Purple Velvet Cake

This Purple Velvet Cake is a stunning twist on the classic red velvet cake, featuring a moist, lightly cocoa-flavored crumb and a velvety white chocolate cream cheese frosting. With its rich purple hue and fluffy texture, this cake is perfect for birthdays, special occasions, or simply to impress your guests with something unique and delicious.

Why You’ll Love This Recipe

Gorgeous color – A deep, rich purple makes this cake stand out on any dessert table.
Soft and velvety texture – Buttermilk and vinegar keep the crumb light and tender.
Mild chocolate flavor – Just enough cocoa for richness without overpowering.
Decadent frosting – Creamy white chocolate pairs beautifully with the cake’s subtle cocoa notes.
Perfect for special occasions – A unique take on a classic that’s sure to wow!

Ingredients

Cake Layers

• 2⅛ cups (266g) all-purpose flour (2 cups + 2 tbsp)
• ¼ cup (24g) unsweetened cocoa powder (not Dutch-processed), plus more for dusting pans
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 8 tablespoons (4 oz) unsalted butter, softened (plus more for greasing pans)
• 1½ cups (300g) granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk (use a 2-cup measuring cup for convenience)
• 1 teaspoon white vinegar
• Purple food coloring (see notes for mixing tips)

White Chocolate Cream Cheese Frosting

• 8 ounces (226g) white chocolate
• 12 ounces (340g) cream cheese, softened
• 6 ounces (12 tbsp or 170g) unsalted butter, softened
• 1 teaspoon vanilla extract
• Purple food coloring (see notes for achieving the right shade)

Directions

Step 1: Prep the Cake Pans

1. Preheat your oven to 350°F (175°C).
2. Grease two 9-inch round cake pans with butter.
3. Line the bottoms with parchment paper, grease again, and lightly dust with cocoa powder (instead of flour to avoid white residue on the cake).

2: Mix the Dry Ingredients

1. In a medium bowl, sift together:
   • Flour
   • Cocoa powder
   • Baking powder
   • Baking soda
   • Salt
2. Whisk to combine and set aside.

3: Cream the Butter and Sugar

1. In a stand mixer (or large bowl with a hand mixer), beat butter on medium speed for 3–5 minutes until soft and fluffy.
2. Add sugar and continue beating for another 1–2 minutes until light and airy.

4: Incorporate Eggs and Vanilla

1. Add eggs, one at a time, beating well after each addition (about 1 minute per egg).
2. Scrape down the sides of the bowl, add vanilla extract, and beat for an additional minute.

5: Mix the Wet Ingredients

1. In a 2-cup measuring cup, combine:
   • Buttermilk
   • White vinegar
   • Purple food coloring (see notes for shade adjustments).
2. Stir gently to mix.

6: Combine Wet and Dry Ingredients

1. Alternate adding the dry ingredients (in 3 parts) and the buttermilk mixture (in 2 parts) to the butter mixture.
2. Begin and end with the dry ingredients, mixing just until combined (do not overmix).
3. Scrape the bowl and ensure the batter is evenly mixed.

7: Bake the Cake

1. Divide batter evenly between the prepared cake pans.
2. Smooth the tops and tap each pan gently on the counter to remove air bubbles.
3. Bake on the middle oven rack for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

8: Make the White Chocolate Cream Cheese Frosting

1. Melt white chocolate in a double boiler over low heat, stirring occasionally.
2. Once melted, remove from heat and let it cool slightly.
3. In a large bowl, beat cream cheese and butter together until smooth and creamy.
4. Add vanilla extract and cooled white chocolate, beating until fully incorporated.
5. If using food coloring, mix in drops until you reach the desired purple shade.

9: Assemble the Cake

1. Place one cake layer on a serving plate and spread a layer of frosting on top.
2. Add the second cake layer and apply a thin crumb coat of frosting.
3. Chill for 15–30 minutes, then apply a final layer of frosting.
4. Smooth the frosting with an offset spatula for a polished look.

Pro Tips and Variations

Use gel food coloring – Liquid food coloring may affect the batter consistency.
For a deeper purple hue – Mix 46 drops of pink, 8 drops of blue, and 1 drop of red.
Adjust cocoa amount carefully – More cocoa makes the cake darker and affects the final purple color.
Ombre effect – Create layers of varying purple shades for a dramatic look!

Serving Suggestions

• Fresh berries (blackberries or blueberries) for contrast.
• Edible flowers for an elegant finish.
• Chocolate shavings for extra indulgence.

Storage & Reheating

• Refrigerate: Store covered in the fridge for up to 3 days.
• Freeze: Wrap cake slices in plastic wrap and freeze for up to 2 months.
• Serving Tip: Bring cake to room temperature before serving for the best texture.

FAQs

❓ Does this cake taste different from red velvet?
Not really! It has the same mild cocoa flavor and velvety texture.

❓ Why is vinegar used in this cake?
Vinegar reacts with baking soda to create a lighter, fluffier cake.

❓ Can I freeze extra frosting?
Yes! Store in an airtight container and freeze for up to 3 months.

Conclusion

This Purple Velvet Cake is a showstopper with its rich cocoa flavor, velvety texture, and luscious white chocolate cream cheese frosting. Whether for a birthday, special event, or just because, this unique twist on a classic is sure to impress!

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