White Chocolate Cream Cheese Frosted Red Velvet Cake

Makes 1 - 6 inch cake

This cake is amazingly delicious.
It has an intense white chocolate cream cheese flavor, velvety cake with that hint of chocolate, and the frosting makes it amazing.
I could literally eat a whole bowl of this frosting.
And don’t forget the white chocolate because it seriously makes it.

This cake recipe was adapted from the Georgetown Cupcake recipe for red velvet cupcakes and I added my favorite white chocolate cream cheese frosting which adds a luxurious richness.



  • 3 ¼ cup flour
  • 1 teaspoon salt
  • 1 ½ sticks of butter (12 tablespoons)
  • 1 ¾ cup sugar
  • 2 eggs
  • 4 tablespoon red food coloring
  • 1 teaspoon Vanilla
  • 2 ½ tablespoon cocoa powder
  • 1 ½ cup whole milk
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon vinegar


Preheat your oven to 350℉ and prepare three 6 inch pans with parchment and pam.
In a mixer beat your butter until it is creamy.
Add in your sugar and whip the mixture really well for about 2 minutes until it is light and fluffy.
Add in the eggs one at a time until just combined.
(You don’t want to overmix once you have added the eggs)

In a separate bowl mix together your red food coloring, vanilla, and cocoa powder until it forms a paste.
Add this in to the mixing bowl.

Sift together your flour and salt, add ⅓ to your mixing bowl, then add half of your milk, and then ⅓ of the mixture, then the milk, then the flour alternately until they are completely combined.

In a separate bowl combine your baking soda and vinegar.
It will fizz up.
Add this mixture to the mixing bowl and mix until it is combined.

Pour the red velvet mixture into your three prepared 6 inch pans and bake for about 25 to 30 minutes, checking them until they are done.
I usually check by lightly tapping the middle of the cake with my finger.

Once they are baked pull them out of the oven and place them directly in the freezer.
For a few hours until they are frozen enough to work with.

White Chocolate Cream Cheese Frosting


  • 1 stick butter
  • 2 packages of cream cheese
  • 1 teaspoon Vanilla
  • 1 large 32 oz package of powdered sugar
  • 2 tablespoon (more if needed) heavy whipping cream
  • 1 package of white chocolate chips melted


Beat the butter in your mixer until it is smooth and creamy.
Add in the cream cheese and beat really well for 2 minutes, scraping the sides occasionally until it it smoothly incorporated with the butter.
Slowly add in the powdered sugar, the mixture will be powdery, and then the vanilla and add heavy cream by 2 tablespoon.
Mix for one minute if the mixture doesn’t come together them continue to add in 2 tablespoon of heavy cream and mix for one minute each time until the mixture comes together and forms frosting.
Whip your frosting for 2 minutes until it is smooth and creamy.
Melt your white chocolate in bowl in the microwave for 1 minute.
Pull it out and stir until it is smooth.
With the mixer running on low slowly add in the melted white chocolate.
Once it is added put the mixer on high and beat the frosting for 2 minutes until all of the chocolate is well incorporated.