If you’re dreaming of a showstopper cake for your next celebration, look no further than this Purple Velvet Cake with White Chocolate Cream Cheese Frosting. Picture this: a tender, velvety crumb tinted the most royal shade of purple, layered with billowy clouds of dreamy, white chocolate-infused cream cheese frosting. Every bite is a beautiful harmony of flavors, from tangy buttermilk to the sweet sophistication of white chocolate. Whether you’re baking for a birthday or simply to brighten up the weekend, this cake will instantly turn any occasion magical!
Ingredients You’ll Need
Great cakes start with thoughtfully chosen ingredients, and this recipe is no exception. Each one plays a specific role—bold color, tender crumb, rich flavor, or silky-smooth frosting. Here’s what you’ll need for success:
- All-purpose flour: Provides the perfect structure for a soft yet sturdy cake that slices beautifully.
- Unsweetened cocoa powder: Just a hint adds depth, making the purple pop and enhancing the velvet texture.
- Baking soda: Helps the cake rise for that light, fluffy crumb everyone loves.
- Salt: Balances sweetness and brings out the other flavors—don’t skip it!
- Buttermilk (room temperature): Adds signature tang and ensures a moist, tender result.
- White vinegar: Reacts with baking soda to give a super-soft texture and that classic velvet crumb.
- Vanilla extract: Rounds out the flavor and adds warmth.
- Purple gel food coloring: Supplies a bold, vibrant hue without thinning out the batter, for full-on purple magic!
- Unsalted butter (softened): For richness and unbeatable flavor in both cake and frosting.
- Granulated sugar: Sweetens every bite and helps create a tender crumb.
- Large eggs (room temperature): Bind the batter and add structure for a luscious cake.
- Cream cheese (softened): The base of our irresistible frosting—creamy, tangy, and smooth.
- White chocolate (melted and slightly cooled): Brings a touch of luxe sweetness and creamy texture to the frosting.
- Powdered sugar: Sweetens and thickens the frosting to spreadable perfection.
- Vanilla extract: A double hit, bringing warmth to both the cake and the frosting.
- Pinch of salt: Rounds out the flavors for that perfect sweet-salty balance.
How to Make Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Step 1: Prep Your Pans and Oven
Start your journey to deliciousness by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and add parchment circles to the bottoms for easy, drama-free removal later. This tiny bit of extra prep guarantees your stunning Purple Velvet Cake with White Chocolate Cream Cheese Frosting pops out beautifully!
Step 2: Sift and Mix the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting isn’t just busywork! It helps keep your cake airy and smooth, ensuring every bite is as soft as velvet.
Step 3: Blend the Wet Ingredients
In a small bowl, whisk the buttermilk, vinegar, vanilla extract, and purple gel food coloring together. The gel delivers that bold amethyst shade, while the vinegar partners with baking soda for the cake’s signature texture.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy. This step is crucial for a light, airy texture in the finished cake, so don’t rush it—3 to 5 minutes should do the trick.
Step 5: Add Eggs One at a Time
Crack in the eggs one at a time, mixing well after each addition. This process helps emulsify the batter and ensures each layer bakes up with a perfectly uniform crumb.
Step 6: Alternate Dry and Wet Ingredients
With your mixer on low, add a third of the flour mixture to the butter-sugar-egg base, then half the buttermilk mixture. Repeat—flour, the remaining buttermilk, and finish with the last of the flour. Stop mixing just when combined for the plushest cake.
Step 7: Bake!
Divide the batter evenly between your prepared pans and gently smooth the tops. Pop them into the oven and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before flipping out onto a rack—this little wait stops the cakes from sticking or falling apart.
Step 8: Whip Up the White Chocolate Cream Cheese Frosting
In a fresh bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the melted (but not hot!) white chocolate, and blend until silky. Gradually beat in the powdered sugar, vanilla, and a pinch of salt until you have a frosting so luscious you might steal a spoonful.
Step 9: Assemble and Frost
Place one completely cooled cake layer onto your serving plate. Spread a thick, even layer of white chocolate cream cheese frosting over the top. Gently place the next layer on, then lavish the entire cake in the remaining frosting. For those sharp, show-stopping slices, chill the frosted cake for 30 minutes before cutting.
