This is the world's best Moist White Chocolate Velvet Cake, made with luscious white chocolate and coffee. It is so easy to make and absolutely delicious with its fudgy, brownie-like texture.
Author: Cooking with Tovia
White Chocolate Baking Squares
Vanilla Latte Powder
AmeriColor Soft Gel Paste™ in Teal
Preheat oven to 350 degrees F (176 degrees C).
Into the bowl of a food processor, add
White Chocolate Baking Squares (1 3/4 cups)
. Process until chocolate is fine.
Into a mixing bowl, add
All-Purpose Flour (1 3/4 cups)
Granulated Sugar (1 3/4 cups)
Baking Powder (1 tsp)
Baking Soda (1/2 Tbsp)
Salt (1 tsp)
Vanilla Latte Powder (1 Tbsp)
. Whisk to combine.
Add white chocolate and mix to combine.
Into another mixing bowl, add
Vegetable Oil (1/2 cup)
Buttermilk (1 cup)
Vanilla Extract (1/2 Tbsp)
. Whisk to combine, then add to the dry ingredients. Mix until almost completely incorporated.
Water (1 cup)
. Whisk until smooth.
AmeriColor Soft Gel Paste™ in Teal (to taste)
a bit at a tme and mix to combine unitl desired color is reached.
Pour batter into two round baking dishes, greased and lined with parchment paper. Bake for 40-55 minutes.
Let cool then frost cake as desired.
Nutrition Per Serving
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