Red Velvet Cake & White Chocolate Frosting

This is my new favorite cake recipe. The original recipe is in The Sweet Melissa Baking Book. I've seen it on several blogs. The cake is really good and the frosting is delicious! The cake has a really good flavor. It works great for both cakes and cupcakes. I just love looking at the color of this batter.

For the cake:
3 3/4 cups all-purpose flour
3 tablespoons best-quality unsweetened cocoa powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons pure vanilla extract
2 1/4 cups sugar
1 1/2 cups vegetable or canola oil
3 large eggs
1 1/2 teaspoons red wine vinegar
2 teaspoons natural red food coloring

For the frosting:
6 ounces white chocolate, coarsely chopped
1 pkg (8 ounces) cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar

Before you start:
Position a rack in the center of your oven. Preheat the oven to 350 degrees. Butter and flour two 9 x 2 inch round cake pans, or line a cupcake pan with cupcake liners.

To Make The Cake:
1. In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, and salt until combined.
2. In a small bowl, whisk together the buttermilk and vanilla.

3. In the bowl of an electric mixer fitted with the whip attachment, cream the sugar and oil. Add the eggs and beat well. Add the vinegar and food coloring and mix to combine.

4. Add the flour mixture to the batter in three batches, alternating with the buttermilk mixture. Mix well after each addition. Scape down the sides of the bowl. Beat well for 10 more seconds.

5. Divide the batter evenly between the prepared cake pans, or cupcake pans. Bake for 35 to 40 minutes for cakes, or 20-22 minutes for cupcakes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before turning the layers or cupcakes out onto the rack. Cool completely before filling or frosting.

To make the frosting:
1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl and stir until smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined. Add the vanilla and 2 1/2 cups of the confectioners’ sugar, and blend on low speed until the sugar is incorporated, 30 seconds more. Add more sugar as needed to make the frosting spreadable. Increase the mixer speed medium and beat until the frosting is fluffy, 1minute more.

3. Frost the layers, top and sides of your cakes, or top your cupcakes.