Description
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a stunning twist on the classic red velvet. Moist and tender, the cake features a vibrant purple hue achieved with a blend of red and purple food coloring, complemented by a rich white chocolate cream cheese frosting that adds a luscious, creamy finish. Perfect for special occasions or whenever you want to impress with a beautiful and delicious homemade dessert.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 1 tsp red food coloring
- 2 tsp purple food coloring
Frosting Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (room temperature)
- 3 cups confectioners’ sugar (sifted)
- 6 oz white chocolate (melted and cooled)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Sift the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined and aerated.
- Mix the Wet Ingredients: In a large bowl, whisk vegetable oil, room temperature buttermilk, eggs, white vinegar, vanilla extract, red food coloring, and purple food coloring together until the mixture is smooth and uniform in color.
- Combine the Batter: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain a tender crumb.
- Bake: Evenly divide the batter between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes to set structure, then turn them out onto wire racks to cool completely before frosting.
- Melt the White Chocolate: Place white chocolate in a heatproof bowl and melt gently over a double boiler or in the microwave in 15-second intervals, stirring between each until smooth. Allow it to cool slightly to avoid melting the frosting ingredients when added.
- Beat the Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until light, fluffy, and well combined.
- Add Sugar and Chocolate: Gradually add the sifted confectioners’ sugar, mixing continuously until smooth. Stir in the slightly cooled melted white chocolate and beat until the frosting is creamy and well incorporated.
- Frost the Layers: Place one cake layer on a serving plate and spread a generous, even layer of the cream cheese and white chocolate frosting over the top.
- Stack and Frost: Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing over the sides and top for a polished look.
- Chill: Refrigerate the finished cake for at least 30 minutes before slicing to allow the frosting to set firmly for clean, neat slices.
Notes
- Ensure all wet ingredients, especially buttermilk and eggs, are at room temperature for the best batter consistency.
- Do not overmix the batter to keep the cake moist and tender.
- Melt white chocolate gently to prevent burning and allow it to cool slightly before mixing to avoid a runny frosting.
- Refrigerate the cake before serving to help set the frosting for easier slicing and a neater presentation.
- If purple food coloring is unavailable, you can adjust the amount of red food coloring to achieve a similar hue, though the shade will differ.
