If you love the classic red velvet cake but want to wow your guests with something unexpected and visually striking, this Purple Velvet Cake is the perfect choice. Featuring a rich, moist crumb tinted a beautiful deep purple, paired with a luscious white chocolate cream cheese frosting, this cake is both elegant and indulgent.

The purple hue comes from either natural food coloring, like butterfly pea flower powder or purple sweet potato powder, or artificial purple gel food coloring — whichever you prefer. The flavor balances a subtle cocoa note with a hint of vanilla, making it irresistible.

Whether it’s for a birthday, bridal shower, or any special occasion, this cake’s vibrant color and creamy frosting make it a showstopper.

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📝 Ingredients

For the Purple Velvet Cake

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder (unsweetened)
• ½ teaspoon salt
• 1 cup buttermilk (room temperature)
• 1 cup vegetable oil
• 3 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar
• 1–2 teaspoons purple gel food coloring or 2 tablespoons butterfly pea flower powder (steeped in hot water and cooled)

For the White Chocolate Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 6 oz white chocolate, melted and cooled slightly
• 1 teaspoon vanilla extract
• Pinch of salt

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👩‍🍳 Instructions

1. Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.

In another bowl, mix buttermilk, vegetable oil, eggs, vanilla extract, vinegar, and purple food coloring or butterfly pea flower infusion.

Slowly add wet ingredients to dry ingredients and mix until smooth and combined.

2. Bake the Cake

Divide batter evenly between the two prepared pans.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

3. Make the Frosting

Beat cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, mixing well.

Stir in melted white chocolate, vanilla, and salt until fully incorporated and smooth.

4. Assemble the Cake

Place one cake layer on a serving plate.

Spread a generous layer of frosting over the top.

Add the second layer and frost the top and sides of the cake evenly.

Chill the cake for at least 1 hour before serving for best results.

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🍽️ Nutrition Estimate (per slice, assuming 12 slices)

• Calories: 410
• Fat: 28g
• Carbs: 38g
• Protein: 4g
• Sugar: 28g

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💡 Tips & Tricks

• Natural purple coloring: Butterfly pea flower powder gives a beautiful natural color without artificial dyes. Steep it in hot water like tea and use the colored liquid.
• White chocolate: Use good-quality white chocolate for a smooth, rich frosting.
• Make ahead: Cake and frosting can be made a day ahead and stored in the fridge.
• Decoration ideas: Top with fresh berries, edible flowers, or purple sprinkles for extra wow-factor.

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✨ My Personal Touch

This Purple Velvet Cake is one of those recipes that’s as much fun to make as it is to eat. The vibrant color surprises and delights every time, and the white chocolate cream cheese frosting adds a delicate sweetness that perfectly complements the subtle cocoa notes. I love serving it with a cup of Earl Grey tea or a glass of sparkling rosé for a sophisticated twist.

Try experimenting with different natural colorings or pairing it with a raspberry sauce drizzle for a pop of tartness.