Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
If you’ve been searching for a show-stopping dessert that’s as delightful to look at as it is to eat, this Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe is about to become your new favorite. It’s a vibrant twist on traditional red velvet, with a rich purple hue that’s naturally eye-catching and a frosting so creamy and luscious, it perfectly balances the cake’s tender crumb. From the velvety chocolate undertones to the smooth, dreamy frosting, every bite feels like a little celebration of flavor and color.
Ingredients You’ll Need
Getting the ingredients right is the secret to an unforgettable cake, and this recipe uses simple yet carefully chosen elements that build the perfect texture, flavor, and that signature purple shade.
- All-purpose flour (2 1/2 cups): The backbone of the cake providing structure and a soft crumb.
- Cocoa powder (2 tablespoons): Adds a subtle chocolate depth essential for velvet cakes.
- Baking powder (1 teaspoon): Helps the cake rise and stay fluffy.
- Baking soda (1/2 teaspoon): Works with the vinegar for tender crumb and lift.
- Salt (1/2 teaspoon): Enhances the flavors and balances sweetness.
- Unsalted butter, softened (1/2 cup + 1/2 cup): For richness in the cake and silky frosting.
- Granulated sugar (1 3/4 cups): Sweetens and contributes to the cake’s moist texture.
- Large eggs (2): Bind everything together and add moisture and lift.
- Buttermilk (1 cup): Adds tang and tenderness while activating the baking soda.
- Vegetable oil (1/2 cup): Keeps the cake incredibly moist over time.
- Vanilla extract (2 teaspoons): Brings warmth and rounds out the flavors beautifully.
- White vinegar (1 tablespoon): Reacts with baking soda for perfect rise; also brightens the batter.
- Purple gel food coloring (1/2 teaspoon): The star that gives this cake its stunning color without affecting taste.
- White chocolate chips (1/2 cup), melted and cooled: Infuses the frosting with smooth, sweet richness.
- Cream cheese, softened (8 oz): Adds tang and creaminess that’s classic in cream cheese frostings.
- Powdered sugar, sifted (3 cups): Sweetens and creates that silky frosting texture.
How to Make Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare Pans
Start by heating your oven to 350°F (175°C). Grease your two 9-inch round cake pans thoroughly, then lightly flour them or line with parchment paper to ensure your cakes slide out beautifully after baking. This small step makes all the difference in presentation.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. These dry ingredients create the essential base texture and subtle chocolate flavor of your purple velvet cake.
Step 3: Cream Butter and Sugar
Grab a large bowl and beat the softened butter with granulated sugar until you achieve a light and fluffy texture—about 2 to 3 minutes. This process incorporates air, which is key for a tender crumb. Then add eggs one at a time, making sure each is fully mixed before adding the next.
Step 4: Combine Wet Ingredients
Whisk together buttermilk, vegetable oil, vanilla extract, white vinegar, and the purple gel food coloring in a separate bowl. The food coloring is concentrated, so a small amount goes a long way in delivering that beautiful violet shade.
Step 5: Incorporate Dry and Wet Mixtures
Alternately add the dry ingredients and the wet mixture to your creamed butter and sugar, starting and finishing with the dry. Mix everything gently until just combined—overmixing can toughen the cake, and we want it soft and tender.
Step 6: Bake the Cake
Divide the batter evenly between your prepared pans, smoothing out the top with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cakes cool in the pans for 10 minutes before transferring onto wire racks to cool completely.
Step 7: Prepare the White Chocolate Cream Cheese Frosting
Beat the cream cheese and softened butter together until smooth and creamy. Add the melted white chocolate and vanilla extract, stirring gently. Gradually add the sifted powdered sugar and continue beating until the frosting becomes light, fluffy, and luscious enough to spread easily.
Step 8: Assemble Your Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
Place one cooled cake layer on your serving plate and spread a generous amount of frosting over it. Top with the second layer and cover the entire cake—top and sides—with the remaining frosting. For best results, chill your cake for about 30 minutes before serving to let the frosting set beautifully.
