Platinum Velvet Cup Cake Recipe is a soft, moist, and luxurious cupcake with a delicate red cocoa flavor, topped with creamy, smooth cream cheese frosting for an elegant dessert.
I decided to make this recipe because I have past experience baking similar velvet cupcakes and wanted to recreate a luxurious version.
I was inspired after seeing this recipe being made in a baking show, and the method caught my attention. I will now demonstrate step by step how to prepare this Platinum Velvet Cup Cake Recipe from scratch.
Why Peoples Like Platinum Velvet Cup Cake Recipe?
Peoples like Platinum Velvet Cup Cake Recipe because it combines a soft, tender texture with a rich, creamy flavor.
The cupcakes have a delicate crumb that melts in the mouth and a subtle cocoa note that balances the sweetness.
The smooth cream cheese frosting adds a luxurious, velvety layer that complements the cake perfectly. Its vibrant color and elegant appearance make it appealing to both the eyes and the taste buds.
Many enjoy the experience of eating a cupcake that feels indulgent yet light, creating a memorable treat for gatherings or personal enjoyment.
How To Prepare Platinum Velvet Cup Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 22 minutes
Total Time: 42 minutes
Course: Dessert
Cuisine: American / Bakery style
Yield: 12 standard cupcakes
Kitchen Utensils
- Mixing bowls (2–3)
- Whisk and spatula
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Sifter
- Cupcake pan (12-cup)
- Cupcake liners
- Cooling rack
Ingredients
Cupcake Batter:
- 1 ½ cups cake flour, sifted
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- ½ cup vegetable oil
- 2 large eggs
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sour cream
- 1 ¼ cups buttermilk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food colouring (liquid or gel)
- 1 teaspoon white vinegar or apple cider vinegar
- 2 tablespoons water
Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- ¼ teaspoon salt
How To Make The Cake?
1. Preheat The Oven And Prep Your Pan
Set the oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners so your cupcakes don’t stick.
2. Mix The Dry Ingredients
In a medium bowl, sift together the cake flour, baking powder, baking soda, cocoa powder, and salt. Set this aside for later.
3. Cream The Butter, Oil, And Sugar
In a large bowl, beat the butter, vegetable oil, and sugar with an electric mixer until the mixture is light and fluffy about 2 to 3 minutes.
4. Add Eggs And Vanilla
Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract until everything is smooth and combined.
5. Combine The Wet Ingredients
In a separate bowl, whisk together the milk, buttermilk, sour cream, red food colouring, vinegar, and water.
6. Bring It All Together
Gradually add the dry ingredients to the butter mixture in three parts, alternating with the wet mixture in two parts. Mix just until smooth don’t over mix, or the cupcakes may turn out dense.
7. Fill The Cupcake Liners
Spoon the batter evenly into the liners, filling each about two thirds full.
8. Bake The Cupcakes
Bake for 18–22 minutes. They’re done when a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
9. Make The Cream Cheese Frosting
In a large bowl, beat together the softened butter and cream cheese until smooth. Stir in the vanilla and salt. Add powdered sugar gradually, about a cup at a time, beating until the frosting is creamy and fluffy.
10. Frost And Serve
Once the cupcakes are fully cooled, frost them with the cream cheese frosting using a spatula or a piping bag. Decorate however you like, then serve and enjoy!
Special Note:
These Platinum Velvet Cupcakes are incredibly soft, moist, and visually stunning. For best results, use room temperature ingredients, handle the batter gently, and allow cupcakes to cool completely before frosting. They’re perfect for celebrations or gifting with elegance.
Nutrition Facts Of Platinum Velvet Cup Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 44 g |
| Protein | 4 g |
| Fat | 16 g |
| Saturated Fat | 8 g |
| Sugar | 31 g |
| Fiber | 0.5 g |
Platinum Velvet Cup Cake Recipe
The Platinum Velvet Cup Cake Recipe is a luxurious twist on classic red velvet, known for its incredibly soft, moist, and tender crumb.
Platinum Velvet Cup Cake Recipe speciality lies in the rich combination of butter, oil, buttermilk, and sour cream, which creates a velvety texture that melts in your mouth.
The subtle cocoa flavor paired with a hint of tang from the vinegar gives it depth, while the striking platinum red hue makes it visually stunning.
Topped with smooth, creamy cream cheese frosting, it delivers a perfect balance of sweetness and richness, making it an elegant dessert for celebrations or special occasions.
Serving Suggestions
1. Serve chilled alongside a cup of coffee or hot chocolate for a cozy treat.
2. Arrange on a decorative platter for a visually stunning dessert display.
3. Top each cupcake with fresh berries or edible flowers for added colour and freshness.
4. Pair slices of fruit or a small scoop of ice cream to enhance sweetness and texture.
5. Drizzle a light chocolate or caramel sauce over the frosting for an extra indulgent touch.
Tips And Tricks For Perfect Platinum Velvet Cup Cake Recipe
➢ Ensure all ingredients are at room temperature to create a smooth, even batter.
