Red Velvet Birthday Cake with White Chocolate Ganache

I made this red velvet birthday cake with white chocolate ganache for my best friend’s milestone birthday and the moment I brought it to the table and saw the sparkle in her eyes I knew it had become something special. The cake was tall and dramatic and layered with that signature deep red crumb and soft cream cheese filling and the top was covered with silky ganache and playful chocolate decorations that everyone kept admiring.

It was such a hit and because the balance of cocoa and vanilla in the red velvet paired so beautifully with the rich white chocolate and it was stunning yet familiar and comforting I’ve made this recipe many times since. It’s the kind of cake that gets people talking and reaching for seconds and it always brings joy to any celebration.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Gives the cake structure and a soft base for the layers.
• Cocoa powder – Adds a mild chocolate flavor without overpowering the red velvet.
• Baking soda – Helps the cake rise while reacting with the acid.
• Salt – Enhances all the sweet and tangy elements of the cake.
• Unsalted butter – Adds richness and tender texture to the crumb.
• Granulated sugar – Sweetens and helps the cake stay moist.
• Eggs – Bind everything together and provide structure.
• Buttermilk – Creates the signature tang and moisture of red velvet.
• White vinegar – Reacts with baking soda to make the cake light and fluffy.
• Vanilla extract – Adds warmth and depth to both the cake and frosting.
• Red food coloring – Gives the cake its iconic deep red hue.
• Cream cheese – The essential base for a tangy and creamy frosting.
• Powdered sugar – Sweetens and smooths the cream cheese frosting.
• Heavy cream – Used for making the white chocolate ganache.
• White chocolate – Melted for a silky and sweet topping.
• Pink buttercream and assorted chocolate candies – For fun decorative touches.

Tools You’ll Need

• Mixing bowls – For prepping the wet and dry ingredients separately.
• Electric mixer – Helps achieve fluffy batter and smooth frosting.
• Cake pans – I use three 8-inch round pans for even layering.
• Whisk – To incorporate dry ingredients and keep the batter lump-free.
• Rubber spatula – For folding and scraping every last bit of batter and frosting.
• Offset spatula – Smooths frosting between layers and helps with decorating.
• Saucepan – For gently heating cream and melting white chocolate.
• Cake turntable (optional) – Makes layering and decorating easier and neater.
• Piping bag and tips – For swirling buttercream on top and adding details.

Instructions

Step 1: Preheat the Oven

I begin by preheating the oven to 350°F and preparing three 8-inch cake pans by greasing and lining them with parchment rounds.

Step 2: Mix the Dry Ingredients

In a large bowl I whisk together the flour, cocoa powder, baking soda, and salt until well combined and then I set that aside.

Step 3: Cream the Butter and Sugar

I beat the butter and sugar together until fluffy which takes about 3–4 minutes then I add the eggs one at a time and mix until smooth.

Step 4: Add the Wet Ingredients

In a cup I mix the buttermilk, vinegar, vanilla, and red food coloring then I alternate adding this mixture and the dry ingredients to the butter mixture, blending gently after each addition.

Step 5: Divide and Bake

I divide the batter evenly between the pans and bake for 25–30 minutes or until a toothpick inserted comes out clean then I let the cakes cool completely.

Step 6: Make the Cream Cheese Frosting

In a bowl I beat the cream cheese until smooth and then I gradually add powdered sugar and vanilla and whip until light and spreadable.

Step 7: Prepare the White Chocolate Ganache

In a small saucepan I warm the heavy cream until steaming and pour it over chopped white chocolate and let it sit for a minute before stirring until smooth then I cool it slightly to thicken.

Step 8: Assemble the Cake

I layer the red velvet cakes with generous spreads of cream cheese frosting in between and then I smooth the top and edges with a spatula.

Step 9: Add the Ganache

I pour the cooled ganache over the top of the cake and gently spread it to the edges letting it drip slightly down the sides for a glossy finish.

Step 10: Decorate the Top

I pipe small swirls of pink buttercream across the top and press in chocolate bars, curls, and candies for a festive and rich decoration that celebrates in style.

Tips

For an even crumb I recommend chilling the cake layers before stacking and if your ganache is too runny let it cool longer until it reaches the perfect pourable texture. I also love using gel-based food coloring for a more intense and vibrant red color that doesn’t alter the taste or texture.

Ways to Serve

At elegant birthday dinners or milestone celebrations

Alongside a glass of cold milk or a coffee drink

Decorated with personalized toppers or names for special events

As cupcakes using the same batter and frosting recipes

With fresh berries for a simple but colorful contrast

Frequently Asked Questions

Can I make red velvet birthday cake with white chocolate ganache ahead of time?

Yes and I often bake the layers the day before and store them wrapped then I assemble everything the next morning for best freshness.

How should I store red velvet birthday cake with white chocolate ganache?

I keep it refrigerated in a cake box or dome and it lasts for up to four days and I let it sit at room temperature for 30 minutes before serving.

Can I use store-bought cream cheese frosting for red velvet birthday cake with white chocolate ganache?

Yes and but I recommend making it from scratch for a creamier and more authentic taste.

See You in the Kitchen

I hope you give this red velvet birthday cake with white chocolate ganache a try because it’s a showstopper in both looks and flavor. Don’t forget to share your version and tag your celebration photos because I love seeing what you bake!

Happy Cooking!

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