White chocolate. Red velvet cake. A dash of cream cheese frosting. What could possibly be better? White chocolate red velvet bark is sure to become a treat that your family and friends will rave about.
This is a great treat for year-round…but I especially love it for Valentine’s Day.
If you like this recipe, check out the entire page dedicated to “Valentine’s Day & Red Velvet.”
I also have a Valentine’s Binder available in my Shopify store. It’s over 140 pages of activities, organization, decor, and more!
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A few notes on white chocolate red velvet bark:
• I highly, highly suggest Ghirardelli white chocolate baking bars. They taste fabulous and melt well.
• Follow my instructions for baking the cake below. The box might call for water and oil. But it will taste much better with milk and melted butter.
• These are easiest to break up if you cut the chilled final product with a sharp knife.
• Store the uneaten bark in the fridge. (It has cream cheese frosting in it, so it can’t be stored at room-temperature…plus the white chocolate softens easily).
White Chocolate Red Velvet Bark
- Mise en place. Line a 9" x 13" jelly roll pan with baking parchment paper. Preheat oven according to directions on cake box.
- Mix red velvet cake mix, milk, melted butter, and eggs according to directions on box.
- Pour into a greased 9" x 13" baking pan.
- Bake according to directions on box.
- Allow cake to cool.
- Melt 3 C. of white chocolate baking bars for 30 seconds at 50% power. Stir. Repeat, stirring after each cycle. Be very careful not to overheat. Chocolate scorches easily! Spread over bottom of prepared jelly roll pan. Place in fridge for 15 minutes.
- Trim edges off of cake. Crumble up half of the cake. Whip together cream cheese frosting and vanilla. Mix into cake.
- Remove white chocolate from fridge. Spread cake/cream cheese mixture over top of chocolate, pressing down. Return to fridge.
- Melt reminaing 3 C. of white chocolate baking bars for 30 seconds at 50% power. Stir. Repeat, stirring after each cycle. Be very careful not to overheat. Chocolate scorches easily! Remove pan from fridge. Carefully spread white chocolate over top. Sprinkle generously with red sprinkles.
- Return to fridge for 15 minutes.
- Cut with a sharp knife.
- Store in fridge until ready to eat.
Doesn’t this red velvet bark look delicious? And it’s very easy to make. Comment below if you tried it. Also feel free to rate the recipe on the recipe card above.
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