Description
Indulge in this vibrant Purple Velvet Cake layered with a luscious White Chocolate Cream Cheese Frosting. This moist and tender cake combines the subtle cocoa flavor with a unique purple twist and is topped with a creamy, rich frosting that perfectly balances sweetness. Ideal for celebrations or a special treat, this cake is sure to impress with its striking color and decadent taste.
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 and ensure easy removal.
- Sift the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined and aerated for a light batter.
- Mix the Wet Ingredients: In a large bowl, whisk the vegetable oil, room temperature buttermilk, eggs, white vinegar, vanilla extract, red food coloring, and purple food coloring until the mixture is smooth and well blended with vibrant purple color.
- Combine the Batter: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain cake tenderness.
- Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Allow cakes to cool in the pans for 10 minutes. Then, transfer them onto wire racks to cool completely to room temperature, which helps the frosting adhere better.
- Melt the White Chocolate: In a heatproof bowl, melt the white chocolate using a double boiler or microwave in 15-second intervals, stirring frequently until smooth. Let the melted chocolate cool slightly before using.
- 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, fluffy, and well combined, forming the base for the frosting.
- Add Sugar and Chocolate: Gradually incorporate the sifted confectioners’ sugar into the cream cheese mixture. Then stir in the melted white chocolate and beat the frosting until smooth and creamy.
- Frost the Layers: Place one cooled cake layer on a serving plate, spread an even layer of the white chocolate cream cheese frosting over the surface.
- Stack and Frost: Add the second cake layer on top and cover the entire cake — top and sides — with the remaining frosting, smoothing it out for an elegant finish.
- Chill: Refrigerate the assembled cake for at least 30 minutes before slicing to allow the frosting to set properly, which helps achieve clean slices and enhances the flavors.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter to avoid a dense cake.
- Use gel-based food coloring for more vibrant colors without thinning the batter.
- If you do not have buttermilk, you can substitute by adding 1 tbsp lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Chilling the cake before slicing helps the frosting firm up and maintain shape.
- Store leftover cake covered in the refrigerator for up to 4 days.
