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Ultimate Purple Velvet Cake (Made with Natural Purple Food Coloring — Water-Soluble Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Natural Purple Food Coloring - Water Soluble
Author:
Dolce Flav
Servings
16
Prep Time
25 minutes
Cook Time
25 minutes
This Purple Velvet Cake combines tender, buttermilk-rich cake layers with a tangy cream-cheese buttercream, colored to a vivid but natural purple using a water-soluble Natural Purple Food Coloring extract; the batter gets its velvet crumb from the buttermilk + vinegar reaction while a touch of cocoa deepens the hue and flavor. After baking and cooling, layers are leveled and filled with smooth purple cream cheese frosting, then chilled briefly for a clean finish. Use a buildable, water-soluble natural purple extract to achieve consistent color without altering batter texture.
Ingredients
Cake
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2¾ cups (345 g) all-purpose flour, sifted
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2 cups (400 g) granulated sugar
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1½ tsp baking powder
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1 tsp baking soda
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1 tsp fine salt
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3 tbsp unsweetened cocoa powder (for depth, optional)
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3 large eggs, room temperature
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1½ cups (360 ml) buttermilk, room temperature
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¾ cup (180 ml) vegetable oil (or melted butter)
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1 tbsp white vinegar
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2 tsp vanilla extract
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1–2 tsp Natural Purple Food Coloring — Water-Soluble EXTRACT
Frosting
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12 oz (340 g) cream cheese, softened
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8 oz (225 g) unsalted butter, softened
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4 cups (480 g) confectioners’ sugar, sifted
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1 tsp vanilla extract
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1–1½ tsp Natural Purple Food Coloring — Water-Soluble EXTRACT
Optional garnishes: fresh blackberries/blueberries, edible flowers, purple sprinkles.
Directions
Preheat & prep pans: Preheat oven to 350°F (175°C). Grease three 8-inch round pans and line bottoms with parchment.
Dry mix: Whisk flour, sugar, baking powder, baking soda, salt, and cocoa (if using) in a large bowl.
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.
Combine: Gradually add wet ingredients to dry, mixing on low until just combined. Scrape the bowl — batter should be smooth and pourable.
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.
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.
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.
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.
Serve: Bring to room temperature 30 minutes before slicing for best texture.
Recipe Note
10 Frequently Asked Questions
Can I use any purple food coloring?
Use a water-soluble, natural purple extract for best color in frostings and batter; oil-based/gel colors behave differently. Natural water-soluble extracts are built for these applications.
How much purple extract will I need?
Start with 1–2 tsp combined between batter and frosting, adding in ¼–½ tsp increments until you reach your desired shade.
Will natural extracts change cake flavor?
High-quality natural extracts are formulated to be flavor-neutral; powdered or vegetable-based colorants may add subtle earthiness.
Can I replace buttermilk?
Yes — make buttermilk substitute with 1½ cups milk + 1½ tbsp vinegar (let sit 5 minutes). The acid aids the velvet texture.
Why do some purple cakes fade?
Natural purples can shift with heat, pH, or prolonged exposure to light; coloring frostings after the cake is cooled helps preserve vibrancy.
Is this cake vegan/gluten-free?
This recipe is not, but you can adapt with vegan cream cheese, egg replacer, and GF flour blends (expect texture differences).
Can I use purple sweet potato or blueberry puree instead?
Yes — purees give natural purple color and flavor but may add moisture and fruit flavor; adjust liquid and sugar accordingly.
How far in advance can I make it?
Bake layers up to 2 days ahead (wrapped and refrigerated) or freeze for up to 1 month. Frosted cake keeps 3–4 days refrigerated.
Will the purple stain my hands or servingware?
Concentrated natural color can stain; handle with gloves and clean utensils promptly.
How to Use Natural Purple Food Dye for Frosting & Cakes?
To use Natural Purple Food Dye for frosting and cakes, add a few drops of the Natural Purple Food Color – Water Soluble Extract to your frosting or cake batter and mix well, adjusting gradually until you achieve the desired shade of purple while maintaining a smooth texture and natural flavor.