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Rose Velvet Cake has a unique flavor and appearance with a hint of vanilla cocoa blend. It is buttery yet moist. This recipe delivers all the incredibly delicious mood too!
By baking this special cake, make your day special with your loved ones.
Will melt in your mouth, every bite is worth it. This will be one of the BEST cakes ever!
Rose Velvet Cake is incredibly soft, moist, buttery and with a creamy frosting look. “This is the month of love”, so I thought why not share a perfect velvety cake on Valentine’s Day. All you need is love and your special mood to bake incredibly.
Rose Velvet cake is a fantastic choice for many special occasions, whether its brunch, gender reveal party, baby shower, birthday party, Rose Day and / or Valentine's Day, this cake will be a showstopper.
It is one of the unique cakes to impress anyone. If you want to bake something different in taste apart from chocolaty one, then definitely bake rose velvet cake in a vanilla flavor. This Rose Velvet cake is just as fun to eat as it is to bake. Its rosy pink inside is completely moist and fluffy, light, bouncy and absolutely delicious. Delicate decorations are optional, but only add to the visual appeal of the rose floral cake.
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Yield – 8 pieces
Timing – 1 hr. 15 minutes
Prep time – 15 minutes
Total- 1 hrs. 30 minutes
Ingredients:
Egg- 3 nos. (medium)
Caster Sugar- ½ cup
Olive Oil- 1cup
Vanilla essence- 1 tsp
Flour- 2 cup
Unsweetened Cocoa powder- 1 tbsp
Baking powder- ¼ tsp
Baking soda- ¼ tsp
Salt- ¼ tsp
Water- ½ cup, warm
Frosting Ingredients:
Fresh cream 36%- 600 gm, chilled
Powdered Sugar- ¼ cup
Vanilla essence- ¼ tsp
Red food color- 1 tsp + ¼ tsp
Milk- 1 tbsp, chilled
Method-
To make the rose velvet cake
Preheat oven to 180℃ (356°F) for at least 5-10 minutes. Prepare a cake mould/tin by greasing it with oil and dusting with flour. Line it with parchment paper as well and set aside.
Prepare wet ingredients. In a large mixing bowl using an electric blender, whisk the egg until fluffy. Then, mix in oil, vanilla essence and gradually add the sugar, again mix all together. Then add 1 tsp of red food color mixed in milk then add to the wet mixture.
In another bowl, add flour, cocoa powder, baking powder, baking soda and salt. Then sift through these dry ingredients to remove any lumps, and allow air to incorporate in it perfectly, set aside.
Further, in a wet ingredient gradually add dry ingredients. Make sure to mix each addition until combine and be careful not to over mix the batter.
Now immediately pour the batter into the prepared cake mould/tin. Tap the mould on the counter 2-3 times to remove air bubbles from the batter.
Bake at 180℃ (356°F) for 35-40 minutes or until a toothpick or knife inserted into the center of the baked cakes comes out clean. Then carefully remove the baked cake from the mould, peel off the parchment paper and place it on a wire rack to cool completely at room temperature. It takes about 20-30 minutes to cool.
Meanwhile….
Prepare frosting
In a large mixing bowl using an electric beater, beat the chilled fresh cream until soft peak form. Add the powdered sugar and vanilla essence and continue mixing until completely combined and a stiff peak (perfectly whipped, thick and spreadable) form. Scrape down the sides of the bowl as needed. Don’t over whisk the cream.
To color the frosting
Separate some portion of frosting from the prepared vanilla frosting. Add 1/4 tsp of red food color with 1 tbsp of milk, mix. Then, finally add to frosting, blend it well, set aside.
To assemble the cake
Level the top of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand and cover with a layer of frosting, smoothing it into one even layer. Place the second layer and repeat the steps, then place the third layer on top and use the remaining frosting to frost the top and sides of the cake.
Use colored icing to create your own design on top. Here I made “Rose” on the cake. I used red powder color, which gave it a pinkish color. You can use liquid color as well.
Making of sugar syrup- ¼ cup of water and 1.5 tsp of sugar.
Note- Egg should be at room temperature. Sprinkle sugar syrup over the cake layers to make the cake a little wet (optional). Storage- Leftover frosting can be frozen in refrigerator for up to 3 months, thaw overnight in the refrigerator before using. Leftover rose velvet cake can be stored in the refrigerator for up to 3 days by covering it with a lid.
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