Description
A delightful Purple Velvet Cake featuring rich cocoa flavor and vibrant color, topped with creamy white chocolate frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 tablespoon white vinegar
- Food coloring (pink, blue, and red) – for achieving purple hue
- 8 ounces white chocolate
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 teaspoons vanilla extract (for frosting)
- Food coloring (pink, blue, and red) – for frosting color adjustment
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare your baking pans by greasing them and lining the bottoms with parchment paper.
- Sift the Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, unsweetened cocoa, baking powder, baking soda, and salt.
- Cream the Butter: In a stand mixer, beat the softened unsalted butter on medium speed until it turns light and fluffy, about 3-5 minutes.
- Add the Sugar: Gradually add the granulated sugar into the creamed butter, beating until the mixture is light and fluffy.
- Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition.
- Mix in the Vanilla: Pour in the vanilla extract and mix until combined.
- Combine Wet Ingredients: In a separate measuring cup, combine the buttermilk, white vinegar, and food coloring.
- Alternate Mix Dry and Wet Ingredients: Gradually alternate adding the sifted dry ingredients and the buttermilk mixture to the butter and sugar blend.
- Pour Batter into Pans: Evenly distribute the batter between the prepared cake pans and gently tap them on the counter.
- Bake the Cake: Place the pans in the preheated oven and bake for approximately 25 minutes.
- Cool the Cakes: After baking, remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- Melt the White Chocolate: In a double boiler, melt the white chocolate, stirring until smooth, then let it cool slightly.
- Make the Frosting: In a bowl, cream together the softened cream cheese and unsalted butter until fluffy. Mix in the cooled white chocolate and vanilla extract.
- Add Food Coloring to Frosting: Adjust the color of the frosting by adding food coloring until the desired purple hue is achieved.
- Assemble and Frost the Cake: Place one cake layer on a serving plate, spreading a generous amount of frosting on top. Repeat with the second layer.
- Serve and Enjoy! Slice into your glorious Purple Velvet Cake and savor the moist, velvety delight.
Notes
- Store your frosted Purple Velvet Cake in an airtight container in the refrigerator for up to 5 days.
- For long-term storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
- Microwave a slice for about 10-15 seconds if you prefer it warm.
- Keep leftover frosting stored in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg