Embark on a culinary journey with the captivating Purple Velvet Cake with White Chocolate Cream Cheese Frosting—a unique twist on the traditional red velvet cake. This vibrant dessert blends the classic cocoa-infused flavor with a stunning purple hue, making it not only a treat for the palate but also a feast for the eyes. Whether you’re celebrating a special occasion or simply looking to spice up your baking repertoire, this purple velvet cake promises to be a showstopper at any gathering.
Why Purple Velvet?
The idea of transforming the iconic red velvet cake into a purple velvet variant stems from the desire to personalize and elevate the traditional recipe. By substituting purple food coloring for red, you infuse the cake with a sense of whimsy and originality that sets it apart. This playful twist is perfect for themed parties or as a way to surprise someone special with something uniquely delightful.
Choosing the Right Ingredients
Cake Flour: Opt for cake flour to ensure a soft, tender crumb. Its lower protein content makes it ideal for delicate cakes like this one.
Cocoa Powder: Use non-Dutch processed cocoa to lend the cake a rich chocolate flavor that complements the cream cheese frosting.
Buttermilk: This ingredient is crucial for moisture and helps activate the baking soda, giving the cake a light and airy texture.
White Chocolate: Choose high-quality white chocolate for the frosting; it will melt smoother and offer a creamy, luxurious taste.
Cream Cheese & Butter: For the frosting, ensure both are at room temperature to achieve a smooth, spreadable consistency.
Step-by-Step Instructions
For the Cake:
Prepare Your Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line them with parchment paper, then grease the parchment and lightly dust with cocoa powder.
Mix Dry Ingredients: Sift together 2 cups of cake flour, 6 tablespoons of unsweetened cocoa powder, 1 teaspoon each of baking powder and baking soda, and ¼ teaspoon of salt into a medium bowl. Set aside.
Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream 8 tablespoons of softened unsalted butter on medium-high speed until light, about 3-5 minutes. Gradually add 1½ cups of granulated sugar and continue to beat until fluffy.
Add Eggs and Vanilla: Beat in 2 room-temperature eggs, one at a time, ensuring each is well incorporated before adding the next. Add 1 teaspoon of vanilla extract and mix well.
Alternate Dry and Wet Ingredients: Measure 1 cup of buttermilk in a jug, stir in 1 teaspoon of white vinegar and your chosen amount of purple food coloring. Alternately add the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Bake: Divide the batter evenly between the prepared pans, smoothing the tops. Tap the pans gently on the counter to remove air bubbles. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes to prevent overbaking.
Cool: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the Frosting:
Melt White Chocolate: Gently melt 4 ounces of white chocolate in a double boiler. Once melted, set aside to cool slightly.
Cream Butter and Cream Cheese: In a large mixing bowl, beat 12 ounces of softened cream cheese with 6 ounces of softened unsalted butter until creamy.
Add Flavor and Color: Mix in the melted white chocolate and 1 teaspoon of vanilla extract. If using, add purple food coloring to achieve the desired hue.
Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting on one cake layer, top with the second layer, and cover the entire cake with the remaining frosting.
Variations and Substitutions
Flavor Enhancements: Experiment with adding citrus zest to the cake batter for a subtle tanginess that complements the sweet frosting.
Frosting Alternatives: If white chocolate isn’t your favorite, you can opt for a classic cream cheese frosting or even a mascarpone frosting for a richer flavor.
Decorative Touches: Use edible glitter, sprinkles, or even fresh berries to decorate the cake for additional color and texture.
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is more than just a dessert—it’s a statement piece that combines exquisite flavors with aesthetic appeal. Enjoy the process of creating this masterpiece and the pleasure of indulging in its delightful taste.
Purple Velvet Cake
Ingredients
- For the Cake:
- 2 cups cake flour
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon white vinegar
- Purple food coloring as desired
- For the Frosting:
- 4 ounces white chocolate melted
- 12 ounces cream cheese softened
- 6 ounces unsalted butter softened
- 1 teaspoon vanilla extract
- Purple food coloring as desired (optional)
Instructions
- Prepare Your Pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment paper, then grease the parchment and dust with cocoa powder.
- Mix Dry Ingredients: Sift together cake flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream Butter and Sugar: In a stand mixer, cream butter on medium-high speed until light (about 3-5 minutes). Gradually add sugar, beating until fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is incorporated before adding the next. Add vanilla extract and mix well.
- Combine Dry and Wet Ingredients: Stir buttermilk with vinegar and purple food coloring in a jug. Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting: Melt white chocolate in a double boiler and set aside to cool slightly. In a large bowl, beat cream cheese and butter until creamy. Add melted white chocolate and vanilla extract, mixing until smooth. Add food coloring if desired.
- Assemble the Cake: Spread frosting on one cooled cake layer, top with the second layer, and cover the entire cake with remaining frosting.