A vibrant twist on the classic red velvet cake, this Purple Velvet Cake features rich, moist layers with a stunning deep purple hue, complemented by a luscious white chocolate cream cheese frosting. This eye-catching cake is perfect for birthdays, special occasions, or when you simply want a show-stopping dessert!

Why You’ll Love This Recipe

Unique and elegant – A beautiful purple hue makes this cake stand out from traditional velvet cakes.
Moist and rich – Buttermilk and oil ensure a soft and tender crumb.
Decadent frosting – White chocolate cream cheese frosting adds a creamy, sweet finish.
Perfect for celebrations – Great for birthdays, baby showers, or any festive gathering.
Simple to make – Uses basic ingredients but delivers a stunning result.

Ingredients

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

For the Cake:

All-purpose flour
Granulated sugar
Baking soda
Salt
Cocoa powder
Vegetable oil
Buttermilk (room temperature)
Large eggs
Red food coloring
White vinegar
Vanilla extract
Purple food coloring

For the White Chocolate Cream Cheese Frosting:

Cream cheese (softened)
Unsalted butter (room temperature)
Confectioners’ sugar (sifted)
White chocolate (melted)

Directions

Prepare the Cake:

Preheat the oven – Set to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Sift dry ingredients – In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
Mix wet ingredients – In a separate large bowl, whisk together vegetable oil, buttermilk, eggs, vinegar, vanilla extract, red food coloring, and purple food coloring until smooth.
Combine the mixtures – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Bake – Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes – Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting:

Melt the white chocolate – In a heatproof bowl, melt white chocolate over a double boiler or in the microwave in 15-second intervals, stirring until smooth. Let cool slightly.
Beat the butter and cream cheese – In a large mixing bowl, beat cream cheese and butter together until light and fluffy.
Add sugar and chocolate – Gradually add confectioners’ sugar, beating until smooth, then stir in the melted white chocolate.

Assemble the Cake:

Frost the layers – Place one cake layer on a serving plate. Spread an even layer of frosting on top.
Stack and frost – Add the second cake layer and spread the remaining frosting over the top and sides.
Chill – Refrigerate for at least 30 minutes before slicing to set the frosting.

Servings and Timing

Servings: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories: Approximately 450 kcal per serving

Variations

Darker purple cake – Adjust the purple food coloring for a deeper shade.
Gluten-free option – Substitute gluten-free all-purpose flour for a gluten-free version.
Extra white chocolate flavor – Add white chocolate chips to the batter for added texture.
Berry twist – Layer fresh blueberries or blackberries between the cake layers for a fruity touch.
Different frosting – Swap white chocolate frosting for classic cream cheese frosting or buttercream.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw before frosting.
Reheating: Serve at room temperature for the best texture.

FAQs

Can I use liquid food coloring instead of gel?

Yes, but gel food coloring provides a more vibrant and stable color without altering the batter’s consistency.

Why use both red and purple food coloring?

Red food coloring enhances the purple hue and prevents the batter from turning gray.

Can I make this cake ahead of time?

Yes! Bake the cake layers a day in advance, wrap them in plastic wrap, and frost them the next day.

Can I use milk instead of buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

What can I decorate this cake with?

Try decorating with purple sprinkles, edible glitter, fresh berries, or white chocolate curls for a stunning presentation.

Can I make cupcakes instead?

Yes! Pour the batter into cupcake liners and bake at 350°F (175°C) for 18-22 minutes.

Can I use white chocolate chips instead of melted white chocolate?

White chocolate chips often contain stabilizers that make them harder to melt smoothly. Use high-quality white chocolate for the best frosting consistency.

How do I get smooth frosting?

Make sure to sift the powdered sugar before mixing and beat the frosting until it’s light and fluffy.

Can I use a different oil instead of vegetable oil?

Yes! Canola oil or melted coconut oil work well as substitutes.

What should I serve with this cake?

This cake pairs well with coffee, tea, or a glass of milk for a perfect dessert experience.

Conclusion

This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a stunning and delicious twist on the classic velvet cake. With its moist texture, vibrant color, and creamy white chocolate frosting, it’s the perfect cake for celebrations or when you just want to indulge in something extraordinary. Try this recipe for your next special occasion, and impress your guests with both its taste and elegance!

Purple Velvet Cake with White Chocolate Cream Cheese Frosting

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Print Recipe

Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a stunning and delicious twist on the classic velvet cake. Featuring moist, rich layers of deep purple cake and a luscious white chocolate cream cheese frosting, this cake is perfect for birthdays, baby showers, or any special occasion. Elegant, flavorful, and surprisingly easy to make!

Total Time: 1 hour 30 minutes
Yield: 12 servings

Instructions

Prepare the Cake:

Preheat the Oven: Set to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Sift the Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
Mix the Wet Ingredients: In a large bowl, whisk oil, buttermilk, eggs, vinegar, vanilla, red food coloring, and purple food coloring until smooth.
Combine the Batter: Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Bake: Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting:

Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave in 15-second intervals, stirring until smooth. Let cool slightly.
Beat the Butter and Cream Cheese: In a large mixing bowl, beat cream cheese and butter until light and fluffy.
Add Sugar and Chocolate: Gradually mix in the confectioners’ sugar, then stir in the melted white chocolate. Beat until smooth and creamy.

Assemble the Cake:

Frost the Layers: Place one cake layer on a serving plate and spread an even layer of frosting on top.
Stack and Frost: Add the second cake layer and spread the remaining frosting over the top and sides.
Chill: Refrigerate for at least 30 minutes before slicing to set the frosting.

Notes

For a darker purple cake, adjust the purple food coloring.
To make it gluten-free, use a 1:1 gluten-free flour substitute.
For a berry twist, add fresh blueberries or blackberries between the layers.
If using white chocolate chips, make sure they are high-quality and melt smoothly.

Author: Sophia
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert, Cake, Celebration Cake
Method: Baking
Cuisine: American
Diet: Vegetarian