Description

This Purple Velvet Cake with White Chocolate Cream Cheese Frosting combines the richness of velvet cake with the smooth sweetness of white chocolate cream cheese frosting. Its vibrant purple hue makes it a stunning and unique treat for special occasions.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp baking soda

1 tsp salt

1 tbsp cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tbsp purple food coloring (gel works best)

1 tsp white vinegar

2 tsp vanilla extract

225 g (8 oz) cream cheese, softened

1/2 cup unsalted butter, softened

180 g (6 oz) white chocolate, melted and cooled

4 cups powdered sugar, sifted

1 tsp vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Beat the cream cheese and butter together until smooth and creamy. Add the melted white chocolate and vanilla extract, mixing until well combined.
Gradually add the powdered sugar, beating until fluffy and spreadable.
Place one cake layer on a serving plate and spread frosting on top. Repeat with the remaining layers, then frost the sides and top of the cake.
Garnish with purple sprinkles, edible flowers, or white chocolate shavings for an elegant finish. Chill for 30 minutes before slicing for clean layers.

Notes

You can change the color of the cake by swapping purple food coloring for a different color.

For a citrusy twist, add a teaspoon of lemon or orange zest to the batter.

Dark or milk chocolate can be used instead of white chocolate in the frosting.

Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

This cake can be made ahead by baking the layers and storing them for up to 2 days before frosting.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 45g
Sodium: 320mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg