Moist and flavorful, this White Chocolate Red Velvet Truffle Cake is equally beautiful and delicious!
If you’re still searching for the perfect recipe to impress your Valentine with, this post is for you!
Because let’s be real… no other dessert whispers “Happy V-Day” quite like a triple layer red velvet cake ↓
Between you and me… I wasn’t always a fan of red velvet cake. Sure, the color is flashy and fun. But when it comes to cake, I’m a taste and texture girl. And more often than not, I found red velvet cake was lacking both of those components. So when Lindt (AKA my favorite chocolate company in the world!) introduced me to their new smooth, melting LINDOR Red Velvet Truffles, I was determined to create a red velvet cake that looked just like the classic we all know and love, but also wowed with flavor. And after quite a few flops, I finally did it! This cake is:
- moist and fluffy
- bursting with flavor thanks to the addition of creamy LINDOR Red Velvet Truffles, brown sugar, plenty of vanilla, and a touch of espresso powder
- visually stunning
- slathered in creamy white chocolate frosting
- and perfect for special occasions!
To find the limited edition LINDOR Red Velvet Truffles, simply head to your local Lindt Chocolate Shop. There are 56 Lindt Chocolate Shops across the US, and you can click here to find the closest one to you. If you follow me on Instagram, you know I spent the afternoon at mine last week and it was a blast! In just minutes, my basket was overflowing with exquisite gifts for everyone on my Valentine’s Day list. I went with my mom, and we both had so much fun customizing gift boxes from the Pick & Mix display! Fun fact: my mom and I have been visiting Lindt Chocolate Shops together since I was a toddler! #fangirlforlife
Tips and Tricks for Recipe Success:
- Because we want the moistest cake possible, this recipe calls for cake flour. Cake flour is extra finely ground and helps create a cake with that’s nice and moist. In most grocery stores, you can find cake flour in the baking aisle. You can also buy it online here.
- If you cannot find cake flour where you live, don’t fret! Making your own cake flour is easy, and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few times (you want it well combined) and that’s it; you just made ready-to-use cake flour.
- When you measure your cake flour, be sure you’re not packing it into the measuring cup. Instead, lightly scoop the flour into the measuring cup, then level it off with a knife. Packed flour will yield a dense and dry cake.
- This recipe calls for unsweetened cocoa powder, which is different from Dutch-process cocoa powder. Be sure to check the labels so you purchase the right one!
- For best results, the dry ingredients must be sifted together. Because I never like to give you pointless extra steps, I tested this cake with unsifted ingredients and it was not good.
- Be sure you don’t over mix the batter! It’ll be thick and luscious. Over mixing will cause the cake to bake up dry.
- For the white chocolate frosting, you’ll want to make sure your butter is VERY soft before creaming it.
- You’ll also want to use quality white chocolate, such as Lindt. I don’t suggest melting white chocolate chips.
- Be sure to cool the melted white chocolate and LINDOR Red Velvet Truffles for at least 10 minutes before adding them to the recipe when called for. They should be completely melted, but cool to the touch.
I brought this cake to a Galentine’s Day party last week and it was a huge hit with my girlfriends! So if you’re a red velvet lover and you’ve been searching for a new spin on the recipe, give this one a try SOON.
If you try this recipe for White Chocolate Red Velvet Truffle Cake, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature and #LindtChocolateShop on instagram! Seeing your kitchen creations makes my day.
This post is sponsored by Lindt, a brand I love and use ALL THE TIME! All opinions are my own 🙂
White Chocolate Red Velvet Truffle Cake
Ingredients
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
Instructions
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.
Assembly:
- 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.
Yasmine says
Hi Ashley
Happy belated birthday!
I have 2 questions:
1) I’m sure you get that a lot but I have only 8 inch pans. Does that still work? I’d buy new ones but don’t have space for more pans!
2) If it still works, I have only two so I plan on baking two layers then the third layer : a) do I keep the batter in the fridge or room temp is fine? b) do I cool the pan first before pouring the batter?
I saw in the comments that I can use the milk chocolate truffles instead of the red velvet ones, I hope I still get the deep red color!
Thx!
Rachel Williams says
I always make mine in 8 inch pans. I’ve mafe this cake 6 times now and it takes a little longer to bake but it turns out great
Meera says
The cake looks lovely and I must try them. Quick question – can I substitute the apple cider vinegar with regular white vinegar? Will there b substantial taste difference? (I don’t have em in my pantry). Also instead of white chocolate frosting would white chocolate ganache go with this cake? Would love to hear your views.
Rachel says
Amazing cake, with a light and fluffy texture. Everyone at work loved it. I’ve made it twice now. I bought the red velvet truffles from the chocolate emporium here in the uk online & the second time I made it with the regular red truffles. I’m making it again next week for my nephews birthday , he has requested peanut butter frosting, so I will give it a whirl. Well done on an amazing recipe. I’d love to see more recipes like this incorporating Lindt truffles, a caramel cake maybe?
Mpumelelo says
Hey Ashley. I love your recipes! I am from South Africa so we do not have Lindor Red Velet Truffes. Can you please tell me what can I use in the places of the Truffes? Thanks
bakerbynature says
I think you could use the milk chocolate truffles instead 🙂
From Pakistan says
Thanks Ashley for sharing such a lovely recipe. Though I may not try it as these kinds of chocolates are not available here.
Marie says
I’ve always felt the same way you do about red velvet cake but this looks absolutely perfect. Perfect layers. Perfect contrasting colour and I really hope those chocolates are available here in Australia
Amanda says
Dang! I love your recipes, Ashley, but are you Lindt’s new spokeswoman? If not, then you should be! Your are so pretty in your pictures. Thanks for sharing. And if not Lindt–go for a Pantene Shampoo commercial:)
Z says
This cake is Stunning
One question, can I leave out the Lindt Chocolates in the batter?
Thank Youl
Suneeti says
Hey, is there any other chocolate I can use instead of LINDOR red velvet truffle? They are very difficult to find easily.
Cleo says
Hi there, I love the sound of this recipe and I actually have the Red velvet Lindt truffles! They are amazing and I wish they weren’t limited edition. My question is, are the ingredients such as cider vinegar and espresso powder completely essential for the cake? I don’t have these in my cupboard so just wondering if I can leave it out? Thanks!