This Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe is such a delightful treat you’ll want to share it with everyone you know. The beautifully vibrant purple cake layers, tender and moist from a blend of cocoa and buttermilk, pair perfectly with the luscious, silky white chocolate cream cheese frosting that’s smooth and slightly tangy. This recipe brings a playful twist to the classic red velvet by introducing a lovely purple hue, making it not just tasty but visually stunning for any occasion. Whether you’re baking for a special celebration or simply to brighten your day, this cake promises to impress every slice of the way.
Ingredients You’ll Need
These simple and essential ingredients come together harmoniously to create the vibrant color, tender crumb, and decadent frosting of this cake. Each one plays an important role in making sure your Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe turns out beautifully every time.
- All-purpose flour: Provides the perfect structure for a soft yet sturdy cake.
- Granulated sugar: Sweetens the batter and helps keep the cake moist.
- Baking soda: A leavening agent that ensures your cake rises just right.
- Salt: Enhances flavor and balances the sweetness.
- Cocoa powder: Adds a subtle chocolate depth that complements the purple tint.
- Vegetable oil: Keeps the cake moist and tender without overpowering.
- Buttermilk (room temperature): Brings a slight tanginess and tenderness to the crumb.
- Large eggs: Bind everything together and add richness.
- White vinegar: Reacts with baking soda to create a light texture.
- Vanilla extract: Enhances all the flavors in the cake.
- Red food coloring: Combined with purple to deepen the cake’s vibrant hue.
- Purple food coloring: The star ingredient for that signature purple velvet look.
- Cream cheese (softened): Essential for the creamy tang in the frosting.
- Unsalted butter (room temperature): Adds richness and smoothness to the frosting.
- Confectioners’ sugar (sifted): Sweetens the frosting while keeping it light and fluffy.
- White chocolate (melted and cooled): Gives the frosting its indulgent, silky texture and subtle chocolate notes.
How to Make Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
Step 1: Preheat the Oven and Prepare Pans
Start by heating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper to ensure your cakes come out perfectly without sticking.
Step 2: Sift the Dry Ingredients
In a medium bowl, whisk together your flour, sugar, baking soda, salt, and cocoa powder. Sifting these together helps incorporate air, giving you a lighter cake with an even crumb.
Step 3: Mix the Wet Ingredients
Combine vegetable oil, buttermilk, eggs, white vinegar, vanilla extract, red food coloring, and purple food coloring in a large bowl. Whisk everything until smooth and well combined, setting the stage for that eye-catching purple color and moist texture.
Step 4: Combine the Batter
Gently add the dry ingredients to the wet mixture in batches, folding just until combined. Overmixing can make the cake tough, so be gentle to keep it tender and fluffy.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The smell at this point is absolutely irresistible!
Step 6: Cool the Cakes
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This step prevents any frosting mishaps due to warmth.
Step 7: Melt the White Chocolate
Place the white chocolate in a heatproof bowl and melt gently using a double boiler or microwave in short bursts, stirring frequently. Let the melted chocolate cool slightly before adding it to the frosting.
Step 8: Beat the Butter and Cream Cheese
In a large mixing bowl, beat together softened cream cheese and unsalted butter until the mixture becomes light, fluffy, and creamy, setting the perfect base for your frosting.
Step 9: Add Sugar and White Chocolate to Frosting
Gradually beat in sifted confectioners’ sugar until smooth, then carefully mix in the melted white chocolate. Whip everything together until your frosting reaches a heavenly silky consistency.
Step 10: Frost the First Cake Layer
Place one cooled cake layer on your serving plate and generously spread an even layer of frosting over the top. This delicious layer of frosting will keep the cake moist and add that luscious sweetness.
Step 11: Stack and Frost the Entire Cake
Add the second cake layer on top, then cover the whole cake with the remaining frosting, spreading it smoothly over the top and sides for a flawless finish.
Step 12: Chill Before Serving
Refrigerate your cake for at least 30 minutes. This gives time for the frosting to set perfectly, making slicing neater and every bite even more satisfying.
How to Serve Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
Garnishes
To elevate your Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe, consider garnishing with fresh berries, edible flowers, or a sprinkle of white chocolate shavings on top. These touches enhance the visual appeal and add complementary flavors to every slice.
