Purple Velvet Cake sounds fussy, but it solves a super common dessert dilemma. You want something pretty and indulgent that stands out on a table, without needing hours of fancy techniques. I get it. This cake bakes up soft, keeps its color, and delivers that tangy sweet bite everyone loves. I’m walking you through exactly how I make it at home, with white chocolate cream cheese frosting that spreads like a dream. Grab a mixing bowl and let’s make something gorgeous together.
The Story Behind This Recipe
From my kitchen to yours—Purple Velvet Cake mixes everyday ingredients with a buttery finish. Tested, tasted, and ready for your table. Purple Velvet Cake sounds fussy, but it solves a super common dessert dilemma. You want something pretty and indulgent that stands out on a table, without…
Tips and tricks for this recipe
Color 101
Let’s talk color first, because that rich purple shade is what makes people lean in for a slice. I prefer a gel or paste food color since it’s potent and does not water down the batter. Start with a small amount, then whisk, and add more only if you need it. If your batter looks slightly dull, a tiny bit of pink can perk up the purple without skewing it. And yes, it’s okay if the batter looks a touch darker than you want the final cake to be. It will lighten as it bakes.
Moisture secrets
The best velvet cakes balance tang, sweetness, and a tender crumb. Buttermilk is your friend here. It creates a soft texture and gives that slight tang we know from classic velvet cakes. A spoonful of cornstarch or cake flour helps keep the crumb fine. If you only have all purpose flour, measure carefully and don’t pack it. I also like to add a bit of oil along with butter. Butter gives flavor, oil gives moisture. It’s a win win combo.
For consistent results, bring eggs and buttermilk to room temperature. Cold ingredients can make the batter look curdled and affect texture. Also, do not overmix after adding flour. Mix until you see most of the flour disappear, then stop, scrape, and give it one more quick fold. This keeps the crumb delicate.
Bake in light colored pans if you have them. Dark pans brown the edges faster. If your oven runs hot, lower the temp by 10 to 15 degrees and bake a few minutes longer. And always test doneness with a toothpick in the center. A few moist crumbs are perfect.
Want more cake ideas to practice with? Peek at my favorite collection of sweets right here: cake recipe archive. You’ll get loads of inspiration for birthdays and brunches.
“I made this for my book club and nobody believed it came from my kitchen. The crumb was so soft and the frosting was next level creamy. I’m saving this for every family party now.”
Purple Velvet Cake with White Chocolate Cream Cheese Frosting
Ingredients
- 2 and 1/2 cups cake flour or 2 cups all purpose flour plus 2 tablespoons cornstarch
- 1 and 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/2 cup neutral oil
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 tablespoon natural cocoa powder
- 2 teaspoons vanilla extract
- Purple gel food color, to taste
Frosting
- 6 ounces white chocolate, chopped
- 12 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 and 1/2 to 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Preheat oven to 350 F. Grease and line two 8 inch round pans with parchment.
- Whisk flour, baking powder, baking soda, salt, and cocoa. Set aside.
- In a mixer, beat butter and sugar until fluffy. Stream in oil. Beat in eggs one at a time. Add vanilla.
- Stir gel color into the buttermilk until it looks a vibrant purple. Add half the dry mix, then the purple buttermilk, then the remaining dry mix. Mix just until combined.
- Divide batter into pans. Bake 26 to 32 minutes or until a toothpick shows moist crumbs. Cool completely.
- For frosting, microwave white chocolate in short bursts until melted and smooth. Let it cool 10 minutes.
- Beat cream cheese and butter until creamy. Add cooled white chocolate, vanilla, and salt. Beat in powdered sugar until fluffy.
- Level cake layers if needed. Spread frosting between layers and all over the cake. Chill 20 minutes for clean slices.
If you love velvet bakes, you might also like the tender crumb and old school charm of this Red Velvet Pound Cake. It’s sturdy, buttery, and great for slicing for picnics.
Why white chocolate works
White chocolate adds gentle sweetness and helps the frosting hold its shape without becoming stiff. It’s a smart match for the tang of cream cheese and the cozy cocoa notes in this Purple Velvet Cake. If you want a stronger tang, cut the powdered sugar a bit and add a squeeze of lemon. Simple and balanced.
Related cake recipes
When you fall in love with a velvet cake, there’s no going back. I like to build a little dessert spread with different textures beside this one. A showy bundt, a fudgy cheesecake hybrid, and an easy everyday slice make a table feel complete.
For a party centerpiece with layers and drama, try the Layered Red Velvet Cheesecake Bundt Cake. It has that wow factor. If you want something deeper and chocolatier, your guests will love this mash up Blueberry Brownie Cheesecake with a rich base and a pop of fruit. Both pair nicely with a simple fruit platter and some softly whipped cream.
Recipe variations
Make it lavender. Add a drop of edible lavender extract to the frosting and garnish with a sprinkle of culinary dried lavender. Keep it light or it can taste soapy. I like to mix the lavender with lemon zest for a fresh hit.
Make cupcakes. Portion the batter into a lined muffin pan, filling each cup two thirds full. Bake 16 to 20 minutes. Frost with a swirl and top with purple sanding sugar for sparkle.
Make a sheet cake. Bake in a 9 by 13 pan for 32 to 38 minutes, then frost right in the pan. It travels great for potlucks and office parties.
Make it gluten free. Use a cup for cup gluten free blend that includes xanthan gum. Keep an eye on bake time since gluten free cakes sometimes finish a few minutes earlier.
Swirl in cheesecake. Add dollops of sweetened cream cheese to the batter and swirl gently. If cheesecake swirls are your thing, you might also enjoy experimenting with playful bakes like a Cannoli Poke Cake using similar creamy vibes in a different format.
Essential baking tools and ingredients
- 8 inch cake pans with parchment circles for easy release.
- Oven thermometer to keep your temp honest. Ovens lie.
- Kitchen scale for reliable results. Measuring by weight keeps things consistent.
- Hand or stand mixer for smooth frosting and well creamed butter.
- Gel food color for vibrant purple without thinning the batter.
- Buttermilk and oil for that moist, tender crumb.
- White chocolate from a bar, not chips, for easier melting and smoother frosting.
- Offset spatula for neat frosting edges and swoops.
- Toothpicks for doneness checks and tidy swirl work.
If you’re new to baking, a few small habits go a long way. Read the whole recipe before you start. Set out ingredients to come to room temperature. And clean as you go so the frosting step feels calm and fun.
Common Questions
How do I keep my Purple Velvet Cake moist for days?
Wrap cooled layers in plastic and chill before frosting. After frosting, cover and refrigerate. It stays moist 3 to 4 days. Let slices sit at room temp 15 minutes before serving.
Can I reduce the food coloring?
Yes. The flavor does not rely on color. The cake will still taste great with less or even without any color added.
Why add a little cocoa?
That tiny bit of cocoa gives depth without turning the cake chocolatey. It makes the purple feel rich and grown up.
Can I freeze the cake?
Absolutely. Freeze unfrosted layers wrapped well for up to 2 months. Thaw in the fridge overnight, then frost.
What if I only have salted butter?
Use it and reduce the added salt slightly. Taste your frosting and adjust with a pinch of salt if needed.
A sweet little send off
At the end of the day, this Purple Velvet Cake is about joy. It’s the slice that gets people chatting and asking for seconds. If you want more guidance on technique or color, I love the practical breakdown in How to Make a Purple Velvet Cake, and the flavor notes in Purple Velvet Cake with Cream Cheese Frosting are worth a peek. Bake it, share it, and enjoy those happy crumbs on the plate. You’ve got this.
Purple Velvet Cake
Ingredients
Method
- Preheat oven to 350 F. Grease and line two 8-inch round pans with parchment.
- Whisk flour, baking powder, baking soda, salt, and cocoa. Set aside.
- In a mixer, beat butter and sugar until fluffy. Stream in oil. Beat in eggs one at a time. Add vanilla.
- Stir gel color into the buttermilk until it looks vibrant purple.
- Add half the dry mix, then the purple buttermilk, then the remaining dry mix. Mix just until combined.
- Divide batter into prepared pans. Bake for 26 to 32 minutes or until a toothpick shows moist crumbs.
- Cool completely.
- For frosting, microwave white chocolate in short bursts until melted and smooth. Let it cool for 10 minutes.
- Beat cream cheese and butter until creamy. Add cooled white chocolate, vanilla, and salt. Beat in powdered sugar until fluffy.
- Level cake layers if needed. Spread frosting between layers and all over the cake. Chill for 20 minutes for clean slices.
