There is something truly magical about a dessert that captivates both the eyes and the palate, and this Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe does just that. With its stunning violet hue and luxuriously smooth frosting, it’s not only a feast for your taste buds but also an impressive centerpiece for any occasion. Rich, moist layers combine with the creamy, sweet tang of the white chocolate cream cheese frosting to create a dessert that feels both elegant and comfortingly familiar. Once you try this cake, it’s bound to become a go-to for celebrations or simply a special treat to brighten your day.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to nailing this recipe. Each item plays an essential role, from creating the perfect cake texture to enhancing flavor and delivering that iconic purple color.
- All-purpose flour: The base for a tender and soft cake crumb that supports all the layers beautifully.
- Cocoa powder: Just a touch adds depth and a hint of chocolate richness without overpowering the purple theme.
- Baking powder and baking soda: These leavening agents bring lift and lightness to your cake layers.
- Salt: A pinch that balances sweetness and enhances all flavors.
- Unsalted butter: Adds richness and moisture, providing that melt-in-your-mouth texture in both the cake and frosting.
- Granulated sugar: Sweetens the cake while helping with its soft texture.
- Large eggs: Bind ingredients and add structure to your cake layers.
- Buttermilk: Adds tanginess and reacts with leaveners to tenderize the crumb.
- Vegetable oil: Keeps the cake moist and adds a subtle tenderness that butter alone can’t achieve.
- Vanilla extract: Enhances the overall flavor with warmth and aroma.
- White vinegar: Works with baking soda to ensure the cake rises perfectly and stays light.
- Purple gel food coloring: The secret to achieving that vibrant velvet color without watery batter.
- White chocolate chips: Melted to add a smooth, sweet creaminess to the frosting.
- Cream cheese: The tangy backbone of the frosting, balancing the white chocolate’s sweetness.
- Powdered sugar: Adds volume and sweetness while keeping the frosting silky smooth.
How to Make Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and prepping two 9-inch round cake pans. Grease and flour them or line the bottoms with parchment paper to ensure the cakes release easily. This helps set the stage for perfectly shaped, evenly baked layers.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Combining these dry ingredients ensures your cake batter is evenly leavened and flavorful from the get-go.
Step 3: Cream Butter and Sugar
Using a stand or hand mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes. This process aerates the mixture, creating a tender crumb. Then, add the eggs one at a time, beating well after each addition to keep the batter smooth and emulsified.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, white vinegar, and purple gel food coloring. This mixture brings moisture while lending the cake its distinctive violet glow.
Step 5: Incorporate Dry and Wet Mixtures
Gradually add the dry ingredients and wet ingredients to the butter-sugar mixture, alternating between the two. Start and finish with the dry ingredients, and mix until just combined to avoid overworking the batter, which can make the cake tough.
Step 6: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: Prepare the White Chocolate Cream Cheese Frosting
Beat the cream cheese and softened butter in a bowl until smooth and creamy. Add the melted white chocolate and vanilla extract, mixing until blended. Gradually incorporate the sifted powdered sugar and continue beating until the frosting is light, fluffy, and perfectly spreadable.
Step 8: Assemble the Cake
Place one cake layer on your serving plate and spread a generous amount of frosting over the top. Add the second layer and cover the entire cake with frosting, smoothing the top and sides evenly. Feel free to decorate creatively or keep it simple and elegant. Chill for 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 sprinkle of edible lavender petals or fresh berries can elevate this cake’s stunning appearance. You might also try white chocolate shavings for an extra touch of indulgence, which complements the frosting perfectly without overpowering its delicate flavors.
Side Dishes
Pair your slice with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for an extra creamy treat. Fresh fruit salads with citrus notes also provide a lovely contrast, balancing the cake’s richness with a refreshing zip.
Creative Ways to Present
For a special occasion, serve this purple velvet cake on a vintage cake stand surrounded by delicate flowers or pastel linens to highlight its charming color. Alternatively, slice it into elegant squares for a buffet or party, making it easy for guests to enjoy while mingling.
Make Ahead and Storage
Storing Leftovers
Store any leftover Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe in an airtight container in the refrigerator. This will keep the cake fresh and the frosting intact for up to 4 days, maintaining moisture and flavor.
Freezing
You can freeze the cake layers before frosting by wrapping them tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw overnight in the refrigerator and then frost as directed for a fresh-baked feel. The frosted cake can also be frozen briefly, but texture is best preserved when freezing unfrosted layers.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer it slightly warm, let the slice sit out for 20 to 30 minutes. Avoid microwaving as it can alter the frosting’s texture and melt the cream cheese, losing that perfect creamy balance.
FAQs
What gives the Purple Velvet Cake its unique purple color?
The vibrant violet hue comes from the purple gel food coloring, which adds rich color without thinning the batter, ensuring the cake’s texture remains perfectly moist and fluffy.
Can I substitute white chocolate chips with regular chocolate?
While you could use regular chocolate, it will change the frosting’s flavor and appearance. White chocolate provides a mild sweetness that complements the tangy cream cheese and keeps the frosting light in color and taste.
Is buttermilk necessary for this recipe?
Buttermilk is key because its acidity reacts with the baking soda and vinegar to tenderize the cake crumb and create a moist texture. You can substitute with regular milk plus a teaspoon of lemon juice if needed, but buttermilk is preferred.
How do I avoid the frosting being too runny?
Make sure the cream cheese and butter are softened but not melting before beating. Also, add powdered sugar gradually and beat until the frosting is fluffy but holds its shape. Chilling the frosted cake helps the frosting firm up nicely.
Can this cake be made into cupcakes?
Absolutely! The batter works wonderfully for cupcakes. Bake them at 350°F (175°C) for about 18 to 20 minutes and frost once cooled for charming individual treats.
Final Thoughts
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe is a delightful way to impress friends, family, or simply treat yourself to something extraordinary. Its beautiful color, moist texture, and decadent frosting all come together in one unforgettable bite. Once you make this cake, you’ll find yourself reaching for this recipe again and again — it truly is a celebration in every slice!
Print
Purple Velvet Cake with White Chocolate Cream Cheese Frosting Recipe
- Prep Time: 20 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 vibrant twist on the classic red velvet dessert. Featuring a moist, tender crumb infused with a subtle cocoa flavor and stunning purple gel food coloring, this cake is beautifully layered and frosted with a rich, velvety white chocolate cream cheese frosting. Perfect for celebrations or anytime you want an eye-catching and delicious treat.
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 the oven to 350°F (175°C) and 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, ensuring they are well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, white vinegar, and purple gel food coloring until fully incorporated.
- Incorporate Ingredients: Gradually add the dry and wet ingredients to the butter mixture, alternating between them and beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
- Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: Beat the cream cheese and softened butter together until smooth. Mix in the melted white chocolate and vanilla extract. Gradually beat in the sifted powdered sugar until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Add the second cake layer, then frost the top and sides evenly. Decorate as desired. Chill the assembled cake for 30 minutes before serving to set the frosting.
Notes
- Use room temperature ingredients for the best mixing and crumb texture.
- Ensure the white chocolate chips are melted and cooled to prevent curdling the frosting.
- The purple gel food coloring is preferred to achieve vibrant color without altering batter consistency.
- Cooling the cakes completely is important to avoid melting the frosting during assembly.
- This cake can be stored in the refrigerator for up to 3 days.
