Purple Velvet with Frosting

This rich, vibrant Purple Velvet Cake with White Chocolate Cream Cheese Frosting transforms any ordinary gathering into a celebration worth remembering. The stunning purple layers hide a delicate cocoa-infused crumb that pairs perfectly with the silky white chocolate cream cheese frosting.

I created this recipe for my daughter's 6th birthday when she requested something "purple and magical." The squeals of delight when I cut into it made all the effort worthwhile, and now it has become our special celebration cake.

Ingredients

• All purpose flour: forms the foundation of our cake giving it structure while remaining tender
• Granulated sugar: provides just the right sweetness without overwhelming the delicate flavor profile
• Cocoa powder: just a touch gives the velvet cake its characteristic flavor without turning it into chocolate cake
• Buttermilk: creates that signature velvet cake tenderness and slight tang
• Vegetable oil: rather than butter ensures a moist cake that stays fresh longer
• Purple food coloring: good quality gel coloring works best for achieving that vibrant hue without affecting flavor
• Cream cheese: use full fat for the richest frosting experience
• White chocolate: adds a luxurious dimension to the traditional cream cheese frosting
• Vanilla extract: use pure not imitation for the best flavor

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Step-by-Step Instructions

Prepare Your Workspace:

Gather all ingredients measured and at room temperature especially the eggs buttermilk cream cheese and butter. Room temperature ingredients create a smoother batter and fluffier frosting. Line your cake pans with parchment circles for easy release.

Mix The Dry Ingredients:

Sift the flour sugar baking soda salt and cocoa powder together in a medium bowl. Sifting is crucial as it aerates the ingredients and removes any lumps ensuring your cake has a fine tender crumb. The cocoa powder adds that subtle depth without making the cake taste chocolatey.

Create The Wet Mixture:

In a large bowl whisk the vegetable oil buttermilk eggs food coloring vinegar and vanilla until perfectly combined. The mixture will look quite vibrant. The vinegar reacts with the baking soda for the perfect rise while the oil ensures moisture retention throughout baking and storage.

Combine Everything Gently:

Add the dry ingredients to the wet ingredients in three additions mixing just until incorporated after each addition. Overmixing develops gluten making your cake tough rather than tender. The batter should be smooth silky and gorgeously purple.

Bake With Care:

Pour the batter evenly between your prepared pans. Tap each pan gently on the counter to release air bubbles. Bake in the center of your oven until a toothpick comes out with just a few moist crumbs. Avoid opening the oven during the first 20 minutes to prevent sinking.

Craft The Frosting:

Beat the cream cheese and butter together until completely smooth and fluffy about 3 minutes. Add melted and cooled white chocolate continue beating. Add vanilla then gradually incorporate the confectioners sugar. Beat on high speed for 2 additional minutes for the lightest fluffiest texture.

Assemble With Patience:

Ensure cake layers are completely cool before assembling. Place the first layer on your serving plate and add a generous layer of frosting. Add the second layer and cover the entire cake with a thin crumb coat. Refrigerate for 20 minutes then apply the final decorative layer of frosting.

The first time I served this cake at my daughter's birthday party her friends thought it was magic how a cake could be purple inside. That moment of childlike wonder is why I continue to make this showstopper for special celebrations. The white chocolate in the frosting was inspired by my grandmother who always said cream cheese needed "a little something extra."

Make-Ahead Options

This cake works beautifully as a make-ahead dessert. The unfrosted cake layers can be wrapped tightly in plastic wrap and kept at room temperature for up to two days or frozen for up to a month. The frosting can be made up to three days ahead and stored in the refrigerator. Just bring it to room temperature and beat it again briefly before using. A fully assembled cake will keep in the refrigerator for up to four days though the visual impact of that first slice is always most dramatic on day one.

Coloring Tips

Achieving that perfect purple shade requires some finesse. Gel food coloring produces more vibrant results than liquid varieties and won't thin your batter. Start with red and blue food coloring in small amounts mixing until you reach your desired purple shade then add more if needed. Remember that the color will appear slightly darker in the batter than in the finished cake. For a natural alternative consider using butterfly pea flower powder or blackberry reduction though these will provide a more subtle lavender hue rather than vivid purple.

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Serving Suggestions

Serve this showstopper cake at room temperature for the best flavor and texture. The cake pairs beautifully with fresh berries especially blackberries and blueberries which complement both the color and flavor profile. For an extra special presentation add edible flowers or purple sprinkles to the frosted cake. Consider serving with a glass of champagne for adults or sparkling grape juice for children to enhance the celebratory feel this cake naturally brings to any gathering.

Frequently Asked Questions

→ How do I achieve the vibrant purple color?

To achieve the purple hue, mix red and purple food colorings until you get your desired vibrancy. Adjust the ratios for a deeper or lighter shade.

→ Can I substitute buttermilk in this cake?

Yes, if you don't have buttermilk, you can mix one cup of milk with one tablespoon of vinegar or lemon juice as a substitute.

→ How do I prevent the cake from sticking to the pans?

Grease and flour the pans properly, or use parchment paper to ensure the cakes release easily after baking.

→ Why is vinegar used in the recipe?

Vinegar reacts with the baking soda and buttermilk to help leaven the cake, resulting in a tender and fluffy texture.

→ Can the frosting be prepared in advance?

Yes, the frosting can be made in advance and stored in the refrigerator for up to three days. Bring it to room temperature and beat it again before use for a smooth consistency.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to five days. Let it come to room temperature before serving for the best flavor and texture.