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.
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Combine the red velvet sponge mix with cold water and corn oil in a mixing bowl.
Mix until smooth and well combined.
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.
Let the sponge cool completely before assembling.
Soften the cream cheese and mix it with non-dairy whip cream until smooth.
Add condensed milk, gelatine sheets (pre-soaked and melted), unsalted butter, and icing sugar.
Mix in vanilla extract, pastry cream, rose water, and red food colour until fully incorporated.
Chill the frosting in the refrigerator until ready to use.
Slice the red velvet sponge into even layers.
Brush each layer with cinnamon sugar syrup.
Spread a generous layer of cream cheese frosting between each layer of sponge.
Cover the entire cake with the remaining frosting.
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.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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