White Chocolate Raspberry Swirl Red Velvet Cake
Equipment
- 2 9-inch round cake pan
- 2 parchment paper round
- 1 stand mixer or hand mixer
- 3 Mixing bowl
- 1 Medium saucepan
- 1 Whisk
- 1 Rubber spatula
- 1 Wire rack
- 1 toothpick
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Fine mesh sieve
Ingredients
- 2 cup all-purpose flour sifted
- 2 tablespoon unsweetened cocoa powder natural
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup neutral oil vegetable or canola
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon red liquid food coloring gel or liquid
- 1 teaspoon white vinegar
- 6 ounce white chocolate finely chopped
- 1/2 cup heavy cream
- 1 1/4 cup raspberry preserves seedless
- 8 ounce cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 1/2 cup fresh raspberries optional garnish
- 1 ounce white chocolate shaved, optional garnish
Instructions
- Preheat the oven to 350°F (175°C), grease two 9-inch pans, line bottoms with parchment, and lightly flour the sides.
- In a bowl whisk together flour, cocoa, baking soda, and salt, then set aside.
- In a large bowl beat granulated sugar, 1/2 cup softened butter, and oil until pale and fluffy, about 2 minutes.
- Beat in eggs one at a time, then mix in vanilla and red food coloring until evenly tinted.
- Mix vinegar into the buttermilk, then add dry ingredients to the batter in two additions alternating with buttermilk, beginning and ending with dry, mixing just to combine.
- Divide batter evenly between pans and smooth the tops with a spatula.
- Warm raspberry preserves in a small saucepan over low heat until loosened, then dollop 3 to 4 tablespoons over each pan and gently swirl with a toothpick.
- Heat heavy cream to just steaming, pour over chopped white chocolate, let sit 2 minutes, then whisk smooth and cool to a thick but pourable consistency.
- Drizzle 2 to 3 tablespoons of white chocolate ganache over each pan of batter and lightly swirl without overmixing.
- Bake cakes for 28 to 32 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack, remove parchment, and cool completely.
- For frosting, beat cream cheese and 1/2 cup softened butter until creamy, then gradually add powdered sugar, vanilla, and a pinch of salt until fluffy.
- Level cake layers if needed, place first layer on a serving plate, and spread a thin layer of cream cheese frosting.
- Spread 1/2 cup raspberry preserves over the frosting, staying 1/2 inch from the edge to prevent spillover.
- Top with the second layer, crumb-coat the cake with a thin layer of frosting, and chill 15 minutes.
- Finish frosting the cake smoothly, then drizzle remaining white chocolate ganache over the top and let it gently drip down the sides.
- Garnish with fresh raspberries and white chocolate shavings if desired.
- Rest the assembled cake for at least 30 minutes before slicing to set the layers.
Notes
For the cleanest swirl, keep the raspberry preserves and ganache slightly thick so they sit in the batter rather than sinking; if the ganache gets too firm, rewarm it for a few seconds until pourable. Use room-temperature ingredients to ensure a smooth batter and even rise, and avoid overmixing once dry ingredients are added to keep the crumb tender. If you prefer less sweetness, use a tart seedless raspberry jam or reduce the ganache drizzle slightly. Check cake doneness a couple of minutes early, as red velvet can overbake quickly and dry out. The cake layers and ganache can be made a day ahead; wrap layers tightly and refrigerate, and gently rewarm ganache before assembly.
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