Easy Purple Velvet Cake Recipes

WHITE VELVET BUTTERMILK CAKE RECIPE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
• Prepare two 8"x2" (or three 6") cake pans (with a little leftover batter) with cake goop or preferred pan spray. Fill your pans about 3/4 of the way full of batter.
• Combine flour, sugar, baking powder, baking soda and salt in the bowl of .a stand mixer with paddle attachment. Mix 10 seconds to combine.
• Combine 1/2 cup of the milk and the oil together and set aside.
• Combine the remaining milk, egg whites and vanilla together, whisk to break up the eggs and set aside.
• Add your softened butter to the dry ingredients and mix on low until mixture resembles a coarse sand (about 30 seconds). Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my kitchenaid) and let mix for 2 minutes to develop the cakes structure. If you don't let your cake mix on this step your cake could collapse.
• Scrape your bowl and then reduce speed to low. Add in your egg white mixture in three batches, letting the batter mix for 15 seconds between additions.
• Scrape down the sides again to make sure everything has incorporated then pour into prepared pans. Bake 35-40 minutes until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan. IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Flip onto a cooling rack and let cool fully. I chill my cakes before handling or you can wrap them in plastic wrap and freeze them to trap moisture in the cake. Thaw on the countertop while still wrapped before frosting.

PURPLE VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line a regular muffin tin with cupcake liners.
• In a medium bowl, sift flour and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the egg and mix well. Mix in the vanilla extract. Alternate the flour mixture with the buttermilk, beginning and ending with flour mixture.
• In a small bowl, mix the purple food coloring and cocoa powder until a paste forms. Add this to the batter and mix well. In another small bowl, mix together the baking soda and cider vinegar. It will foam. Add to the batter immediately and mix until well combined in batter.
• Divide the batter evenly into the prepared liners, filling about ⅔ full. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove cupcakes from pan and let cool completely on wire racks.
• In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. Add the powdered sugar and milk. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. Frost cupcakes with frosting and decorate with sprinkles.

PURPLE VELVET CUPCAKES WITH BLACKBERRY FROSTING

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Roughly crush half the blackberries with a fork so the juice is running but there are still some chunky bits. Gently melt the butter and chocolate in a saucepan. Mix the flour, sugar, cocoa powder and a pinch of salt in a large mixing bowl. Put the kettle on.
• Scrape the butter-chocolate mixture and eggs into the dry ingredients with the crushed blackberries and 100ml boiling water. Mix together until smooth, then add a little food colouring to boost the red/purple hue. Divide between the muffin cases and bake for 15 mins until risen and a skewer poked into the centre comes out clean. Lift from the tin onto a wire rack and cool completely.
• Whizz the remaining 150g blackberries to a purée. Beat the butter, icing sugar and vanilla together until really pale and fluffy - about 5 mins. Sieve the remaining blackberry purée and gently fold into the icing. Spoon into a piping bag fitted with your favourite nozzle and pipe a generous amount onto each cupcake - removing the paper case first if you want to show the colour of the sponge. Top each with a fresh blackberry and enjoy.

EASY PURPLE VELVET CAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Prep. cake according to package directions, substituting half of the water called for with buttermilk. Stir in pudding mix and food coloring.
• 3. Pour into cake pan/pans and bake according to the package's directions.
• 4. Eat and enjoy! XD

PURPLE VELVET CUPCAKES

Steps:

• For the cake begin by heating your oven to 325 degrees F. Prepare your cupcake pans by lining them with cupcake liners; then set aside.
• In a large bowl combine the ingredients for the cake. With the mixer on low speed, beat for about 30 seconds; then on medium speed, beat for an additional two minutes.
• Fill each cupcake liner about 3/4 of the way full. Bake 18 to 23 minutes or until a toothpick inserted near the center comes out clean. Cool about 10 minutes; then remove the cupcakes from the pan and allow them to cool completely.
• In the meantime, whip up the frosting. With an electric mixer, fitted with the whisk attachment; beat the butter, cream cheese, and salt until smooth. Add 2 cups of the powdered sugar - one cup at a time, beating after each addition. Add vanilla and about 1 tablespoon of heavy cream and continue beating. Then, add the remaining 2 cups of powdered sugar, one at a time. Scrap down the sides of the bowl when necessary. Add an additional 1-2 tablespoons of heavy cream until desired consistency is achieved. Add a drop of violet food coloring and beat until the color is uniform.
• Ice the cooled cupcakes with a spatula or a piping bag for a more finished look.

PURPLE VELVET CAKE

Steps:

• 1. Preheat oven to 350 F. 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.
• 2. 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.