Im just curious...we are doing a purple velvet cake for our wedding in april. How did you cake turn out? The colors?
Purple Velvet cake - Page 2
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I was inspired to try purple velvet cakes today. Son at camp, too hot to go outside!
I started with my basic red velvet cake recipe which is 2 tbsp cocoa powder to 2.5 cups of flour. I split the recipe in half and tried 2 different ratios of blue and violet food color (Wilton gel colors). The natural reddish tint from the cocoa was hard to cover, which is why I neutralized it with extra blue in one of the cakes. (I did not add any red color to any of the cakes). The one without added blue still looked very red. In the other, by the time I covered the reddish brown color and made a decent purple, the cake baked up almost black. I then tried 2 more cakes. One with only 2 tsps of cocoa and one with no cocoa. The one without cocoa had a very pretty purple color but tasted bland. Might not even technically be red velvet anymore. The 2 teaspoons of cocoa powder were a big improvement over the first Cake with 2 Tbsp, but it still wasn't a pretty purple, rather dull and muddy. I was using Hershey's regular cocoa, which has a brick red color. I checked out my Hershey's extra dark cocoa, and voila, no red. Just nice brown. I made 2 more cakes, one with 2 tbsp and one with 2 teaspoons of cocoa, and each with approximately 2 teaspoons of wilton violet gel color. The 2 Tbsp version was quite dark, but the 2 tsp version was a very pretty purple. My taste testers liked it better with less cocoa as well.
Conclusion - use less cocoa for a truer color, and use cocoa which is not red. Hershey's extra dark in a ratio of 2 tsp per 2.5 cups of flour worked well. The
Wilton violet gel color made a very pretty purple.
cake with less cocoa on the right
These are the final 2 cakes
Top is cake with less cocoa
(Hard color to photograph well, but it was a nice purple)
Hope that is a starting place for more experimentation!