Red Velvet White Chocolate Chip Cake



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

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. 


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.

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