Name: Decadent Purple Velvet Cake with White Chocolate Frosting
Ingredients: 2 1/2 cups all-purpose flour (don’t pack it down, just scoop and level); 1 1/2 cups granulated sugar (the foundation of sweetness); 1 teaspoon baking soda (our leavening hero); 1 teaspoon salt (brings out all the flavors); 1 tablespoon unsweetened cocoa powder (just a hint for that velvet complexity); 1 1/2 cups vegetable oil (keeps it super moist); 1 cup buttermilk, room temperature (the tang that makes it special); 2 large eggs, room temperature (let them sit out for about 30 minutes); 2 tablespoons white vinegar (works with the baking soda for that perfect texture); 1 teaspoon vanilla extract (the good stuff, not the fake vanilla); Purple food coloring (gel works best – you’ll need about 1-2 tablespoons depending on how deep you want it); 8 oz white chocolate, chopped (get the good quality stuff, not white chips); 8 oz cream cheese, room temperature (super important it’s soft!); 1/2 cup unsalted butter, room temperature (again, soft is key); 3-4 cups powdered sugar, sifted (start with 3 and add more if needed); 1 teaspoon vanilla extract; Pinch of salt (trust me on this one); 2-3 tablespoons heavy cream if needed (to get the perfect consistency); White chocolate shavings or curls; Fresh berries (blueberries look amazing against the purple); Edible purple flowers if you can find them; Pearl dust for that extra sparkle

Description

Okay, so you know red velvet cake, right? Well, this is its glamorous, mysterious cousin that shows up to the party and steals the spotlight. I accidentally created this when I was experimenting with natural food coloring (trying to avoid those scary artificial dyes) and ended up with this gorgeous purple masterpiece. It’s got that same tender, slightly tangy crumb as red velvet, but with this stunning deep purple color that looks like something out of a fairy tale. Top it with creamy white chocolate frosting, and you’ve got yourself a showstopper that’ll have people asking for the recipe all night long.

Ingredients

Scale

For the Purple Velvet Cake:

2 1/2 cups all-purpose flour (don’t pack it down, just scoop and level)
1 1/2 cups granulated sugar (the foundation of sweetness)
1 teaspoon baking soda (our leavening hero)
1 teaspoon salt (brings out all the flavors)
1 tablespoon unsweetened cocoa powder (just a hint for that velvet complexity)
1 1/2 cups vegetable oil (keeps it super moist)
1 cup buttermilk, room temperature (the tang that makes it special)
2 large eggs, room temperature (let them sit out for about 30 minutes)
2 tablespoons white vinegar (works with the baking soda for that perfect texture)
1 teaspoon vanilla extract (the good stuff, not the fake vanilla)
Purple food coloring (gel works best – you’ll need about 1-2 tablespoons depending on how deep you want it)

For the White Chocolate Frosting:

8 oz white chocolate, chopped (get the good quality stuff, not white chips)
8 oz cream cheese, room temperature (super important it’s soft!)
1/2 cup unsalted butter, room temperature (again, soft is key)
3–4 cups powdered sugar, sifted (start with 3 and add more if needed)
1 teaspoon vanilla extract
Pinch of salt (trust me on this one)
2–3 tablespoons heavy cream if needed (to get the perfect consistency)

For Decoration (optional but gorgeous):

White chocolate shavings or curls
Fresh berries (blueberries look amazing against the purple)
Edible purple flowers if you can find them
Pearl dust for that extra sparkle