Description
Indulge in the rich and decadent Purple Velvet Cake with a luscious White Chocolate Cream Cheese Frosting. This vibrant dessert is perfect for special occasions and will surely impress your guests with its striking color and delightful taste.
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 teaspoon purple gel food coloring
- ½ cup hot water
For the frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 6 oz white chocolate (melted and cooled)
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In a large mixing bowl, beat the sugar and oil. Add eggs, buttermilk, vanilla, vinegar, and food coloring. Mix well.
- Add dry ingredients: Gradually add dry ingredients to the wet mixture, then stir in hot water until smooth.
- Bake cakes: Divide batter between pans and bake for 30–35 minutes. Cool cakes on a wire rack.
- Make frosting: Beat cream cheese and butter until smooth. Add white chocolate, powdered sugar, vanilla, and salt. Mix until smooth.
- Frost cakes: Frost and stack the cakes. Chill slightly before slicing.
Notes
- Use gel food coloring for a vibrant purple hue.
- Substitute sour cream for buttermilk if needed.
- Ensure white chocolate is fully cooled before adding to the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 45g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
