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+ servings

Red Velvet Rose Cake

5 from 1 vote
Course: Dessert, Sweets
Cuisine: American
Keyword: how to bake red velvet rose cake, how to bake rose cake, red velvet cake, red velvet rose cake, red velvet rose cake recipe, rose cake, rose cake recipe
Servings: 8 people
Author: Olive
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.
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Ingredients (click ingredient to buy it)



  • 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.


  • 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.
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