➢ Sift the flour and cocoa powder to prevent lumps and achieve a light, tender crumb.
➢ Gently fold dry ingredients into wet ingredients to keep cupcakes soft and fluffy.
➢ Use the correct oven temperature and avoid opening the door during baking to maintain rise.
➢ Cool cupcakes completely before frosting to prevent the frosting from melting or sliding off.
Healthy Nutrition Benefits
The Platinum Velvet Cup Cake Recipe offers a balanced source of energy due to its combination of whole milk, eggs, and butter, providing essential proteins and healthy fats.
Buttermilk and sour cream contribute probiotics that support digestion, while cocoa powder adds antioxidants that help combat free radicals.
Using moderate amounts of sugar and incorporating nutrient rich ingredients creates a treat that satisfies cravings while offering some nutritional value.
Small portions can provide a controlled indulgence, delivering vitamins, minerals, and a comforting, satisfying texture that nourishes both body and mood.
How To Store Leftovers?
Store leftover Platinum Velvet Cup Cake Recipe in an airtight container to maintain freshness and prevent drying.
Keep them at room temperature for up to two days in a cool, dry place. For longer storage, refrigerate for up to five days, ensuring the frosting remains protected from moisture.
Cupcakes can also be frozen for up to two months by wrapping them individually in plastic wrap and placing them in a sealed container.
Thaw frozen cupcakes at room temperature before serving to restore softness and flavor.
Frequently Asked Questions
Can I Use All Milk Instead Of Buttermilk?
Yes, you can use whole milk with 1 teaspoon of vinegar or lemon juice to mimic buttermilk.
How Do I Prevent Cupcakes From Sinking In The Middle?
Ensure ingredients are at room temperature, avoid over mixing the batter, and bake immediately after preparing.
Can I Make This Recipe Without Red Food Colouring?
Yes, the cupcakes will still taste the same but will have a lighter, natural colour.
Why Does The Frosting Become Too Soft Sometimes?
Soft frosting usually happens if the cream cheese or butter is too warm or if it is over mixed. Refrigerate slightly to firm it up.
Conclusion
The Platinum Velvet Cup Cake Recipe turned out to be an easy, enjoyable, and absolutely delicious success! This recipe is simple to follow and guarantees soft, moist, and flavourful cupcakes every time.
I hope Platinum Velvet Cup Cake Recipe inspires you to try it and experience the joy of creating something special in your own kitchen.
After tasting these cupcakes, you’ll truly appreciate their rich texture and creamy frosting, and everyone around you will be delighted by their irresistible flavor.
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Platinum Velvet Cup Cake Recipe
Equipment
- Mixing bowls (2–3)
- Whisk and spatula
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Sifter
- Cupcake pan (12-cup)
- cupcake liners
- Cooling rack
Ingredients
Cupcake Batter:
- 1 ½ cups cake flour sifted
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- ½ cup vegetable oil
- 2 large eggs
- 1 cup whole milk room temperature
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sour cream
- 1 ¼ cups buttermilk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food colouring liquid or gel
- 1 teaspoon white vinegar or apple cider vinegar
- 2 tablespoons water
Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- ¼ teaspoon salt
Instructions
Preheat The Oven And Prep Your Pan
- Set the oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners so your cupcakes don’t stick.
Mix The Dry Ingredients
- In a medium bowl, sift together the cake flour, baking powder, baking soda, cocoa powder, and salt. Set this aside for later.
Cream The Butter, Oil, And Sugar
- In a large bowl, beat the butter, vegetable oil, and sugar with an electric mixer until the mixture is light and fluffy about 2 to 3 minutes.
Add Eggs And Vanilla
- Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract until everything is smooth and combined.
Combine The Wet Ingredients
- In a separate bowl, whisk together the milk, buttermilk, sour cream, red food colouring, vinegar, and water.
Bring It All Together
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the wet mixture in two parts. Mix just until smooth don’t over mix, or the cupcakes may turn out dense.
Fill The Cupcake Liners
- Spoon the batter evenly into the liners, filling each about two thirds full.
Bake The Cupcakes
- Bake for 18–22 minutes. They’re done when a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
Make The Cream Cheese Frosting
- In a large bowl, beat together the softened butter and cream cheese until smooth. Stir in the vanilla and salt. Add powdered sugar gradually, about a cup at a time, beating until the frosting is creamy and fluffy.
Frost And Serve
- Once the cupcakes are fully cooled, frost them with the cream cheese frosting using a spatula or a piping bag. Decorate however you like, then serve and enjoy!
Notes
Nutrition Facts
Calories: 320 kcal | Carbohydrates: 44 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 8 g | Sugar: 31 g | Fiber: 0.5 gHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!