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Red Velvet Cake with White Frosting
A classic Southern red velvet cake pairs with a rich white chocolate cream cheese frosting. Using boxed cake mix keeps the preparation simple while delivering a soft crumb. The homemade frosting adds a sweet, creamy finish that makes this dessert a great choice for holidays or weekend celebrations. You can pipe the frosting into a ruffled design or keep it smooth for a casual look.
Ingredients
- 2 (15¼-oz.) pkg. red velvet cake mix (plus ingredients listed on box for preparing cake)
- 2 cups unsalted butter, softened
- 2 (8-oz.) pkg. cream cheese, softened
- 10 cups unsifted powdered sugar
- 10 oz. white chocolate, melted and cooled slightly
- 2 tsp. vanilla extract
Instructions
- 1Heat the oven to 350°F. Make the cake batter following the instructions on the boxes. Pour the batter equally into three 9-inch round cake pans that have been coated with baking spray.
- 2Bake the cakes for about 25 minutes, or until a wooden pick inserted in the middle comes out clean. Let them cool in the pans for 10 minutes. Turn the cakes out onto wire racks to cool completely for roughly 45 minutes.
- 3Mix the softened butter and cream cheese in a stand mixer with a paddle attachment on medium speed for about 2 minutes until smooth.
- 4Turn the mixer to low speed and slowly incorporate the powdered sugar, melted white chocolate, and vanilla extract. Raise the speed to medium-high and whip for about 2 minutes until the mixture becomes fluffy.
- 5Verify that you have approximately 10 cups of frosting ready for assembly.
- 6Set a cake plate on a revolving stand. Place the first cake layer on the plate and cover the top with 1 1/4 cups of frosting. Do the same for the next two layers, using 2 1/2 cups of frosting total for those layers.
- 7Take a large offset spatula and apply a thin, 1-cup layer of frosting around the entire outside of the cake.
- 8Press an offset spatula or the back of a spoon lightly into the outer edge of the frosting on the top layer.
- 9Rotate the cake to form a spiral design in the frosting, working your way toward the middle. Transfer the cake to the refrigerator and chill for about 30 minutes until the frosting sets.
- 10Transfer the leftover 5 1/4 cups of frosting into a piping bag equipped with a petal tip and set it aside.
- 11Place the chilled cake back on the revolving stand. Position the piping bag so the thin end of the tip points straight up.
- 12Begin at the top edge of the cake and rotate the stand while piping a continuous ring, shifting the bag up and down slightly to form a ruffle.
- 13Pipe a second ruffled ring just below the first one, letting the edges overlap slightly.
- 14Continue this piping method down the sides of the cake, overlapping each new ring until you cover the bottom edge.
Notes
- Keep the frosting cool before serving, as the cream cheese and white chocolate can soften and melt in warm temperatures.