Fluffy and Moist Red Velvet Layer Cake with White Chocolate Frosting. A soft, moist, and delicious red velvet cake, filled with a creamy and smooth white chocolate cream cheese frosting that melts in your mouth. Just the perfect dessert for birthdays, Christmas, or any other special occasion!
Active time: 45mins | Cook time: 25mins | Yield: 1 8in (20cm) round cake
Ingredients:
For the cake:
- 3 Tbsp (42g) Butter
- 1 Tbsp (7g) Cocoa Powder (dutch process)
- 1/2 cup (120ml) Milk
- About 1 tsp Red Gel Food Coloring
- 1 3/4 cups (218g) All-Purpose Flour
- 2 tsp (8g) Baking Powder
- 1/4 tsp (1g) Salt
- 4 Large Eggs at room temperature
- 3/4 cup (150g) Granulated Sugar
- 2 tsp (10ml) Vanilla Extract
- 1 tsp (5ml) Vinegar or Lemon Juice
For the Vanilla Simple Syrup:
- 2/3 cup (160ml) Water
- 1/3 cup (65g) Granulated Sugar
- 1/2 tsp (2.5ml) Vanilla Extract (optional)
For the Frosting:
- 10oz (280g or about 2 cups) White Chocolate, chopped
- 1/3 cup (75g) Butter, at room temperature
- 12oz (340g or 1 1/2 cups) Full Fat Cream cheese at room temperature
- 1 cup (120g) Powdered Sugar
- 1 tsp (5ml) Vanilla Extract (optional)
Video:
Directions:
For the cake:
- Line 3 8in (20cm) round pans with parchment paper. Set aside. You can use just one pan, but it will take longer to cook, and you’ll need to cut the cake into three rounds.
- In a medium bowl or jug, place the butter, cocoa powder, and milk. Microwave for about 1 minute and stir until the cocoa powder and butter dissolves.
- Stir in the red food coloring gel and let the mixture cool completely at room temperature. Note: make sure to use a concentrated gel, not the liquid type, or you’ll have to add a large amount of food coloring to achieve a deep red color.
- Preheat the oven to 350*F (180°C).
- In a medium bowl, place the flour, baking powder, and salt. Whisk to combine. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, place the eggs and sugar. Beat on medium speed for 7 minutes until light and fluffy.
- Add the vanilla and vinegar. Beat on low speed for 10 seconds, until just combined.
- Sift the dry ingredients over the mixture and, using a wire whisk or spatula, stir gently until just combined. Do not overmix the batter.
- Add the wet ingredients mixture in three additions, stirring gently after each addition, taking care not to deflate the eggs. Important: the liquid might sink, so make sure to scrape the bottom of the bowl.
- Divide the batter evenly into the prepared pans. Bake for about 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool completely at room temperature, unmold, and remove the parchment paper.
For the Vanilla Simple Syrup:
- In a saucepan, place the water and sugar. Stir over medium heat until it starts to boil and the sugar dissolves.
- Turn off the heat and stir in the vanilla.
- Let the syrup cool completely before using it.
For the Frosting:
- In a medium bowl, place the white chocolate. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let it cool for a few minutes at room temperature.
- In the bowl of an electric mixer fitted with the whisk attachment, place the butter, cream cheese, sugar, and vanilla. Beat on medium speed until smooth, about 3 to 4 minutes.
- Add the melted and cooled white chocolate and beat for 1 or 2 minutes more.
- Refrigerate for 10 to 20 minutes, if necessary, until firm enough to frost the cake.
Assembling the Cake:
- Place one round of cake over a plate. Drizzle the syrup evenly all over it and spread about 3/4 cup of frosting on top. Repeat the process with the second layer of cake and frosting. Place the remaining layer of cake on top. Refrigerate for about 10 – 15 minutes to set.
- Cover the cake with a thin layer of frosting and sprinkle cake crumbs or red sprinkles on top.
- Using a piping bag fitted with a 1M piping tip, decorate around the top of the cake.
- Keep refrigerated until serving time.
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