Purple Velvet Cake: Rich & Delicious w/ White Chocolate Frosting

Purple Velvet Cake White Chocolate Frosting is not merely a dessert; it is a vibrant culinary masterpiece that promises an unforgettable experience. From its stunning visual appeal to its remarkably tender texture and delightful flavor profile, this cake is designed to captivate every sense. I am absolutely thrilled to guide you through the process of creating this truly special treat.

A Nod to History: The Velvet Legacy

The “velvet” cake family boasts a rich and fascinating history, with its famous predecessor, the Red Velvet Cake, having graced tables for generations as a beloved symbol of celebration. Our purple rendition takes that classic charm and elevates it with a contemporary, playful twist. It maintains the signature luxurious, melt-in-your-mouth crumb while introducing a visually striking hue that makes it perfectly suited for modern festivities and those seeking a dessert that is both familiar and spectacularly new.

So, what makes this dish so universally adored? Beyond its show-stopping appearance, it’s the promise of an incredibly moist, tender cake crumb that simply dissolves in your mouth, harmoniously paired with the sweet, creamy, and irresistibly smooth White Chocolate Frosting. Each generous slice of this Purple Velvet Cake White Chocolate Frosting delivers a symphony of flavors and textures, transforming any occasion into something truly extraordinary. It’s a testament to how thoughtfully combined ingredients can create a profound sense of comfort and indulgent luxury.

this Recipe

Ingredients:

• For the Purple Velvet Cake:

• 2 ½ cups (300g) all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup (113g) unsalted butter, softened to room temperature
• 1 ¾ cups (350g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 tablespoon white vinegar
• 2 teaspoons purple gel food coloring (I prefer Americolor or Wilton for vibrant results)
• ½ cup (120ml) hot water, divided
• 1 tablespoon unsweetened cocoa powder

• For the White Chocolate Frosting:

• 12 ounces (340g) good quality white chocolate, finely chopped or chips
• 2 cups (450g) unsalted butter, softened to room temperature
• 4-5 cups (480-600g) powdered sugar (confectioners’ sugar), sifted
• 1 teaspoon pure vanilla extract
• ¼ cup (60ml) heavy cream or whole milk, cold
• Pinch of salt (to balance the sweetness)

For the Purple Velvet Cake:

1. Prepare Your Baking Environment:

   First things first, let’s get our oven ready and our cake pans prepped. Preheat your oven to 350°F (175°C). You’ll want to position an oven rack in the center. Grease and flour three 8-inch round cake pans. For an extra measure of security and to ensure a perfect release, I always line the bottoms with parchment paper circles. This step is crucial for preventing any sticking and ensuring beautifully shaped layers for your final Purple Velvet Cake White Chocolate Frosting masterpiece.

2. Mixing the Dry Ingredients:

   In a medium bowl, whisk together your sifted all-purpose flour, baking soda, and salt. Sifting the flour is a non-negotiable step for velvet cakes, as it helps to aerate the flour and prevent lumps, resulting in a tender, fine crumb. Set this dry mixture aside for a moment.

3. Creating the Cocoa Paste:

   In a small bowl, whisk together the unsweetened cocoa powder with half of the hot water (¼ cup). You’re aiming for a smooth paste here. This little trick helps to bloom the cocoa, intensifying its flavor and ensuring it disperses evenly throughout the batter without any dry pockets. It’s one of the secrets to a well-balanced velvet cake.

4. Creaming Butter and Sugar:

   In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, and pale in color. This usually takes about 3-5 minutes. Don’t rush this step! Proper creaming incorporates air, which contributes to the cake’s light texture. Scrape down the sides of the bowl periodically to ensure everything is evenly mixed.

5. Adding Eggs and Vanilla:

   Once your butter and sugar are beautifully creamed, add the eggs one at a time, beating well after each addition until fully incorporated. Then, stir in the pure vanilla extract. The mixture might look a little curdled at this point, but don’t worry, it will come together beautifully once the dry ingredients are added.

6. Buttermilk and Vinegar Blend:

   In a separate small bowl, combine the buttermilk and white vinegar. The vinegar reacts with the baking soda to create that signature velvet texture and also enhances the vibrancy of the purple color. This acid-base reaction is fundamental to velvet cake recipes.

7. Infusing the Purple Hue:

   Now for the fun part – the vibrant purple! Add the purple gel food coloring to the buttermilk mixture. I find that gel coloring gives the most intense and consistent color without altering the batter’s consistency. Stir it well until you have a uniformly bright purple liquid. Next, stir in the cocoa paste you prepared earlier. This combination of cocoa and purple creates a really unique, deep hue that’s simply stunning.

