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a piece of purple velvet cake on a plate.
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5 from 3 votes

Purple Velvet Cake with White Chocolate Cream Cheese Frosting

Servings 12
Calories 519kcal
Author uglyducklingbakery

Equipment

  • Two 9 inch round cake pans

Ingredients

Cake layers

  • 2 cups (240 grams) cake flour
  • 6 tablespoons (36 grams) unsweetened cocoa not Dutch processed, if possible. Plus more for dusting the cake pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons (4 ounces) unsalted butter, softened plus more for greasing the cake pans
  • cups (300 grams) granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup buttermilk use a 2cup measuring cup for convenience
  • 1 teaspoon white vinegar
  • food coloring, if desired (see notes)

White chocolate cream cheese frosting

  • 4 ounces white chocolate
  • 12 ounces cream cheese, softened
  • 6 ounces unsalted butter, softened
  • 1 teaspoon vanilla
  • food coloring, if desired (see notes)

Instructions

Purple velvet cake layers

  • Preheat the oven to 350°F.
  • Grease and line two 9 inch round cake pans with parchment paper, and then grease the parchment paper and dust with cocoa powder.
  • Sift the dry ingredients for the cake layers (flour, cocoa, baking powder, baking soda, and salt) into a medium bowl.
    2 cups (240 grams) cake flour, 6 tablespoons (36 grams) unsweetened cocoa, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
  • In the bowl of stand mixer (or in a large mixing bowl if using a hand mixer), beat the butter for 3 to 5 minutes until soft and light, scraping the bowl intermittently.
    8 tablespoons (4 ounces) unsalted butter, softened
  • Add the sugar, and beat the butter and sugar together until light and fluffy, another 1 to 2 minutes.
    1½ cups (300 grams) granulated sugar
  • Add the eggs, one at a time, and beat for one minute after each one.
    2 eggs, room temperature
  • Scrape the bowl, add the vanilla, and beat for an additional minute.
    1 teaspoon vanilla
  • Measure out the buttermilk into a 2 cup measuring cup, and then add the vinegar and food coloring (see notes) to the measuring cup.
    1 cup buttermilk, 1 teaspoon white vinegar, food coloring, if desired (see notes)
  • Add the dry ingredients in three parts and alternate with the buttermilk mixture (in two parts), starting and ending with the dry ingredients. Mix only as long as needed to incorporate the addition, and scrape down the bowl as needed.
  • Pour the batter into the prepared pans, even the batter out in the pan, and give it one or two gentle thwacks (i.e. careful drops) onto the kitchen counter to remove any air bubbles.
  • Bake on a middle rack of the oven for about 25 minutes until a toothpick or knife inserted into the center comes out clean. I start checking for doneness at about 18 to 20 minutes.
  • Cool the cake layers in the pans for about 10 minutes and then turn out onto cooling racks. Cool completely.

White chocolate cream cheese frosting

  • Melt the chocolate in a double boiler, being careful not to overheat the white chocolate. Let cool.
    4 ounces white chocolate
  • In a mixing bowl, cream the cream cheese and butter together until soft.
    6 ounces unsalted butter, softened, 12 ounces cream cheese, softened
  • Add the vanilla and cooled white chocolate and blend.
    1 teaspoon vanilla
  • Add food coloring, if using, to achieve desired color.
    food coloring, if desired (see notes)

Nutrition

Calories: 519kcal | Carbohydrates: 50g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 310mg | Potassium: 169mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg