Frills in a Red Monsoon

Red Velvet Cake with White Chocolate Buttercream


For all 3 cakes

  • 250g butter
  • 600g caster sugar
  • 6 eggs
  • 2 tbsp red food colouring
  • 3 tbsp cocoa powder
  • 375g plain flour
  • 250g buttermilk
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp bicarbonate of soda
  • 1 tbsp vinegar

For the White Chocolate Buttercream

  • 470g unsalted butter
  • 625g icing sugar
  • pinch of salt
  • 320g white chocolate
  • 70ml whipping cream
  • 1/2 tsp vanilla essence


  1. Preheat the oven to 170 degrees C. Grease and line three 20cm tins
  2. In a large bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, making sure each one is fully incorporated before adding the next. MIx the food colouring to the cocoa powder and add to the mixture
  3. Add the sifted flour alternatively with the buttermilk. Add the vanilla and salt
  4. Mix the bicarbonate of soda with the vinegar and gently stir into the mixture. Be careful to not over mix
  5. Divide the cake mixture into the three prepared tins and bake in the oven for 25 minutes or until a skewer inserted into one of the cakes comes out clean. Allow to cool completely before icing
  6. For the frosting, put the chopped white chocolate into a small bowl and heat in the microwave at 30 second increments. Stir after each increment and heat until the chocolate is completely melted and smooth. Set aside and allow to cool completely
  7. Sift the salt and icing sugar over the butter and cream the mixture together until pale and fluffy
  8. Measure the whipping cream into a bowl and stir in the vanilla essence
  9. With the mixer on a low speed, gradually pour the cream mixture into the bowl
  10. Once the cream mixture is fully incorporated fold in the melted chocolate. Beat the frosting for a further 2 minutes
  11. To assemble the cake, place a small amount of frosting onto a cake board to stabilise the layers. Centre the first cake layer onto the cake board and cover the top of the cake with a layer of frosting
  12. Stack the next cake on top of the first and repeat the process until all layers are stacked
  13. Frost the cake with a crumb coat and chill in the fridge for half an hour before decorating with frills of white chocolate cocoform and topping with fresh raspberries





Love J

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