Ava McKenney
Have you ever seen a cake so magical you almost hesitate to slice into it? This Unicorn Purple Velvet Cake is the ultimate showstopper, perfect for birthdays, celebrations, or just adding a touch of whimsy to your week. With layers of rich, velvety chocolate cake dyed a stunning purple and swirled with dreamy rainbow buttercream, this cake is as delicious as it is gorgeous.
What makes this cake special isn’t just its eye-catching look but the moist, fluffy texture and the irresistible flavor that comes with every bite. Let’s talk about what makes this cake a must-try for your next dessert adventure!
Why You’ll Love Unicorn Purple Velvet Cake
- Stunning Presentation: With bold purple layers and a rainbow buttercream swirl, this cake is sure to dazzle any crowd.
- Rich Flavor: The chocolate base combined with a hint of vanilla gives it that classic velvet cake taste.
- Whimsical Vibes: Perfect for anyone who loves bright, bold colors and a sprinkle of magic in their desserts.
- Customizable: You can easily switch up the colors or add edible glitter for an even more magical touch.
This isn’t just a cake – it’s a centerpiece, a conversation starter, and a slice of pure joy. Let’s dive into the ingredients and steps to create this magical masterpiece!
Ingredients for Unicorn Purple Velvet Cake
Every magical creation starts with the perfect ingredients! This cake combines the moist richness of chocolate with bold colors and creamy, vibrant frosting. Here’s what you’ll need:
For the Cake:
- All-Purpose Flour – 2 ½ cups, sifted for a soft, even texture.
- Granulated Sugar – 2 cups for sweetness and balance.
- Unsweetened Cocoa Powder – 2 tablespoons to add a subtle chocolate flavor without overpowering the purple hue.
- Baking Soda – 1 teaspoon for that perfect rise.
- Salt – ½ teaspoon to enhance all the flavors.
- Buttermilk – 1 cup, at room temperature, for a moist, tender crumb.
- Vegetable Oil – 1 cup, keeping the cake extra moist and fluffy.
- Eggs – 2 large, at room temperature, to help bind everything together.
- White Vinegar – 1 teaspoon, a classic ingredient for that velvety texture.
- Vanilla Extract – 2 teaspoons, because everything is better with vanilla.
- Purple Gel Food Coloring – A few drops, for vibrant purple layers.
For the Rainbow Buttercream Frosting:
- Unsalted Butter – 1 cup (2 sticks), softened to room temperature.
- Powdered Sugar – 4 cups, sifted for a silky smooth frosting.
- Heavy Cream – 2-3 tablespoons, for the perfect consistency.
- Vanilla Extract – 1 teaspoon, to flavor the frosting.
- Gel Food Coloring – Pink, blue, purple, and yellow, for creating the signature rainbow swirl.
- Sprinkles – As much as your heart desires, to finish off the magical look.
How to Bake Unicorn Purple Velvet Cake
Ready to bring this masterpiece to life? Baking this cake is as fun as decorating it. Let’s start with the steps:
Step 1: Prep Your Equipment
Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Step 3: Blend the Wet Ingredients
In a separate bowl, combine the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and purple gel food coloring. Whisk until smooth and vibrant.
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix – the batter should be smooth and silky.
Step 5: Divide and Bake
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Prepare the Rainbow Buttercream Frosting
While the cakes cool, make the frosting. Beat the butter in a stand mixer (or with a hand mixer) on medium speed until creamy. Slowly add the powdered sugar, one cup at a time, alternating with heavy cream to achieve the perfect consistency. Mix in the vanilla extract.
Step 7: Color the Frosting
Divide the frosting into four bowls. Add a few drops of each gel food coloring (pink, blue, purple, and yellow) to create the rainbow colors. Stir until vibrant.
Step 8: Assemble and Decorate
Once the cake layers are completely cool, assemble your cake:
- Place one purple cake layer on a serving platter and spread a generous amount of frosting on top.
- Repeat with the remaining layers, adding frosting between each.
- For the top and sides, spread a light layer of frosting and smooth it out for a “crumb coat.” Refrigerate for 15 minutes.
Step 9: Add the Magic!
Using a piping bag fitted with a star tip, pipe the rainbow frosting onto the cake in swirls. Add sprinkles to complete the unicorn-inspired look.
