Ultimate Purple Velvet Cake (Made with Natural Purple Food Coloring — Water-Soluble Extract)

Ultimate Purple Velvet Cake (Made with Natural Purple Food Coloring — Water-Soluble Extract)

Dolce Flav

Servings

16

Prep Time

25 minutes

Cook Time

25 minutes

Category

Natural Purple Food Coloring - Water Soluble

This purple velvet cake recipe pairs buttermilk cake layers with cream cheese frosting and water-soluble natural purple food coloring. The recipe makes three 8-inch layers and serves 16, with ingredients and step-by-step baking and decorating instructions below.

Choosing the color: Use the water-soluble purple food coloring called for in the recipe. Compare our water-soluble natural food colorings and follow the selected product's directions. Test a small batch when changing color products, since the finished shade can vary with the recipe and baking conditions.

Plan ahead: Allow the layers to cool completely before frosting, and include the chilling steps in your schedule. The listed prep and cook times do not include all cooling and chilling time.

Ingredients

    Cake

    • 2¾ cups (345 g) all-purpose flour, sifted
    • 2 cups (400 g) granulated sugar
    • 1½ tsp baking powder
    • 1 tsp baking soda
    • 1 tsp fine salt
    • 3 tbsp unsweetened cocoa powder (for depth, optional)
    • 3 large eggs, room temperature
    • 1½ cups (360 ml) buttermilk, room temperature
    • ¾ cup (180 ml) vegetable oil (or melted butter)
    • 1 tbsp white vinegar
    • 2 tsp vanilla extract
    • 1–2 tsp Natural Purple Food Coloring — Water-Soluble EXTRACT

    Frosting

    • 12 oz (340 g) cream cheese, softened
    • 8 oz (225 g) unsalted butter, softened
    • 4 cups (480 g) confectioners’ sugar, sifted
    • 1 tsp vanilla extract
    • 1–1½ tsp Natural Purple Food Coloring — Water-Soluble EXTRACT

    Optional garnishes: fresh blackberries/blueberries, edible flowers, purple sprinkles.

      Directions

      1. Preheat & prep pans: Preheat oven to 350°F (175°C). Grease three 8-inch round pans and line bottoms with parchment.

      2. Dry mix: Whisk flour, sugar, baking powder, baking soda, salt, and cocoa (if using) in a large bowl.

      3. Wet mix: In another bowl, whisk eggs, buttermilk, oil, vinegar, and vanilla until smooth. Add 1 tsp of the Natural Purple Water-Soluble Extract and mix — you can increase later after seeing the baked color.

      4. Combine: Gradually add wet ingredients to dry, mixing on low until just combined. Scrape the bowl — batter should be smooth and pourable.

      5. Bake: Divide batter evenly into prepared pans. Bake 22–26 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway if needed.

      6. Cool: Let cakes cool in pans 10 minutes, then invert to racks to cool completely. Chill for 30 minutes before leveling to make frosting easier.

      7. Make frosting: Beat cream cheese and butter until silky (2–3 minutes). Add vanilla. Gradually add confectioners’ sugar until desired sweetness and stiffness. Mix in Natural Purple extract ½ tsp at a time until you reach the shade you want. Because the extract is water-soluble and buildable, it’s easy to deepen color without thinning the frosting.

      8. Assemble & finish: Level cake layers. Place first layer on cake board, spread 1 cup frosting, repeat. Apply a thin crumb coat, chill 20 minutes, then finish with final coat and decorative swirls. Garnish and refrigerate until serving.

      9. Serve: Bring to room temperature 30 minutes before slicing for best texture.

      Natural Food Coloring - Water Soluble

      Product Guide