Purple Velvet Cake with White Chocolate Cream Cheese Frosting – Vibrant, Moist & Decadent
A stunning twist on a classic, this soft purple velvet cake is layered with silky white chocolate cream cheese frosting for a showstopping dessert that tastes as magical as it looks.
🎉 Introduction
Why settle for red velvet when you can go boldly purple? This Purple Velvet Cake has everything you love about classic velvet cakes—moist, tender crumb, rich cocoa flavor—plus a gorgeous purple hue that’s perfect for special occasions. The creamy, dreamy white chocolate cream cheese frosting takes it to the next level, adding sweetness and tangy richness for a cake that’s both striking and irresistibly delicious. 💜✨
Equipment
- 2 or 3 8-inch or 9-inch round cake pans
- Electric mixer (stand or hand)
- Mixing bowls (large & medium)
- Whisk & spatula
- Measuring cups & spoons
- Offset spatula
- Parchment pape
Ingredients
🍰 Purple Velvet Cake
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tbsp red food coloring
- 1 tsp purple food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
🍫 White Chocolate Cream Cheese Frosting
- 1 lb cream cheese softened
- 2 sticks 1 cup unsalted butter, at room temperature
- 4 cups confectioners’ sugar sifted
- 8 oz white chocolate melted and slightly cooled (not listed but essential for white chocolate cream cheese frosting)
Instructions
Step 1: Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease pans, line bottoms with parchment, and grease again.
Step 2: Make the Cake Batter
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, combine oil, buttermilk, eggs, red and purple food coloring, vinegar, and vanilla; whisk until smooth.
- Gradually add wet ingredients to dry, mixing with an electric mixer on low just until combined.
Step 3: Bake the Cake
- Divide batter evenly between prepared pans.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
Step 4: Make the White Chocolate Cream Cheese Frosting
- Beat softened cream cheese and butter on medium speed until creamy (~2 minutes).
- Pour in melted, cooled white chocolate; beat until incorporated.
- Gradually add sifted confectioners’ sugar, beating on low at first, then high for 2–3 minutes until fluffy.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate; spread frosting evenly on top.
- Repeat with remaining layers.
- Frost sides and top of cake; smooth with an offset spatula.
- Decorate with sprinkles, purple sugar, or white chocolate shavings if desired.
Notes
🥄 Variations
Cupcakes: Bake in cupcake tins for 18–22 minutes Blue Velvet: Replace purple food coloring with blue for a blue velvet twist Nutty Crunch: Add chopped pecans or walnuts between layers Extra Chocolatey: Add ½ cup mini white chocolate chips to the batter 🧊 Storage & Reheating
Room Temp: Keep covered up to 1 day Fridge: Store in airtight container for up to 5 days Freezer: Freeze frosted or unfrosted layers, wrapped well, up to 2 months; thaw overnight ❓ 10 FAQs
Can I skip red food coloring?
No—red + purple gives the vibrant purple shade. Do I have to use buttermilk?
Yes—it adds classic velvet texture, but you can make a substitute: 1 cup milk + 1 tbsp lemon juice or vinegar. Can I use gel food coloring?
Yes—gel gives intense color with less liquid. What cocoa powder works best?
Natural unsweetened cocoa for classic flavor. Do I need to sift powdered sugar?
Yes—makes frosting smooth and lump-free. Can I make this dairy-free?
It’s challenging; try dairy-free cream cheese and butter substitutes. Can I make it gluten-free?
Use a 1:1 gluten-free baking flour blend. Can I bake in one tall pan?
Not recommended; cake may not bake evenly. What white chocolate should I use?
Real white chocolate bars, not chips, melt smoother. How do I store leftovers?
Keep in the fridge; bring to room temp before serving. 🏁 Conclusion
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a vibrant, crowd-pleasing twist on a classic. Moist, tender, and topped with rich, creamy frosting—each bite is as magical as it is delicious. Perfect for birthdays, showers, or anytime you want a showstopper cake! 💜🎂
Cupcakes: Bake in cupcake tins for 18–22 minutes Blue Velvet: Replace purple food coloring with blue for a blue velvet twist Nutty Crunch: Add chopped pecans or walnuts between layers Extra Chocolatey: Add ½ cup mini white chocolate chips to the batter 🧊 Storage & Reheating
Room Temp: Keep covered up to 1 day Fridge: Store in airtight container for up to 5 days Freezer: Freeze frosted or unfrosted layers, wrapped well, up to 2 months; thaw overnight ❓ 10 FAQs
Can I skip red food coloring?
No—red + purple gives the vibrant purple shade. Do I have to use buttermilk?
Yes—it adds classic velvet texture, but you can make a substitute: 1 cup milk + 1 tbsp lemon juice or vinegar. Can I use gel food coloring?
Yes—gel gives intense color with less liquid. What cocoa powder works best?
Natural unsweetened cocoa for classic flavor. Do I need to sift powdered sugar?
Yes—makes frosting smooth and lump-free. Can I make this dairy-free?
It’s challenging; try dairy-free cream cheese and butter substitutes. Can I make it gluten-free?
Use a 1:1 gluten-free baking flour blend. Can I bake in one tall pan?
Not recommended; cake may not bake evenly. What white chocolate should I use?
Real white chocolate bars, not chips, melt smoother. How do I store leftovers?
Keep in the fridge; bring to room temp before serving. 🏁 Conclusion
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a vibrant, crowd-pleasing twist on a classic. Moist, tender, and topped with rich, creamy frosting—each bite is as magical as it is delicious. Perfect for birthdays, showers, or anytime you want a showstopper cake! 💜🎂