Description
This Purple Velvet Cake features a moist, vibrant purple-hued cake infused with cocoa powder for a subtle chocolate depth, topped with a luscious white chocolate cream cheese frosting. Perfect for celebrations, this recipe yields a striking and delicious cake with a visually stunning appearance and a rich, creamy topping.
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ¾ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
- 2 tbsp purple gel food coloring
White Chocolate Cream Cheese Frosting
- 1 cup white chocolate chips
- 8 oz cream cheese, softened
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, combine granulated sugar and vegetable oil. Beat the mixture until well blended. Add the eggs one at a time, beating well after each addition. Then mix in the buttermilk and purple gel food coloring until evenly incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure a tender crumb.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely before frosting.
- Prepare Frosting: Melt the white chocolate chips in short intervals, stirring between each to ensure smoothness without burning. In a bowl, whip the softened cream cheese until smooth and fluffy, then gradually add the melted white chocolate and continue whipping until combined and fluffy.
- Frost the Cake: Once the cakes have cooled completely, frost them generously with the white chocolate cream cheese frosting, spreading evenly over the top and sides for a smooth and creamy finish.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
- Use gel food coloring for vibrant color without altering the cake’s texture.
- You can substitute sour cream for buttermilk if needed.
- White chocolate chips can be gently melted in a microwave or a double boiler to avoid burning.
- For an extra touch, decorate the frosted cake with edible purple flowers or sprinkles.
