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Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 64 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a vibrant and deliciously moist dessert featuring a striking purple hue, enhanced with cocoa and a unique blend of red and purple food coloring. The cake layers are tender and rich with buttermilk and vegetable oil, while the decadent cream cheese frosting is luxuriously smooth with white chocolate for an elegant finish. Perfect for celebrations or any occasion that calls for a stunning and flavorful cake.

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk (room temperature)
  • 2 large eggs
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • 1 tsp red food coloring
  • 2 tsp purple food coloring

Frosting Ingredients

  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (room temperature)
  • 3 cups confectioners’ sugar (sifted)
  • 6 oz white chocolate (melted and cooled)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lining them with parchment paper to prevent sticking.
  2. Sift the Dry Ingredients: In a medium bowl, thoroughly whisk together flour, granulated sugar, baking soda, salt, and cocoa powder to ensure an even distribution of ingredients.
  3. Mix the Wet Ingredients: In a large bowl, whisk the vegetable oil, room temperature buttermilk, eggs, white vinegar, vanilla extract, red food coloring, and purple food coloring until the mixture is smooth and well combined.
  4. Combine the Batter: Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined, being careful not to overmix to maintain a light texture.
  5. Bake: Evenly divide the batter between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes to set, then transfer them to a wire rack to cool completely before frosting.
  7. Melt the White Chocolate: Using a double boiler or microwave, melt the white chocolate in short 15-second bursts, stirring until smooth. Let it cool slightly to avoid melting the frosting ingredients.
  8. Beat the Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is light and fluffy.
  9. Add Sugar and Chocolate: Gradually incorporate the sifted confectioners’ sugar into the cream cheese mixture, then gently fold in the melted white chocolate. Continue beating until the frosting is smooth and creamy.
  10. Frost the Layers: Place one cooled cake layer on a serving plate. Spread an even layer of frosting over the top.
  11. Stack and Frost: Add the second cake layer on top, then evenly spread the remaining frosting over the top and sides of the cake for full coverage.
  12. Chill: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set completely before slicing and serving.

Notes

  • Ensure all wet ingredients like buttermilk and eggs are at room temperature for better batter consistency.
  • Do not overmix the batter to keep the cake tender and fluffy.
  • Use gel food coloring for more vibrant and concentrated purple hues without altering batter consistency.
  • If white chocolate hardens, gently warm again to maintain a smooth frosting texture.
  • Store the cake covered in the refrigerator; it is best enjoyed within 3 days.
  • Allow the cake to come to room temperature for about 30 minutes before serving for optimal flavor and texture.

Find it online: https://slsrecipes.com/purple-velvet-cake-with-white-chocolate-cream-cheese-frosting-recipe-2/