I have a friend who can't have chocolate, but she can have white chocolate, because it's missing the ingredient that make her sick. Is there a way to make a Red Velvet Cake into a Pink Velvet Cake with white chocolate? I did a search online and the closest I can find is a recipe for pink velvet cupcakes. Could I just use white chocolate for the cocoa...do they even may white cocoa powder???
Any advice would be awesome! Thanks! Sandi
Red Velvet is just a light cocoa cake with lots of red dye. There are plenty of great cakes that are not chocolate. There may even be white chocolate cake in the recipe section.
One important thing to remember is that white chocolate is not chocolate at all... it's just a candy (have you ever had Wilton candy melts? very similar!). I guess it's called "chocolate" because of the texture/consistency. Also, I didn't realize myself until recently that red velvet is just light chocolate cake with red food dye (start with a german chocolate box mix and you're on your way), I always thought it was more of a spice cake. So maybe you could start with a french vanilla cake mix and go from there... add a white chocolate cream cheese frosting - mmm....
Yields: Three, 9-inch layer cakes
Baking Time: 15-20 minutes,
325 degrees pre-heated oven
Level of Difficulty: Moderate.
Dry Ingredients: 2-1/2 cups of cake flour, 1 1/2 cups of
granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of
fine salt and 1 teaspoon of cocoa powder.
Wet Ingredients: 1 cup of buttermilk, 2 eggs, 1 teaspoon of
vinegar (white distilled), 1-1/2 cups of vegetable oil, 1 oz. of
red food coloring and 1 tsp. of vanilla extract. Frosting: 4
cups of Confectioners Sugar, 1 lb. of cream cheese (room
temperature), 1 lb. of butter (softened) and 2 tsp. of vanilla
Sift together all dry ingredients. Add liquid in an electric mixing
bowl and beat on medium speed until well incorporated. Slowly
add dry ingredients to bowl, until all ingredients are combined.
Bake @ 350 degrees for 20-30 minutes.
Frosting: Mix together the cream cheese and the softened
butter. Gradually add confectioners sugar until it reaches desired
sweetness and smoothness. Add 2 teaspoons of vanilla
extract and frost the cake.