This colorful, dreamy cake is now ready to slice and serve! Stay tuned for more tips and storage instructions in the next part.
Baking and Storing Unicorn Purple Velvet Cake
The secret to making the perfect Unicorn Purple Velvet Cake is all about timing and care. From baking to storing leftovers (if there are any!), follow these tips to ensure your cake is moist, flavorful, and magical every time.
How Long to Bake Unicorn Purple Velvet Cake
The key to baking a moist and fluffy cake lies in understanding how long to leave it in the oven. Overbaking can dry out the layers, while underbaking leaves them gummy. Follow these general guidelines:
- 8-inch round cake pans: Bake for 25-30 minutes.
- 9-inch round cake pans: Bake for 22-28 minutes.
- Cupcakes (if using the batter for smaller portions): Bake for 18-22 minutes.
Use a toothpick to test for doneness – when it comes out clean, your cake is ready!
Cooling the Cake
After removing the cakes from the oven, let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before assembling and decorating. If the layers are still warm, the frosting will melt and slide off.
How to Store Leftovers
You’ll likely want to savor every last slice of this magical cake. Here’s how to keep it fresh:
- At Room Temperature: Store the cake in an airtight container for up to 2 days if your home is cool and not overly humid.
- In the Refrigerator: Wrap individual slices tightly in plastic wrap and place them in an airtight container. This method keeps the cake fresh for up to 5 days. Before serving, let the slices sit at room temperature for 15-20 minutes for the best flavor and texture.
- In the Freezer: Wrap each slice in plastic wrap and store them in a freezer-safe bag or container for up to 3 months. Defrost slices in the fridge overnight before bringing them to room temperature.
Decorating Tips
- Make It Extra Magical: Add edible glitter, gold stars, or candy pearls for an extra sparkle!
- Smooth Swirls: When piping the rainbow frosting, rotate the cake while holding your piping bag steady for evenly distributed swirls.
- Leveling Layers: If your cake layers come out uneven, use a serrated knife to level them before stacking for a neat finish.
Why Resting the Cake is Key
Just like with baked chicken, resting your cake is essential! After assembling, let your finished cake chill in the fridge for at least 30 minutes before slicing. This allows the frosting to firm up and the flavors to meld beautifully.
The result is a stunning, moist, and dreamy Unicorn Purple Velvet Cake that tastes as magical as it looks! Ready to print and share this recipe? Stay tuned for the printable version in the next part!
Print
Unicorn Purple Velvet Cake
- Total Time: 50 minutes
- Yield: 12 slices 1x
Description
Magical, moist, and packed with flavor, this Unicorn Purple Velvet Cake is the ultimate dessert for celebrations or when you need a little sparkle in your life. With rich purple layers, dreamy rainbow buttercream, and a sprinkle of fun, this cake will delight kids and adults alike!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour, sifted
- 2 cups granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, room temperature
- 1 cup vegetable oil
- 2 large eggs, room temperature
- 1 tsp white vinegar
- 2 tsp vanilla extract
- Purple gel food coloring
For the Rainbow Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- Gel food coloring (pink, blue, purple, yellow)
- Sprinkles
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and purple gel food coloring until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Bake the Cake Layers:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Rainbow Buttercream Frosting:
- In a stand mixer or with a hand mixer, beat the butter until creamy.
- Gradually add the powdered sugar, one cup at a time, alternating with heavy cream until the frosting reaches your desired consistency.
- Mix in the vanilla extract.
- Divide the frosting into four bowls, and color each with pink, blue, purple, and yellow gel food coloring.
- Assemble the Cake:
- Place one cake layer on a serving platter and spread a generous amount of frosting on top. Repeat with the remaining layers.
- Spread a light crumb coat over the entire cake and refrigerate for 15 minutes.
- Use a piping bag with a star tip to pipe rainbow swirls on the top and sides. Decorate with sprinkles for the finishing touch.
- Serve and Enjoy:
- Chill the completed cake for 30 minutes before slicing to allow the frosting to set. Slice, serve, and watch the magic happen!
Notes
- The cake layers can be baked a day in advance and stored, wrapped tightly in plastic wrap, at room temperature.
- Frosted cake can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- For even cake layers, use a serrated knife to level the tops before assembling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes