Purple Velvet Cake with White Chocolate Frosting

Craving a vibrant and decadent dessert that’s as beautiful as it is delicious? This Purple Velvet Cake with White Chocolate Frosting is the perfect combination of rich flavor and eye-catching color!

Imagine a moist, soft purple velvet cake with a hint of cocoa, perfectly paired with creamy, smooth white chocolate frosting. The deep purple color and sweet frosting make this cake a true showstopper.

This cake is perfect for any special occasion or whenever you want to impress your guests with something unique. The rich, velvety texture and the sweetness of the white chocolate frosting will have everyone asking for seconds.

Ready to create this stunning cake? Let’s bake up this Purple Velvet Cake with White Chocolate Frosting and enjoy a visually striking and utterly delicious dessert today!

Why You’ll Love This Recipe

• Soft, Rich Texture: The buttermilk and oil combo makes this cake incredibly moist.
• Beautiful and Unique: Its vibrant purple hue stands out on any dessert table.
• Balanced Flavor: A subtle hint of cocoa keeps it from being too sweet, and the white chocolate frosting complements it beautifully.
• Special Occasion Ready: Elegant enough for weddings, showers, or anniversaries—but easy enough to bake just because.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Bake Time: 30–35 minutes
• Total Time: About 1 hour

Servings:
This recipe yields two 9-inch round cake layers, enough for 12 generous slices.

Difficulty:
Beginner-friendly with rewarding results, even if it’s your first time baking velvet cake.

Required Kitchen Tools

• Two 9-inch round cake pans
• Mixing bowls (large and medium)
• Hand or stand mixer
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Cooling rack
• Offset spatula (for frosting)

Ingredients

For the Purple Velvet Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder (unsweetened)
• 1 ½ cups vegetable oil
• 1 cup buttermilk (room temperature)
• 2 large eggs (room temperature)
• 2 tbsp red food coloring
• 1 tsp purple food coloring (adjust for deeper color)
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract

For the White Chocolate Frosting:

• 1 pound (2 blocks) cream cheese (softened)
• 1 cup (2 sticks) unsalted butter (room temperature)
• 4 cups confectioners’ sugar (sifted)
• 6 oz white chocolate, melted and slightly cooled
• 1 tsp vanilla extract

Variations for Purple Velvet Cake

• Use Gel Food Coloring: For a more intense purple, gel coloring gives richer results with less liquid.
• Make It Cupcakes: Pour the batter into lined muffin tins and bake for 18–20 minutes.
• Add Texture: Fold in chopped white chocolate or walnuts for a bit of crunch.
• Layer with Fruit: Add a layer of macerated berries between the cake and frosting for added freshness.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

How to Make Purple Velvet Cake – Step-by-Step Instructions

1. Prep the Pans and Oven

Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.

3. Combine the Wet Ingredients

In a large mixing bowl, whisk the oil, buttermilk, eggs, vinegar, vanilla, red food coloring, and purple food coloring. Mix until fully combined and the color looks even.

4. Combine Wet and Dry

Gradually add the dry mixture to the wet mixture. Mix on low speed until smooth and well combined. Scrape down the sides as needed. The batter should be rich and deeply colored.

5. Pour and Bake

Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool the Cakes

Let the cakes cool in their pans for 10–15 minutes. Then transfer to wire racks to cool completely before frosting.

Serving and Decoration

How to Serve Purple Velvet Cake

• Slice and Share: Cut into neat slices with a sharp knife. Clean the blade between cuts for tidy presentation.
• Decorate Simply: Use an offset spatula to frost the cake with swooping motions. Sprinkle with white chocolate curls or edible flowers if you’d like.
• Make It a Showstopper: Pipe extra frosting into swirls along the top edge. You can also add sugared berries or gold leaf for special occasions.

Storing Purple Velvet Cake

• Room Temperature: If unfrosted, wrap tightly and store at room temperature for up to 2 days.
• Refrigerated: Once frosted, cover loosely and store in the fridge for up to 5 days. Let slices come to room temp before serving.
• Freezing: You can freeze unfrosted cake layers wrapped in plastic for up to 2 months. Thaw in the fridge overnight before using.

Tips and Tricks for Success

• Room Temp Ingredients: Make sure the eggs, buttermilk, and butter are all room temperature. It helps everything mix better.
• Don’t Overmix: Mix just until combined after adding the dry ingredients. Overmixing can make the cake dense.
• Color Check: If your purple isn’t vibrant enough after mixing, you can add a touch more purple food coloring.
• White Chocolate Cool Down: Let the melted white chocolate cool slightly before adding it to the frosting. If it’s too hot, it could melt the cream cheese.

Nutrition (Per Slice – 1 of 12)

Component	Amount
Calories	~510 kcal
Total Fat	32g
Saturated Fat	14g
Carbohydrates	56g
Sugar	42g
Protein	5g
Fiber	1g
Sodium	320mg
Cholesterol	80mg

Purple Velvet Cake FAQs

Can I use natural food coloring instead of artificial?
Yes, but it may affect the vibrancy. Beet powder or blueberry juice can work, though the color may not be as bold.

What can I use instead of buttermilk?
You can mix 1 cup of milk with 1 tbsp of vinegar or lemon juice. Let it sit for 5–10 minutes before using.

Why add vinegar?
It reacts with the baking soda and buttermilk to create a light, tender crumb.

Can I make this ahead?
Yes. Bake the layers a day ahead and frost the next day. Or freeze the layers for up to 2 months.

Conclusion

This Purple Velvet Cake is one of those recipes I come back to whenever I want to impress but still keep things simple. The soft texture, the hint of cocoa, and the silky white chocolate frosting—every bite is balanced. Whether you’re making it for a party or just because, it’s always worth it.