Purple Velvet Cake

Melissa Williamson Recipe

By Melissa Williamson georgiagirl48

12 serivings
Prep Time:
Cook Time:

My family loves my velvet cakes and they are so delicious and moist. I make the purple velvet cake for birthdays.


2 1/2 c
cake flour
1 1/2 c
1 tsp
unsweetened baking cocoa
1 tsp
1 tsp
baking soda
1 c
buttermilk, room temperature
2 Tbsp
or 15 drops of purple food coloring
1 tsp
white vinegar
1 tsp
vanilla extract
1 8 oz
package cream cheese, room temperature
1/2 c
butter or margarine, room temperature
1 lb
confectioners' sugar
1 tsp
vanilla extract

Directions Step-By-Step

Grease bottom and sides of three 8-inch round cake pans. Mix together the dry ingredients with wire whisk until well combined. In a separate bowl, combine all wet ingredients. (Note: 10 drops of blue and 15 drops of pink for a dark purple, or 24 drops of red and 16 drops of blue for a medium purple.) Gradually add wet ingredients into the dry ingredients, stir until well combined. Pour into greased and floured round cake pans. Bake for 20 to 25 minutes until toothpick inseted near the center comes out clean. Let it cool for 15 minutes and remove from pans on wire rack to allow cool completely.
Cream together the cream cheese and butter. Add the confectioners' sugar and vanilla. Beat until smooth and creamy. Spread between layers and over top and sides of a cake.

About this Recipe

Course/Dish: Cakes

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Kerryann Nation Kerryann_Nation
Jul 17, 2015
I followed the recipe, but made the three cakes in 4" springform tins, ( for practice ) and they are rising nicely, so I would guess that three pans of suggested size would make a nice triple layered cake. I would suggest doubling the batch for 3 usual sized cakes. I did not add any fats to mine, and baked at 180 celcius, seems to be working great for me x. I will add, that Wilton paste as colouring works far better than watery colours, the cake with paste rose better than the queen coloured cakes. Recaps I made these after the recipe had been updated? ( I have used the recipe with 2 eggs) I believe I will use this recipe again :)
Pat Landers frogcopter
Jul 20, 2014
NO OIL?! I didn't have any problem getting the purple color as some said (used Wilton Paste Violet) but the cake turned out dry and hard. I think a cup of vegetable oil would improve the flavor and texture immensely. I should have read the recipe more carefully before I mixed it up. I used an 11/13 pan - it never would have made a 3 layer cake - My girls ate it anyway and loved the color :)
Andrea Clark QueenCheese
Jan 11, 2014
I love anything purple especially when it comes to cake! I followed this recipe tonight and aside from the fact that it surely needs either butter or oil added to make a successful batch, this recipe yeilds something that is more like a bread or muffin than actual cake. We couldn't taste the sugar at all! Perhaps with a bit of tweaking this could be a great cake but the recipe posted leaves much to be desired. Please advise & thank you.
Karen Mowry corgimom2
Jan 9, 2014
Melissa, cake sounds lovely. Is there any butter in it? Also, have you ever made (qty.) 3 - 9" instead of 8"? If so, please share the recipe adjustments. I want to make this for my granddaughter's bridal shower so would need to be larger. The last comment about the cake being only 1" high was disturbing.
Jane Niemeyer ladylwyer
Oct 26, 2013
I got the purple right, but my cake was 1 inch high. There is no temperature to cook listed. Not sure if recipe was right so I added a cup and half of butter. bummer. Lot of wasted time and ingredients.