For the Cake:

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix the dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside
3. Combine the wet ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, food colorings, vinegar, and vanilla extract until smooth and well combined.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix!
5. Divide and bake: Pour the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Frosting:

1. Melt the white chocolate: Gently melt the white chocolate in the microwave or over a double boiler. Let it cool slightly.
2. Beat the cream cheese and butter: In a large bowl, use an electric mixer to beat the softened cream cheese and butter until light and fluffy.
3. Add the white chocolate: Gradually mix in the cooled melted white chocolate until fully incorporated.
4. Sift and mix: Add the confectioners’ sugar one cup at a time, mixing until smooth. Finally, add the vanilla extract and mix again until fluffy.

Assembling the Cake:

1. Level the layers: If the cakes have domed tops, level them with a serrated knife for even stacking.
2. Layer and frost: Place one cake layer on a serving plate, spread a generous amount of frosting on top, and smooth it out. Add the second layer and frost the entire cake, smoothing the sides and top.
3. Decorate: Add your choice of toppings, like fresh berries, edible flowers, or a drizzle of white chocolate.

Notes

• Adjust the amount of purple food coloring to achieve your desired shade.
• For extra moisture, brush the cake layers with a simple syrup before frosting.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.