When I first discovered the vibrant charm of a Purple Velvet Cake, it was during a family gathering where my aunt showcased her baking prowess. The sight of the beautifully colored cake was an instant crowd-pleaser, and its taste was even more impressive. The blend of rich cocoa and the creamy white chocolate frosting created a delightful harmony that everyone enjoyed. This cake quickly became a favorite, not just for its flavor but also for its striking appearance that makes any occasion feel extra special.
One of the reasons I adore this recipe is its versatility. While the original recipe calls for a purple hue, you can easily switch it up with different colors to match various themes or celebrations. Imagine a pastel pink for a baby shower or a bold blue for a birthday party. The white chocolate cream cheese frosting offers a creamy, slightly tangy contrast to the soft, moist cake layers, making each bite a perfect balance of flavors.
If you’re looking to experiment a bit, consider adding a hint of lavender extract to the frosting for an extra layer of flavor that complements the purple theme beautifully. Or, for those who enjoy a little crunch, a sprinkle of chopped nuts between the layers can add an interesting texture.
Another tweak that works well is substituting half of the buttermilk with Greek yogurt. This not only adds moisture but also a slight tang that pairs wonderfully with the sweetness of the cake. For a deeper cocoa flavor, you can increase the cocoa powder by a tablespoon or two. Just remember to adjust the flour slightly to maintain the right consistency.
No matter how you choose to customize this Purple Velvet Cake, it’s sure to be a showstopper. Whether it’s for a festive gathering or a simple family dinner, this cake brings a touch of elegance and a pop of color to your table. Give it a try, and you might just find it becoming a beloved staple in your dessert repertoire, just like it has in mine.
Making the Purple Velvet Cake
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Ingredients
Cake Layers
- 2⅛ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1½ cups granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon white vinegar
- Food coloring, if desired
White Chocolate Cream Cheese Frosting
- 8 ounces white chocolate
- 12 ounces cream cheese, softened
- 6 ounces unsalted butter, softened
- 1 teaspoon vanilla extract
- Food coloring, if desired
Directions
- Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper, then grease the parchment and dust with cocoa powder.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat the softened butter for about 3-5 minutes until it is light and creamy, scraping the sides occasionally.
- Add the granulated sugar to the butter and beat for another 1-2 minutes until the mixture becomes fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and beat for an additional minute.
- In a 2-cup measuring cup, combine the buttermilk, vinegar, and food coloring if using.
- Alternately add the dry ingredients and the buttermilk mixture to the batter, starting and ending with the dry ingredients. Mix just until combined, scraping down the sides of the bowl as needed.
- Evenly divide the batter between the prepared pans, smoothing the tops. Gently tap the pans on the counter to remove any air bubbles.
- Bake in the middle of the oven for about 25 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at 18-20 minutes to prevent overbaking.
- Allow the cake layers to cool in the pans for 10 minutes before transferring them to cooling racks to cool completely.
- For the frosting, melt the white chocolate in a double boiler, ensuring it does not overheat. Let it cool.
- In a mixing bowl, cream together the softened cream cheese and butter until smooth.
- Add the vanilla extract and the cooled white chocolate to the mixture, blending until fully combined. Mix in food coloring if desired to reach the preferred shade.
Storing Suggestions:
Store the Purple Velvet Cake in an airtight container in the refrigerator for up to 5 days. Bring the cake to room temperature before serving for the best flavor and texture.
FAQs:
What makes purple velvet cake different from red velvet cake?
The primary difference is the color. Purple velvet cake uses purple food coloring instead of red. The taste and texture are quite similar, both being rich and moist with a hint of cocoa flavor.
Can I use natural food coloring for the purple velvet cake?
Yes, you can use natural food coloring derived from fruits and vegetables such as purple sweet potato powder or beet juice. However, the color may be less vibrant than with synthetic food coloring.
How can I ensure my cake layers bake evenly?
To ensure even baking, make sure your oven is preheated to the correct temperature and that you rotate the cake pans halfway through the baking time. Additionally, using cake strips can help maintain even layers.
Is there a substitute for buttermilk in this recipe?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes before using it in the recipe.
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers in advance. Wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days or freeze for up to 3 months. Thaw completely before frosting.
What type of white chocolate is best for the frosting?
High-quality white chocolate bars are best for the frosting. Avoid using white chocolate chips, as they often contain stabilizers that can affect the texture of the frosting.
Purple Velvet Cake
Ingredients
CAKE LAYERS:
- 2⅛ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter softened
- 1½ cups granulated sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon white vinegar
- Food coloring if desired
WHITE CHOCOLATE CREAM CHEESE FROSTING:
- 8 ounces white chocolate
- 12 ounces cream cheese softened
- 6 ounces unsalted butter softened
- 1 teaspoon vanilla extract
- Food coloring if desired
Instructions
Purple velvet cake layers:
- Preheat your oven to 350°F.
- Grease and line two 9-inch round cake pans with parchment paper. Grease the parchment and dust with cocoa powder.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a stand mixer bowl, beat the softened butter for 3-5 minutes until light and creamy, scraping the bowl occasionally.
- Add the granulated sugar and continue to beat until the mixture is fluffy, around 1-2 minutes.
- Incorporate the eggs one at a time, beating well after each addition.
- Scrape the bowl, add the vanilla extract, and mix for an additional minute.
- Measure out the buttermilk in a 2-cup measuring cup, then add the vinegar and food coloring if using.
- Add the dry ingredients in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the dry ingredients. Mix until just combined, scraping the bowl as needed.
- Divide the batter evenly between the prepared pans, smoothing the tops. Tap the pans gently on the counter to release air bubbles.
- Bake on the middle rack for about 25 minutes, or until a toothpick inserted into the center comes out clean. Check around 18-20 minutes to avoid overbaking.
- Cool the cake layers in the pans for 10 minutes, then transfer to cooling racks to cool completely.
White chocolate cream cheese frosting:
- Melt the white chocolate in a double boiler, taking care not to overheat. Let cool.
- In a mixing bowl, cream together the softened cream cheese and butter until smooth.
- Add the vanilla extract and cooled white chocolate, blending until combined.
- Add food coloring, if desired, to achieve your preferred shade.
