Red Velvet White Chocolate Chip Cake

Red Velvet White Chocolate Chip Cake
Staff Writer

Delicatessan

What’s the perfect Valentine’s Day dessert, alone or otherwise? Red velvet — check. White chocolate — check. Cake — but of course. And finally, we give you a recipe that combines all three. Still aren’t sold? Take a look, its picture says more than 1,000 words could. 

8
Servings
984
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • eggs
  • 1/2  Cup  sugar
  • 5  Tablespoons  vegetable oil
  • 1/3  Cup  sour cream
  • 1/3  Cup  buttermilk
  • 10  Tablespoons  all-purpose flour
  • 2  Teaspoons  cocoa powder
  • 1  Teaspoon  baking soda
  • 2  Tablespoons  red food coloring

For the icing

  • 1/2  Cup  butter
  • 3  Cups  sugar
  • 2  Cups  cream cheese
  • 1/4  Cup  shortening
  • 1 1/2  Tablespoon  vanilla extract
  • 1/2  Tablespoon  salt
  • 2  Cups  white chocolate chips

Directions

For the cake

Whip the first 3 ingredients together until fluffy. Add the sour cream and the buttermilk and mix well. Add the dry ingredients and the red food coloring and mix until combined.

Pour into a half sheet tray lined with parchment paper and nonstick spray and spread evenly. Bake until the cake springs back to the touch, about 15-20 minutes. Cool in the refrigerator.

For the icing

Mix the butter and sugar together with a paddle attachment fitting to a stand mixer until smooth.

Scrape down the sides of the bowl. Add the rest of the ingredients except for the white chocolate chips and mix on low until smooth, scraping every couple of minutes.

To assemble, cut the cake vertically into 3 equal pieces. Spread ¼ of the frosting evenly on top. Sprinkle about ¼ cup white chocolate chips on top. Repeat with second layer. Add the 3rd layer of cake and spread the remaining frosting evenly on top and on the sides. Sprinkle the white chocolate chips on top, and stick them to the sides of the cake. Place the cake in the freezer to harden. Using a knife, hot water, and a towel, cut into desired shapes and sizes.

Nutritional Facts

Total Fat
61g
87%
Sugar
25g
28%
Saturated Fat
23g
96%
Cholesterol
35mg
12%
Carbohydrate, by difference
115g
88%
Protein
10g
22%
Vitamin A, RAE
204µg
29%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
92mg
9%
Choline, total
17mg
4%
Fiber, total dietary
15g
60%
Fluoride, F
2µg
0%
Folate, total
67µg
17%
Iron, Fe
3mg
17%
Magnesium, Mg
47mg
15%
Niacin
5mg
36%
Phosphorus, P
215mg
31%
Riboflavin
1mg
91%
Selenium, Se
8µg
15%
Sodium, Na
813mg
54%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
66g
2%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.