Description
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a strikingly vibrant dessert that combines classic red velvet cake flavors enhanced with purple food coloring and rich cocoa powder. Covered in a luscious, creamy white chocolate frosting, this cake offers a delightful balance of moist texture and sweet creaminess, perfect for celebrations or any special occasion.
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 two 9-inch round cake pans and line them with parchment paper to ensure easy removal of the cakes after baking.
- Sift the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder ensuring there are no lumps and everything is evenly combined.
- Mix the Wet Ingredients: In a large bowl, thoroughly whisk vegetable oil, room temperature buttermilk, eggs, white vinegar, vanilla extract, red food coloring, and purple food coloring until the mixture is smooth and uniformly colored.
- Combine the Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—avoid overmixing to keep the cake tender.
- Bake: Evenly divide the batter between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Melt the White Chocolate: Melt the white chocolate in a heatproof bowl using a double boiler method or microwaving in 15-second bursts, stirring between each, until fully melted and smooth. Let it cool slightly before use.
- Beat the Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is light and fluffy.
- Add Sugar and Chocolate: Gradually incorporate the sifted confectioners’ sugar into the cream cheese mixture, then stir in the melted white chocolate. Beat the mixture until it becomes smooth and creamy.
- Frost the Layers: Place one cooled cake layer on a serving plate and spread an even layer of the frosting over the top.
- Stack and Frost: Add the second cake layer on top and evenly spread the remaining frosting over the top and around the sides of the cake for a smooth finish.
- Chill: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set before slicing and serving.
Notes
- Using room temperature ingredients helps achieve a smooth batter and creamy frosting.
- Do not overmix the batter to avoid a dense cake texture.
- The combination of red and purple food coloring creates the distinctive purple velvet color.
- Allow the cake layers to cool completely before frosting to prevent frosting from melting.
- Chilling the cake after frosting helps set the frosting for clean slices.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
