Ingredients
Equipment
Method
- Preheat & Prepare – Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- Cream Butter & Sugar – In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add Eggs & Vanilla – Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients – In another bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder.
- Mix Batter – Gradually add the dry ingredients and buttermilk to the wet mixture, alternating between the two. Mix until just combined.
- Add Color – Stir in the purple food coloring until evenly distributed.
- Bake – Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Frost (Optional) – Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the cooled cake.
- Serve & Enjoy – Slice and serve your homemade purple velvet cake!
Notes
Adjust the amount of food coloring for a lighter or deeper purple hue.
Store leftovers in an airtight container for up to 5 days in the refrigerator.
Swap buttermilk with milk + 1 tsp vinegar if needed.
Use gluten-free flour for a gluten-free version.
Store leftovers in an airtight container for up to 5 days in the refrigerator.
Swap buttermilk with milk + 1 tsp vinegar if needed.
Use gluten-free flour for a gluten-free version.
