Purple Velvet Cake with White Chocolate Cream Cheese Frosting
User Reviews
4.5
36 reviews
Excellent
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Prep Time
1 hr
-
Cook Time
1 hr
-
Cooling
3 hrs
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Total Time
5 hrs
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Servings
12
-
Calories
519 kcal
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Course
Cake
-
Cuisine
International
Purple Velvet Cake with White Chocolate Cream Cheese Frosting
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This purple velvet cake is a variation of the classic red velvet cake that uses purple food coloring instead of red. It's a unique and visually stunning cake with a moist, cocoa-flavored crumb and white chocolate cream cheese frosting.
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Ingredients
Cake layers
- 2⅛ cups (266 grams) all purpose flour 2⅙ is 2 cups plus 2 tablespoons
- ¼ cup (24 grams) unsweetened cocoa not Dutch processed, if possible. Plus more for dusting the cake pans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons (4 ounces) unsalted butter, softened plus more for greasing the cake pans
- 1½ cups (300 grams) granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup buttermilk use a 2cup measuring cup for convenience
- 1 teaspoon white vinegar
- food coloring, if desired (see notes)
White chocolate cream cheese frosting
- 8 ounces (226 grams)white chocolate
- 12 ounces (340 grams)cream cheese, softened
- 6 ounces (12 tablespoons or 170 grams)unsalted butter, softened
- 1 teaspoon vanilla
- food coloring, if desired (see notes)
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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 for the cake layers (flour, cocoa, baking powder, baking soda, and salt) into a medium bowl.
- In the bowl of stand mixer (or in a large mixing bowl if using a hand mixer), beat the butter for 3 to 5 minutes until soft and light, scraping the bowl intermittently.
- Add the sugar, and beat the butter and sugar together until light and fluffy, another 1 to 2 minutes.
- Add the eggs, one at a time, and beat for one minute after each one.
- Scrape the bowl, add the vanilla, and beat for an additional minute.
- Measure out the buttermilk into a 2 cup measuring cup, and then add the vinegar and food coloring (see notes) to the measuring cup.
- Add the dry ingredients in three parts and alternate with the buttermilk mixture (in two parts), starting and ending with the dry ingredients. Mix only as long as needed to incorporate the addition, and scrape down the bowl as needed.
- Pour the batter into the prepared pans, even the batter out in the pan, and give it one or two gentle thwacks (i.e. careful drops) onto the kitchen counter to remove any air bubbles.
- Bake on a middle rack of the oven for about 25 minutes until a toothpick or knife inserted into the center comes out clean. I start checking at about 18 to 20 minutes.
- Cool the cake layers in the pans for about 10 minutes and then turn out onto cooling racks. Cool completely.
White chocolate cream cheese frosting
- Melt the chocolate in a double boiler, being careful not to overheat the white chocolate. Let cool.
- In a mixing bowl, cream the cream cheese and butter together until soft.
- Add the vanilla and cooled white chocolate and blend.
- Add food coloring, if using, to achieve desired color.
Notes
- This purple velvet cake recipe was edited on April 24, 2024 with the goal of keeping the cocoa flavor but making it easier to obtain a purple cake. The cocoa was reduced from 6 tablespoons to 4 tablespoons, and the flour was changed from 2 cups of cake flour to 2 cups plus 2 tablespoons of all-purpose.
- I found that the key to a purple cake is using a strong purple food coloring but also adding white, to lighten the overall color.
Nutrition Information
Show Details
Calories
519kcal
(26%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
310mg
(13%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
1044IU
(21%)
Vitamin C
1mg
(1%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 310mg | 13% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
36 reviews
Excellent
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