Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
Ready to dazzle your dessert table with something truly unique? This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is all about joy, vibrance, and a touch of whimsy. Imagine tender, velvety cake layers colored a stunning shade of purple, stacked and slathered with lush, luscious white chocolate cream cheese frosting. It’s the ultimate showstopper for birthdays, celebrations, or those days when you simply deserve a bright, beautiful treat that tastes every bit as magical as it looks.
Ingredients You’ll Need
What I love about this cake is how it takes pantry staples and dresses them up into a head-turning dessert. Each ingredient here brings its own touch—flavor, texture, color, or richness—so don’t skip or substitute if you want the best results!
- All-purpose flour: The trusty backbone of the cake, giving you that perfect crumb structure.
- Unsweetened cocoa powder: Just a bit gives the cake its signature velvet texture and a subtle hint of chocolate, which plays wonderfully with the purple color.
- Baking soda: Ensures a light, fluffy rise—don’t forget it!
- Salt: Brings out all the cake’s sweet, tangy, and chocolatey flavors.
- Buttermilk (room temperature): The secret to moistness and a slight tang that makes the cake irresistible.
- White vinegar: Reacts with baking soda and buttermilk to ensure a tender crumb—you won’t taste it in the final cake!
- Vanilla extract: Adds warmth and aromatic complexity to both the cake and frosting.
- Purple gel food coloring: For that unmistakable, majestic purple hue—gel color is best for vibrancy without thinning the batter.
- Unsalted butter (softened): Delivers richness and those golden cake edges everyone loves.
- Granulated sugar: Sweetens the batter and helps aerate it when creamed with butter.
- Eggs (room temperature): Provide structure, lift, and that signature velvet smoothness.
- Cream cheese (softened): The creamy, tangy star of the dreamy frosting.
- White chocolate (melted and cooled): Adds a silken, sweet depth to the frosting you can’t get with anything else.
- Powdered sugar: Gives the frosting body and smoothness—add gradually to control the consistency.
- Pinch of salt: Balances out all the sweetness in the frosting—don’t overlook it!
How to Make Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy removal. These steps are the foundation for flawless cake layers—trust me, you’ll thank yourself when the cakes slide out without a hitch.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, cocoa powder, baking soda, and salt. This little blend is what creates the velvety texture and ensures the baking soda distributes evenly so each layer bakes up perfect every time.
Step 3: Color and Flavor the Wet Ingredients
In a small bowl, combine the buttermilk, vinegar, vanilla extract, and purple gel food coloring. Swirl the mixture until it looks like a purple potion—it’s fun to watch! Gel food coloring works best here, giving you that rich, deep purple without making the batter runny.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3–4 minutes. This is key for a light, airy cake crumb, so don’t rush this step!
Step 5: Add Eggs One at a Time
Add the eggs, one at a time, to your butter-sugar mixture, beating well after each. This careful incorporation keeps your batter stable and contributes to that signature velvet richness and structure.
Step 6: Combine the Batters
Alternately add your dry ingredients and purple buttermilk mixture into the butter mixture, beginning and ending with the dry ingredients. Mix gently and stop once it’s just combined—over-mixing can toughen the cake and dull the color.
Step 7: Bake Those Gorgeous Layers
Divide the batter evenly among the three prepared pans—eyeballing is fine, but a kitchen scale makes for perfectly even layers. Smooth the tops and bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean. Allow them to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Step 8: Whip Up the White Chocolate Cream Cheese Frosting
For the most luscious Purple Velvet Cake with White Chocolate Cream Cheese Frosting, beat the softened cream cheese and butter together until completely smooth. Add in cooled, melted white chocolate, vanilla, and a pinch of salt. Gradually mix in powdered sugar, stopping once you reach a fluffy, spreadable consistency. This frosting is so good, you’ll want to sneak a bite or two before it even hits the cake.
Step 9: Assemble, Frost, and Chill
Place your first cooled cake layer on a serving plate, spread on a generous scoop of frosting, then repeat with the remaining layers. Cover the outside and top with the rest of the frosting, smoothing as much as you like. Chill the finished cake for 30 minutes so the frosting sets and slices perfectly. Now—admire your creation!
