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White Chocolate Red Velvet

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For the Red Velvet Truffle Cake:

3 cups cake flour
1 teaspoon baking soda
1 and 1/2 Tablespoons unsweetened cocoa powder, sifted
1 teaspoon espresso powder
1/2 teaspoon salt
1 stick (4 ounces or 8 Tablespoons) unsalted butter, at room temperature
1 cup plus 2 Tablespoons vegetable oil
1 cup granulated sugar
1 cup light brown sugar, packed
5 large eggs, at room temperature
3 Tablespoons red food coloring
1 and 1/2 teaspoons cider vinegar
1 Tablespoon vanilla extract
1 and 1/2 cups buttermilk
10 LINDOR Red Velvet Truffles, melted and slightly cooled

For the White Chocolate Frosting:


2 cups (16 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar
1/2 teaspoon salt
3 and 1/2 Tablespoons heavy cream
1/4 teaspoon vanilla extract
12 ounces (170g) quality white chocolate, such as Lindt CLASSIC RECIPE, melted and slightly cooled

For the Red Velvet Truffle Cake:


Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick baking spray, then place the parchment paper cut out in the bottom of the pans and spray again.

It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.

Sift together the cake flour, baking soda, cocoa powder, espresso powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream the butter, oil, and both sugars together on medium-low speed for 6 to 8 minutes, or until the mixture is light in color and very thick, scraping down the sides of the bowl as needed.


Add in the eggs, one at a time, beating well after each addition. Add in the food coloring, vinegar, and vanilla and beat smooth, about 1 to 2 minutes, scraping the sides of the bowl as needed.

Add the sifted dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the flour. Finally, fold in the melted truffles and beat for about 30 seconds, or until evenly incorporated.


Remove the bowl from the mixer and, using a silicon spatula, give the batter one last stir, being sure to scrape the bottom and sides of the bowl to catch any ingredients that may have been missed by the mixer.

Divide the batter evenly among the prepared pans and smooth the tops with a spatula.

Bake for 20 to 22 minutes, or until a cake tester inserted in the center comes out clean. Cool cakes in the pan, placed on a wire rack, for 15 minutes, then remove the pans and cool cakes completely on wire racks.

For the White Chocolate Frosting:


In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.

Reduce the speed to low and gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined.

Add in the salt, cream, and vanilla extract and beat smooth. Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.



Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread an even layer of frosting on top, then top with another cake layer, and repeat. Top with the final cake layer.

Frost the top and sides of the cake. Slice and serve, or keep refrigerated for up to 3 days.

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