Red Velvet Cake with White Chocolate Buttercream


I bake for the people I care about, because I want to show them how much they mean to me. This time I baked for M’s birthday celebration- M is my lab colleague/friend/partner in crime. Because she is the epitome of sweetness, I thought a Red Velvet Cake frosted with White Chocolate Buttercream would be perfect!


I know that Red Velvet Cake is a controversial topic-you either love it or you hate it, and I used to be a hater, but no longer! My Dad said this cake was “awesome”, and I had to agree, this is the most flavourful cake I’ve ever made. It was sweet, and scrumptious, and the colour was just stunning.


The white chocolate buttercream is a true buttercream, as it is essentially a combination of icing sugar, butter, and cream, with some melted white chocolate drizzled in. To get the perfect pink, I used Wilton Rose gel colour, and for the purple, I mixed the rose gel with Wilton Royal Blue gel colour.


Recently, I found this super cool and simple new frosting technique, in which you layer different colours to make a water colour-type effect. Here’s the link to the video: The look is freeform and rustic; ie. it’s hard to mess up. I then piped a border of blossoms on the top of the cake with a 4B tip.

You all know how I feel about sparkles, so used a cookie cutter to make a heart out of pink sanding sugar.


If you are going to try one recipe from this entire blog, I think this should be it! You will be ecstatic with the result!


Thanks to V for the beautiful pics!

Thanks for coming by, and see you soon!


Red Velvet Cake

Cake recipe by Divas Can Cook.

Ingredients for the cake layers:

2 c. plain flour
1 tsp. of baking powder
1 tsp. baking soda
1 tsp. salt
2 tbsps. unsweetened cocoa powder
2 c. sugar
1 c. vegetable oil
2 eggs
1 c. buttermilk
2 tsps. vanilla extract
1-2 oz. red food colouring (I used 2 1/4 tsp. of gel food colouring)
1 tsp. distilled white vinegar
1/2 c. of prepared plain hot coffee (don’t skip this ingredient)


Pre-heat the oven to 325° F/ 170° C.

Grease and flour two 9″ cake pans. I lined the pans with baking paper. Since it is a moist cake, it sticks a bit so prepare the pans well.

In a mixing bowl, whisk the flour, baking powder, baking soda, cocoa powder and salt.

Mix the sugar and vegetable oil in another bowl. If using gel food colouring, add it in at this stage. You might want to temper the colour (mine’s too red, I think). Add in the eggs, buttermilk, vanilla and food colouring. Stir before adding the coffee and vinegar. Blend everything together.

Use a large mixing bowl to combine all the ingredients together. Put about a quarter of the dry ingredients in the mixing bowl. Add the wet ingredients gradually, alternating with the dry ingredients, mixing after each addition just until combined. The batter will quite liquid.

Divide the mixture equally between the two prepared pans.

Bake for 30-40 minutes or when a cake tester comes out clean. Do not over bake.

Invert on cooling racks. When the pans are just warm, run a knife around the edges to loosen the cakes. Invert onto the cooling racks, peel the lining paper off and leave to cool completely.

Whipped White Chocolate Buttercream Frosting

Adapted from:

Frosts 9” 2 layer cake

1 C. unsalted butter, softened

3-3 ½ C. powdered sugar (or more, depending on desired consistency)

Pinch of salt

6 oz. good quality white chocolate, chopped (NOT white chocolate chips or candy melts!)

1/2 C. heavy whipping cream

1/2 tsp. vanilla extract

  1. Put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool.
  2. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter and sugar mixture together until light and fluffy, scraping the sides of the bowl as needed.
  3. Measure the whipping cream into a cup, and stir in the vanilla extract.
  4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
  5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) white chocolate until incorporated.
  6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
  7. Makes enough to generously frost a 9’’ two layer cake.

3 thoughts on “Red Velvet Cake with White Chocolate Buttercream

  1. Pingback: A Birthday Cake for Dad |

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