- Rachael Ray - https://www.rachaelray.com -

Red Velvet with White Chocolate Cream Cheese Frosting



  • 1 C butter softened
  • 1 3/4 C sugar
  • 2 eggs
  • 2 TBS vegetable oil
  • 2 TBS cocoa powder
  • 2 TBS white vinegar
  • 1 C butter milk
  • 2 1/4 C  A/P flour
  • 1/2 tsp salt


  • 8 oz cream cheese
  • 1 stick of butter, softened
  • 4 oz white chocolate
  • 2 TBS heavy cream


Preheat oven to 350˚F.

In small bowl [1] combine flour, soda, and salt. Set aside.

In small dish combine cocoa, vinegar, and buttermilk. Set aside.

In large bowl [1] cream butter and sugar until fluffy. Mix eggs and oil into creamed butter and sugar mixture. Add half of the flour, baking soda, and salt mixture to the large bowl [1]. Mix until combined. Add the buttermilk. Mix until combined.  Add remaining flour, baking soda, and salt mixture. Mix until combined. Batter will have a blush brown color. If you really want red cake, add a few drops of food color to the finished batter.

Using 2” cookie scoop, place 1 scoop of batter in each well of the cupcake tin. Bake 15-18 min.

For the frosting, melt the white chocolate for 1-2 minutes in the microwave. Combine the white chocolate, cream cheese, butter, and heavy cream. Beat on medium until creamy and smooth.

Use piping bag to pipe frosting.