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White Chocolate Raspberry Red Velvet Cake

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 2 9-inch round cake pan
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 offset spatula
  • 1 parchment paper sheet
  • 1 Saucepan
  • 1 Serrated knife

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 1/2 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoon red food coloring liquid
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup fresh raspberries divided
  • 4 ounce white chocolate finely chopped
  • 1/2 cup heavy cream
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon pure vanilla extract for frosting
  • 1 pinch fine salt for frosting
  • 1 tablespoon all-purpose flour for pans
  • 1 tablespoon unsalted butter for pans

Instructions
 

  • Preheat the oven to 350°F and grease two 9-inch round cake pans, line with parchment, and flour the sides.
  • In a large bowl whisk the flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In a separate bowl whisk the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth.
  • Pour the wet mixture into the dry ingredients and mix just until a smooth batter forms without overmixing.
  • Fold in 1/2 cup raspberries gently to distribute without breaking them up too much.
  • Divide the batter evenly between the 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 the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  • Heat the heavy cream in a small saucepan until steaming, pour over the chopped white chocolate, let sit 2 minutes, then stir until silky and cool to room temperature.
  • Beat the cream cheese and butter together until fluffy, then add vanilla and salt and mix until combined.
  • Gradually beat in the powdered sugar until smooth, then blend in the cooled white chocolate ganache to make the frosting.
  • Level the cooled cake layers with a serrated knife if needed to create flat surfaces.
  • Place the first layer on a serving board, spread a thin layer of frosting, and scatter the remaining 1/2 cup raspberries lightly pressing them into the frosting.
  • Add a second thin layer of frosting over the raspberries to lock them in place, then top with the second cake layer.
  • Apply a crumb coat of frosting over the entire cake, chill for 20 minutes, then finish with a smooth final coat and decorative swirls if desired.
  • Let the cake rest for at least 30 to 40 minutes before slicing to set the frosting and layers.

Notes

Use room-temperature ingredients for a tender crumb and to help the batter emulsify properly. Natural cocoa powder is traditional for red velvet and reacts with vinegar and baking soda for a lighter texture. If using frozen raspberries, do not thaw; toss them lightly in a teaspoon of flour before folding to minimize bleeding. For deeper red color, adjust food coloring gradually to avoid a bitter taste. Ensure the white chocolate ganache is fully cool before adding to frosting or it may loosen the icing; if frosting becomes soft, chill it briefly and rewhip. To prevent doming, avoid overmixing and bake cakes on the center rack. The cake layers can be baked a day ahead, wrapped well, and chilled for easier assembly, and the finished cake slices cleanest with a warm, wiped knife.
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