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White chocolate red velvet cake


Serves: 12
timePrep time: 55 mins
timeTotal time:
White chocolate red velvet cake
Recipe photograph by Maja Smend

White chocolate red velvet cake

A deliciously light and moist sponge with the best white chocolate icing makes this the perfect cake for a party spread

Serves: 12
timePrep time: 55 mins
timeTotal time:

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Nutritional information (per serving)
Calories
684Kcal
Fat
38gr
Saturates
16gr
Carbs
75gr
Sugars
51gr
Fibre
2gr
Protein
9gr
Salt
1.3gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 3 large eggs
  • 225g vegetable oil, plus extra to grease
  • 300ml buttermilk
  • 3 tsp vanilla extract
  • 375g plain flour
  • 1 1⁄2 tbsp cocoa powder
  • 3 tsp baking powder
  • 1 1⁄2 tsp bicarbonate of soda
  • 400g light brown sugar
  • 1 1⁄2 tsp red gel food colouring (use a vegetarian food colouring if required)
For the icing
  • 200g butter, cubed
  • 100g white chocolate, chopped
  • 125g icing sugar, sifted
  • 300g full-fat soft cheese
To decorate
  • 300g mixed berries
  • mint sprigs, to garnish

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line three 20cm sponge tins with baking paper.
  2. Place the eggs, oil, buttermilk and vanilla in a large jug and whisk together. Sift the flour, cocoa powder, baking powder, bicarb and a pinch of salt into a large bowl and mix in the sugar.
  3. Pour the egg mixture into the flour mixture and mix until everything is incorporated. Add the food colouring and stir well until evenly coloured.
  4. Divide the cake batter between the three prepared tins and bake for 25 minutes until risen and springy when pressed with your fingertips.
  5. Meanwhile, make the white chocolate icing. Place the butter and white chocolate in a heatproof bowl and melt over a pan of barely simmering water. Remove from the heat, stir until smooth and set aside for 10 minutes to cool. Whisk again if it starts to separate.
  6. Beat the icing sugar and soft cheese with an electric whisk. Slowly pour in the white chocolate mixture, until you have a lovely smooth, thick and creamy icing. Cover and set aside until you are ready to assemble the cake.
  7. Leave the sponges in their tins for 10-15 minutes, then turn out onto a wire rack. Peel away the baking paper; cool.
  8. Place a sponge on a cake stand, spread on some icing, then top with another sponge; repeat with more icing and the final sponge. Spoon a quarter of the remaining icing into a piping bag and set aside. Spread the rest of the icing over the top and sides of the cake, smoothing with a spatula as you go.
  9. Pipe icing pearls around the top of the cake, pile on the berries and add mint. Leftovers keep for up to 5 days in an airtight container at room temperature.

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