8. Combining Wet and Dry:

   With your mixer on low speed, begin to alternately add the dry ingredients and the purple buttermilk mixture to the wet ingredients in the stand mixer. Start and end with the dry ingredients. So, you’ll add about a third of the flour mixture, mix until just combined, then half of the purple buttermilk mixture, mix, another third of the flour, the remaining buttermilk, and finally, the last third of the flour. Be careful not to overmix! Overmixing develops gluten, which can lead to a tough cake. Mix only until the ingredients are just combined and no streaks of flour remain.

9. Final Hot Water Addition:

   Gently fold in the remaining ¼ cup of hot water. This addition helps to thin the batter slightly and ensures a moist crumb. The batter should be smooth and a gorgeous, uniform purple.

10. Baking the Layers:

    Divide the batter evenly among your three prepared 8-inch cake pans. I often use a kitchen scale to ensure my layers are perfectly even, which makes stacking much easier later on. Place the pans in your preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean. Baking times can vary depending on your oven, so keep an eye on them.

11. Initial Cooling:

    Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 10-15 minutes. This allows the cakes to set up properly before you attempt to remove them, preventing them from breaking.

12. Full Cooling:

    After the initial cooling, carefully invert the cakes onto the wire rack, remove the parchment paper, and allow them to cool completely. This step is crucial! Attempting to frost warm cakes will result in a melted, messy frosting disaster. Be patient; cool cakes are happy cakes. For best results, I often let them cool for a couple of hours or even wrap them tightly in plastic wrap and chill them in the refrigerator overnight. This makes them much easier to handle and frost, creating that perfect foundation for your Purple Velvet Cake White Chocolate Frosting.

For the White Chocolate Frosting:

13. Melting the White Chocolate:

    Chop your good quality white chocolate into small, uniform pieces (or use white chocolate chips). Place the chopped white chocolate in a heatproof bowl. You can melt it gently over a double boiler or in the microwave. If using the microwave, heat in 20-30 second intervals, stirring well after each, until smooth and completely melted. Be very careful not to overheat white chocolate, as it can seize and become grainy. Once melted, set it aside to cool to room temperature. It should still be liquid but not warm to the touch. This cooling step is paramount for the frosting’s stability and texture.

14. Preparing the Butter Base:

    In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium-high speed for about 5 minutes, until it’s incredibly light, pale, and fluffy. This aeration makes a huge difference in the final texture of your frosting, making it wonderfully smooth and cloud-like. Scrape down the sides of the bowl occasionally to ensure even creaming.

15. Incorporating Powdered Sugar:

    With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated after each addition. Once all the sugar is in, increase the speed to medium-high and beat for another 3-5 minutes. The mixture should be thick and very creamy. This ensures there are no lumps of sugar and everything is perfectly combined.

16. Adding Vanilla, Salt, and Cream:

    Stir in the pure vanilla extract and a tiny pinch of salt. The salt really helps to cut through the sweetness and enhances the flavor of the white chocolate. Gradually pour in the cold heavy cream or milk, one tablespoon at a time, beating on medium-low speed until the frosting reaches your desired consistency. You might not need all of the liquid, or you might need a tiny bit more – adjust based on how thick or thin you prefer your frosting. You’re looking for a smooth, spreadable consistency.

17. Folding in the Cooled White Chocolate:

    Finally, with the mixer on low speed, slowly pour in the cooled, melted white chocolate. Beat until it’s just fully incorporated and the frosting is smooth and uniform. Do not overmix at this stage, as it can cause the white chocolate to seize or the frosting to lose its airy texture. Give it one last scrape down of the bowl with a spatula to ensure everything is perfectly combined. You now have a luscious, smooth, and utterly delicious white chocolate frosting ready for your Purple Velvet Cake White Chocolate Frosting!

Assembling the Purple Velvet Cake:

18. Leveling the Cake Layers:

    Before you begin assembling, it’s often helpful to level your cake layers. If your cakes have domed tops, use a serrated knife or a cake leveler to carefully trim off the domes, creating flat surfaces. This ensures your cake stacks evenly and looks professional. You want a perfectly flat canvas for your beautiful frosting.

19. First Layer and Frosting:

    Place one leveled cake layer on your serving plate or cake stand. I always place a few strips of parchment paper under the edges of the cake to keep the plate clean during frosting, which I remove once finished. Dollop about 1 cup of white chocolate frosting onto the center of the first layer. Using an offset spatula, spread the frosting evenly to the edges, creating a smooth layer.

20. Stacking and Filling:

    Carefully place the second cake layer on top of the first, aligning it as best you can. Apply another cup of frosting and spread it evenly. Repeat with the third and final cake layer. Gently press down on the top layer to ensure good contact between all the layers and frosting.

