3 Layer Red Velvet Cake

Ingredients

Cake

• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 eggs
• 5 Tablespoons unsweetened cocoa powder
• 6 Tablespoons red food coloring
• 1 teaspoons vanilla extract
• 1 cup buttermilk
• 2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoon white vinegar

White Chocolate Frosting

• 1 cup butter, room temperature
• 2 cups confectioners' sugar
• 6 ounces white chocolate, grated
• 3 - 5 Tablespoons heavy or whipping cream

Garnish (optional)

• Several pieces of white chocolate pieces (any shape)

Directions

Cake

1. Preheat oven to 350F.
2. Grease and flour three 8" round cake pans.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Mix in eggs one at at time.
5. In a small bowl mix together the cocoa powder, vanilla and red food coloring to make a paste.
6. Add to the first bowl, and mix until combined.
7. Reduce the mixer speed to low and slowly add the buttermilk.
8. Add flour and mix until combined.
9. Beat on high until smooth.
10. Reduce the mixer speed to low and add the salt, baking soda, and vinegar.
11. Beat on high until smooth.
12. Divide the batter evenly between the cake pans
13. Bake for about 30 minutes, or until a tester inserted into the center of the cakes come out clean.
14. Cool for 10 minutes, and then remove cakes from the pan. Place them on a cooling rack to cool completely before frosting.

Frosting

1. In the top of a double boiler (or using your favorite chocolate melting method), melt grated chocolate at set aside.
2. In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
3. Add in white chocolate and cream.
4. Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.

Assembly

1. Place bottom cake layer on a serving plate and alternate layers of frosting and cake. smooth remaining frosting over top and sides of cake.
2. Garnish with white chocolate accents.