Short Description
This Purple Velvet Cake is a stunning and delicious twist on the classic red velvet. With a moist and tender crumb, this cake boasts a rich vanilla and cocoa flavor, enhanced by its vibrant purple hue. Topped with a luscious white chocolate cream cheese frosting, this cake is perfect for celebrations, birthdays, or any special occasion.
Why You’ll Love This Recipe
- A unique and eye-catching dessert that stands out on any dessert table.
- Combines the beloved texture and flavor of red velvet with a fun color variation.
- The white chocolate cream cheese frosting adds a rich and creamy complement to the cake.
- Perfect for birthdays, holidays, or whenever you want to impress guests.
- Can be made ahead of time and stored for later use.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Vegetable oil
- Eggs
- Vanilla extract
- Purple gel food coloring
- White vinegar
For the White Chocolate Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- White chocolate, melted and cooled
- Powdered sugar
- Vanilla extract
Directions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, vegetable oil, eggs, vanilla extract, and purple food coloring until smooth. Add the vinegar and mix well.
- Combine Dry and Wet Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. 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 before transferring to a wire rack to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the cream cheese and butter until smooth. Add the melted white chocolate and vanilla extract, mixing until incorporated. Gradually add the powdered sugar and beat until fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting over the top. Add the second cake layer and frost the top and sides evenly.
- Decorate and Serve: Optionally, garnish with white chocolate shavings, sprinkles, or edible flowers for an elegant touch. Slice and serve.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 1 hour 50 minutes
Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free Option: Use dairy-free buttermilk (almond milk with vinegar) and dairy-free cream cheese.
- More Chocolate Flavor: Increase the cocoa powder slightly for a deeper chocolate taste.
- Different Colors: Experiment with other food colorings for a customized look.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating: If desired, allow chilled cake to come to room temperature for about 30 minutes before serving.
FAQs
How do I achieve the perfect purple color?
Use a high-quality gel food coloring for a vibrant purple hue without affecting the batter’s texture.
Can I use natural food coloring?
Yes, but natural colors may not be as vibrant. Try using a mix of blueberry and beet juice for a natural alternative.
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them in the refrigerator before frosting.
What can I use instead of buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
Why is my cake dry?
Overbaking or using too much flour can lead to dryness. Be sure to measure ingredients accurately and check for doneness with a toothpick.
Can I use white chocolate chips instead of a chocolate bar for the frosting?
Yes, but be sure to melt them gently to prevent seizing. A high-quality white chocolate bar melts more smoothly.
How can I make the frosting less sweet?
Reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness.
Can I use a different frosting?
Absolutely! This cake pairs well with classic cream cheese frosting or even a whipped vanilla buttercream.
What type of cocoa powder should I use?
Use natural unsweetened cocoa powder for the best results. Dutch-processed cocoa will alter the cake’s acidity.
Can I make cupcakes instead?
Yes, divide the batter into cupcake liners and bake at 350°F (175°C) for 18-20 minutes.
Conclusion
Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a stunning and delicious dessert that is perfect for any special occasion. Its moist, velvety texture combined with the creamy, rich frosting makes it an irresistible treat. Whether you are baking for a party or just indulging in a homemade dessert, this cake is sure to impress. Try it today and enjoy a unique twist on a classic favorite!
Print
Purple Velvet Cake with White Chocolate Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A stunning purple velvet cake with a soft, moist crumb, rich cocoa flavor, and a hint of vanilla. Topped with a creamy white chocolate cream cheese frosting, this cake is perfect for special occasions.
Ingredients
- For the Cake:
- 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 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 teaspoons white vinegar
- 2 teaspoons purple gel food coloring
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 6 oz white chocolate, melted and cooled
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- For the Cake:
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Mix in dry ingredients alternately with buttermilk and oil, beginning and ending with dry ingredients.
- Stir in vinegar and food coloring until fully incorporated.
- Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the Frosting:
- Beat cream cheese and butter until smooth.
- Mix in melted white chocolate.
- Gradually add powdered sugar and vanilla extract, beating until fluffy.
- To Assemble:
- Place one cake layer on a serving plate and spread frosting on top.
- Add the second layer and frost the entire cake.
- Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Nutrition Facts (Per Serving: 1 Slice)
- Calories: ~480 kcal
- Sugar: ~45g
- Sodium: ~260mg
- Fat: ~24g
- Saturated Fat: ~14g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~60g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~90mg
- Category
- Dessert
- Method
- Baking
- Cuisine
- American
- Keywords
- purple velvet cake, white chocolate cream cheese frosting, moist cake, easy cake recipe
Notes
-
- Food Coloring: Use gel food coloring for a vibrant purple hue without altering the batter’s consistency. Adjust the amount based on your desired shade.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
- White Chocolate: Use high-quality white chocolate for the best flavor and smooth texture in the frosting. Let it cool before mixing to prevent melting the cream cheese.
- Moist Cake Tip: Brushing cake layers with simple syrup (equal parts sugar and water heated until dissolved) enhances moisture.
- Storage: Keep cake refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
- Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw before frosting.
Nutrition
- Calories: ~480 kcal
- Sugar: ~45g
- Sodium: ~260mg
- Fat: ~24g
- Saturated Fat: ~14g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~60g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~90mg
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