How to Serve Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Garnishes
Dress up your Purple Velvet Cake with White Chocolate Cream Cheese Frosting with statement garnishes! White chocolate shavings or curls add beautiful contrast, while a scatter of fresh edible flowers or sugared berries accentuates the magical purple hue. For extra sparkle, a dusting of powdered sugar along the edges brings it all together.
Side Dishes
Balance the cake’s richness with a light and refreshing side. A small bowl of fresh berries, a scoop of lemon or vanilla bean ice cream, or a tangy berry coulis is perfect for complementing the cake’s creamy-sweet flavor. If you love a drink pairing, serve with hot coffee or a sparkling berry lemonade for a little party flair!
Creative Ways to Present
Let your imagination run wild when serving! Try slicing the cake into neat squares and serving on mini dessert plates for a chic tea party, or layer cubes in clear jars with extra frosting for gorgeous trifle parfaits. For birthdays, top with number candles or edible gold dust for a truly glamorous Purple Velvet Cake with White Chocolate Cream Cheese Frosting moment!
Make Ahead and Storage
Storing Leftovers
To keep your cake as luscious as the day it was made, store leftovers in an airtight container in the refrigerator. The cream cheese frosting keeps everything moist, and the cake maintains its tender texture for up to four days—if it lasts that long!
Freezing
You can freeze both the unfrosted cake layers and leftover frosted slices! Wrap layers tightly in plastic wrap and foil before freezing for up to two months. For frosted cake, slice, then wrap individually. Thaw overnight in the fridge and let come to room temperature before serving for the freshest taste.
Reheating
Cake doesn’t technically need reheating, but if you love that just-baked aroma, pop a slice in the microwave for 10 to 15 seconds. The frosting gets a touch melty and the cake becomes even more irresistible—just keep an eye on it so you don’t overdo it!
FAQs
Can I use liquid food coloring instead of gel?
Stick with gel food coloring when making a Purple Velvet Cake with White Chocolate Cream Cheese Frosting. Gel is much more concentrated, so it gives you that rich purple color without adding too much liquid to the batter, which could affect the cake’s texture.
How do I prevent my cake from sticking to the pans?
Grease and flour your pans thoroughly, and always line the bottoms with parchment paper. This double layer of protection ensures your cake layers release cleanly every time, especially important when showing off those vibrant purple slices!
Can I make the cake ahead of time?
Absolutely! Bake the cake layers a day in advance, let them cool completely, and wrap them tightly in plastic wrap. The flavor actually develops even more, and you can frost them the next day for stress-free entertaining.
Can I use a different frosting?
While the white chocolate cream cheese frosting is truly the star, feel free to try a classic vanilla buttercream or even a whipped mascarpone if you want to switch things up. Just remember, the white chocolate version pairs especially well with the purple velvet base.
Why does the recipe use both vinegar and buttermilk?
This duo adds that signature tang and keeps the crumb ultra-tender. The vinegar also reacts with the baking soda, creating air bubbles that make the cake light, moist, and perfectly “velvet.”
Final Thoughts
Baking your own Purple Velvet Cake with White Chocolate Cream Cheese Frosting brings a little magic into the kitchen and a lot of joy to the table. Whether you make it for a special gathering or just to brighten an ordinary day, I promise everyone will fall in love with its color, texture, and unforgettable flavor. Give this recipe a try—you’ll be so glad you did!
Print
Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
- Total Time: 1 hour (plus cooling time)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and vibrant flavors of this Purple Velvet Cake with a luscious White Chocolate Cream Cheese Frosting. Perfect for special occasions or whenever you’re craving a unique and decadent dessert.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1 1/2 tablespoons purple gel food coloring
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
For the Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 6 ounces white chocolate (melted and slightly cooled)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Prepare dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Mix wet ingredients: In a small bowl, combine the buttermilk, vinegar, vanilla, and purple food coloring.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Combine dry and wet ingredients: Alternately add the flour mixture and buttermilk mixture to the creamed butter, beginning and ending with the flour.
- Bake: Divide the batter between the pans and bake for 28 to 32 minutes. Cool cakes on wire racks.
- Make frosting: Beat cream cheese and butter until smooth. Add melted white chocolate, powdered sugar, vanilla, and salt. Beat until fluffy.
- Frost cake: Frost the cooled cake layers and decorate as desired.
Notes
- Use gel food coloring for vibrant purple without thinning the batter.
- Chill the frosted cake for 30 minutes before slicing for cleaner cuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
