This Red Velvet Cake with a White Chocolate Cream Cheese Frosting is amazing. Intriguing red contrasting with an off white. It is rich, moist and flavourful. It stole the show at my birthday get-together.
I held my birthday party this weekend since my family was finally free to attend. It was actually my birthday 3 weeks ago so I have been anticipating this for a long time. When thinking about what type of cake to bake, my brother said to make something I’ve never tried before. This got me thinking…and searching.
I’ve made 2 layer cakes before but never 3 layers so that was what I started looking for. I found plenty!! I then narrowed my search to chocolate layer cakes. I finally had my list narrowed down to 3 cakes. One with coconut filling, one with chocolate cream cheese filling and another with cherry and whipped cream filling.
I love coconut! But my Mom, daughter and husband all said to cut the coconut one off the list. Well, I didn’t really want to make 3 cakes anyway so I thought I would let my birthday guests decide – this time.
Today, I am posting the Red Velvet Cake recipe, and I’ll post the Black Forest Cake recipe next week.
Red Velvet Cake
- 1 cup (225 grams) butter, softened
- 3 cups (675 grams) white sugar
- 6 (2 0r 3 make it less spongy) eggs (I used 4)
- 1-2 1/2 ounce (30- 75 ml) red food coloring (I used 60ml to make it more red)
- 3 tablespoons unsweetened cocoa powder (I used 9 tbs 65 grams because I wanted it more chocolatey)
- 3 cups (360 grams) all-purpose flour
- 1 cup (240 ml) buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 2 (8 ounce) (460 grams) packages cream cheese
- 12 ounces (340 grams) white chocolate
- 1 cup (225 grams) butter, softened
- 60 grams confectioners sugar (optional but strongly recommended)
- 1 1/2 teaspoons vanilla extract (optional but strongly recommended)
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch pans. ( I only had one spring form pan so I baked 3 cakes one after the other and used baking paper.)
- In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix in food coloring.
- Mix cocoa powder, flour and salt; sift together.
- Add to egg mixture alternately with buttermilk. Add vanilla.
- In a medium (not small) bowl mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
- Divide batter into three prepared 9 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes (1 pan at a time). (degrees for 35 – 40 minutes all pans at once). (I had to bake 2 for 30 minutes and 1 for 35 since it was slightly thicker. I think it is important to check it with a toothpick after 25 minutes and decide how much longer it needs to be cooked for.
- Allow to cool.
White Chocolate Cream Cheese Frosting
- Melt the white chocolate in a pot over a pot of hot water. Allow to cool to lukewarm.
- In a large bowl, beat the cream cheese until light and fluffy.
- Gradually beat in softened butter and then melted white chocolate. Beat until it is the consistency of whipped cream.
- Cut off a small layer of cake to crumble and use to decorate.
- Frost each layer with a centimetre of frosting and then the top.
- Frost the around the side.
- Decorate using remaining frosting in an icing gun.
- Crumble saved cake and decorate sides or top by dabbing with crumbs.
I actually made the cakes yesterday so I wouldn’t be too rushed today since I had another cake to make, set up, and all the rest that a birthday party entails.
This Red Velvet Cake is a little extra work, both creaming the butter – which I do not enjoy doing by hand – and then decorating … but it is well worth it. If there is a time I need to impress anyone with my cake making skills this would be on the list of cakes to choose from.
I hope you will try this cake and enjoy it as much as we did.