🎂 Red Velvet Cake (For 4 servings)

    If you're looking for a dessert that's equal parts luxurious, nostalgic, and elevated, then say hello to the ultimate showstopper: Red Velvet Cake with White Chocolate Ganache. This cake is the culinary equivalent of slipping into a velvet robe while sipping champagne—utterly indulgent and unforgettable. However, what really makes this dessert stand out is a surprisingly vital detail: Watkins All-Natural Original Baking Vanilla. Let me tell you why.

The Secret Behind That Signature Flavor

Vanilla may sound basic, but when it comes to baking, it's often the soul of a recipe. I insist on using Watkins All Natural Original Baking Vanilla® because it lends a depth and smoothness you don't get from synthetic varieties. Sourced from the finest Madagascar vanilla beans, Watkins Vanilla brings a warm, buttery richness that perfectly complements the cocoa notes in red velvet cake. It's alcohol-based, non-GMO, and free from artificial flavors—a must-have for any serious home baker.

Why Red Velvet?

Red velvet is a classic for a reason. It's not quite chocolate, not quite vanilla—it walks the line beautifully. The tang from buttermilk and vinegar cuts through the richness, while the vivid red hue makes it a feast for both the eyes and the palate. And when paired with a luscious white chocolate ganache, the result is downright magical.

Perfect for Small Gatherings

This version is scaled to serve four, making it ideal for intimate dinners, date nights, or when you just want to treat yourself (no judgment here). It comes together easily and bakes into a moist, tender crumb that slices like a dream.

Ingredients

Dry:

• 1 cup (120g) all-purpose flour

• 1 tbsp unsweetened cocoa powder

• ½ tsp baking soda

• ¼ tsp salt

Wet:

• ½ cup (100g) granulated sugar

• ½ cup (120ml) vegetable oil or melted butter

• 1 large egg

• ½ tsp Watkins All Natural Original Baking Vanilla®

• ½ tsp white vinegar

• ¼ cup (60ml) buttermilk

• 1 tsp red food coloring (gel preferred)

Ganache:

• 6 oz (170g) white chocolate, chopped

• ¼ cup (60ml) heavy cream

• 1 tbsp liqueur (optional: Bailey's, Chambord, Amaretto)

Instructions

1. Preheat and Prep: Heat oven to 350°F (175°C). Grease and line two 6-inch round cake pans.

2. Dry Mix: Whisk flour, cocoa powder, baking soda, and salt.

3. Wet Mix: In another bowl, whisk sugar, oil, egg, Watkins Vanilla, vinegar, buttermilk, and food coloring.

4. Combine: Gently stir the dry ingredients into the wet until smooth. Don't overmix.

5. Bake: Divide batter into pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

6. Make Ganache: Heat cream to a simmer. Pour over chopped chocolate. Wait 2 minutes, then stir smooth. Stir in liqueur if using. Let thicken.

7. Assemble: Level cakes if needed. Layer with ganache in between and on top.

Boozy Truffle Bonus

Got leftovers? Turn them into Boozy Red Velvet Cake Truffles!

What You Need:

• Leftover cake (crumbled)

• 1–2 tbsp ganache

• 1–2 tbsp liqueur

• 1 cup of chocolate for coating

Steps:

1. Mix the cake, ganache, and booze until a doughy consistency is achieved.

2. Form into balls and chill.

3. Dip in melted chocolate, decorate, and chill again.

A Note on Pairing and Presentation

Pair your cake or truffles with a glass of bubbly or a spiked coffee. Garnish with berries, edible flowers, or a dusting of cocoa powder for an extra wow factor.

Final Thoughts

Don't underestimate the power of quality ingredients. Watkins All Natural Original Baking Vanilla® doesn't just play a supporting role—it enhances every other flavor in the cake. So, whether you're baking for someone special or just for yourself (the best audience, really), make it count. Because when red velvet meets white chocolate and a splash of booze, it's not just dessert—it's an experience.

Disclosure: I only recommend products I would use myself, and all opinions expressed here are our own. This post may contain affiliate links through which, at no additional cost to you, I may earn a small commission.