How to Serve Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
Garnishes
A simple dusting of edible silver glitter, a scattering of fresh edible flowers, or white chocolate shavings can elevate the look of this already stunning cake. These little touches add elegance without overshadowing the gorgeous purple and creamy white contrast.
Side Dishes
Serve alongside a scoop of vanilla bean ice cream or a light berry compote. The freshness and acidity of berries complement the cake’s richness and cream cheese frosting perfectly, balancing the sweetness and adding another layer of flavor.
Creative Ways to Present
Consider cutting the cake into petite squares and arranging them on a stylish platter for a party dessert table. Alternatively, serve individual slices with a drizzle of white chocolate sauce and a few fresh berries on the side for an upscale look that’s as charming as it is delicious.
Make Ahead and Storage
Storing Leftovers
After serving, wrap any leftover frosted cake tightly with plastic wrap or store it in an airtight container. It keeps beautifully in the refrigerator for up to 4 days, retaining its moist texture and luscious frosting.
Freezing
You can freeze unfrosted cake layers wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge before frosting and assembling. Freezing the cake this way preserves freshness and allows you to plan ahead for special occasions.
Reheating
Because this cake is best enjoyed chilled or at room temperature, avoid microwaving. Instead, let refrigerated slices sit at room temperature for about 30 minutes before serving to enjoy the perfect texture and flavor.
FAQs
Can I use regular food coloring instead of gel for the Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe?
You can, but gel food coloring is preferred because it provides more vibrant color without adding liquid, which can affect the batter’s consistency. If using liquid color, use it sparingly to maintain the correct texture.
What is the purpose of white vinegar in this recipe?
White vinegar reacts with the baking soda to create air pockets that help the cake rise and become fluffy. It also helps preserve the cake’s tender crumb and enhances the flavor by balancing sweetness.
Can I substitute the white chocolate in the frosting?
While white chocolate adds a wonderful creamy sweetness, you can leave it out or substitute with milk chocolate for a different profile. Just note that this will alter the flavor and texture of the frosting slightly.
Is this cake suitable for freezing after it’s frosted?
It’s best to freeze the cake layers before frosting, as frosting can sometimes become grainy or separate after freezing. If you freeze a frosted cake, thaw slowly in the refrigerator and be prepared to gently re-smooth the frosting if needed.
How vibrant will the purple color be?
The purple gel food coloring used ensures a rich, vibrant shade that remains even after baking. However, colors can slightly deepen or dull depending on your oven’s heat, so be sure to use gel colors for the best results.
Final Thoughts
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe is a celebration in every slice. The plush texture, unforgettable color, and dreamy frosting make it perfect for birthdays, special afternoons, or anytime you want to surprise and delight the people you care about. Don’t wait to give it a try—you’ll be amazed at how easy it is to create a cake that looks like a masterpiece but tastes like warm, sweet love.
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Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This decadent Purple Velvet Cake with White Chocolate Cream Cheese Frosting offers a vibrant twist on the classic velvet cake. Rich, moist layers infused with a hint of cocoa and stunning purple color are complemented by a luscious, creamy white chocolate cream cheese frosting. Perfect for special occasions or when you want to impress guests with a visually striking and delicious dessert.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 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
Frosting Ingredients
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together for 2–3 minutes until the mixture is light and fluffy. Then add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, white vinegar, and purple gel food coloring until the mixture is well combined and vibrant in color.
- Incorporate Ingredients: Gradually add the dry ingredients alternately with the wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Bake: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Mix in the melted white chocolate and vanilla extract. Gradually add the sifted powdered sugar and continue beating until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread a layer of frosting evenly over the top. Add the second cake layer and frost the top and sides of the entire cake evenly with the remaining frosting. Decorate as desired, then chill the assembled cake for at least 30 minutes before serving to set the frosting.
Notes
- Ensure all ingredients like butter and cream cheese are at room temperature for easier mixing and a smoother texture.
- Use gel food coloring for the vibrant purple color without thinning your batter.
- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- For an extra decorative touch, sprinkle purple sanding sugar or edible glitter on top after frosting.
- Store the cake in the refrigerator and bring to room temperature before serving for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
