If you’re searching for a show-stopping dessert that masterfully balances fun, decadence, and a little bit of whimsy, the Purple Velvet Cake with White Chocolate Cream Cheese Frosting is absolutely it. With its dreamy violet crumb and lush layers of creamy frosting, this cake isn’t just beautiful—it’s melt-in-your-mouth delicious. Every bite delivers the signature velvet cake tang, but this version brings a pop of color and a rich, white chocolate twist that will wow everyone lucky enough to get a slice.
Ingredients You’ll Need
Gathering simple yet standout ingredients is the key to achieving that perfect flavor, pillow-soft texture, and vivid color. Each item plays a unique part in shaping the unmistakable magic of Purple Velvet Cake with White Chocolate Cream Cheese Frosting.
- All-purpose flour: Gives the cake structure and softness, ensuring a fine, even crumb.
- Granulated sugar: Adds just the right amount of sweetness, letting the cocoa and buttermilk shine.
- Baking soda: Reacts with vinegar and buttermilk for a light, airy rise.
- Baking powder: Adds extra lift, helping the cake develop that lofty, tender texture.
- Salt: Boosts flavor and balances the sweetness beautifully.
- Unsweetened cocoa powder: Delivers a subtle chocolate note—don’t worry, it won’t overpower that gorgeous purple!
- Buttermilk (room temperature): Imparts a gentle tang and plush tenderness.
- Unsalted butter (softened): Adds richness and ensures a lush, moist crumb.
- Vegetable oil: Helps keep every bite perfectly moist, even days after baking.
- Large eggs (room temperature): Provide structure and help bind the batter for an irresistibly smooth cake.
- White vinegar: Reacts with the leaveners to deepen the cake’s tender texture—the secret velvet touch!
- Vanilla extract: Adds warmth and rounds out the flavor.
- Purple gel food coloring: The star of the show—gel coloring gives a vibrant, uniform hue that powder or liquid just can’t match.
- Cream cheese (softened): Forms the dreamy base for that irresistible frosting.
- White chocolate (melted and cooled): Brings creamy sweetness and rich depth to the frosting.
- Powdered sugar: Sweetens and fluffs up the frosting to cloud-like perfection.
- Pinch of salt (for frosting): Cuts through the sweetness and balances the frosting.
How to Make Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Step 1: Prep Your Pans and Oven
Begin by heating your oven to 350°F (175°C). While it’s warming up, grease and line two 8-inch round cake pans with parchment paper. This ensures that your beautiful cakes release easily and hold their shape for layering later.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and cocoa powder. By blending your dry ingredients first, you guarantee a cake with a uniform, tender crumb.
Step 3: Blend the Wet Ingredients
In another bowl, beat together the softened butter, vegetable oil, eggs, buttermilk, vinegar, vanilla extract, and purple gel food coloring. The vibrant purple will come alive as you mix, building anticipation for the final cake!
Step 4: Combine and Finish the Batter
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix; you want a smooth, even batter that stays soft and airy after baking.
Step 5: Divide and Bake
Pour the batter evenly into your prepared pans and smooth the tops. Slide them into the oven and bake for 30 to 35 minutes, or until a toothpick poked in the center comes out clean. The kitchen will smell heavenly while they bake!
Step 6: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes—this helps them set for easier handling. Gently turn them out onto wire racks and allow them to cool completely before frosting. Patience pays off with perfectly aligned layers.
Step 7: Make the White Chocolate Cream Cheese Frosting
Using a mixer, beat the softened cream cheese and butter until extra smooth and creamy. Pour in the cooled, melted white chocolate, vanilla, and a pinch of salt, mixing again until luscious. Gradually add the powdered sugar, beating until the frosting is light, fluffy, and ready for spreading—or sneaking a taste!
