Red, white and specks of brown.

The title doesn’t give away much does it? It could mean anything and leaves much to the imagination. If someone had spelt out only these colors to me, I would have imagined a bright evening sky, fluffy cottony clouds and a flock of birds flying away into the distance.

What I am actually talking about is a very soft, moist red velvet cake with white chocolate cream cheese frosting and chocolate chips. I happened across this recipe while searching for a nice cake to bake for a friend’s wedding anniversary. This cake has turned out to be better than I expected, and I am going to use the same method in all my future escapades with baking. The trick behind the fluffiness of this cake is to use the right combination of ingredients. This cake uses both butter and oil to add extra moisture, improved texture and does nothing else to the flavor of the cake except to subtly enhance it. We also use a full tablespoon of vinegar which acts as a reactive agent with the baking soda for a very light and tender cake. Natural cocoa powder adds a mild chocolate essence while contributing acidity to leavening processes as well. Remember not to use Dutch Processed cocoa because it will make our cake look more brown than red.

Without further ado, here is what you need to make a delicious, mouth watering Red Velvet Cake with White Chocolate Cream Cheese frosting and Chocolate Chips. This recipe calls for a very big cake and it can be halved for a smaller one.

• 12 tablespoons (6 ounces, or 170 grams) unsalted butter, softened
• ½ cup (4 ounces, 115 grams) vegetable oil
• 14 ounces (400 grams) granulated sugar-2 cups
• 3 large eggs
• 6 ounces (170 grams) all-purpose flour-2 1/2 cups
• 2 tablespoons (30 milliliters) natural cocoa powder
• 1 ½ teaspoons (7 ½ milliliters) baking soda
• ¾ teaspoon (3 ¾ milliliters) salt
• 1 cup (240 milliliters) buttermilk
• ½ cup (120 grams) sour cream
• 1 tablespoon (15 milliliters) cider vinegar (or white vinegar)
• 2 teaspoons (10 milliliters) vanilla
• 2 tablespoons (30 milliliters) red food coloring

For the White Chocolate Cream Cheese Frosting:

• 12 ounces (340 grams) cream cheese
• 8 ounces (230 grams) good quality white chocolate, chopped
• 24 ounces (680 grams) unsalted butter, softened-3 cups or 6 sticks
• 24 ounces (680 grams) powdered sugar-6 cups
• 1 tablespoon (15 milliliters) vanilla
• 1/2 cup chocolate chips.

Instructions

• Preheat oven to 350 F (180 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.
• Beat butter, oil and sugar on medium-high speed for 3 minutes. Add eggs one at a time and beat until incorporated.
• In a 2 cup measuring cup combine buttermilk, sour cream, vinegar and vanilla and whisk to blend.
• Whisk together flours, baking soda, salt and cocoa (sift if there are noticeable lumps of cocoa or flour after whisking). Add dry mixture to butter mixture and stir on low until the dry ingredients just start to get moistened. Add half of buttermilk mixture and stir until it is just incorporated. Add remaining liquids and stir to combine. Gently stir in red food coloring and mix for about 30 seconds, scraping down once until the batter is uniform and smooth.
• Pour into prepared pans and bake for about 25-30 minutes until a cake tester comes out clean. Be sure this rich tender batter is fully done or you could encounter structural problems. Cool 20 minutes in pan and then turn out to a cooling rack.

As this cake is super fragile, it is better to wait for it to cool down completely before working on it. It would help if the cake is wrapped in cling wrap and kept in the fridge till the time you want to fill it up with frosting.

For the White Chocolate Cream Cheese Frosting:

• In a medium microwave-safe bowl soften the cream cheese until warm. Stir in the white chocolate and microwave on high for 45 seconds and stir to melt the white chocolate into the cream cheese. If needed heat in 15 second intervals and stir until the chocolate is melted. Place in the refrigerator or freezer to cool while you prepare the rest of the frosting.
• Beat the butter with the paddle attachment of a standing mixer for 3 minutes until very light and fluffy. Add the powdered sugar 1 cup at a time and mix slowly, increasing speed when the sugar is incorporated, until all the powdered sugar is added. Add the vanilla and beat on high for 30 seconds to lighten.
• When the cream cheese mixture is cool, gradually add it to the frosting in the mixer bowl with the speed set to medium low. When all the cream cheese mixture is added beat for one minute on medium high. Use immediately or beat for one minute on medium high before using it to fill your cake.

Once the cake is cooled and the frosting is ready, cut your cake in half for the layers, fill it with frosting and sprinkle chocolate chips on to of the cake and enjoy. It will be the best Red Velvet Cake you have ever made!