Rich, elegant, and visually stunning, the Royal Purple Velvet Cake with Creamy Vanilla Frosting is a luxurious twist on the classic red velvet cake. With its striking deep-purple hue and soft, velvety texture, this cake is a showstopper at any celebration—from birthdays and weddings to themed parties and royal-inspired events. The creamy vanilla frosting adds a sweet, buttery contrast that enhances the subtle cocoa flavor and tender crumb of the cake. Whether you’re baking to impress guests or indulging in a colorful dessert experience, this cake offers both style and substance in every slice.
The History of Royal Purple Velvet Cake
Velvet cakes date back to the early 20th century in the United States, originally developed to showcase the soft, tender crumb achieved through the use of vinegar and buttermilk. These acidic ingredients broke down the protein in flour, creating a finer, “velvety” texture that was considered luxurious and refined. Red velvet cake became popular during the Great Depression as a marketing strategy by food coloring companies, and its popularity surged again in the 2000s. The purple variation is a modern adaptation that plays on the elegance of the color purple, historically associated with royalty, nobility, and luxury due to the rarity and expense of purple dye in ancient times. By combining the traditional elements of velvet cake with bold, natural or artificial purple coloring, the Royal Purple Velvet Cake emerged as a contemporary dessert that’s both nostalgic and visually captivating.
Ingredients Breakdown
For the Cake:
- 2½ cups all-purpose flour, sifted
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon natural unsweetened cocoa powder
- 1½ cups vegetable oil or canola oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons purple food coloring (gel recommended for richer color)
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
For the Creamy Vanilla Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup whole milk or heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
Each ingredient serves a purpose: the flour forms the structure, sugar provides sweetness, baking soda reacts with the vinegar and buttermilk to give rise and tender texture, and cocoa powder offers a subtle richness without making the cake overly chocolatey. The vibrant purple color gives the cake its royal appearance, while the oil ensures a moist crumb. The vanilla frosting is a classic American buttercream, balancing sweetness and creaminess with the fragrant richness of vanilla.
Step-by-Step Recipe
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk together the oil, buttermilk, eggs, purple food coloring, vinegar, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing with a hand mixer or stand mixer on medium speed until the batter is smooth and evenly colored. Be careful not to overmix, as this can toughen the cake. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter on medium speed until creamy and pale, about 3 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed to incorporate. Add the vanilla extract, a pinch of salt, and milk or cream, then beat on high speed for 2 to 3 minutes until fluffy and smooth. If the frosting is too thick, add more milk a teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of vanilla frosting on top, then place the second cake layer on top. Apply a thin crumb coat around the cake, chill for 15 to 20 minutes, then frost the entire cake with the remaining vanilla buttercream. Decorate with purple sprinkles, edible glitter, or fresh flowers for a regal finish.
Tips for the Perfect Cake
Use gel food coloring for a deep, rich purple without altering the cake’s consistency. Always sift your dry ingredients to avoid clumps and ensure a light texture. Bring all ingredients to room temperature before mixing for even blending. Avoid overmixing the batter once wet and dry ingredients are combined to keep the cake soft. Let the cakes cool completely before frosting to prevent melting or sliding layers. For perfectly even cake layers, weigh your batter before dividing it between pans. Use a serrated knife or cake leveler to trim the tops if needed. Chill the crumb-coated cake before the final layer of frosting for a neater finish. For extra moisture, you can brush the cake layers with simple syrup before frosting. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Variations and Customizations
Make it gluten-free by using a 1:1 gluten-free flour blend. For a vegan version, substitute buttermilk with almond or oat milk mixed with 1 tablespoon vinegar, replace eggs with flax eggs, and use plant-based butter. You can infuse the vanilla frosting with lavender, almond extract, or citrus zest for added dimension. Add a layer of blackberry or blueberry jam between cake layers for a fruity twist. Use cream cheese frosting instead of vanilla buttercream for a tangier finish. Bake the batter as cupcakes for individual servings—just adjust the baking time to 18–20 minutes. Incorporate chopped nuts or white chocolate chips into the batter for added texture. Decorate with ombré frosting for a more artistic effect, or theme the cake with gold leaf and sugar pearls for a royal appearance. Add edible flowers like pansies or violets for a botanical touch.
