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Purple Velvet Cake Recipe
Chef Ava

Purple Velvet Cake Recipe

This Purple Velvet Cake is a stunning and delicious twist on the classic velvet cake. It’s rich, moist, and infused with a hint of cocoa, complemented by a creamy white chocolate cream cheese frosting. Perfect for birthdays, celebrations, or any occasion that calls for something special!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 -12 slices
Course: Cake Recipes
Cuisine: Cake Recipes
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 3 cups 360g cake flour
  • 2 cups 400g granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 240ml vegetable oil
  • 4 large eggs at room temperature
  • 1 cup 240ml buttermilk
  • 1 tablespoon pure vanilla extract
  • High-quality purple food coloring adjust for desired shade
For the White Chocolate Cream Cheese Frosting:
  • 6 ounces cold cream cheese
  • 2 sticks 1 cup unsalted butter, at room temperature
  • 8 ounces melted white chocolate cooled slightly
  • 6 cups powdered sugar

Method
 

  1. Preheat the Oven & Prepare Pans:Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Mix Dry Ingredients:In a medium bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients:In a large mixing bowl, whisk together vegetable oil, sugar, eggs, buttermilk, and vanilla extract until well combined.
  4. Add Dry Ingredients:Gradually add the dry ingredients into the wet mixture, stirring until smooth. Do not overmix.
  5. Add Food Coloring:Stir in the purple food coloring until you reach your desired shade. Start with a few drops and add more as needed.
  6. Bake the Cake:Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting:
  1. In a large bowl, beat the cold cream cheese and room-temperature butter together until smooth and creamy.
  2. Pour in the melted white chocolate and mix until well combined.
  3. Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
Assemble & Frost:
  1. Place one cooled cake layer on a serving plate. Spread a generous amount of frosting on top.
  2. Place the second cake layer over it and frost the top and sides evenly.
  3. Serve & Enjoy:Slice and serve your gorgeous Purple Velvet Cake! Enjoy the rich flavor with its luscious white chocolate frosting.

Notes

  • Use Cake Flour for a Lighter Texture: Cake flour creates a softer, more delicate crumb. If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of every 1 cup of all-purpose flour with cornstarch and sifting it well.
  • High-Quality Food Coloring is Key: Use a gel-based or concentrated purple food coloring rather than liquid food coloring. Liquid food coloring can alter the texture of the batter.
  • Do Not Overmix the Batter: Overmixing can lead to a dense cake. Mix until just combined to keep the cake light and fluffy.
  • Cold Cream Cheese for Frosting: Using cold cream cheese (rather than room temperature) helps create a thicker and more stable frosting, especially when paired with melted white chocolate.