Description
Indulge in the rich, velvety goodness of this Purple Velvet Cake topped with a luscious White Chocolate Cream Cheese Frosting. Perfect for special occasions or whenever you want a colorful treat that tastes as good as it looks.
Ingredients
Scale
Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk (room temperature)
- 1 cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 tablespoon white vinegar
- Purple gel food coloring (as needed for desired shade)
White Chocolate Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 6 oz white chocolate (melted and cooled slightly)
- 3–3½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, oil, eggs, vanilla extract, vinegar, and purple food coloring.
- Blend: Gradually combine wet and dry ingredients, mixing just until smooth.
- Bake: Divide batter between pans and bake for 28–32 minutes. Cool cakes on wire racks.
- Make Frosting: Beat cream cheese and butter until fluffy. Add white chocolate, powdered sugar, vanilla, and salt. Frost the cakes and enjoy!
Notes
- Use gel food coloring for vibrant color.
- Adjust recipe for cupcakes or sheet cake.
- Enhance frosting with almond extract if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 42g
- Sodium: 290mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
