Purple Velvet Cake
A vibrant, moist purple velvet cake with luxurious white chocolate cream cheese frosting. Perfect for celebrations, this eye-catching dessert combines rich cocoa flavor, velvety texture, and a stunning purple hue—all made easy at home!
Ingredients
For the Cake:
- 2½ cups 315g all-purpose flour
- 1½ cups 300g granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp 14g cocoa powder
- 1½ cups 360ml vegetable oil
- 1 cup 240ml buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp purple gel food coloring
- 1 tsp white vinegar
For the Frosting:
- 8 oz 225g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 3 cups 360g powdered sugar
- 1 tsp vanilla extract
- 4 oz 115g white chocolate, melted
Instructions
Preheat oven to 350°F (175°C). Grease three 8-inch cake pans.
Mix dry ingredients: Whisk flour, sugar, cocoa, baking soda, and salt in a bowl.
Combine wet ingredients: Blend oil, buttermilk, eggs, vanilla, food coloring, and vinegar.
Bake: Gradually mix wet and dry ingredients. Divide batter into pans. Bake 25-30 mins. Cool.
Make frosting: Beat cream cheese and butter. Add powdered sugar, vanilla, and melted white chocolate.
Assemble: Frost layers and exterior. Slice and serve!
Notes
- Storage: Refrigerate covered for up to 5 days. Freeze unfrosted layers for 3 months.
- Substitutions: Use liquid food coloring if needed (but gel gives better color).