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
1099
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • 2 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
10g
11%
Saturated Fat
17g
71%
Cholesterol
55mg
18%
Carbohydrate, by difference
124g
95%
Protein
13g
28%
Vitamin A, RAE
167µg
24%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
131mg
13%
Choline, total
35mg
8%
Fiber, total dietary
16g
64%
Fluoride, F
53µg
2%
Folate, total
89µg
22%
Iron, Fe
4mg
22%
Magnesium, Mg
38mg
12%
Niacin
6mg
43%
Phosphorus, P
296mg
42%
Selenium, Se
18µg
33%
Sodium, Na
726mg
48%
Thiamin
1mg
91%
Water
43g
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.