Description
Moist red velvet layers with silky white chocolate cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour (300 g)
- 2 tbsp unsweetened cocoa powder (15 g)
- 1 tsp baking soda
- 1 tsp fine salt
- 1/2 cup unsalted butter, softened (113 g)
- 1 1/2 cups granulated sugar (300 g)
- 1/2 cup neutral oil (120 ml)
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature (240 ml)
- 2 tsp vanilla extract
- 1 tsp distilled vinegar
- 2 tbsp red gel food coloring
- 8 oz white chocolate, melted and cooled (226 g)
- 16 oz full-fat block cream cheese, cool (452 g)
- 1 cup unsalted butter, softened (226 g)
- 4 cups confectioners’ sugar (480 g)
Instructions
- Heat the oven to 350°F (177°C). Grease and line three 8-inch round pans.
- Whisk flour, cocoa, baking soda, and salt.
- Beat butter and sugar until creamy. Mix in oil, then eggs one at a time.
- Mix in buttermilk, vanilla, vinegar, and red gel color. Fold in the dry ingredients just until smooth.
- Divide among pans and bake 22-27 minutes, until the centers spring back. Cool completely.
- Beat butter and confectioners’ sugar until fluffy. Beat in cooled white chocolate, then briefly mix in cream cheese until smooth.
- Fill and stack the layers, apply a thin crumb coat, chill 25 minutes, then finish with the remaining frosting and simple Christmas garnish.
Notes
Use block cream cheese and cool white chocolate. Avoid overmixing the batter or frosting.