* 3 cups powdered sugar: Sifted, to prevent lumps.
* 2-4 tablespoons milk: To adjust the consistency.
* ½ teaspoon vanilla extract: Enhances the flavor.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour for extra insurance against sticking!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. This ensures that everything is evenly distributed and there won’t be any baking soda clumps in the cake.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, purple sweet potato puree, and vinegar. The vinegar might seem strange, but trust me, it’s essential for that signature velvet texture!
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough cake. A few lumps are okay.
Step 5: Bake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it after 30 minutes.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, prepare the glaze.
Step 7: Prepare Filling
In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Add the vanilla extract and milk, one tablespoon at a time, until you reach your desired consistency. If you add too much milk, just add more powdered sugar to thicken it up.
Step 8: Spread Filling
Spread the glaze evenly over the cooled cake. If you want to get fancy, you can use a piping bag to create a decorative border.
Step 9: Slice & Serve
Slice and serve! This cake is delicious on its own, but it’s also great with a scoop of vanilla ice cream or fresh berries.
What should I serve it with?
This Purple Velvet Cake is incredibly versatile and pairs well with so many things! Here are a few of my favorite serving suggestions:
For Breakfast:A slice of this cake goes perfectly with a hot cup of coffee or latte. What’s a good way to start the day?
For Brunch:Serve this cake with a glass of sparkling wine for an elegant brunch.
As Dessert:After dinner, this cake is the perfect sweet treat. What’s better, a scoop of vanilla ice cream or whipped cream?
For Cozy Snacks: Enjoy a slice of this cake with a warm cup of tea on a cozy evening. It’s the perfect comfort food!
My family loves to serve this cake with fresh berries. The tartness of berries balances the sweetness of the cake perfectly.
How do I make a purple velvet cake?
How do I take my Purple Velvet Cake to the next level?
Sweet Potatoes: What are some Make sure your sweet potato puree is smooth and lump-free. You can use a food processor or blender to achieve this. Also, roasting the sweet potato is always my favorite, it really bring its flavor out.
Mixing Advice:Do not overmix the batter. This will lead to a tough cake. Mix until just combined.
Ingredient Swaps:If you don’t have buttermilk, you can substitute it with a tablespoon of vinegar mixed with one cup of water.
Baking Tips: Every oven is different, so keep an eye on the cake after 30 minutes. Use a wooden skewer to test for doneness.
Glaze Variations:For a richer glaze, use full-fat cream cheese and butter. Is it necessary to add salt to the glaze to balance the sweetness?
I’ve learned over the years that letting the cake cool completely before glazing is crucial. If the glaze is left untreated, it will run off.
What are some Storing and Reheating Tips?
How do you keep a purple velvet cake fresh?
Room Temperature: You can store this cake at room temperature for up to 2 days. Cover it tightly with plastic wrap or store it in an airtight container.
Refrigerator Storage: For longer storage, you can store this cake in the refrigerator for up to 5 days. Make sure to cover it tightly to prevent it from drying out.
Freezer Instructions: You can also freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: If you plan to freeze the cake, it’s best to glaze it after thawing. This will prevent the glaze from cracking or becoming sticky.
Frequently Asked Questions
Final Thoughts
This Purple Velvet Cake recipe is more than just a cake; it’s a memory, a celebration, and a whole lot of deliciousness all rolled into one. It’s perfect for birthdays, holidays, or any occasion that calls for a little bit of magic. I hope you’ll give this recipe a try and experience the joy of baking (and eating!) this vibrant and flavorful cake. If you loved this recipe, be sure to check out my other cake recipes for more inspiration. Happy baking, and I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think!
Purple Velvet Cake Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup purple food coloring
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a medium bowl, whisk together flour, sugar, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in purple food coloring until desired shade is reached.
- Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
