Introduction
Indulge in the visually stunning and delicious Purple Velvet Cake, a delightful twist on the classic red velvet.
This cake combines rich cocoa flavor with the vibrancy of purple for a show-stopping dessert perfect for any occasion.
Detailed Ingredients with measures
For the cake:
310 grams all-purpose flour
30 grams cocoa powder, unsweetened
1 teaspoon baking soda
1/2 teaspoon salt
300 grams granulated sugar
240 ml buttermilk
240 ml vegetable oil
2 large eggs
30 ml red wine vinegar
5 ml vanilla extract
30 ml purple food coloring
For the frosting:
240 grams unsalted butter, softened
480 grams powdered sugar
5 ml vanilla extract
30 ml heavy cream
Purple food coloring, as needed
For the garnish:
Fresh berries (blueberries, blackberries, raspberries)
Edible glitter or gold leaf
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 slices
Directions
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, mix the sugar, buttermilk, oil, eggs, vinegar, vanilla extract, and purple food coloring until well combined.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream. Tint with purple food coloring to the desired shade.
7. Once the cakes are cooled, frost and stack them. Garnish with fresh berries and decorate with edible glitter or gold leaf as desired.
Detailed Directions and Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal after baking.
2. Combine Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined. This mixture creates the dry foundation of your cake.
3. Mix Wet Ingredients
In another bowl, mix the granulated sugar, buttermilk, vegetable oil, eggs, red wine vinegar, vanilla extract, and purple food coloring. Stir until the mixture is smooth and all ingredients are well incorporated.
4. Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix to keep your cake light and airy.
5. Bake the Cake
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen should fill with a rich chocolate aroma.
6. Prepare the Frosting
In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Blend in the vanilla extract and heavy cream. Add purple food coloring to reach your desired shade of purple.
7. Frost and Assemble
Once the cakes are completely cooled, frost the top of one layer before stacking the second layer on top. Use the remaining frosting to cover the top and sides of the cake, creating a smooth, inviting outer layer.
8. Garnish and Serve
Decorate your cake with fresh berries such as blueberries, blackberries, or raspberries. For a touch of glamour, sprinkle edible glitter or add gold leaf as desired. Your masterpiece is now complete and ready to impress!
Notes
Storage Tips
Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for about a week.
Serving Suggestions
Pair your Purple Velvet Cake with a scoop of vanilla ice cream or serve alongside a cup of freshly brewed coffee for a delightful treat.
Customization
Feel free to substitute the vegetable oil with melted coconut oil for a unique flavor. You can also experiment with different extracts like almond or lemon for a twist on the classic taste.
Cook Techniques
Measuring Ingredients Accurately
Ensure that you measure all ingredients accurately for the best results. Use a kitchen scale for dry ingredients and liquid measuring cups for wet ingredients.
Whisking for Incorporation
When combining the dry and wet ingredients, whisk them thoroughly to ensure even distribution and avoid any lumps.
Baking Evenly
To bake evenly, make sure your oven is preheated, and use an oven thermometer if unsure about your oven’s temperature accuracy.
Testing Cake for Doneness
Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake—if it comes out clean or with a few crumbs, the cake is ready.
Frosting Techniques
When frosting the cake, use an offset spatula for an even spread. Apply a crumb coat first to seal in any loose crumbs, followed by a final layer of frosting.
Decoration Tips
For a stunning garnish, arrange fresh berries artfully around the top of the cake and sprinkle with edible glitter or gold leaf for a touch of elegance.
FAQ
Can I use different food coloring?
Yes, you can use violet or blue food coloring if you prefer a different shade of purple.
Is there a gluten-free option for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Can I make this cake in advance?
Yes, the cake layers can be baked in advance and stored in the refrigerator or freezer before frosting.
What can I use instead of buttermilk?
You can make a substitute for buttermilk by mixing 240 ml of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
How should I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Conclusion
The Purple Velvet Cake is not only a feast for the eyes but also a delight for the palate. Its unique blend of cocoa flavor and vibrant purple hue makes it an ideal centerpiece for any celebration. Whether you’re marking a special occasion or simply indulging in a sweet treat, this cake will surely leave a lasting impression.
Lavender Cream Cheese Frosting
Pair the Purple Velvet Cake with a light lavender cream cheese frosting for a floral twist that perfectly complements the cake’s rich flavors.
Coconut White Chocolate Ganache
Drizzle the cake with a luscious coconut white chocolate ganache for a tropical vibe. This combination adds creaminess and a hint of sweetness.
Mixed Berry Compote
Serve the cake with a side of mixed berry compote. The tartness of the berries enhances the sweetness of the cake and provides a refreshing contrast.
Chocolate Ganache Drip
Top your Purple Velvet Cake with a rich chocolate ganache drip for an indulgent finish. This decadent layer adds an extra depth of flavor.
Nutty Crunch Topping
Make a nutty crunch topping using toasted pecans or walnuts. This crunchy layer adds texture and balances the softness of the cake.
Flavored Sugar Sprinkles
Decorate with flavored sugar sprinkles in shades of purple and blue. These add visual appeal and a hint of additional sweetness.
Vanilla Ice Cream
Serve slices of Purple Velvet Cake with a scoop of vanilla ice cream for a delightful contrast in temperature and flavor.
Peanut Butter Swirl
Incorporate a creamy peanut butter swirl within the cake layers for a savory twist that pairs wonderfully with the chocolate notes.
Purple Velvet Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
- In another bowl, mix the granulated sugar, buttermilk, vegetable oil, eggs, red wine vinegar, vanilla extract, and purple food coloring. Stir until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition.
- Blend in the vanilla extract and heavy cream. Add purple food coloring to reach your desired shade.
- Once the cakes are completely cooled, frost the top of one layer before stacking the second layer on top. Use the remaining frosting to cover the top and sides of the cake.
- Decorate your cake with fresh berries and sprinkle with edible glitter or add gold leaf as desired.
