You’ve probably seen this cake around the web, the rose cake…
It’s pretty isn’t it? Of course I have to make it too cause I just love dainty, pretty, and swirly cakes!
I was thinking of making chocolate cake at first because it’s my favorite but I’m not sure my whipped chocolate ganache will hold the shape of roses so I decided to make red velvet which is perfect for this cake design.
It’s easy enough to make with just one layer of cake. I used my own cream cheese frosting which is a dream to work with though I have yet to try making a taller cake to see if the piped roses on the sides will stay in place, otherwise I may have to use a firmer icing.
For now, I’m happy with this cake; it’s pretty, delicious and easy to make.. so perfect for Valentine’s Day, Mother’s Day and for girls’ birthdays. 😀
![red_velvet_rose_cake_1](https://www.latestrecipes.net/wp-content/uploads/2020/12/redvelvetrosecake1800.jpg)
cream butter and sugar, add eggs one at a time beating well after each addition
![red_velvet_rose_cake_2](https://www.latestrecipes.net/wp-content/uploads/2020/12/redvelvetrosecake2800.jpg)
add dry ingredients alternately with
![red_velvet_rose_cake_3](https://www.latestrecipes.net/wp-content/uploads/2020/12/redvelvetrosecake3800.jpg)
buttermilk
![red_velvet_rose_cake_4](https://www.latestrecipes.net/wp-content/uploads/2020/12/redvelvetrosecake4800.jpg)
pour batter in pans and bake until a toothpick inserted in the middle comes out clean
![red_velvet_rose_cake](https://www.latestrecipes.net/wp-content/uploads/2020/12/redvelvetrosecake800.jpg)
Make frosting, cover cake with thin coat of icing; and using Wilton 1M tip or 2D tip, pipe roses on the sides first then on the top, do the edges first and work your way in.
![red_velvet_rose_cake_5](https://www.latestrecipes.net/wp-content/uploads/2020/12/redvelvetrosecake5800.jpg)
..admire, slice and enjoy your beautiful work! 🙂
Red Velvet Rose Cake
Equipment
Ingredients
- 2 ¼ cups All-Purpose Flour
- 4 tablespoons Cornstarch
- 2 tablespoons Cocoa
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cup Butter 1 stick
- 1 ½ cups Granulated Sugar
- 2 pcs Eggs large size
- 1 cup Buttermilk or 1 tablespoon lemon juice + enough evaporated milk to make 1 cup
- 2 tablespoons Red Food Color or red food color gel
- 1 teaspoon Baking Soda
- 1 teaspoon Vinegar
FOR THE CAKE FROSTING:
- 1 cup Cream Cheese softened
- 1 cup Butter softened
- ⅓ cup All-Purpose Cream
- 3 cups Confectioner’s Sugar
Instructions
- Preheat oven to 350 F degrees (175 C degrees ) and place rack in center of oven.
- Line and grease sides of two 8" or 9" pan.
- In a mixing bowl sift together the flour, salt, and cocoa powder, set aside.
- In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
- Add the sugar and beat until light and fluffy (about 2-3 minutes).
- Add the egg, beating well.
- Scrape down the sides of the bowl.
- Add the vanilla extract and beat until combined.
- In a measuring cup whisk the buttermilk with the red food coloring.
- With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda.
- Allow the mixture to fizz and then quickly fold into the cake batter.
- Pour batter into prepared pans.
- Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Let the cakes cool for about 5 minutes in the pan before inverting them in a wire rack to cool completely.
FOR THE CAKE FROSTING:
- Beat cream cheese and butter until free of lumps, add sifted confectioner's sugar and beat until smooth.
- Add double cream or all-purpose cream and vanilla extract.
- Continue beating until smooth and creamy.
- And using Wilton 1M tip or 2D tip, pipe roses on the sides first then on the top, do the edges first and work your way in.