Red Velvet Cake with Rose Cream

Name: Red Velvet Cake with Rose Cream
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Cuisine: American
Ingredients: 0.7 g Red Velvet Sponge; 0.1 mL Cinnamon Sugar Syrup; 1000 g Cream Cheese Frosting; 0.02 mL Strawberry Syrup; 0.002 g Blueberries; 0.002 g Cool Jell; 0.002 g Fresh Raspberries; 0.001 g Rose Petals; 100 mL Cream Cheese (Philadelphia); 500 g Non-Dairy Whip Cream; 50 g Condensed Milk; 10 g Gelatine Sheets; 50 g Unsalted Butter; 150 g Icing Sugar; 5 g Vanilla Extract; 100 g Pastry Cream; 5 mL Rose Water; 10 mL Red Food Colour; 1000 g Red Velvet Sponge Mix; 0.46 mL Cold Water; 0.12 mL Corn Oil; 0.2 mL Cold Water

This Red Velvet Cake with Rose Cream is a delightful dessert that combines the classic flavors of red velvet with a unique floral twist. The rose cream adds a subtle and elegant touch, making it perfect for special occasions or simply indulging in a luxurious treat. The recipe includes a moist red velvet sponge, creamy frosting, and a beautiful finishing touch with fresh berries and rose petals.

Cinnamon Sugar Syrup

Cream Cheese Frosting

Cream Cheese (Philadelphia)

Non-Dairy Whip Cream

Red Velvet Sponge Mix

Step 1

Combine the red velvet sponge mix with cold water and corn oil in a mixing bowl.

Step 2

Mix until smooth and well combined.

Step 3

Pour the batter into a greased cake pan and bake at 180°C (350°F) for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 4

Let the sponge cool completely before assembling.

Step 1

Soften the cream cheese and mix it with non-dairy whip cream until smooth.

Step 2

Add condensed milk, gelatine sheets (pre-soaked and melted), unsalted butter, and icing sugar.

Step 3

Mix in vanilla extract, pastry cream, rose water, and red food colour until fully incorporated.

Step 4

Chill the frosting in the refrigerator until ready to use.

Step 1

Slice the red velvet sponge into even layers.

Step 2

Brush each layer with cinnamon sugar syrup.

Step 3

Spread a generous layer of cream cheese frosting between each layer of sponge.

Step 4

Cover the entire cake with the remaining frosting.

Step 5

Decorate with strawberry syrup, blueberries, fresh raspberries, cool jell, and rose petals.

Ensure the sponge is completely cool before applying the frosting to prevent it from melting.

For a more intense rose flavor, you can add a few extra drops of rose water to the frosting.

Use a serrated knife to slice the sponge layers evenly.

Can I use dairy-based whip cream instead of non-dairy?

Yes, you can substitute non-dairy whip cream with dairy-based whip cream if preferred.

How do I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

Can I skip the rose water?

Yes, you can skip the rose water if you prefer a traditional cream cheese frosting.

Can I use fresh cream instead of cream cheese?

Cream cheese is essential for the frosting's texture and flavor, so it's recommended not to substitute it with fresh cream.

What can I use instead of red food color?

You can use natural food coloring like beetroot juice or powder as an alternative to red food color.

Cinnamon Sugar Syrup

Cream Cheese Frosting

Cream Cheese (Philadelphia)

Non-Dairy Whip Cream

Red Velvet Sponge Mix

Step 1

Combine the red velvet sponge mix with cold water and corn oil in a mixing bowl.

Step 2

Mix until smooth and well combined.

Step 3

Pour the batter into a greased cake pan and bake at 180°C (350°F) for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 4

Let the sponge cool completely before assembling.

Step 1

Soften the cream cheese and mix it with non-dairy whip cream until smooth.

Step 2

Add condensed milk, gelatine sheets (pre-soaked and melted), unsalted butter, and icing sugar.

Step 3

Mix in vanilla extract, pastry cream, rose water, and red food colour until fully incorporated.

Step 4

Chill the frosting in the refrigerator until ready to use.

Step 1

Slice the red velvet sponge into even layers.

Step 2

Brush each layer with cinnamon sugar syrup.

Step 3

Spread a generous layer of cream cheese frosting between each layer of sponge.

Step 4

Cover the entire cake with the remaining frosting.

Step 5

Decorate with strawberry syrup, blueberries, fresh raspberries, cool jell, and rose petals.

Ensure the sponge is completely cool before applying the frosting to prevent it from melting.

For a more intense rose flavor, you can add a few extra drops of rose water to the frosting.

Use a serrated knife to slice the sponge layers evenly.

Can I use dairy-based whip cream instead of non-dairy?

Yes, you can substitute non-dairy whip cream with dairy-based whip cream if preferred.

How do I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

Can I skip the rose water?

Yes, you can skip the rose water if you prefer a traditional cream cheese frosting.

Can I use fresh cream instead of cream cheese?

Cream cheese is essential for the frosting's texture and flavor, so it's recommended not to substitute it with fresh cream.

What can I use instead of red food color?

You can use natural food coloring like beetroot juice or powder as an alternative to red food color.

Red Velvet Cake with Rose Cream

Stuck mid-recipe?

Ingredients

Finishing Touch

Cream Cheese Frosting

Red Velvet Sponge

Want to keep this recipe for later? We can email it to you!

How to make Red Velvet Cake with Rose Cream

Prepare the Red Velvet Sponge

Make the Cream Cheese Frosting

Assemble the Cake

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Manjula KRGD

(@chefmanjula)

Red Velvet Cake with Rose Cream

Stuck mid-recipe?

Ingredients

Finishing Touch

Cream Cheese Frosting

Red Velvet Sponge

Want to keep this recipe for later? We can email it to you!

How to make Red Velvet Cake with Rose Cream

Prepare the Red Velvet Sponge

Make the Cream Cheese Frosting

Assemble the Cake

Want to keep this recipe for later? We can email it to you!

Tips & Tricks

FAQS

Manjula KRGD

(@chefmanjula)