Be My Valentine Red Velvet Truffle Cake
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Vikalinka · by Julia Frey of Vikalinka★ 5.0 (8)

Be My Valentine Red Velvet Truffle Cake

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 12%
CARBS 50G40% OF CAL
2G FIBER40G SUGAR8G OTHER
FAT 31G56% OF CAL
16G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A showstopping red velvet cake with white chocolate truffle filling and cream cheese frosting. Rich, elegant, and perfect for romantic occasions.

dessertbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 140 g/1 cup all purpose flour
  • 1 tbsp cocoa powder
  • 120 g/1/2 cup buttermilk
  • 1-2 g/1/4 tsp paste red food colouring (not gel)
  • 60 g/1/4 cup unsalted butter (softened)
  • 160 g/3/4 cup caster/superfine sugar
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla
  • 1 egg (large)
  • 1 tsp white vinegar
  • 1/2 tsp baking soda
  • 300 g/1 1/4 cup double cream/heavy cream (highest fat content you can find (I used 48% fat double cream))
  • 350 g/ 12 oz white chocolate (chopped, not chocolate chips (measured by weight))
  • 250 g/9 oz mascarpone (full fat only)
  • 1-2 drops (adjust the amount depending on the strength pink colouring)
  • organic rose petals for decoration
  • red velvet cake crumbs for decoration
PREP
30M
SODIUM
186MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.