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
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 (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 (1/2 Tbsp), Salt (1 tsp), and Vanilla Latte Powder (1 Tbsp). Whisk to combine.
Add white chocolate and mix to combine.
Into another mixing bowl, add Eggs (2), Vegetable Oil (1/2 cup), Buttermilk (1 cup), and Vanilla Extract (1/2 Tbsp). 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
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