Step 8: Assemble and Frost
Place one cake layer on your serving plate, then spread a generous, even layer of frosting over the top. Gently top with the second cake layer and cover the entire cake with more frosting, swirling prettily with a spatula. For picture-perfect slices, chill the cake for 30 minutes before serving.
How to Serve Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Garnishes
Finish your Purple Velvet Cake with White Chocolate Cream Cheese Frosting with a flourish! White chocolate curls, purple sprinkles, or even edible flowers like violets can add a touch of magic and highlight that stunning color contrast.
Side Dishes
This cake pairs beautifully with simple, elegant accompaniments. Try fresh berries, a scoop of vanilla bean ice cream, or a pot of black tea. The cool, creamy frosting and plush crumb are especially inviting next to tart or fruity flavors.
Creative Ways to Present
Don’t be afraid to show off! Serve as a tall layer cake with extra frosting piped into rosettes, cut into petite squares for a party platter, or make it the centerpiece of a birthday dessert table. Individual cake slices on decorative plates or in clear bakery boxes also make memorable gifts.
Make Ahead and Storage
Storing Leftovers
Leftover Purple Velvet Cake with White Chocolate Cream Cheese Frosting will keep covered in the refrigerator for up to 4 days. The layers stay moist and the frosting remains creamy—just bring slices to room temperature before serving for the best texture and taste.
Freezing
You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and foil. They’ll keep for up to 2 months. Thaw overnight in the fridge, then frost and decorate as desired. The frosting itself also freezes well; whip it with a mixer once thawed for best results.
Reheating
Cake is usually best enjoyed at room temperature, but if you like a gently warmed slice, pop one in the microwave for 10 seconds. The icing will soften a touch and the cake’s aroma will bloom—pure bliss!
FAQs
Can I use liquid food coloring instead of gel?
Gel food coloring is preferred because it creates a brighter, more intense purple without thinning the batter. If you use liquid coloring, you may need a lot more, which could affect the cake’s texture.
My frosting is too runny—how can I fix it?
If the white chocolate cream cheese frosting turns out a bit soft, try chilling it for 15 minutes, then beat in a bit more powdered sugar until it thickens to your liking.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour for a trusted gluten-free flour blend designed for baking. Be sure to measure carefully and check that your cocoa powder is gluten-free as well.
Do I have to use white chocolate in the frosting?
White chocolate adds extra richness and a sweet depth, but if you don’t have it, you can still make a classic cream cheese frosting—just increase the powdered sugar slightly and add an extra splash of vanilla for balance.
How do I adjust the shade of purple in the cake?
To make the Purple Velvet Cake with White Chocolate Cream Cheese Frosting even more vivid or subtle, just adjust the amount of gel coloring, adding a little at a time until you reach your desired shade. Remember, a little goes a long way!
Final Thoughts
I hope you feel inspired to whip up a batch of Purple Velvet Cake with White Chocolate Cream Cheese Frosting for your next celebration—or just because! There’s nothing like slicing into that gorgeous, colorful crumb and sharing something special with friends or family. Happy baking, and remember, every swirl of frosting is a little bit of joy!
Print
Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and vibrant flavors of this Purple Velvet Cake with White Chocolate Cream Cheese Frosting. A perfect dessert for celebrations or special occasions.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk (room temperature)
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 3 large eggs (room temperature)
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1 teaspoon purple gel food coloring
Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 6 oz white chocolate (melted and cooled)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients: Whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder in a bowl.
- Combine wet ingredients: In another bowl, beat butter, oil, eggs, buttermilk, vinegar, vanilla, and food coloring.
- Combine mixtures: Gradually add dry ingredients to wet, mix until combined.
- Bake: Divide batter, bake for 30-35 mins, then cool.
- Make frosting: Beat cream cheese and butter, add white chocolate, vanilla, salt, and sugar.
- Frost the cake: Frost between layers and over the cake, chill before slicing.
Notes
- You can adjust the purple color intensity with the food coloring.
- Top with white chocolate curls or purple sprinkles for added texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
