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white chocolate drizzle red velvet

White Chocolate Drizzle Red Velvet Cake

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 round cake pan 8-inch
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl medium
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 2 parchment paper sheet
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 offset spatula
  • 1 microwave-safe bowl
  • 1 toothpick

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoon unsweetened cocoa powder natural
  • 1 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoon red liquid food coloring
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar
  • 4 ounce cream cheese softened
  • 4 tablespoon unsalted butter softened
  • 1 1/2 cup powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 6 ounce white chocolate chopped
  • 2 tablespoon heavy cream warm
  • 1 pinch salt

Instructions
 

  • Preheat oven to 350°F (175°C), grease two 8-inch round cake pans, line bottoms with parchment, and lightly flour the sides.
  • In a medium bowl whisk flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In a large bowl whisk oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth and uniform.
  • Add dry ingredients to wet in two additions and mix just until a smooth batter forms without overmixing.
  • Divide batter evenly between prepared pans and smooth the tops with an offset spatula.
  • Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool cakes in pans on a wire rack for 10 minutes, then invert onto the rack, peel parchment, and cool completely.
  • For the frosting, beat cream cheese and butter until creamy, then add powdered sugar, vanilla, and a pinch of salt and whip until fluffy.
  • Level cake layers if needed, place one layer on a stand, spread half the frosting, top with second layer, and spread remaining frosting thinly over top and sides.
  • For the white chocolate drizzle, microwave white chocolate in 20-second bursts stirring between until nearly melted, then stir in warm cream until smooth and pourable.
  • Let the drizzle cool slightly to thicken, then spoon along the top edge to create drips and spread remaining over the top.
  • Chill the cake for 30 minutes to set the drizzle, then slice and serve at room temperature.

Notes

Use room-temperature eggs and buttermilk to help the batter emulsify and create a tender crumb, and avoid overmixing once the flour is added to prevent toughness. If your white chocolate seizes, rescue it by stirring in 1 to 2 teaspoons of warm cream until smooth again. A kitchen scale helps divide batter evenly for level layers, and gently tapping filled pans on the counter releases large air bubbles. For deeper red color, adjust food coloring gradually, especially if using gel, and consider adding an extra teaspoon of cocoa for a slightly richer chocolate note. Store the cake covered in the fridge for up to 3 days and let it sit out 30 minutes before serving for best texture.
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