How to Serve Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Garnishes
For a finishing touch, try crowning your Purple Velvet Cake with White Chocolate Cream Cheese Frosting with delicate white chocolate curls, edible flowers, or sparkling purple sprinkles. Even a scattering of fresh berries looks gorgeous against the deep purple and creamy white.
Side Dishes
Keep things simple with coffee, tea, or a tall glass of cold milk. For extra luxury (why not?), serve alongside fresh raspberries or a scoop of vanilla bean ice cream, which highlights the cake’s tangy sweetness and adds contrast in both flavor and color.
Creative Ways to Present
Show off individual cake slices on vintage plates or as the centerpiece of a dessert bar. For parties, you could even assemble mini versions in jars or create layered cupcakes with a swirl of frosting on top. However you serve it, this dessert is made to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Purple Velvet Cake with White Chocolate Cream Cheese Frosting covered in the refrigerator. It will stay moist and flavorful for up to four days—if it lasts that long! Simply bring slices to room temperature before enjoying for the best texture and flavor.
Freezing
You can freeze both frosted and unfrosted cake layers. To freeze, wrap whole cake or slices tightly in plastic wrap, then foil, and store for up to two months. Thaw overnight in the fridge and bring to room temperature before serving—no one will ever guess it wasn’t freshly made!
Reheating
While this cake is best enjoyed cold or at room temp, you can gently microwave individual slices for about 10–15 seconds to take the chill off if you like. Be careful—the white chocolate cream cheese frosting will soften quickly, so a little warmth goes a long way.
FAQs
Can I use liquid food coloring instead of gel?
Gel food coloring is highly concentrated, giving you that vivid purple hue with less quantity and no change to the batter’s consistency. Liquid coloring can work in a pinch, but you may need more, which could alter the cake’s texture and dilution.
What if I only have two cake pans?
No problem! Simply bake two layers, let them cool, and then reuse one pan for the third layer. Your batter will be fine waiting at room temperature for a short while—just keep an eye on the oven and adjust bake times as needed.
Why do I need to use both buttermilk and vinegar?
The buttermilk and vinegar react with the baking soda to help the cake rise beautifully and stay extra tender. They also deliver that subtle tangy flavor that sets velvet cakes apart from ordinary chocolate cakes.
How can I make sure my frosting is smooth and not lumpy?
Always use room temperature cream cheese and butter, and make sure the white chocolate is melted and cooled. Beat them well before adding powdered sugar, and sift the sugar if it’s clumpy for the creamiest results.
Can I make Purple Velvet Cake with White Chocolate Cream Cheese Frosting ahead for a party?
Absolutely! Bake the cake layers up to two days ahead, wrap, and refrigerate or freeze. Assemble and frost the cake the day you plan to serve, then chill and slice as your guests arrive. This cake actually gets more flavorful after a short rest!
Final Thoughts
If you’re looking to steal the show at your next gathering or just add a little color to your week, you have to make this Purple Velvet Cake with White Chocolate Cream Cheese Frosting. It’s playful, decadent, and guaranteed to spark big smiles—so go ahead, treat yourself and someone you love!
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Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
- Total Time: 55 minutes (plus cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Purple Velvet Cake with a luscious White Chocolate Cream Cheese Frosting. A vibrant and decadent dessert perfect for any celebration.
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 teaspoon vanilla extract
- 1 tablespoon purple gel food coloring
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
For the frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 6 oz white chocolate (melted and cooled)
- 3–3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a small bowl, combine the buttermilk, vinegar, vanilla extract, and purple food coloring.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Add the melted white chocolate, vanilla, and salt, and mix until combined. Gradually add powdered sugar until the frosting reaches a spreadable consistency.
- Frost the cooled cake layers, stacking them evenly, and smooth the outside with the remaining frosting. Chill for 30 minutes before slicing for best results.
Notes
- Use gel food coloring for a vibrant purple hue without altering the batter’s consistency.
- The cake layers can be made ahead and frozen for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
