How to Make a Purple Velvet Cake

How to Make a Purple Velvet Cake

This purple velvet cake with white chocolate cream cheese frosting (in purple) is adapted from an Epicurious red velvet cake. I clearly remember the first time I made the red version. I brought it to a friend’s house for a potluck, and someone asked me to make the cake for their wedding. Talk about instilling fear in a new cake baker.

This cake is the third of my favorite birthday cakes for my 50th birthday cake-a-palooza in May. Cake #1 was the tiramisu cake (all the goodness of tiramisu without raw egg). Cake #2 was the fudgy triple layer chocolate cake with chocolate ganache icing. I promise, if you are a chocolate lover, that is the cake for you.

This cocoa-flavored purple velvet cake was also created for the reddit 52 weeks of baking challenge, week 15: Decoration Challenge: Monochrome. I was originally going to make the traditional red velvet cake and turn my white chocolate cream cheese frosting red, but I seem to have a purple thing going. I’m running with it.

Red velvet cake was reported developed around the end of the 19th century. It is traditionally made with just a hint of cocoa, using a only a tablespoon or two for the cocoa’s anthocyanin which produces a red color when combined with buttermilk and vinegar. That red isn’t particularly vibrant, so many recipes now include food coloring in one shape or form.


I’ve adapted the original recipe in a few ways. When I make chocolate cakes, I always dust my greased cake pans with cocoa powder instead of flour to avoid any possibility of having noticeable white powder on the outside of my cakes. I’ve also tripled the amount of cocoa in order to give the cake more chocolate flavor. It makes it harder to get a rich purple color, but I’ll take that challenge in order to have a cake taste like chocolate, eh?

cake pans dusted with cocoa powder

And I made it a purple velvet cake. I have been using the Wilton concentrated food coloring, and the cake layers took 46 drops of pink, 8 drops of blue, and 1 drop of red. It still doesn’t achieve a deep purple color, but it’s clearly purple. For the frosting, I frosted the inside of the cake and a thin layer of the outside using 5 drops of pink, 2 blue, and 1 red, and then did a second layer after adding 3 more drops of pink and 1 of blue. If you are using a different food coloring, play around with it until you get your desired color. The frosting will be more forgiving than the cake with extra beating.

In looking at the monochrome challenge, I wish I had thought to make it a purple ombre. Next time.

liquid ingredients and purple food coloring
purple cake batter in a pan

FAQs about this purple velvet cake

What does purple velvet cake taste like?

It tastes just like red velvet cake – it has a mild chocolate flavor with a soft, velvety texture (thus the name). If you are looking for a more chocolatey cake, check out my fudgy triple layer chocolate cake (linked above and below).

What’s up with the vinegar?

Vinegar is added to this cake in order to provide leavening as part of a chemical reaction with the baking soda.

Do I have to weigh out my ingredients?

Do you have to do anything? No. But there is so much variation in how people measure that you are much more likely to get a reliable result if you weigh your ingredients

Can I freeze this purple velvet cake?

Absolutely, especially if you decorate the cake simply like I do. After the cake has been in the refrigerator overnight, I cut the cake into family sized portions. I double-wrap each piece in plastic wrap and then place it in a plastic bag with as much air removed as possible. When you want to eat a piece, remove it from the refrigerator, unwrap it and put it on a plate, and let it come to room temperature before serving.

What do I do with extra icing?

If you’re like me and you like only a thin layer of frosting on the cake, you might end up with extra icing. You can freeze frostings and have a variety for a batch of cupcakes. Or use extra frosting for cake balls or cake pops the next time you have a cake failure. Because they happen to all of us.

Can I make a blue velvet cake or orange velvet cake or a velvet cake in other colors?

Yes, though given those anthocyanins in the cake, orange would probably be easier.

Purple velvet cake with white chocolate cream cheese frosting

Servings 12
Author uglyducklingbakery


  • Two 9" round cake pans


Cake layers

  • 2 cups (240g) cake flour
  • 6 tbsp (36g) unsweetened cocoa not Dutch processed, if possible. Plus more for dusting the cake pans
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 8 tbsp (4oz) unsalted butter, softened plus more for greasing the cake pans
  • 1 ½ cup (300g) granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1 cup buttermilk use a 2cup measuring cup for convenience
  • 1 tsp white vinegar
  • food coloring, if desired (see notes)

White chocolate cream cheese frosting

  • 4 oz white chocolate
  • 12 oz cream cheese, softened
  • 6 oz unsalted butter, softened
  • 1 tsp vanilla
  • food coloring, if desired (see notes)


Purple velvet cake layers

  • Preheat the oven to 350°F.
  • Grease and line two 9" round cake pans with parchment paper, and then grease the parchment paper and dust with cocoa powder.
  • Sift dry ingredients for the cake layers (flour, cocoa, baking powder, baking soda, and salt) into a medium bowl.
  • In the bowl of stand mixer (or in a large mixing bowl if using a hand mixer), beat the butter for 3-5 minutes until soft and light, scraping the bowl intermittently.
  • Add the sugar and cream until light and fluffy, another 1-2 minutes.
  • Add the eggs, one at a time, and beat for one minute after each one.
  • Scrape the bowl, add the vanilla, and beat for an additional minute.
  • Measure out the buttermilk into a 2 cup measuring cup, and then add the vinegar and food coloring (see notes).
  • Adding the dry ingredients in three parts and alternate with the buttermilk mixture (in two parts), starting and ending with the dry ingredients. Mix only as long as needed to incorporate the addition, and scrape down the bowl as needed.
  • Pour the batter into the prepared bans, even the batter out in the pan, and give it one or two gentle thwacks (i.e. careful drops) onto the kitchen counter to remove any air bubbles.
  • Bake on a middle rack of the oven for about 25 minutes until a toothpick or knife inserted into the center comes out clean. I start checking for doneness at about 18-20 minutes.
  • Cool in the pans for about 10 minutes and then turn out onto cooling racks. Cool completely.

White chocolate cream cheese frosting

  • Melt the chocolate in a double boiler, being careful not to overheat the white chocolate. Let cool.
  • In a mixing bowl, cream the butter and cream cheese until soft.
  • Add the vanilla and cooled white chocolate and blend.
  • Add food coloring, if using, to achieve desired color.

What’s next?

If you make this purple velvet cake, or just want to see me make more purple baked goods (go Ephs!), please comment and/or share a pic!

Make another cake from the uglyducklingbakery cake archives like the Earl Grey and lavender cake or blackberry lemon loaf cake.

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Previous challenges:
Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Week 11: quick breads – kale and cheese quick bread
Week 12: signature bake – purple cow bread
Week 13: enriched breads
Week 14: childhood favorite – chocolate cake

Next week: crispy crunchy

Sue the T rex eating a slice of purple velvet cake

4 thoughts on “How to Make a Purple Velvet Cake”

    • Thanks, Hillary. Nope, not a typo. The Wilton Color Right concentrated food coloring “color mixing guide” recommends 45 drops of pink, 6 of blue, and 3 of red for a purple buttercream (i.e. not a cocoa-colored cake), so you can imagine how much food coloring would be needed to get the layers even more purple. It’s probably why many of the other “purple velvet cakes” call for as little as a teaspoon of cocoa. But for me, what’s the point of that? I’m all about making things that taste delicious, even if they don’t look perfect.

      Of course, every food coloring is different, so you might not need as much if you are using a different one.

    • Thank you, Hillary. I’m still steep on the learning curve for both, but it’s been an incredible learning experience so far.

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