If you’re searching for a show-stopping dessert, look no further than this Purple Velvet Cake with White Chocolate Cream Cheese Frosting. With its irresistibly plush crumb and a dreamy, slightly tangy frosting, this cake isn’t just a treat for the eyes — it’s an indulgence for the taste buds. The bright purple hue makes every slice a festive surprise, while the creamy white chocolate takes the frosting to a whole new level of decadence. Whether you’re baking for a birthday, holiday, or “just because,” this delightful creation is bound to steal the spotlight and become a requested favorite.
Ingredients You’ll Need
The secret to a memorable Purple Velvet Cake with White Chocolate Cream Cheese Frosting isn’t just the color — it’s the perfect harmony of classic cake ingredients with a subtle twist. Each component below plays a role in making the cake moist, flavorful, and vibrantly purple, while the frosting brings sweetness with a luscious creaminess you’ll love.
- All-purpose flour: Gives the cake its tender structure and classic crumb.
- Granulated sugar: Sweetens the cake without overpowering its rich flavor.
- Baking soda: Promotes a light rise and soft texture.
- Baking powder: Adds extra lift to keep the cake fluffy.
- Salt: Balances both the cake and frosting flavors.
- Unsweetened cocoa powder: Provides a hint of chocolate depth and intensifies the purple color.
- Buttermilk (room temperature): Moisturizes the cake, adding subtle tang and tenderness.
- Vegetable oil: Delivers a super-moist, soft crumb that stays fresh for days.
- Large eggs (room temperature): Bind everything together and help the cake rise.
- Pure vanilla extract: Infuses the base with warm, inviting vanilla notes.
- White vinegar: Reacts with the cocoa and buttermilk for a truly velvet texture and a slight tang.
- Purple gel food coloring: The star of the show—gel makes a bold, vibrant purple without watering down your batter.
- Cream cheese (softened): Makes the frosting creamy, tangy, and irresistible.
- Unsalted butter (softened): Whips into the cream cheese for a fluffy, rich base in the frosting.
- White chocolate (melted and cooled slightly): Gives the frosting subtle sweetness and luxe flavor.
- Powdered sugar: Sweetens the frosting and keeps it cloud-like and spreadable.
- Vanilla extract (for frosting): Enhances the white chocolate and cheese notes.
- Pinch of salt: Cuts through sweetness in the frosting for perfect balance.
How to Make Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Step 1: Prep the Pans and Oven
Begin by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans, or line them with parchment paper for extra confidence against sticking. Taking a few minutes now ensures your gorgeous purple velvet layers release cleanly later.
Step 2: Sift and Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. Sifting really helps avoid lumps and makes your cake ultra-light — don’t skip it! The cocoa also intensifies the deep purple shade.
Step 3: Combine Wet Ingredients and Color
In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar. Then, stir in enough purple gel food coloring until you achieve your dream violet hue. Start with a little and add more if needed — the color will lighten slightly as it bakes.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients. Stir gently, just until you see no streaks of flour. Overmixing can make the cake tough, so mix only as much as you need for a smooth batter — trust me, it’s worth it!
Step 5: Bake the Cake Layers
Divide the purple batter evenly between your prepared pans and smooth the tops. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean (no crumbs sticking means they’re done!). Let cakes cool in the pans for about 10 minutes, then gently loosen and transfer onto wire racks to cool fully — a crucial step for perfect frosting later.
Step 6: Make the White Chocolate Cream Cheese Frosting
While your cakes are cooling, beat softened cream cheese and butter together in a large bowl until they turn fluffy and unified. Pour in the melted white chocolate and mix until blended. Gradually add powdered sugar, vanilla, and salt, beating until your frosting is silky smooth and holds gentle peaks. If you like a firmer frosting, add more powdered sugar as needed.
Step 7: Frost and Assemble
Once the cake layers are completely cool, it’s time for the best part. Spread a generous layer of frosting over the first cake, top with the second, and frost the top and sides as desired. Don’t worry about making it perfect — that creamy white swirled over deep purple looks gorgeous any way you slice it.
