Red Velvet Cake with White Chocolate Cream Cheese Frosting
Ingredients
For the Red Velvet Cake
- BUBBL’R twisted elix’r for serving
- 2 ¼ cups all purpose flour
- 3 tbsp. corn flour or cornstarch
- 3 tbsp. cocoa powder
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. fine sea salt
- 6 tbsp. butter softened
- ¾ cup olive oil
- 1 ½ cups granulated cane sugar
- ¾ cup buttermilk
- 3 large eggs
- 2 tsp. vanilla extract
- 2 tsp. vinegar
- 2 tbsp. red food coloring or to desired preference
For the White Chocolate Frosting
- 8 oz. full fat cream cheese softened
- ½ cup (1 stick) unsalted butter softened
- ½ cup melted white chocolate about 4-6 oz. chocolate (not melted)
- 3-4 cups powdered sugar
- 2 tsp. vanilla bean extract
- pinch of sea salt
Instructions
For the Red Velvet Cake
- Preheat the oven to 350F. Butter two 8-9” cake pans, then line the bottoms with parchment paper. Set aside.
- In the bowl of a stand mixer, combine the softened butter, olive oil, and sugar. Beat 2-3 minutes.
- In a separate bowl, combine the flour, corn flour, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs one at a time to the butter mixture, whisking before adding the next egg.
- Whisk in the buttermilk, vanilla, vinegar, and red food coloring.
- Add the flour mixture, then mix just until incorporated.
- Reduce oven heat to 325F before adding in the cake pans to bake for 28-30 minutes, or until a toothpick inserted into the centers comes out clean.
- Let cool for 10 minutes in the cake pans before transferring to a wire rack to cool completely.
For the White Chocolate Frosting
- Combine the softened butter and cream cheese into a stand mixer fitted with the paddle attachment. Beat until smooth, about 2-3 minutes.
- Switch to the whisk attachment. Add the white chocolate and beat another minute.
- Add the powdered sugar 1 cup at a time, making sure each cup is well incorporated into the frosting before adding more. If needed, add up to ¼ cup heavy cream to softened the frosting.
- Add the vanilla and beat on medium-high speed for 6-8 minutes, until a very light and airy frosting.
- Frost the cooled cake layers with the white chocolate cream cheese frosting.
- Enjoy with BUBBL’R twisted elix’r for a complementary refreshment!