Red Velvet Drip Cake
A stunning and vibrant red velvet layer cake featuring a tender buttermilk crumb, rich cream cheese frosting, and an elegant white chocolate drip.
Ingredients
Scale
- 320g All Purpose Flour
- 300g Granulated Sugar
- 15g Cocoa Powder
- 240ml Buttermilk
- 180ml Vegetable Oil
- 2 Large Eggs
- 2 tbsp Red Food Coloring
- 2 tsp Vanilla Extract
- 450g Cream Cheese
- 100g White Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C) and grease two 6-inch round cake pans.
- Whisk flour, sugar, and cocoa powder in a large bowl.
- In a separate bowl, mix buttermilk, oil, eggs, food coloring, and vanilla.
- Gently combine wet and dry ingredients until smooth.
- Divide batter into pans and bake for 30-35 minutes.
- Cool layers completely, then frost with a mixture of cream cheese and powdered sugar.
- Chill the frosted cake for 1 hour.
- Melt white chocolate with a splash of cream and carefully drip over the edges of the cold cake.
Notes
- Ensure the cake is very cold before applying the drip to help it set quickly.
- Use gel food coloring for the most vibrant red color.
- Do not overmix the batter to keep the texture soft and velvety.
Find it online: https://dishmio.com/red-velvet-drip-cake/