How to Serve Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Garnishes
A simple flourish can take your Purple Velvet Cake with White Chocolate Cream Cheese Frosting from beautiful to breathtaking. Try white chocolate shavings, sugared violets, or even a dusting of edible glitter for a celebration-worthy finish.
Side Dishes
Pair each slice with a scoop of vanilla ice cream or a tart berry compote. The coolness and additional flavors balance the richness of the cake and make every forkful even more satisfying.
Creative Ways to Present
Go beyond the classic layer cake! Bake the batter as cupcakes, or make a sheet cake and cut into whimsical shapes. Serve on a platter lined with fresh edible flowers or colorful sprinkles for a playful, party-ready look. For extra flair, drizzle slices with white chocolate sauce just before serving.
Make Ahead and Storage
Storing Leftovers
To keep your Purple Velvet Cake with White Chocolate Cream Cheese Frosting perfectly moist, store slices in an airtight container in the refrigerator. The frosting stays fresh and creamy, and the cake remains tender for up to five days.
Freezing
You can easily freeze the unfrosted cake layers: wrap each layer well in plastic wrap, then foil, and freeze for up to two months. If you’ve already frosted the cake, freeze slices on a tray first until solid, then wrap and store. Thaw in the fridge overnight before enjoying.
Reheating
While there’s no need to reheat this cake, you can bring chilled slices to room temperature before serving for the best flavor and texture. If you like, microwave individual slices for a few seconds to soften the frosting — just enough to take off the chill.
FAQs
How do I achieve that vibrant purple color without making the cake too wet?
Always use gel food coloring instead of liquid — gels are highly pigmented, so you can achieve a rich shade of purple velvet cake with just a small amount, keeping your batter the perfect consistency.
Can I substitute something for buttermilk?
If you’re out of buttermilk, simply combine 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice, let it sit for five minutes, and use it as a homemade alternative in the recipe.
What makes this frosting extra special?
The addition of melted white chocolate transforms traditional cream cheese frosting into a luxurious, sweet, and tangy topping that pairs perfectly with the gentle cocoa backdrop of the purple velvet cake.
Can I make this cake as cupcakes?
Absolutely! This recipe adapts wonderfully to cupcakes — simply divide the batter among lined muffin tins, fill each about two-thirds full, and bake for 18–20 minutes or until a toothpick comes out clean.
Does this recipe work for gluten-free flour?
Yes, you can substitute a high-quality gluten-free all-purpose flour blend for the regular flour in a 1:1 ratio. Just be sure your blend contains xanthan gum for the best texture and lift.
Final Thoughts
If you’re ready to wow your friends, family, or even just yourself, treat everyone to a slice of Purple Velvet Cake with White Chocolate Cream Cheese Frosting. It’s as unforgettable to look at as it is delicious to eat — so don’t be surprised if it becomes your new signature dessert!
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Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, velvety goodness of this Purple Velvet Cake topped with a luscious White Chocolate Cream Cheese Frosting. Perfect for special occasions or whenever you want a colorful treat that tastes as good as it looks.
Ingredients
Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk (room temperature)
- 1 cup vegetable oil
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 tablespoon white vinegar
- Purple gel food coloring (as needed for desired shade)
White Chocolate Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 6 oz white chocolate (melted and cooled slightly)
- 3–3½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, oil, eggs, vanilla extract, vinegar, and purple food coloring.
- Blend: Gradually combine wet and dry ingredients, mixing just until smooth.
- Bake: Divide batter between pans and bake for 28–32 minutes. Cool cakes on wire racks.
- Make Frosting: Beat cream cheese and butter until fluffy. Add white chocolate, powdered sugar, vanilla, and salt. Frost the cakes and enjoy!
Notes
- Use gel food coloring for vibrant color.
- Adjust recipe for cupcakes or sheet cake.
- Enhance frosting with almond extract if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 42g
- Sodium: 290mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
