Purple Velvet Cake
Purple Velvet Cake is a delightful twist on the traditional velvet cake, offering a rich and moist texture with a striking purple color.
Equipment
- Stand Mixer
- Measuring Cups
- Mixing Bowl
- Cake Pans
- Double Boiler
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Sifted for light texture.
- 1 cup Unsweetened Cocoa Powder
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted Butter Softened.
- 1.5 cups Granulated Sugar
- 3 large Eggs
- 1 tbsp Vanilla Extract
- 1 cup Buttermilk
- 1 tbsp White Vinegar
- 1 tbsp Food Coloring Combination of red, blue, and pink.
Frosting
- 8 oz White Chocolate Melted.
- 8 oz Cream Cheese Softened.
- 1/2 cup Unsalted Butter Softened.
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter for 3-5 minutes until light and fluffy, then gradually add the sugar and beat until airy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a measuring cup, combine the buttermilk, vinegar, and food coloring. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture.
- Divide the batter between the prepared pans and bake for 25-30 minutes. Allow to cool in the pans for 10 minutes before transferring to a wire rack.
- For the frosting, melt the white chocolate using a double boiler. Beat the cream cheese and butter until smooth, then mix in the melted chocolate and vanilla.
- Assemble the cake by frosting between the layers and covering the entire cake with frosting. Decorate as desired.
Notes
Use gel food coloring for a more vibrant hue. Ensure the cake is completely cool before frosting.