Are you searching for a cake that will have everyone oohing and aahing before they even take their first bite? This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is the answer to your dessert dreams. With a striking violet hue and impossibly tender crumb, this showstopper isn’t just a feast for the eyes—it’s irresistibly decadent thanks to a creamy, luscious frosting kissed with white chocolate. Whether it’s for a birthday, celebration, or just a splash of color on the dessert table, you’ll love sharing (and eating) every beautiful slice.
Ingredients You’ll Need
The best cakes start with simple, quality ingredients. Each element in this recipe serves a unique purpose, from building a velvet-soft texture to creating that signature color and ultra-smooth frosting. Gather these pantry staples and a couple of special touches, and you’re already halfway to a slice of cake bliss!
- All-purpose flour: Provides the perfect base for a tender, even crumb.
- Unsweetened cocoa powder: Adds depth and balances sweetness, enhancing that velvet cake flavor.
- Baking soda: Gives the cake its characteristic rise and lightness.
- Salt: Just a half teaspoon is enough to enhance all the other flavors.
- Granulated sugar: Sweetens and also helps keep the crumb moist.
- Vegetable oil: Ensures a super moist, melt-in-your-mouth texture.
- Large eggs: Add structure and richness to the cake batter.
- Buttermilk: Classic for velvet cakes, it brings tang and tenderness (sour cream can be swapped in a pinch!).
- Vanilla extract: Warm, creamy vanilla enhances every other flavor.
- White vinegar: Reacts with the baking soda for lift and helps set that iconic velvet cake crumb.
- Purple gel food coloring: Delivers bold, dramatic color—use gel for the brightest purple!
- Hot water: Added at the end for a smooth, pourable batter.
- Cream cheese (softened): The base of a ultra-creamy, tangy-sweet frosting.
- Unsalted butter (softened): Adds richness and makes the frosting silky smooth.
- White chocolate (melted and cooled): Brings a touch of luxury and sweetness to the frosting.
- Powdered sugar: Sweetens and stabilizes the frosting for perfect spreading.
- Vanilla extract (for frosting): Ties all the flavors together.
- Pinch of salt (for frosting): Keeps the frosting from tasting too sweet and intensifies the white chocolate.
How to Make Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Step 1: Prep Your Pans and Oven
To jumpstart your cake adventure, preheat your oven to 350°F. Grease and flour two 9-inch round cake pans thoroughly—this makes sure your lovely purple layers will slide out effortlessly. There’s nothing more satisfying than a cake that releases perfectly!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This step is absolutely key for a light, even crumb; blending these ingredients ensures they’ll be distributed perfectly, with no lumps or bitter pockets.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, beat the granulated sugar and vegetable oil until the mixture looks creamy and glossy. Add the eggs one at a time, making sure each is fully incorporated for the smoothest batter. Next, mix in the buttermilk, vanilla extract, vinegar, and that vivid purple gel food coloring—watch the batter turn a vibrant, royal shade!
Step 4: Bring It All Together
Gradually fold the dry ingredients into the wet, stirring gently until just combined. Be careful not to over-mix; a gentle hand is how you keep your cake tender and soft. Now, slowly add the hot water and stir just until smooth—the batter will be pourable and beautifully purple.
Step 5: Bake and Cool
Divide the batter evenly between your prepared cake pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes before turning them out onto a wire rack. Allow to cool completely before frosting—patience here guarantees a perfect final result!
Step 6: Make the White Chocolate Cream Cheese Frosting
With the cakes cooling, it’s frosting time! Beat the softened cream cheese and butter together until the mixture is incredibly smooth and fluffy. Pour in the melted (and fully cooled) white chocolate, mixing well. Gradually add powdered sugar, vanilla, and a pinch of salt. Keep beating until the frosting is smooth, soft, and spreadable—resist the urge to eat it all with a spoon!
Step 7: Assemble and Frost Your Cake
Place one cake layer on your serving plate and generously slather with frosting. Stack the second layer on top and completely cover the cake with more frosting, smoothing the top and sides with a spatula. For a show-stopping finish, chill the frosted cake for 20–30 minutes before slicing. This helps the frosting set and reveals those striking, clean purple layers when you cut in.
