Purple Velvet Cake with White Chocolate Cream Cheese Frosting

A stunning twist on the classic red velvet cake, this Purple Velvet Cake with White Chocolate Cream Cheese Frosting  is a vibrant and indulgent treat. With a moist and tender crumb, this cake is beautifully complemented by a luscious white chocolate cream cheese frosting, making it perfect for birthdays, parties, or any special occasion.

Why You’ll Love This Recipe

Unique and Eye-Catching: The striking purple hue adds an elegant and playful touch to your dessert table.

Moist and Tender Texture: Thanks to buttermilk and vegetable oil, this cake is incredibly soft and flavorful.

Decadent Frosting: The combination of white chocolate and cream cheese creates a rich, creamy frosting that pairs perfectly with the cake.

Versatile: Suitable for various celebrations, and you can easily customize the decorations to suit the occasion.

Simple Ingredients: Most of the ingredients are pantry staples, with a little extra flair from the purple gel food coloring.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 1/2 cups all-purpose flour

2 tablespoons cocoa powder

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 3/4 cups granulated sugar

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 tablespoon white vinegar

1/2 teaspoon purple gel food coloring

For the Frosting:

1/2 cup white chocolate chips, melted and slightly cooled

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar, sifted

1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring or lining with parchment paper.

Mix the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy (2-3 minutes). Add eggs one at a time, mixing well.

Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, oil, vanilla extract, vinegar, and purple food coloring.

Incorporate Ingredients: Alternate adding the dry and wet ingredients to the butter mixture, beginning and ending with the dry. Mix until just combined.

Bake: Divide the batter evenly between the pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.

Make the Frosting: Beat cream cheese and butter until smooth. Add melted white chocolate and vanilla, then gradually beat in powdered sugar until fluffy.

Assemble the Cake: Place one cake layer on a plate, spread frosting on top, then add the second layer. Frost the sides and top evenly. Decorate as desired.

Chill for 30 minutes to set the frosting before serving. Serve at room temperature for the best flavor.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 60 minutes

Servings: 12

Variations

Natural Coloring: Use a mix of purple sweet potato powder or beetroot powder for a natural purple hue.

Mini Cakes or Cupcakes: Adapt the batter to make cupcakes or mini cakes for individual servings.

Different Frosting: Swap the white chocolate cream cheese frosting with classic cream cheese frosting or whipped buttercream for a lighter option.

Layer Options: Turn this into a three-layer cake by dividing the batter into three smaller pans.

Decorations: Garnish with edible flowers, purple sprinkles, or white chocolate curls for a polished finish.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

Freezing: Wrap the cake (or slices) tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Reheating: While the cake doesn’t require reheating, bring it to room temperature for the best texture and flavor before serving.

Related Recipes:

• Purple Velvet Cake
• Pecan Red Velvet Cheesecake
• Red Velvet Cupcake Cookies

FAQs

How do I get a vibrant purple color in my cake?

I recommend using high-quality purple gel food coloring for the most intense and even color.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend for similar results.

What if I don’t have buttermilk?

You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

Can I prepare this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them tightly wrapped. Assemble and frost the cake the next day.

What can I use instead of white chocolate for the frosting?

You can skip the white chocolate and add extra powdered sugar and vanilla for a more traditional cream cheese frosting.

Conclusion

This purple velvet cake with white chocolate cream cheese frosting is a showstopper that tastes as incredible as it looks. With its moist layers and luxurious frosting, it’s the perfect centerpiece for any celebration. Whether you’re hosting a party or just treating yourself, this cake is guaranteed to impress. Give it a try and make your next gathering unforgettable.

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