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white chocolate red velvet cake

White Chocolate Chip Red Velvet Cake

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 9x13-inch pan or 2 8-inch round pans
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Wire rack
  • 1 parchment sheet
  • 1 toothpick

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoon natural cocoa powder
  • 1 cup buttermilk room temperature
  • 1 cup vegetable oil
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 2 tablespoon red liquid food coloring or as needed
  • 1 cup white chocolate chips plus extra for topping
  • 4 tablespoon unsalted butter softened (for frosting)
  • 8 ounce cream cheese softened (for frosting)
  • 2 cup powdered sugar sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 pinch fine salt (for frosting)

Instructions
 

  • Preheat the oven to 350°F (175°C), line your pan(s) with parchment, and lightly grease the sides.
  • In a large bowl whisk together flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In another bowl whisk buttermilk, oil, eggs, vanilla, vinegar, and food coloring until smooth and uniformly red.
  • Pour the wet ingredients into the dry and mix with a mixer on low just until no dry streaks remain.
  • Fold in the white chocolate chips with a spatula until evenly distributed without overmixing.
  • Transfer the batter to the prepared pan(s) and smooth the top.
  • Bake 28–32 minutes for 9x13 or 24–28 minutes for 8-inch rounds, until a toothpick comes out with a few moist crumbs.
  • Cool the cake in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely.
  • Beat softened butter and cream cheese until creamy and lump-free.
  • Add powdered sugar, vanilla, and a pinch of salt, then beat until fluffy and spreadable.
  • Frost the completely cooled cake evenly and sprinkle extra white chocolate chips on top.
  • Slice and serve.

Notes

Use natural cocoa for the classic brick-red hue, and adjust the food coloring based on your cocoa brand to maintain a vibrant color without a bitter taste. Room-temperature ingredients help the batter emulsify for a tender crumb, and minimal mixing after combining wet and dry prevents a tough cake. If using chocolate chips that tend to sink, toss them with a teaspoon of the measured flour before folding in. For cupcakes, bake 18–20 minutes; for three 6-inch layers, divide evenly and start checking at 20 minutes. Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts, and store leftovers covered in the fridge for up to 4 days, bringing to room temperature before serving.
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