Description
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a vibrant and moist dessert perfect for special occasions. The cake features a tender crumb infused with cocoa and a unique blend of red and purple food coloring to achieve its stunning hue. Topped with a luscious white chocolate cream cheese frosting, this cake offers a rich yet balanced sweetness that’s sure to impress.
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 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 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, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined and aerated.
- Mix the Wet Ingredients: In a large bowl, thoroughly whisk the vegetable oil, room temperature buttermilk, eggs, white vinegar, vanilla extract, red food coloring, and purple food coloring until smooth and uniform in color.
- Combine the Batter: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
- Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, ensuring the frosting will not melt.
- Melt the White Chocolate: Gently melt the white chocolate using a double boiler or microwave in 15-second bursts, stirring until smooth. Let it cool to room temperature.
- Beat the Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and unsalted butter together until light and fluffy to build a creamy frosting base.
- Add Sugar and Chocolate: Slowly add the sifted confectioners’ sugar to the cream cheese mixture, then fold in the melted white chocolate, beating until the frosting is smooth and creamy.
- Frost the Layers: Place one cooled cake layer on a serving plate and spread an even layer of frosting across the top surface.
- Stack and Frost: Add the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top for a clean finish.
- Chill: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set properly before slicing and serving.
Notes
- Use room temperature ingredients for better mixing and texture.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Adjust the amount of food coloring to achieve the preferred shade of purple.
- The cake is best stored in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best flavor.
- For a more intense white chocolate flavor, consider using high-quality couverture chocolate.
