Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a visually stunning and delicious dessert perfect for special occasions. The cake layers have a subtle cocoa flavor enhanced by the signature rich purple color, while the creamy white chocolate frosting adds a smooth and decadent finish.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Layers
- 2⅛ cups (266 grams) all purpose flour (2⅙ is 2 cups plus 2 tablespoons)
- ¼ cup (24 grams) unsweetened cocoa powder (not Dutch processed, plus more for dusting pans)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons (4 ounces) unsalted butter, softened (plus more for greasing pans)
- 1½ cups (300 grams) granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon white vinegar
- Food coloring, if desired
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 extract
- Food coloring, if desired
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and dust with cocoa powder.
- Sift dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter: In a stand mixer or large bowl, beat softened butter for 3 to 5 minutes until soft and light, scraping down as needed.
- Add sugar and beat: Add the granulated sugar and beat with the butter until light and fluffy, about 1 to 2 minutes.
- Add eggs: Add eggs one at a time, beating one minute after each addition.
- Add vanilla: Scrape down the bowl, add vanilla extract, and beat for an additional minute.
- Prepare liquid mixture: Into a 2-cup measuring cup, pour the buttermilk, then add white vinegar and food coloring as desired, stirring to combine.
- Combine dry and wet ingredients: Add the dry ingredients in three parts to the mixing bowl, alternating with the buttermilk mixture in two parts, beginning and ending with the dry ingredients. Mix just until incorporated, scraping as needed.
- Pour and smooth batter: Divide batter evenly between prepared pans and smooth tops. Tap pans gently on countertop to release air bubbles.
- Bake: Place pans on middle oven rack and bake for about 25 minutes. Check doneness starting at 18 to 20 minutes; a toothpick inserted should come out clean.
- Cool: Cool cake layers in pans for about 10 minutes, then remove from pans and cool completely on wire racks.
- Melt white chocolate: Using a double boiler, gently melt white chocolate, taking care not to overheat. Allow to cool to room temperature.
- Make frosting base: In a mixing bowl, cream softened cream cheese and butter together until soft and smooth.
- Add flavor and chocolate: Add vanilla extract and cooled melted white chocolate into the cream cheese mixture and blend until combined.
- Color frosting: Add food coloring to frosting if desired, mixing to achieve the color of your choice.
Notes
- Use unsweetened cocoa powder that is not Dutch processed for best color and flavor.
- Food coloring can be added to both the cake batter and frosting to intensify the purple hue.
- Ensure eggs and butter are at room temperature for proper creaming and texture.
- Baking times may vary slightly depending on your oven; start checking at 18 minutes.
- Allow white chocolate to cool before adding to cream cheese to prevent melting or separation.
- This cake freezes well; wrap layers tightly and frost after thawing.