Side Dishes
Pair this cake with a rich cup of coffee, a glass of milk, or even a light fruit sorbet for an indulgent but balanced dessert experience. The tangy cream cheese frosting and moist purple cake go well with flavors that are either creamy or fruity.
Creative Ways to Present
Try serving individual mini cakes or elegant cupcakes using this batter and frosting for parties. You could also create a layered trifle version by breaking cake pieces into a glass bowl and layering with frosting and fresh berries for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly in the refrigerator. Wrapped well, it stays moist and delicious for up to 4 days.
Freezing
You can freeze both the baked cake layers (wrapped in plastic and foil) and the frosting separately for up to 2 months. Thaw overnight in the fridge before assembling and frosting your cake for freshly baked taste at your convenience.
Reheating
This cake is best enjoyed chilled or at room temperature, but if needed, bring slices to room temperature before serving. Avoid microwaving, as it can melt the frosting and change the texture.
FAQs
Can I use regular chocolate instead of white chocolate in the frosting?
While you can substitute with regular chocolate, it will change the flavor and color of the frosting. White chocolate adds a subtle sweetness and creaminess that complements the purple velvet perfectly.
What if I don’t have purple food coloring?
If purple food coloring is unavailable, you can mix red and blue food coloring to achieve a vibrant purple. Just adjust the amounts carefully to get the shade you prefer.
Can I make this cake vegan or dairy-free?
This recipe relies on dairy ingredients for its signature taste and texture, but you can experiment with plant-based substitutes like coconut cream cheese and vegan butter. Keep in mind, the texture and flavor might differ.
How do I know when the cake is done baking?
The best test is to insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready. Avoid opening the oven door too often to prevent sinking.
Is it okay to skip the cocoa powder?
The cocoa powder adds depth and a subtle chocolate note to this cake, balancing the sweet frosting. Omitting it will affect flavor and color, so it’s best to include it if possible.
Final Thoughts
I can’t recommend this Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe enough — it’s a joyful celebration of color, flavor, and texture that will brighten any occasion. Give it a try and watch as friends and family delight in each luscious bite. Baking this cake is not just about the end result but the happiness and warmth shared every step of the way.
Print
Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a stunning twist on the classic red velvet. Moist and tender, the cake features a vibrant purple hue achieved with a blend of red and purple food coloring, complemented by a rich white chocolate cream cheese frosting that adds a luscious, creamy finish. Perfect for special occasions or whenever you want to impress with a beautiful and delicious homemade dessert.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 1 tsp red food coloring
- 2 tsp purple food coloring
Frosting Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (room temperature)
- 3 cups confectioners’ sugar (sifted)
- 6 oz white chocolate (melted and cooled)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
- Sift the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined and aerated.
- Mix the Wet Ingredients: In a large bowl, whisk vegetable oil, room temperature buttermilk, eggs, white vinegar, vanilla extract, red food coloring, and purple food coloring together until the mixture is smooth and uniform in color.
- Combine the Batter: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain a tender crumb.
- Bake: Evenly divide the batter between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes to set structure, then turn them out onto wire racks to cool completely before frosting.
- Melt the White Chocolate: Place white chocolate in a heatproof bowl and melt gently over a double boiler or in the microwave in 15-second intervals, stirring between each until smooth. Allow it to cool slightly to avoid melting the frosting ingredients when added.
- Beat the Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until light, fluffy, and well combined.
- Add Sugar and Chocolate: Gradually add the sifted confectioners’ sugar, mixing continuously until smooth. Stir in the slightly cooled melted white chocolate and beat until the frosting is creamy and well incorporated.
- Frost the Layers: Place one cake layer on a serving plate and spread a generous, even layer of the cream cheese and white chocolate frosting over the top.
- Stack and Frost: Place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing over the sides and top for a polished look.
- Chill: Refrigerate the finished cake for at least 30 minutes before slicing to allow the frosting to set firmly for clean, neat slices.
Notes
- Ensure all wet ingredients, especially buttermilk and eggs, are at room temperature for the best batter consistency.
- Do not overmix the batter to keep the cake moist and tender.
- Melt white chocolate gently to prevent burning and allow it to cool slightly before mixing to avoid a runny frosting.
- Refrigerate the cake before serving to help set the frosting for easier slicing and a neater presentation.
- If purple food coloring is unavailable, you can adjust the amount of red food coloring to achieve a similar hue, though the shade will differ.
