Red Velvet Cake with White Chocolate Frosting
I know I just posted a red velvet cake recipe, but I can't help but share this recipe with you as well! Yes, I picked the less traditional red velvet cake with marshmallow filling and chocolate frosting as the winner of my bake off, but this red velvet cake by Tessa Huff is still so good and so worth sharing!
Tessa's recipe is more of a traditional red velvet cake, with a few tablespoons of cocoa and red food gel (but not too much of either, which is something that drew me to her recipe from the get go). This cake is flavorful and moist, and one that any fan or non-fan of red velvet cakes can appreciate.
Tessa uses a more classic Heritage Frosting on her cake, but I opted for my white chocolate frosting, simply because I love it so much and think it's the perfect compliment to just about any cake, especially a "chocolate" cake.
I'm excited for you to try it and can't wait to hear what you think!
Enjoy!
Red Velvet Cake with White Chocolate Frosting
Yield: one 6-layer, 6-inch cake
Ingredients
For the Cake (recipe by Tessa Huff)
1 3/4 cups plus 2 tablespoons (235 g) all-purpose flour
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (180 ml) grapeseed oil
1 1/2 cups (300 g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 to 2 tablespoons red food gel coloring (super red or red red)
1 cup (240 ml) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
For the Frosting
2 cups unsalted butter, room temperature
6 cups powdered sugar, sifted
6 oz. white chocolate, melted and cooled slightly
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
pinch of salt
Instructions
For the Cake
1. Preheat the oven to 350 degrees F. Spray three 6-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper and spray the parchment paper with nonstick spray as well. Set aside.
2. In a medium size bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the grapeseed oil and sugar and beat on medium speed until combined.
4. Turn the mixer to medium-low and add the eggs, one at a time, followed by the vanilla and red food gel. Mix on medium speed until combined. Turn the mixer off and scrape down the sides of the bowl.
5. With the mixer on low, add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the dry ingredients. Only mix until combined.
6. In a small bowl, whisk the baking soda and vinegar. Turn the mixer on low and add the baking soda and vinegar mixture. Mix for about 30 seconds.
7. Using a kitchen scale, evenly distribute the batter among the three pans. Bake for 22-25 minutes. Let the cakes cool on wire racks for about 10-15 minutes before removing the cakes from their pans to cool completely.
For the Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes, until light in color.
3. With the mixer on low, gradually add the sifted powdered sugar. Turn the speed to medium and beat for about 2 more minutes.
4. Slowly add the melted white chocolate, followed by the cream, vanilla and salt. Turn the mixer to medium-high and beat the frosting for another 5 minutes until light in texture and color.
5. When you're ready to frost the cake, use a wooden spoon to mix the frosting by hand for a few minutes. This helps to push out air bubbles.
Assembly
1. When the cake layers are completely cooled, cut each layer horizontally to create six thin layers.
2. Place the first cake layer on a cake board or cake plate. Spread about 1/2 cup of the frosting on top of the cake layer. Top with another cake layer and repeat until the final layer is left. Place the sixth cake layer, bottom side up.
3. Apply a light crumb coat to the entire cake and freeze for about 10 minutes to set.
4. Use the remainder of the frosting to decorate the cake.