Sally’s Baking Addiction blog does it again with another great recipe and tips. Although the recipe from the blog uses a classic cream cheese icing, I decided to take it up a notch and prepare something special for this time of year with a white chocolate cream cheese icing recipe (both found below).
A smooth red velvet with a nice white chocolate is great for this time of year and even better at a holiday feast. When I tried both recipes I knocked it out of the ballpark the first time, give it a go, especially the white chocolate frosting. Yummy!
PS Limit your servings —you may get addicted! 😊
Ingredients
3 cups (345g) cake flour (spoon & leveled)
1 teaspoon baking soda
2 Tablespoons (10g) unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 cup (240ml) canola or vegetable oil
4 large eggs, room temperature and separated
1 Tablespoon pure vanilla extract
1 teaspoon distilled white vinegar
liquid or gel red food coloring
1 cup (240ml) buttermilk, at room temperature
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
- Divide batter between Red Velvet cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
White Chocolate Cream Cheese Icing
INGREDIENTS
- 1 – 8 ounce package cream cheese, softened
- 6 squares fine white chocolate, melted
- 1/2 stick butter, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
INSTRUCTIONS
In your mixer, Cream together butter and cream cheese. Add vanilla.
Add melted chocolate, beat.
Gradually add powdered sugar, beating until creamy and smooth.
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