21. The Crumb Coat:

    Now, for the all-important crumb coat. This thin layer of frosting seals in any loose crumbs, preventing them from showing up in your final, pristine frosting layer. Apply a very thin, even layer of white chocolate frosting over the entire cake – top and sides. Don’t worry if it looks a little messy; its job is just to trap crumbs. Once applied, place the cake in the refrigerator for at least 20-30 minutes, or until the crumb coat is firm to the touch. This chilling step is absolutely essential for a clean finish.

22. The Final Frosting Layer:

    Once your crumb coat is firm, it’s time for the final, generous layer of white chocolate frosting. Apply a thick, even layer of frosting to the top and sides of the cake. Use your offset spatula or a bench scraper to smooth out the sides and top to your desired finish. You can go for perfectly smooth, or create beautiful swirls and textures – the choice is yours! Take your time with this step, as it’s what truly elevates the visual appeal of your Purple Velvet Cake White Chocolate Frosting.

23. Decorating Touches:

    For an extra touch of elegance, you can decorate your Purple Velvet Cake further. I love to sprinkle some white chocolate shavings or curls on top, or even pipe a simple border around the base and top edge using a star tip. Fresh berries, like raspberries or blueberries, also provide a lovely contrast in color and a burst of freshness. Don’t forget, a sprinkle of purple edible glitter can add a magical shimmer!

24. Setting and Serving:

    Once decorated, let the cake set in the refrigerator for at least 30 minutes to an hour to firm up the frosting. This will make it much easier to slice and serve. When you’re ready to enjoy, let the cake sit at room temperature for about 15-20 minutes before serving, allowing the cake and frosting to soften slightly for the best texture and flavor. Each slice will reveal those stunning purple layers contrasted with the luscious white chocolate frosting, promising a delightful treat for all who indulge.

Conclusion:

So there you have it, dear baking enthusiasts – my absolute favorite recipe for a show-stopping dessert that I simply can’t wait for you to try. This isn’t just any cake; it’s an experience, a delightful journey for your taste buds, and a feast for your eyes. What truly makes this recipe a must-try, in my humble opinion, is its unparalleled combination of a moist, tender crumb with a vibrant, almost magical purple hue, perfectly complemented by the rich, creamy decadence of its counterpart. The subtle hint of vanilla in the cake itself, combined with the luxurious sweetness of the frosting, creates a symphony of flavors that is both comforting and sophisticated. It’s a cake that commands attention, making it the perfect centerpiece for any celebration, big or small. You’ll find that guests will not only be captivated by its striking appearance but will also rave about its exquisite taste, asking for the recipe long after the last slice has been devoured. Trust me, I’ve seen it happen countless times!

The beauty of this particular creation, the Purple Velvet Cake White Chocolate Frosting, lies not just in its stunning visual appeal but in the incredibly harmonious blend of textures and flavors. The cake manages to be incredibly light and fluffy, yet substantial enough to hold its shape beautifully, making slicing and serving an absolute breeze. And that frosting? Oh, that frosting is a dream! It’s silky smooth, rich without being overly sweet, and provides the perfect contrast to the slight tang often associated with velvet cakes, creating a truly balanced profile. I’ve refined this recipe over many trials, ensuring that every step is clear and achievable, even for those who might be new to baking layer cakes. It’s designed to give you a spectacular result without any unnecessary stress, letting you enjoy the process as much as the final product.

Serving Suggestions & Delightful Variations:

When it comes to serving this magnificent cake, I love to keep things simple to let its natural beauty and flavor shine. A dusting of edible glitter or some fresh berries – perhaps blueberries or blackberries to echo the purple theme – can add an elegant touch. A sprig of fresh mint can also provide a lovely visual contrast and a hint of freshness. For a truly indulgent experience, consider serving a slice alongside a scoop of high-quality vanilla bean ice cream or a dollop of freshly whipped cream. A warm cup of coffee or a cold glass of milk makes for a classic pairing. If you’re hosting a more formal gathering, a sparkling rosé or even a robust red wine with berry notes could surprisingly complement its richness.

But don’t stop there! The versatility of this recipe means you can explore several delightful variations. While the white chocolate frosting is absolutely divine and I highly recommend it for your first attempt, you could experiment with a classic cream cheese frosting for a more traditional velvet cake experience, or even a lemon cream cheese frosting for a zesty twist. Imagine a rich dark chocolate ganache drizzled over the top – pure decadence! For those who love different flavors, you could swap the vanilla extract for almond extract, or even a hint of lavender extract (just a tiny bit!) to enhance the floral notes. If you’re baking for a smaller crowd or want individual portions, this recipe works wonderfully for cupcakes. Simply adjust the baking time, and pipe the frosting generously on top. For a fun, deconstructed dessert, you could bake the cake in a sheet pan, crumble it once cooled, and layer it with the white chocolate frosting and fresh fruit in individual parfait glasses. This makes for a beautiful and less formal presentation, perfect for a brunch or a casual get-together.

