Description
A vibrant culinary masterpiece featuring stunning purple cake layers with a tender, moist crumb, generously coated in a luscious, creamy white chocolate frosting.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 tablespoon white vinegar
- 2 teaspoons purple gel food coloring
- ½ cup (120ml) hot water, divided
- 1 tablespoon unsweetened cocoa powder
- 12 ounces (340g) good quality white chocolate, chopped or chips
- 2 cups (450g) unsalted butter, softened
- 4–5 cups (480-600g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- ¼ cup (60ml) heavy cream or whole milk, cold
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease, flour, and line three 8-inch round cake pans with parchment paper.
- Whisk together sifted all-purpose flour, baking soda, and salt. Set aside.
- In a small bowl, whisk 1 tablespoon unsweetened cocoa powder with ¼ cup hot water until smooth.
- Cream ½ cup softened unsalted butter and 1 ¾ cups granulated sugar until light, fluffy, and pale (3-5 minutes). Beat in 2 large eggs one at a time, then 1 teaspoon pure vanilla extract.
- Combine 1 cup buttermilk and 1 tablespoon white vinegar. Stir in 2 teaspoons purple gel food coloring until uniform. Next, stir in the prepared cocoa paste.
- With mixer on low, alternately add dry ingredients and purple buttermilk mixture to the wet ingredients, starting and ending with dry. Mix until just combined; do not overmix.
- Gently fold in the remaining ¼ cup hot water until the batter is smooth and uniformly purple.
- Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool cakes in pans on a wire rack for 10-15 minutes. Invert, remove parchment, and cool completely on the rack.
- Melt 12 ounces chopped white chocolate gently until smooth. Set aside to cool to room temperature.
- Beat 2 cups softened unsalted butter on medium-high speed for about 5 minutes until incredibly light, pale, and fluffy.
- Gradually add 4-5 cups sifted powdered sugar on low speed, beating until fully incorporated after each addition. Increase speed to medium-high and beat for another 3-5 minutes until thick and creamy.
- Stir in 1 teaspoon pure vanilla extract and a pinch of salt. Gradually pour in ¼ cup cold heavy cream or milk, one tablespoon at a time, beating on medium-low speed until frosting reaches desired consistency.
- With the mixer on low speed, slowly pour in the cooled, melted white chocolate. Beat until just fully incorporated and the frosting is smooth and uniform.
- If necessary, use a serrated knife to level any domed tops off the cooled cake layers.
- Place one leveled cake layer on a serving plate. Spread about 1 cup of white chocolate frosting evenly to the edges. Repeat with the second and third cake layers.
- Apply a very thin, even layer of frosting over the entire cake to seal in any loose crumbs. Place the cake in the refrigerator for at least 20-30 minutes, or until the crumb coat is firm to the touch.
- Once the crumb coat is firm, apply a thick, even layer of frosting to the top and sides of the cake.
- Decorate with white chocolate shavings, fresh berries, or edible glitter as desired. Chill the cake in the refrigerator for at least 30 minutes to an hour to firm up the frosting.
Notes
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 50g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg