Red Velvet White Mud Cake
Red Velvet White Mud Cake

Red Velvet White Mud Cake

Red Velvet White Mud Cake

Pictured above is the last remaining piece of Red Velvet Cake from my dear hubbys birthday dinner. I should add… my belly hurts; I have eaten way too much cake. I even skipped dinner because I was writing this story and needed more cake to keep me going.  Each time I have edited a photo or written a paragraph I have sliced another sliver from the wedge.

So I guess what I am trying to say is that, the cake is good… really, really good. I am not meaning to pat myself on the back but this was a truly delicious recipe adaptation.

Red Velvet Birthday Cake

So where does the story start… Mr GG doesn’t like chocolate cake very much. This is a strange but true fact.  So I was trying to come up with an idea for a birthday cake. Nothing really seemed special enough, carrot cake, lemon poppy seed etc are just to pedestrian for a birthday.  I thought about making a Red Velvet but the base of this cake is a Devils Food Chocolate Cake, so no good.

Red Velvet White Mud Cake-2

Then I had my light bulb moment. I could use my favourite white chocolate mud cake and add the Red Velvet to that. Hubby loves white chocolate, and Red Velvet is definitely special enough for a birthday so I had a winner!  I decided to go with the traditional cream cheese frosting although I always add a little lemon juice to mine to give a slight tart, “cheesecakey” flavour. I used whipped white chocolate ganache to do the piping on the top.  I like the idea of keeping the “red” colour going so I used chopped strawberries to decorate and red edible glitter for a little extra “bling”

It may not have been the most elegant cake but mmm m it was delicious!


White Chocolate Mud Cake

250gm butter

150gm white chocolate

2 cups caster sugar

2 t/s powdered red food colouring

1 cup milk

1 ½ cups plain flour

½ cup SR flour

1 t/s vanilla Essence

2 Eggs

Cream Cheese Frosting

375gm Philadelphia cream cheese

135gm butter

7 cups pure icing sugar

3 Tbs lemon juice

White Chocolate Ganache

½ cup cream

300gm white chocolate


Spray a 20cm spring form tin with oil.

In a large saucepan combine butter, chocolate and sugar over the heat until melted and combined. Ensure the sugar is dissolved.

White Chocolate Mud Cake White Chocolate Mud Cake-2
Red Velvet Cake Recipe Red Velvet Cake Recipe-2

Remove from the heat. Add the red food colouring and the milk, stir and allow to cool for 15mins.

Preheat the oven to 155 degrees.

Stir through the flours, add the eggs and vanilla essence. Mix until combined.

Red Velvet Cake Recipe-3 Red Velvet Recipe

Pour the mixture into the cake tin and bake for one hour.

Cover the cake tin with foil and then bake for a further 45mins.

Red Velvet White Mud Cake-3

Allow the cake to cool in the tin for 30 mins then turn it on to a wire rack. You will notice my cake is very ugly at this point. I left the wire rack in the oven above the cake and it rose into it…hence the unsightly scar on the top of my cake.

Anyway, back to the recipe, beat all the cream cheese frosting ingredients together in a large bowl and reserve until the cake is cooled.

Cream Cheese Frosting

In a small saucepan bring the cream for the ganache to just below boiling point. Remove from the heat. Break the white chocolate into pieces and continue to stir until the chocolate has melted. Allow the ganache to come back to room temperature.

Once the ganache has cooled and thickened put is into the small bowl of an electric mixer and whip it until it is pale and stiff.

Red Velvet Layer Cake Recipe Red Velvet Cake Recipe-4
Red Velvet Layer Cake Red Velvet Layer Cake Recipe-2

Once the cake has cooled cut it into three or four equal layers. My layers aren’t so equal or straight, I am obviously not going to be a MasterChef contender anytime soon.

The cream cheese goes between each layer and covers the top and sides. Layer the cream cheese frosting between each layer taking care that the cake does not develop a lean. I then cover the top in frosting and move onto the sides. Refrigerate the cake until the frosting has set.

Red Velvet Layer cake-2 Red Velvet White Chocolate Mud Cake Recipe

Put the prepared ganache into a piping bag and add swirls to the cake. Finish with chopped strawberries and red glitter. Refrigerate until ready to serve.

Red Velvet White mud cake-4

Happy Birthday to my dear husband, and thank you to all our wonderful friends who helped us celebrate.


…Jesse, Carlie told me she was bringing a piece of cake home for you so I cut you a nice big slice… I hope it made to you in one piece…

So tell me readers, what cake do you think makes a good birthday cake?

Red Velvet Cake

Gourmet Getaways

About Julie


  1. I’ve done that before, used cupcakes as additional decorations. It looks lovely.

  2. Beautiful Cake!!!!

    Happy Belated Birthday Mr. GG!!!

    ps on your comment – no.

  3. Oh my goodness, it looks fantastic!!! I’m deffinitely going to bake it 🙂

  4. Red velvet cake has to be one of my favorites. This is a great adaptation for those who dont like chocolate! Beautiful!

  5. Beautiful cake! Well worth the sore belly….I know I would have been back for second no question. 🙂

  6. I love the colour of your cake, its very beautiful. I also love the idea of lemon flavour cream cheese frosting.

  7. WOW! This is one stunning cake! Love the addition of white chocolate ganache~

  8. This is divine!! Thinking of making this for my DDs first birthday – she has a ladybug theme so this will go beautifully!! Just one question – I have liquid red food colour. Will that do?

  9. Hi,
    this looks amazing!!
    needing to adjust for cupcakes. what baking time did you use for these and is the oven temp farenheight or celcius? only have celcius here in australia 🙂

  10. I cant rave enough about this cake. Absolutely gorgeous. Easy to make. Went down well with everyone. Been told this is the one i will have to make in future. Quite a few photos were taken on the night. Thank you.

    • Thank you so much for letting me know! I am pleased that you liked it as much as I do. If you want to send me a picture I will add it to the bottom of the story 🙂 julie@gourmetgetaways(dot)com(au) Replace the words with symbols 🙂

  11. Thank you for sharing this recipe, Julie. It’s a keeper. What a great idea to celebrate with white chocolate à la Red Velvet. BTW I’m pinning your cake surrounded by cupcakes onto my Pinterest Gateaux & Great Desserts board =)

  12. Gorgeous, gorgeous cake. The beautiful intense red looks amazing against your ‘cheesecake’ cream cheese frosting, yum!! You have one lucky hubby (my husband loves chocolate cake. Actually, he loves any cake, so selecting a recipe is easy… love the fact that you tailored this recipe to his tastes!)

  13. Hi, just wondering if the quantities were the same if you used dark chocolate instead of the white?

  14. This red velvet white mud is something I would like to try. But are you sure the oven temp is 155 degrees?

    • Hi Robert,
      I have a fan forced oven and I used a deep dish. If you are using a large deep dish you need to cook the cake slowly so the top doesn’t cook before the middle, otherwise the cake will split on top. It is a very dense, rich cake so it does take a long time to cook through, but the cake retains its moisture and is delicious.

  15. I know this is an old recipe but such an amazing cake 🙂 going to save it and will need to make it for someone special for their birthday hehe

  16. Hi I need to make a red velvet cake for a tier on a wedding cake so needs to be a mud cake. I was thinking of a white choc mud cake with re colouring then I saw your site so this may be perfect. When you said you used red powder colouring could I use a liquid or gel type colouring? Thanks in advance.

    • I used the red powder because that’s what I had in the cupboard. You could easily used a liquid or a gel because a white chocolate mud cake is very easy to colour vibrant red.

  17. this is exactly what I have been looking for for a tiered wedding cake- the original red velvet is not really suitable because it is too soft – so I shall do a trial bake this weekend. Thank you – I am so glad I had the idea to google “red velvet mud cake recipe”. All the best

    • I am so happy for you! Congratulations on your upcoming wedding. am sure you will find the texture of the cake suitable as it is a dense, flavor filled cake.

  18. Hi I can’t wait to make this cake. One question, does t/s of food colouring stand for teaspoon or tablespoon?

  19. I made this cake today and the cake was fine, just didn’t put in enough colouring. But the cream cheese icing was a disaster!! It was way too thin and wouldn’t go on the cake and stay there. Would it have thickened up if I’d left it for longer before putting it on the cake? You need to mention this if so, because some people make cakes before work and come home after to do the icing. Not sure if I’ll be able to take the cake to the event tomorrow because the icing is no good.

    • The only thing I can think of that could have gone wrong with the icing is that you may have iced the cake while it was still warm and caused the icing to melt. The icing is made from ingredients that are firm, there are no liquids to cause the icing to be thin. My advice at this point would be to put the cake in the fridge. The icing will set. Once the icing has set add another layer of leftover icing all over the cake. Place the cake back in the fridge.

  20. Hi.
    I just want to thank you for this amazing recipe! My initial response to making a red velvet wedding cake was ‘oh no!’. But having made a wedding cake with your recipe and it being amazing I can rest at ease for the red velvet requests to come! This recipe is so much classier than the traditional red velvet and just the perfect consistency, density, and most importantly delicious enough for a red velvet wedding cake!

    • Thank you so much Amy for your kind comments! I am so please you like my version of this classic cake!! I took a little bit of a risk basing it on a white chocolate mud cake but I loved the results too.

  21. I made this cake in dark chocolate rather the white chocolate and it was simply AMAZING!!! and the best part is the more it “rested” the better the cake became..! Thank you so much i have been looking for a good recipe and this is the best! Thank you for sharing 🙂

  22. This recipes looks amazing. Going to make your cake for my daughter 3rd birthday in 3 weeks time. Was just wondering if you think it would still taste amazing with white chocolate ganache only for the layers and icing ? Not sure if my daughter likes cream frosting but really was a pink cake and yours sounds amazing? thank you 😉

  23. Hi I’m just attempting to make your beautiful cake❤ im having trouble getting my caster sugar to dissolve what am i doing wrong.

    • Hi Viv
      I’m so pleased you’re making my cake. Perhaps the contents of the saucepan weren’t hot enough to dissolve the sugar completely? It won’t make any difference to the finished cake. It will still be perfect 🙂
      Enjoy 🙂

Speak Your Mind