Delight in the deliciousness of a colorful spin on the classic red velvet cake. Inspired by the Middle Eastern flavor palette, this cake brings a bright purple color and a luscious, rich texture that will captivate your senses. Perfect for celebrations or any occasion that calls for a stunning centerpiece, this Purple Velvet Cake is sure to leave a lasting impression!
Ingredients
– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 tablespoons unsweetened cocoa powder
– 1 ½ cups buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 teaspoon white vinegar
– 2 tablespoons purple food coloring
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– ¼ cup whole milk
– 8 ounces cream cheese, softened
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and purple food coloring. Whisk until well blended.
4. Gradually add the wet ingredients into the dry ingredients, stirring just until combined and smooth.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. For the frosting, beat the softened butter and cream cheese together until smooth. Gradually add in the powdered sugar, followed by the milk, beating until light and fluffy.
8. Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer over the first and frost the top and sides of the cake.
9. Serve and enjoy your Purple Velvet Cake Delight!
Notes:
– Make sure all your ingredients are at room temperature before beginning. This ensures better mixing and a smoother batter.
– You can adjust the level of food coloring to achieve your desired shade of purple.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
Cooking Techniques:
– **Creaming Method**: Involves beating butter and sugar together until light and fluffy, which helps incorporate air into the batter.
– **Sifting Dry Ingredients**: This helps to lighten the flour mixture and remove lumps, making the batter smoother.
FAQs
– Can I use gel food coloring instead of liquid? Yes, gel food coloring is more concentrated and will not alter the cake’s consistency.
– What can I use instead of buttermilk? You can use a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
Conclusion:
The Purple Velvet Cake is not just a treat for the taste buds; it is also a feast for the eyes. The combination of flavorful ingredients and visually striking appearance makes it an excellent choice for any special occasion. Crafted with care and a touch of creativity, this cake encapsulates the art of baking with a unique twist.
More Recipe Suggestions:
– Lavender and Honey Macarons: Pair these delicate macarons with your Purple Velvet Cake for a full-flavored dessert table.
– Cardamom Pistachio Cupcakes: The aromatic flavors of cardamom and crunch of pistachios create a delightful counterpart to the rich texture of the cake.
– Rosewater and Almond Cookies: Infuse your dessert spread with the subtle floral notes of rosewater balanced by the nuttiness of almonds.
Purple Velvet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and purple food coloring. Whisk until well blended.
- Gradually add the wet ingredients into the dry ingredients, stirring just until combined and smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat the softened butter and cream cheese together until smooth.
- Gradually add in the powdered sugar, followed by the milk, beating until light and fluffy.
- Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer.
- Place the second cake layer over the first and frost the top and sides of the cake.
