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–+ servings
Purple Velvet Cake
Maya Rowan

Irresistibly Purple Velvet Cake with Creamy White Chocolate Frosting

A delightful Purple Velvet Cake featuring rich cocoa flavor and vibrant color, topped with creamy white chocolate frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ 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
  • ½ cup unsalted butter softened
  • 2 teaspoons vanilla extract for frosting
  • Food coloring pink, blue, and red – for frosting color adjustment

Method
 

  1. 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.
  2. Sift the Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, unsweetened cocoa, baking powder, baking soda, and salt.
  3. 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.
  4. Add the Sugar: Gradually add the granulated sugar into the creamed butter, beating until the mixture is light and fluffy.
  5. Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition.
  6. Mix in the Vanilla: Pour in the vanilla extract and mix until combined.
  7. Combine Wet Ingredients: In a separate measuring cup, combine the buttermilk, white vinegar, and food coloring.
  8. Alternate Mix Dry and Wet Ingredients: Gradually alternate adding the sifted dry ingredients and the buttermilk mixture to the butter and sugar blend.
  9. Pour Batter into Pans: Evenly distribute the batter between the prepared cake pans and gently tap them on the counter.
  10. Bake the Cake: Place the pans in the preheated oven and bake for approximately 25 minutes.
  11. Cool the Cakes: After baking, remove the cakes from the oven and let them cool in the pans for about 10 minutes.
  12. Melt the White Chocolate: In a double boiler, melt the white chocolate, stirring until smooth, then let it cool slightly.
  13. 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.
  14. Add Food Coloring to Frosting: Adjust the color of the frosting by adding food coloring until the desired purple hue is achieved.
  15. 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.
  16. Serve and Enjoy! Slice into your glorious Purple Velvet Cake and savor the moist, velvety delight.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 65gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 90mgSodium: 250mgFiber: 2gSugar: 45g

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.

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