Description
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a vibrant twist on the classic red velvet dessert. Featuring a moist, tender crumb infused with a subtle cocoa flavor and stunning purple gel food coloring, this cake is beautifully layered and frosted with a rich, velvety white chocolate cream cheese frosting. Perfect for celebrations or anytime you want an eye-catching and delicious treat.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1/2 teaspoon purple gel food coloring
Frosting Ingredients
- 1/2 cup white chocolate chips, melted and slightly cooled
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt, ensuring they are well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, white vinegar, and purple gel food coloring until fully incorporated.
- Incorporate Ingredients: Gradually add the dry and wet ingredients to the butter mixture, alternating between them and beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
- Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: Beat the cream cheese and softened butter together until smooth. Mix in the melted white chocolate and vanilla extract. Gradually beat in the sifted powdered sugar until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Add the second cake layer, then frost the top and sides evenly. Decorate as desired. Chill the assembled cake for 30 minutes before serving to set the frosting.
Notes
- Use room temperature ingredients for the best mixing and crumb texture.
- Ensure the white chocolate chips are melted and cooled to prevent curdling the frosting.
- The purple gel food coloring is preferred to achieve vibrant color without altering batter consistency.
- Cooling the cakes completely is important to avoid melting the frosting during assembly.
- This cake can be stored in the refrigerator for up to 3 days.
