This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a decadent dessert that combines the richness of velvet cake with the smooth sweetness of white chocolate cream cheese frosting. The vibrant purple hue makes it an eye-catching treat, perfect for special occasions or when I want to impress my guests with something truly unique.
Ingredients
For the Purple Velvet Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tbsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp purple food coloring (gel works best)
1 tsp white vinegar
2 tsp vanilla extract
For the White Chocolate Cream Cheese Frosting:
225 g (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
180 g (6 oz) white chocolate, melted and cooled
4 cups powdered sugar, sifted
1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
Make the Cake Batter: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Bake the Cakes: Divide the batter evenly among the prepared pans. Bake 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, then turn them out onto wire racks to cool completely.
Prepare the Frosting: Beat the cream cheese and butter together until smooth and creamy. Add the melted white chocolate and vanilla extract, mixing until well combined. Gradually add the powdered sugar, beating until fluffy and spreadable.
Assemble the Cake: Place one cake layer on a serving plate and spread frosting on top. Repeat with the remaining layers, then frost the sides and top of the cake.
Decorate and Serve: Garnish with purple sprinkles, edible flowers, or white chocolate shavings for an elegant finish. Chill for 30 minutes before slicing for clean layers.
Servings and Timing
This recipe makes about 12 servings. The total time required for preparation is approximately 1 hour and 45 minutes, including baking and cooling.
Variations
Color Variations: If you want to change the color, you can swap the purple food coloring for any other color that suits your occasion.
Flavors: For an extra burst of flavor, consider adding a teaspoon of lemon or orange zest to the cake batter to give it a citrusy twist.
Frosting Options: If white chocolate isn’t your thing, you can substitute it with dark or milk chocolate for a different flavor profile.
Storage/Reheating
Storage: Store leftover cake in an airtight container at room temperature for up to 2 days. If you prefer to keep it for longer, it can be stored in the fridge for up to 5 days.
Reheating: If you prefer your cake warm, simply microwave a slice for about 10-15 seconds, or allow it to come to room temperature before serving.
FAQs
How can I make the cake even more moist?
To make the cake even more moist, I suggest adding an extra tablespoon of buttermilk or incorporating a tablespoon of sour cream into the batter. This will help enhance the cake’s texture.
Can I use a different type of frosting?
Yes, I can use a different frosting if I prefer! Buttercream or cream cheese frosting without white chocolate would also work great with this cake. You could even try a chocolate ganache for a richer flavor.
What if I don’t have gel food coloring?
Gel food coloring is best for achieving a vibrant color without altering the cake’s texture. However, I can use liquid food coloring if that’s all I have, though the color might not be as intense.
Can I freeze this cake?
Yes! If I want to freeze the cake, I can wrap the individual layers in plastic wrap and place them in a freezer-safe container for up to 3 months. I can frost the cake after thawing it in the fridge overnight.
Can I make this cake in advance?
Definitely! I can bake the cake layers ahead of time and store them in an airtight container for up to 2 days before frosting. The frosting can also be made in advance and stored in the refrigerator for up to 3 days.
Conclusion
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting is a showstopper in both flavor and appearance. With its moist and flavorful cake layers and the rich, creamy frosting, it’s a dessert that’s sure to delight everyone who tries it. Whether I’m baking for a special occasion or simply indulging in a sweet treat, this recipe is always a winner.
Recipe:
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Purple Velvet Cake with White Chocolate Cream Cheese Frosting
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Purple Velvet Cake with White Chocolate Cream Cheese Frosting combines the richness of velvet cake with the smooth sweetness of white chocolate cream cheese frosting. Its vibrant purple hue makes it a stunning and unique treat for special occasions.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tbsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tbsp purple food coloring (gel works best)
1 tsp white vinegar
2 tsp vanilla extract
225 g (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
180 g (6 oz) white chocolate, melted and cooled
4 cups powdered sugar, sifted
1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans. Bake 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, then turn them out onto wire racks to cool completely.
- Beat the cream cheese and butter together until smooth and creamy. Add the melted white chocolate and vanilla extract, mixing until well combined.
- Gradually add the powdered sugar, beating until fluffy and spreadable.
- Place one cake layer on a serving plate and spread frosting on top. Repeat with the remaining layers, then frost the sides and top of the cake.
- Garnish with purple sprinkles, edible flowers, or white chocolate shavings for an elegant finish. Chill for 30 minutes before slicing for clean layers.
Notes
You can change the color of the cake by swapping purple food coloring for a different color.
For a citrusy twist, add a teaspoon of lemon or orange zest to the batter.
Dark or milk chocolate can be used instead of white chocolate in the frosting.
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
This cake can be made ahead by baking the layers and storing them for up to 2 days before frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
