There’s a magical quality to baking a cake that dazzles from the moment it’s sliced—and the Purple Velvet Cake delivers that experience tenfold. With its eye-catching hue, pillow-soft crumb, and a luscious layer of cream cheese frosting, this cake brings joy to every celebration, afternoon tea, or personal baking victory.
Unlike traditional red velvet, the Purple Velvet Cake introduces a unique flavor profile using purple sweet potatoes or ube. These naturally colorful roots add a hint of earthiness, antioxidants, and visual wow-factor without the need for excessive artificial dyes. At SofyaRecipes, founded by the talented Sofya Petrova, we champion dishes that blend creative flair with wholesome ingredients, empowering every home baker to achieve gourmet results.
From birthdays to bridal showers, and cozy evenings in, the Purple Velvet Cake is more than dessert—it’s an edible statement of elegance, flavor, and fun.
Why Purple Velvet Cake is the Dessert You Didn’t Know You Needed
While red velvet has long been a staple of Southern baking, the Purple Velvet Cake reimagines this classic for the modern kitchen. The inspiration? Health-forward ingredients, vibrant aesthetics, and flavors that strike a perfect balance between sweet, tangy, and creamy.
What sets it apart:
- Striking Visuals – Naturally purple from root vegetables or concentrated color.
- Moist Texture – The buttermilk and oil combo delivers unbeatable softness.
- Antioxidant Benefits – Purple sweet potatoes bring extra nutrition.
- Versatile Appeal – A hit at both elegant soirées and casual family dinners.
As part of our ever-growing dessert archive—including favorites like Mille-Feuille Cake and Moist Chocolate Cake—this velvet variation has quickly become a reader favorite for its uniqueness and simplicity.
Ingredients: What You’ll Need to Make Purple Velvet Cake
Dry Ingredients:
- 2½ cups (300g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp unsweetened cocoa powder
Wet Ingredients:
- 1½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temp
- 2 large eggs
- ¾ cup (180g) mashed purple sweet potato or ube puree
- 2 tbsp gel-based purple food coloring (or ube extract)
- 1 tsp white vinegar
- 1 tsp vanilla extract
Frosting:
- 8 oz (226g) cream cheese
- ½ cup (115g) unsalted butter
- 1 tsp vanilla extract
- 4 cups (480g) powdered sugar
- Pinch of salt
🌿 Ingredient Note: If using ube extract, reduce coloring as it’s highly concentrated. For an all-natural version, try butterfly pea flower powder or purple carrot concentrate.
Prep & Baking Timeline
- Prep Time: 25 minutes
- Bake Time: 30–35 minutes
- Cooling + Frosting: 45–60 minutes
- Total Time: ~2 hours
This Purple Velvet Cake comes together faster than tiered specialty cakes while still delivering jaw-dropping results.
How to Make the Perfect Purple Velvet Cake
Step 1: Prepare Your Tools
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Line bottoms with parchment for flawless release.
Step 2: Sift and Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. Sifting helps prevent clumps and results in a lighter crumb.
Step 3: Blend the Wet Base
In a separate bowl, beat eggs lightly, then whisk in oil, buttermilk, mashed sweet potatoes or ube puree, vinegar, vanilla, and coloring.
Step 4: Combine and Mix
Add dry ingredients to wet and mix gently until just combined. Overmixing may toughen the batter. The mixture should be smooth but thick.
Step 5: Bake the Layers
Pour the batter evenly into your pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Prepare Frosting
Let the cakes cool for 15 minutes in pans, then transfer to racks. For frosting, beat butter and cream cheese until smooth. Add vanilla and powdered sugar gradually. Frosting should be thick yet spreadable.
Step 7: Assemble and Decorate
Place one cake layer on a serving plate, frost the top, then stack the second layer. Frost the top and sides. Garnish with lavender buds, sugared berries, or purple edible glitter.
🎂 Tip: Chill the frosted cake for 30 minutes before slicing for clean, bakery-style cuts.
Nutrition Profile (Per Slice, 1 of 12)
| Nutrient | Amount |
|---|---|
| Calories | 435 kcal |
| Total Fat | 26g |
| Saturated Fat | 10g |
| Carbohydrates | 50g |
| Sugars | 34g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 280mg |
💡 Purple sweet potatoes and ube are rich in anthocyanins—powerful antioxidants also found in blueberries.
Diet-Friendly Modifications
Want to keep this cake aligned with your dietary goals? Try these:
- Vegan: Use flax eggs and plant-based buttermilk (almond milk + lemon juice)
- Gluten-Free: Swap flour for a 1-to-1 gluten-free baking blend
- Low-Sugar: Substitute monk fruit sweetener or allulose
- Low-Fat: Replace half the oil with unsweetened applesauce
🍰 Want a lighter option? Check out our Hazelnut Flour Cake and Flourless Avocado Brownies for better-for-you indulgences.
Creative Ways to Serve Purple Velvet Cake
Make your Purple Velvet Cake the star of the table:
- Frosted Layer Cake – The classic, fully frosted version
- Mini Cakes – Use ramekins or muffin tins for individual servings
- Trifle Style – Layer crumbled cake, berries, and whipped cream
- Cupcakes – Bake in lined tins at 350°F for 18–20 minutes
🎉 Pair it with:
- Sparkling rosé or prosecco
- Lavender tea or vanilla latte
- Cranberry Cake for a duo of winter favorites
Common Mistakes and Fixes
- Mistake: Cake too dense
➤ Fix: Mix batter only until ingredients are combined - Mistake: Bitter aftertaste
➤ Fix: Use high-quality food coloring and test your baking soda freshness - Mistake: Uneven layers
➤ Fix: Weigh batter for consistent bake and shape - Mistake: Frosting melting
➤ Fix: Cool cake completely before frosting
How to Store & Freeze Purple Velvet Cake
- At Room Temperature: Up to 2 days in an airtight container
- Refrigerator: Keeps for 5 days (bring to room temp before serving)
- Freezer: Freeze unfrosted layers wrapped in plastic and foil for up to 2 months
🧊 Want more freezer-friendly desserts? Try our Coconut Kaya Dutch Baby or Valentine’s Day Krispie Treats!
The SofyaRecipes Touch: Why We Love This Cake
This Purple Velvet Cake perfectly illustrates the SofyaRecipes mantra—elevated baking made simple. It’s luxurious without being fussy. Creative, yet achievable. And best of all, it invites bakers of all skill levels to have fun in the kitchen.
With its nutrient-rich base, showstopping color, and adaptable flavor, this is a cake worth repeating. Serve it for any occasion or no occasion at all—just because you deserve something beautiful and delicious.
FAQs About Purple Velvet Cake
Q: Can I use ube jam instead of sweet potato?
Yes! Use ½ cup ube halaya and reduce sweetener slightly.
Q: What’s the best natural food coloring?
Butterfly pea powder or purple yam powder. They provide subtle but natural coloring.
Q: Can I use this recipe for cupcakes?
Absolutely. Bake for 18–20 minutes and check with a toothpick.
Q: Will this cake taste like sweet potato?
Barely. The flavor is subtle and blends with the vanilla and cocoa beautifully.
Q: Can I make it ahead?
Yes! Bake layers a day ahead. Store covered at room temp or refrigerate.