Health Considerations and Nutritional Value
This cake, like most indulgent desserts, is rich in sugar, fat, and calories, and is best enjoyed in moderation. Each slice provides a high-energy treat, primarily from carbohydrates and fats. Using vegetable oil keeps the cake moist and provides unsaturated fats, while butter in the frosting contributes saturated fats. The use of food coloring, especially artificial, should be noted for those with sensitivities—natural alternatives like purple sweet potato powder or beet juice may be used instead, though the hue may vary. You can reduce the sugar in the frosting slightly without compromising texture, or substitute with lower glycemic sweeteners if needed. While not a health food, this cake can fit into a balanced diet as an occasional indulgence. For those with dietary restrictions, the cake can be adapted to accommodate gluten-free, dairy-free, or egg-free needs with appropriate substitutions.
FAQ
Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance, wrap them tightly, and store at room temperature or refrigerate. The frosting can also be made ahead and stored in the fridge—just bring it to room temperature and rewhip before using.
What kind of food coloring is best? Gel or paste food coloring provides the most intense color without thinning the batter. Avoid liquid food coloring unless using in large amounts.
Can I freeze the cake? Yes, unfrosted cake layers can be wrapped well and frozen for up to 2 months. Thaw at room temperature before frosting.
Can I use natural coloring? Yes, though the color may be less vibrant. Try pureed purple sweet potato, blueberries, or beet powder for natural alternatives.
Is this cake overly sweet? The sweetness is balanced by the slight cocoa flavor and tang from buttermilk. If desired, reduce sugar slightly in both cake and frosting.
What can I use instead of buttermilk? Mix 1 cup of milk with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes, and use as a buttermilk substitute.
Royal Purple Velvet Cake with Creamy Vanilla Frosting
Ingredients
Method
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and dust them with flour to prevent sticking. Set the pans aside.
- Combine Dry Ingredients: In a medium-sized bowl, whisk the flour and cocoa powder together until fully blended and free of lumps.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer set to medium speed to beat the softened butter with the granulated sugar for about 3 minutes, or until the mixture becomes pale and fluffy.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure full incorporation. Once all eggs are added, stir in the vanilla extract.
- Alternate Buttermilk and Flour Mixture: Gradually add the dry flour mixture to the creamed butter, alternating with the buttermilk. Start and finish with the dry ingredients, mixing just until everything is combined—avoid overmixing to maintain a tender texture.
- Add Food Coloring: Stir in a dash of purple liquid food coloring, gently folding it into the batter until the color is evenly blended. Adjust the amount as needed to achieve your preferred shade of purple.
- Incorporate Baking Soda and Vinegar: In a small bowl, combine the baking soda and vinegar. The mixture will fizz slightly. Immediately fold it into the batter to help create a lighter, airier texture.
- Bake the Cake: Evenly divide the batter between the two prepared pans, using a spatula to smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool the Cakes: Allow the cakes to rest in their pans for about 10 minutes. Then carefully transfer them to a wire cooling rack and let them cool completely before applying frosting.
- Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until the mixture is silky and smooth. Gradually add the powdered sugar, one cup at a time, beating until the frosting is light and fluffy. Stir in the vanilla extract to finish.
- Assemble the Cake: Place one cooled cake layer on your serving plate and spread a generous amount of the cream cheese frosting over the top. Gently position the second layer on top and frost both the top and sides of the cake evenly.
- Decorate: Finish with decorative touches like edible flowers, purple sugar sprinkles, or a light dusting of cocoa powder for a sophisticated, regal presentation.
Notes
Adjusting Color: For a richer, more intense purple hue, you can substitute liquid food coloring with gel food coloring.
Make-Ahead Tip: You can bake the cake layers a day ahead and store them covered; add the frosting on the day you plan to serve.
Storage: Keep any leftover cake in an airtight container in the refrigerator, where it will stay fresh for up to 5 days.