Description
This Purple Velvet Cake is a stunning and delicious twist on the classic velvet cake. It’s rich, moist, and infused with a hint of cocoa, complemented by a creamy white chocolate cream cheese frosting. Perfect for birthdays, celebrations, or any occasion that calls for something special!
Ingredients
Scale
For the Cake:
- 3 cups (360g) cake flour
- 2 cups (400g) granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) vegetable oil
- 4 large eggs, at room temperature
- 1 cup (240ml) buttermilk
- 1 tablespoon pure vanilla extract
- High-quality purple food coloring (adjust for desired shade)
For the White Chocolate Cream Cheese Frosting:
- 6 ounces cold cream cheese
- 2 sticks (1 cup) unsalted butter, at room temperature
- 8 ounces melted white chocolate (cooled slightly)
- 6 cups powdered sugar
Instructions
- Preheat the Oven & Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Set aside. - Combine Wet Ingredients:
In a large mixing bowl, whisk together vegetable oil, sugar, eggs, buttermilk, and vanilla extract until well combined. - Add Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring until smooth. Do not overmix. - Add Food Coloring:
Stir in the purple food coloring until you reach your desired shade. Start with a few drops and add more as needed. - Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 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. - Make the Frosting:
- In a large bowl, beat the cold cream cheese and room-temperature butter together until smooth and creamy.
- Pour in the melted white chocolate and mix until well combined.
- Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
- Assemble & Frost:
- Place one cooled cake layer on a serving plate. Spread a generous amount of frosting on top.
- Place the second cake layer over it and frost the top and sides evenly.
- Serve & Enjoy:
Slice and serve your gorgeous Purple Velvet Cake! Enjoy the rich flavor with its luscious white chocolate frosting.
Notes
- Use Cake Flour for a Lighter Texture: Cake flour creates a softer, more delicate crumb. If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of every 1 cup of all-purpose flour with cornstarch and sifting it well.
- High-Quality Food Coloring is Key: Use a gel-based or concentrated purple food coloring rather than liquid food coloring. Liquid food coloring can alter the texture of the batter.
- Do Not Overmix the Batter: Overmixing can lead to a dense cake. Mix until just combined to keep the cake light and fluffy.
- Cold Cream Cheese for Frosting: Using cold cream cheese (rather than room temperature) helps create a thicker and more stable frosting, especially when paired with melted white chocolate.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Cake Recipes
- Cuisine: American
Nutrition
- Serving Size: 10-12 slices
- Calories: ~550 kcal per slice
- Sugar: 55 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Carbohydrates: 72 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: #PurpleVelvetCake #VelvetCake #BakingLove #WhiteChocolateFrosting #DessertMagic