Get ready to indulge in a moist and tender purple velvet cake, complete with a luscious white chocolate cream cheese frosting. This cake is not just delicious—it’s a showstopper with its beautiful color and irresistible flavor. Perfect for special occasions or a fun baking project!

Key Ingredients for Purple Velvet Cake

Cake Layers

2⅛ cups (266 grams) all-purpose flour (2 cups plus 2 tablespoons)
¼ cup (24 grams) unsweetened cocoa (not Dutch processed, plus more for dusting)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
8 tablespoons (4 ounces) unsalted butter, softened (plus more for greasing the pans)
1½ cups (300 grams) granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon white vinegar
Food coloring (optional, see notes below)

White Chocolate Cream Cheese Frosting

8 ounces (226 grams) white chocolate
12 ounces (340 grams) cream cheese, softened
6 ounces (12 tablespoons or 170 grams) unsalted butter, softened
1 teaspoon vanilla extract
Food coloring (optional, see notes below)

Here’s How to Make It

Preparing the Cake Layers

Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. Grease the parchment and dust with cocoa powder.
In a medium bowl, sift together the dry ingredients: flour, cocoa, baking powder, baking soda, and salt.
In a stand mixer (or using a hand mixer), beat the butter on medium speed for 3-5 minutes until soft and light.
Add the sugar and beat for another 1-2 minutes until light and fluffy.
Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the bowl as needed.
Mix in the vanilla and beat for another minute.
In a 2-cup measuring cup, combine the buttermilk, vinegar, and food coloring (if using).
Gradually add the dry ingredients in 3 parts, alternating with the buttermilk mixture (in 2 parts), beginning and ending with the dry ingredients. Mix only until just combined.
Divide the batter evenly between the prepared pans. Smooth the tops and gently tap the pans on the counter to release any air bubbles.
Bake on the middle rack for 25 minutes, or until a toothpick inserted into the center comes out clean (start checking at 18-20 minutes).
Cool the cakes in the pans for 10 minutes, then turn them onto wire racks to cool completely.

Making the White Chocolate Cream Cheese Frosting

Melt the white chocolate in a double boiler over low heat, stirring constantly until smooth. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
Add the vanilla extract and cooled white chocolate. Mix until fully combined.
Add food coloring, if desired, to achieve the perfect shade for your frosting.

Assembly and Decorating

Once the cake layers are completely cool, spread a generous amount of frosting on top of the first layer.
Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
For an extra smooth finish, refrigerate the cake for 15 minutes after applying the first layer of frosting, then add a final layer.

Tips for Perfect Purple Color

Achieving the perfect purple shade can be tricky, but here’s a helpful tip: use a strong purple food coloring and add a bit of white to lighten the overall color. This ensures a vibrant purple rather than a darker, muddier shade.

Storage Instructions

Store the finished cake in an airtight container in the refrigerator. It can be kept for up to 5 days. If you want to prepare the cake layers ahead of time, you can wrap them tightly and freeze for up to 2 months.

FAQs

Can I make this cake without food coloring?
Absolutely! The cake will still taste great without food coloring, but it won’t have the signature purple hue.

Can I use different frosting?
Feel free to use your favorite frosting. A classic cream cheese or vanilla buttercream would work well, but the white chocolate cream cheese frosting brings a unique richness to this cake.

Purple Velvet Cake Recipe

This delicious Purple Velvet Cake features moist, tender layers of cocoa-flavored cake with a beautiful purple hue, topped with a rich and creamy white chocolate cream cheese frosting. It's the perfect dessert for special occasions or any time you want to impress with a stunning and delectable cake.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Cooling Time 10

Total Time 1 5

Course Dessert

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

2⅛ cups all-purpose flour 266 grams; 2 cups plus 2 tablespoons
¼ cup unsweetened cocoa powder 24 grams; not Dutch processed, plus more for dusting the cake pans
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter 4 ounces; softened, plus more for greasing the cake pans
1½ cups granulated sugar 300 grams
2 eggs room temperature
1 teaspoon vanilla extract
1 cup buttermilk use a 2-cup measuring cup for convenience
1 teaspoon white vinegar
food coloring purple, see notes
8 ounces white chocolate 226 grams
12 ounces cream cheese 340 grams; softened
6 ounces unsalted butter 12 tablespoons or 170 grams; softened
1 teaspoon vanilla extract
food coloring purple, see notes

Instructions

Purple Velvet Cake Layers

Preheat the oven to 350°F.
Grease and line two 9-inch round cake pans with parchment paper, and then grease the parchment paper and dust with cocoa powder.
Sift the dry ingredients (flour, cocoa, baking powder, baking soda, and salt) into a medium bowl.
In the bowl of a stand mixer, beat the butter for 3 to 5 minutes until soft and light, scraping the bowl intermittently.
Add the sugar and beat until light and fluffy, another 1 to 2 minutes.
Add the eggs, one at a time, and beat for one minute after each addition.
Scrape the bowl, add the vanilla, and beat for an additional minute.
Measure out the buttermilk into a 2-cup measuring cup, then add the vinegar and food coloring.
Add the dry ingredients in three parts, alternating with the buttermilk mixture in two parts, starting and ending with the dry ingredients. Mix only until just incorporated.
Pour the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to release air bubbles.
Bake on the middle rack for 25 minutes or until a toothpick comes out clean. Start checking at 18-20 minutes.
Cool the cake layers in the pans for about 10 minutes, then turn them out onto cooling racks and let them cool completely.

White Chocolate Cream Cheese Frosting

Melt the white chocolate in a double boiler, being careful not to overheat. Let cool.
In a mixing bowl, cream the cream cheese and butter together until soft.
Add the vanilla and cooled white chocolate and blend until smooth.
Add food coloring, if desired, to achieve the desired color.

Notes

To achieve a vibrant purple cake, use strong purple food coloring with a bit of white to lighten the color.
Ensure that the white chocolate is not overheated during melting to maintain its smooth texture.

Keyword Purple Velvet Cake, White Chocolate Cream Cheese Frosting, Layer Cake, Party Dessert, Special Occasion Cake