Purple Velvet Cake Recipe
This delicious Purple Velvet Cake features moist, tender layers of cocoa-flavored cake with a beautiful purple hue, topped with a rich and creamy white chocolate cream cheese frosting. It's the perfect dessert for special occasions or any time you want to impress with a stunning and delectable cake.
Ingredients
- 2⅛ cups all-purpose flour 266 grams; 2 cups plus 2 tablespoons
- ¼ cup unsweetened cocoa powder 24 grams; not Dutch processed, plus more for dusting the cake pans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons unsalted butter 4 ounces; softened, plus more for greasing the cake pans
- 1½ cups granulated sugar 300 grams
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk use a 2-cup measuring cup for convenience
- 1 teaspoon white vinegar
- food coloring purple, see notes
- 8 ounces white chocolate 226 grams
- 12 ounces cream cheese 340 grams; softened
- 6 ounces unsalted butter 12 tablespoons or 170 grams; softened
- 1 teaspoon vanilla extract
- food coloring purple, see notes
Instructions
Purple Velvet Cake Layers
- Preheat the oven to 350°F.
- Grease and line two 9-inch round cake pans with parchment paper, and then grease the parchment paper and dust with cocoa powder.
- Sift the dry ingredients (flour, cocoa, baking powder, baking soda, and salt) into a medium bowl.
- In the bowl of a stand mixer, beat the butter for 3 to 5 minutes until soft and light, scraping the bowl intermittently.
- Add the sugar and beat until light and fluffy, another 1 to 2 minutes.
- Add the eggs, one at a time, and beat for one minute after each addition.
- Scrape the bowl, add the vanilla, and beat for an additional minute.
- Measure out the buttermilk into a 2-cup measuring cup, then add the vinegar and food coloring.
- Add the dry ingredients in three parts, alternating with the buttermilk mixture in two parts, starting and ending with the dry ingredients. Mix only until just incorporated.
- Pour the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to release air bubbles.
- Bake on the middle rack for 25 minutes or until a toothpick comes out clean. Start checking at 18-20 minutes.
- Cool the cake layers in the pans for about 10 minutes, then turn them out onto cooling racks and let them cool completely.
White Chocolate Cream Cheese Frosting
- Melt the white chocolate in a double boiler, being careful not to overheat. Let cool.
- In a mixing bowl, cream the cream cheese and butter together until soft.
- Add the vanilla and cooled white chocolate and blend until smooth.
- Add food coloring, if desired, to achieve the desired color.
Notes
- To achieve a vibrant purple cake, use strong purple food coloring with a bit of white to lighten the color.
- Ensure that the white chocolate is not overheated during melting to maintain its smooth texture.