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white chocolate red velvet ganache

White Chocolate Ganache Red Velvet Cake

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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
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
  • 1 offset spatula
  • 1 saucepan (small)
  • 1 measuring cup set
  • 1 measuring spoon set
  • 2 parchment paper sheet
  • 1 Cooling rack
  • 1 toothpick

Ingredients
  

  • 2 1/2 cups all-purpose flour sifted
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoons unsweetened cocoa powder natural
  • 1 1/2 cups buttermilk room temperature
  • 1 1/2 cups neutral oil vegetable or canola
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red liquid food coloring
  • 4 ounces unsalted butter softened
  • 8 ounces cream cheese softened
  • 8 ounces white chocolate finely chopped
  • 1/2 cup heavy cream
  • 1/8 teaspoon fine salt
  • 1/2 cup powdered sugar sifted

Instructions
 

  • Preheat the oven to 350°F (175°C), butter and line two 8-inch cake pans with parchment.
  • In a bowl whisk flour, sugar, baking soda, salt, and cocoa until evenly combined.
  • In a separate bowl whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth.
  • Add wet ingredients to dry and mix just until no dry streaks remain.
  • Divide the batter evenly between prepared pans and smooth the tops.
  • Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
  • Cool cakes in pans 10 minutes, then turn out onto a wire rack to cool completely.
  • For ganache, heat heavy cream in a small saucepan until steaming but not boiling.
  • Pour hot cream over chopped white chocolate, let sit 2 minutes, then stir until silky and smooth.
  • Chill ganache 20–30 minutes, stirring occasionally, until thickened to a spreadable consistency.
  • For the cream cheese base, beat butter and cream cheese with vanilla and salt until fluffy.
  • Beat in powdered sugar until smooth, then fold in the cooled white chocolate ganache until fully combined.
  • Level cake layers if needed, place the first layer on a board, and spread 1 cup frosting evenly over the top.
  • Set the second layer on top and apply a thin crumb coat, then chill 20 minutes to set.
  • Finish with a generous final coat of white chocolate ganache cream cheese frosting and smooth with an offset spatula.
  • Rest the assembled cake at least 30 minutes before slicing for clean cuts.

Notes

Use room-temperature dairy and eggs to help the batter emulsify and bake evenly; if your white chocolate seizes, add 1–2 teaspoons of warm cream and whisk gently to bring it back. For vivid red color without bitterness, use gel food coloring and adjust to your preferred shade. Do not overmix the batter after combining wet and dry ingredients to keep the crumb tender. If your kitchen is warm, chill the frosted cake 15 minutes between coats for sharper edges. The ganache-fortified frosting firms as it stands, so aim for a peanut-butter-like consistency before spreading; if too stiff, microwave 5–10 seconds and stir, and if too loose, chill briefly and stir again.
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