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Servings:

Moist White Chocolate Velvet Cake

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.

Total Time

50min

0.0

0 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

1 1/3 cups

White Chocolate

•

1 3/4 cups

All-Purpose Flour

•

1 3/4 cups

Granulated Sugar

•

2 tsp

Baking Soda

•

1 tsp

Baking Powder

•

1 tsp

Salt

•

2 tsp

Vanilla Latte Powder

•

Eggland's Best Classic Eggs

•

1/2 cup

Vegetable Oil

•

1 cup

Buttermilk

•

2 tsp

Vanilla Extract

•

1 cup

Water , boiled

•

to taste

AmeriColor Soft Gel Paste™ in Teal

(optional)

Cooking Instructions

Preheat oven to 350 degrees F (176 degrees C).

Into the bowl of a food processor, add White Chocolate (1 1/3 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 (2 tsp) , Salt (1 tsp) , and Vanilla Latte Powder (2 tsp) . Whisk to combine.

Add white chocolate and mix to combine.

Into another mixing bowl, add Eggland's Best Classic Eggs (2) , Vegetable Oil (1/2 cup) , Buttermilk (1 cup) , and Vanilla Extract (2 tsp) . Whisk to combine, then add to the dry ingredients. Mix until almost completely incorporated.

Add Water (1 cup) . Whisk until smooth.

Add 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

CALORIES

565

FAT

24.1 g

PROTEIN

5.6 g

CARBS

83.5 g