This Royal Purple Velvet Cake is a striking twist on the traditional red velvet, offering the same rich, tender crumb with a bold purple hue. Paired with a smooth and creamy vanilla frosting, it’s a dessert that turns heads and satisfies cravings at first bite. Royal Purple Velvet Cake with Creamy Vanilla Frosting

Why You’ll Love This Recipe

I love how this cake takes the classic velvet texture I’m used to and elevates it with an elegant purple color. The balance of cocoa and tangy buttermilk creates a deep, flavorful base, while the vanilla frosting adds just the right amount of sweetness and creaminess. I find it perfect for birthdays, showers, or any occasion where I want to serve something a little unexpected and fun.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

3 cups fine flour
1 cup granulated sugar
2 heaping tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 dash purple liquid food coloring
4 large eggs
1⅓ cups buttermilk, at room temperature
½ cup unsalted butter
1 teaspoon white vinegar
2 teaspoons pure vanilla extract

For the Frosting:

8 ounces cream cheese
8 ounces unsalted butter
2 cups powdered sugar
2 teaspoons pure vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing two 9-inch round cake pans with butter and flour.
I sift the flour, cocoa powder, and baking soda into a bowl to ensure everything blends smoothly.
Then I cream the butter and sugar together in a large bowl until it’s light and fluffy.
I beat in the eggs one at a time, making sure each one is fully mixed before adding the next.
After that, I stir in the vanilla extract and purple food coloring until the color is even.
I mix the buttermilk and vinegar in a separate bowl.
Alternating between dry ingredients and buttermilk mixture, I add them to the creamed mixture, starting and ending with dry. I mix gently to avoid overworking the batter.
I divide the batter evenly between the pans and smooth the tops.
I bake the cakes for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Once done, I let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

To make the frosting:

I beat the cream cheese and butter together until creamy and lump-free.
Gradually, I add the powdered sugar and continue beating until fluffy.
I stir in the vanilla extract and taste to ensure the sweetness is balanced.
Once the cakes are cool, I frost between the layers, on the top, and all around the sides.

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Variations

I sometimes switch the purple food coloring for blue or a custom blend to create a different visual mood.
A dash of almond or lemon extract in the frosting gives a subtle twist that keeps things interesting.
For extra flair, I like topping the cake with edible flowers, fresh berries, or sprinkles.

Storage and Reheating

I store the finished cake in an airtight container in the fridge for up to 5 days.
When I need to freeze it, I wrap the unfrosted cake layers tightly in plastic wrap and keep them in the freezer for up to 2 months. I thaw them in the fridge overnight before decorating.
Before serving a chilled cake, I let it sit out at room temperature for about 30 minutes to bring back its soft texture and flavor.

FAQs

How do I get the vibrant purple color just right?

I use a mix of red and blue food coloring or a strong purple gel to achieve a deep, royal hue. I always add a little at a time and adjust until I’m happy with the shade.

Can I make this cake without artificial food coloring?

Yes, I’ve used natural alternatives like beet juice or blueberry puree, but I know they won’t produce the same intensity of color and might slightly change the flavor.

What if I don’t have buttermilk on hand?

I mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5–10 minutes. It’s a great substitute when I’m in a pinch.

Is it possible to make this cake gluten-free?

Absolutely. I swap in a gluten-free flour blend made for baking and double-check that the other ingredients are gluten-free as well.

How do I keep the frosting from being too sweet?

When I want to tone it down, I reduce the powdered sugar slightly and sometimes add a pinch of salt or a tiny splash of lemon juice to balance the flavor.

Conclusion

This Royal Purple Velvet Cake with Creamy Vanilla Frosting is one of my favorite ways to bring color and class to the dessert table. With its moist crumb, subtle chocolate flavor, and beautifully creamy frosting, it’s a cake I turn to when I want to impress and delight. Whether for a celebration or just because, it always earns compliments and empty plates.