How to Serve Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Garnishes
A cake this gorgeous deserves a little extra flair! Consider finishing your Purple Velvet Cake with White Chocolate Cream Cheese Frosting with curls of white chocolate, a scattering of edible violets, or a light dusting of purple sprinkles for sparkle. A handful of fresh berries can add color contrast and a hint of tartness.
Side Dishes
Pairing is half the fun. Serve each slice alongside a scoop of vanilla or berry sorbet for a refreshing contrast, or a dollop of softly whipped cream if you’re feeling extra indulgent. For a celebratory vibe, offer glasses of sparkling rosé or cold brew coffee—the flavors pair beautifully with the cake’s delicate tang and sweetness.
Creative Ways to Present
Let your creativity shine as you serve: layer the cake in mason jars for a whimsical picnic treat, cut it into mini squares for eye-catching party petits fours, or use a heart-shaped cutter for a romantic touch. No matter how you slice—or stack—it, Purple Velvet Cake with White Chocolate Cream Cheese Frosting is sure to impress.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them fresh by covering the cake tightly and storing it in the fridge. The cream cheese frosting stays delightfully soft for up to 4–5 days, so you can enjoy a slice (or two!) all week long.
Freezing
Both the cake layers and the finished frosted cake freeze beautifully. Wrap layers individually in plastic and pop them in a freezer bag for up to two months. For frosted cake, freeze slices on a baking sheet first, then transfer to a container or freezer bag for longer storage—the color and texture stay vibrant.
Reheating
Enjoy this cake chilled straight from the fridge, or let slices sit at room temperature for 20–30 minutes before serving to let the frosting soften and flavors shine. There’s no need to reheat, but a quick microwave of 10 seconds can make the frosting extra silky if you crave that just-frosted texture.
FAQs
Can I use natural food coloring instead of gel?
You can, but gel delivers the brightest, most vivid hue in this Purple Velvet Cake with White Chocolate Cream Cheese Frosting. Naturally derived colors may be less vibrant and can sometimes add an off flavor, so use them sparingly and test first.
What can I substitute for buttermilk?
If you’re out of buttermilk, you can swap in an equal amount of sour cream thinned with a tablespoon or two of milk, or make homemade buttermilk by adding a teaspoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes.
Can I make the cake ahead of time?
Absolutely! Bake the cake layers a day or two in advance, wrap them well, and store at room temperature or in the fridge. Assemble with the luscious frosting the day you plan to serve, and it will taste freshly made.
Why does my cake look brownish instead of purple?
The shade can vary based on your cocoa powder and food coloring. Make sure to use purple gel food coloring—not liquid—and stick with a light, Dutch-process cocoa powder for the best, most vibrant purple color in your Purple Velvet Cake with White Chocolate Cream Cheese Frosting.
Can I use this frosting on cupcakes?
Yes, and they’ll be a major hit! The White Chocolate Cream Cheese Frosting pipes beautifully and adds a gorgeous glossy swirl on cupcakes. Just watch for melting if serving outside on a warm day.
Final Thoughts
I can’t wait for you to experience just how delightful it is to slice into this stunning Purple Velvet Cake with White Chocolate Cream Cheese Frosting and see those gorgeous layers revealed. It’s a dessert that’s equal parts fun and luxurious, guaranteed to steal the show at any gathering. Don’t be surprised if you find yourself making it for every special occasion—or any afternoon that needs a little extra sparkle!
Print
Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent Purple Velvet Cake with a luscious White Chocolate Cream Cheese Frosting. This vibrant dessert is perfect for special occasions and will surely impress your guests with its striking color and delightful taste.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 teaspoon purple gel food coloring
- ½ cup hot water
For the frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 6 oz white chocolate (melted and cooled)
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In a large mixing bowl, beat the sugar and oil. Add eggs, buttermilk, vanilla, vinegar, and food coloring. Mix well.
- Add dry ingredients: Gradually add dry ingredients to the wet mixture, then stir in hot water until smooth.
- Bake cakes: Divide batter between pans and bake for 30–35 minutes. Cool cakes on a wire rack.
- Make frosting: Beat cream cheese and butter until smooth. Add white chocolate, powdered sugar, vanilla, and salt. Mix until smooth.
- Frost cakes: Frost and stack the cakes. Chill slightly before slicing.
Notes
- Use gel food coloring for a vibrant purple hue.
- Substitute sour cream for buttermilk if needed.
- Ensure white chocolate is fully cooled before adding to the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 45g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
