Description
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a stunning twist on the classic velvet cake, featuring vibrant purple hues and a rich, creamy frosting. The cake layers are moist and tender, infused with a hint of cocoa and balanced by a smooth cream cheese frosting enriched with melted white chocolate. Perfect for celebrations or whenever you want to impress with a colorful and delicious dessert.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
- 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 the 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, carefully whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until well combined.
- Mix the Wet Ingredients: In a large bowl, whisk together the vegetable oil, room temperature buttermilk, eggs, white vinegar, vanilla extract, red food coloring, and purple food coloring until the mixture is smooth and uniform in color.
- Combine the Batter: Gradually add the dry ingredients to the wet ingredients, gently folding to combine. Mix until just incorporated to maintain a tender texture, avoiding overmixing.
- Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25 to 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, then carefully transfer them to a wire rack to cool completely before frosting.
- Melt the White Chocolate: Place the white chocolate in a heatproof bowl and melt it over a double boiler or in the microwave in 15-second intervals, stirring until smooth. Let the melted chocolate cool slightly to prevent it from melting the frosting ingredients.
- Beat the Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and unsalted butter together using a hand mixer or stand mixer until the mixture is light, fluffy, and well combined.
- Add Sugar and Chocolate: Gradually add the sifted confectioners’ sugar to the cream cheese and butter mixture, beating until smooth. Then, carefully mix in the cooled melted white chocolate, continuing to beat until the frosting is creamy and uniform.
- Frost the Layers: Place one of the cooled cake layers on a serving plate and spread an even layer of the white chocolate cream cheese frosting over the top using a spatula or knife.
- Stack and Frost: Add the second cake layer on top of the first, then apply the remaining frosting evenly over the top and sides of the cake for full coverage.
- Chill: Place the assembled cake in the refrigerator for at least 30 minutes to allow the frosting to set before slicing and serving.
Notes
- Make sure the buttermilk is at room temperature for best results and to prevent curdling when mixing with the wet ingredients.
- Use gel-based or concentrated food coloring to achieve vibrant purple without adding excess liquid to the batter.
- Do not overmix the batter once the dry ingredients are combined to keep the cake moist and tender.
- The frosting is best made with cream cheese and butter at room temperature to ensure a smooth, creamy texture.
- Chilling the cake helps the frosting to set and makes slicing easier and cleaner.
- You can substitute the vegetable oil with a neutral oil like canola or sunflower oil if preferred.