Your Baking Adventure Awaits!

Now, it’s your turn! I genuinely hope this recipe inspires you to preheat your oven and embark on your own baking adventure. There’s an immense sense of satisfaction that comes from creating something so beautiful and delicious from scratch, and I want you to experience that joy. Don’t be shy; embrace the process, have fun with it, and prepare to impress everyone who takes a bite. When you’ve baked your Purple Velvet Cake White Chocolate Frosting, I would absolutely love to hear all about it! Did you stick to the original recipe, or did you put your own unique spin on it? What did your friends and family think? Please, share your baking triumphs, your photos, and your feedback. Tag me on social media, leave a comment below, or drop me an email. Your experiences and stories are what truly bring these recipes to life for me and for our entire baking community. Happy baking, and I can’t wait to see your stunning creations!

Purple Velvet Cake White Chocolate Frosting

A vibrant culinary masterpiece featuring stunning purple cake layers with a tender, moist crumb, generously coated in a luscious, creamy white chocolate frosting.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
6 Hours

Servings
1 (8-inch) 3-layer cake, 12-16 servings

Ingredients

• 2 ½ cups (300g) all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup (113g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• 1 tablespoon white vinegar
• 2 teaspoons purple gel food coloring
• ½ cup (120ml) hot water, divided
• 1 tablespoon unsweetened cocoa powder
• 12 ounces (340g) good quality white chocolate, chopped or chips
• 2 cups (450g) unsalted butter, softened
• 4-5 cups (480-600g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• ¼ cup (60ml) heavy cream or whole milk, cold
• Pinch of salt

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease, flour, and line three 8-inch round cake pans with parchment paper.
2. Step 2
   Whisk together sifted all-purpose flour, baking soda, and salt. Set aside.
3. Step 3
   In a small bowl, whisk 1 tablespoon unsweetened cocoa powder with ¼ cup hot water until smooth.
4. Step 4
   Cream ½ cup softened unsalted butter and 1 ¾ cups granulated sugar until light, fluffy, and pale (3-5 minutes). Beat in 2 large eggs one at a time, then 1 teaspoon pure vanilla extract.
5. Step 5
   Combine 1 cup buttermilk and 1 tablespoon white vinegar. Stir in 2 teaspoons purple gel food coloring until uniform. Next, stir in the prepared cocoa paste.
6. Step 6
   With mixer on low, alternately add dry ingredients and purple buttermilk mixture to the wet ingredients, starting and ending with dry. Mix until just combined; do not overmix.
7. Step 7
   Gently fold in the remaining ¼ cup hot water until the batter is smooth and uniformly purple.
8. Step 8
   Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Step 9
   Cool cakes in pans on a wire rack for 10-15 minutes. Invert, remove parchment, and cool completely on the rack. (Allowing cakes to cool completely is crucial for frosting).
10. Step 10
    Melt 12 ounces chopped white chocolate gently until smooth. Set aside to cool to room temperature, ensuring it remains liquid but isn’t warm.
11. Step 11
    Beat 2 cups softened unsalted butter on medium-high speed for about 5 minutes until incredibly light, pale, and fluffy.
12. Step 12
    Gradually add 4-5 cups sifted powdered sugar on low speed, beating until fully incorporated after each addition. Increase speed to medium-high and beat for another 3-5 minutes until thick and creamy.
13. Step 13
    Stir in 1 teaspoon pure vanilla extract and a pinch of salt. Gradually pour in ¼ cup cold heavy cream or milk, one tablespoon at a time, beating on medium-low speed until frosting reaches desired consistency.
14. Step 14
    With the mixer on low speed, slowly pour in the cooled, melted white chocolate. Beat until just fully incorporated and the frosting is smooth and uniform. Do not overmix.
15. Step 15
    If necessary, use a serrated knife to level any domed tops off the cooled cake layers, creating flat surfaces for stacking.
16. Step 16
    Place one leveled cake layer on a serving plate. Spread about 1 cup of white chocolate frosting evenly to the edges. Repeat with the second and third cake layers. Gently press down on the top layer.
17. Step 17
    Apply a very thin, even layer of frosting over the entire cake (top and sides) to seal in any loose crumbs. Place the cake in the refrigerator for at least 20-30 minutes, or until the crumb coat is firm to the touch.
18. Step 18
    Once the crumb coat is firm, apply a thick, even layer of frosting to the top and sides of the cake. Smooth with an offset spatula or bench scraper to your desired finish.
19. Step 19
    Decorate with white chocolate shavings, fresh berries, or edible glitter as desired. Chill the cake in the refrigerator for at least 30 minutes to an hour to firm up the frosting. Before serving, let the cake sit at room temperature for about 15-20 minutes for optimal texture and flavor.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.