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
Units
Scale
- 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
