Go Back
Red Velvet Cake with Cream Cheese Rosettes - Pepper Delight #pepperdelightblog #recipe #redvelvet #redvelvetcake #creamcheese #rosette #cake #rosecake #valentinesday #valentinescake #thanksgiving #christmas #newyearcake
Print
Red Velvet Cake with Cream Cheese Rosette
Prep Time
30 mins
Cook Time
1 hr
Decoration
30 mins
Total Time
2 hrs
 

Red Velvet Cake with Classic Cream Cheese Rosettes...!! 

Course: Dessert
Cuisine: American
Keyword: cake, red velvet cake, rosette, valentines day
Author: Akhila
Ingredients
For making cake
  • 2⅔ cup all-purpose flour
  • ⅓ cup corn starch
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp salt
  • ½ cup unsalted butter (softened at room temperature)
  • 2 cups granulated sugar
  • ¾ cup vegetable oil
  • 1½ tbsp vanilla extract
  • 4 large eggs (separated – at room temperature)
  • 1 tsp distilled white vinegar
  • 3½ tbsp liquid red food color
  • 1 cup buttermilk (at room temperature)
For making cream cheese frosting
  • 16 oz + 8oz full fat cream cheese (softened at room temperature)
  • 6 cups powdered sugar (sifted)
  • ½ cup + 4 tbsp unsalted butter (softened at room temperature)
  • 2 tsp vanilla extract
  • 1 tbsp milk
  • 4 tsp liquid red food color
Instructions
For making cake
  1. Preheat oven to 350 degrees F.
  2. Apply butter on two 9 inch cake pans and set aside.
  3. In a small bowl, sift and mix dry ingredients; flour, baking soda, cocoa powder and salt. Set aside.
  4. In a large bowl, using a hand mixer or a stand mixer, beat butter on high speed until smooth and creamy (1 min).
  5. Add granulated sugar, beat for another 2 mins to mix.
  6. Add oil and beat on high for 2 mins. Scrape down the sides of the bowl if necessary.
  7. While beating on high speed, add the vanilla extract and egg yolks. Beat well to mix properly.
  8. Add the red food color slowly along with vinegar, beat well to mix and give the batter a proper red color.
  9. Add the dry ingredient mix at this stage, slowly alternating with buttermilk and flour on a low speed. Do not over mix the batter.
  10. In the meantime, beat the egg whites in another bowl vigorously until soft peaks form (3 mins). The peaks should hold their shape when beaters are lifted.
  11. Fold in the cake batter using a rubber spatula. The batter will be smooth and thick.
  12. Pour the batter equally into the prepared pans, Bake for about 30 – 32 minutes, until a toothpick inserted in the center comes out clean.
  13. Allow the cake to cool on a wire rack for 15 minutes.
  14. Unmold the cakes by running a knife or a rubber spatula over the sides of the pan. Carefully flip them over.
For making cream cheese frosting for filling inside and covering around
  1. Beat cream cheese (8oz) and butter (4 tbsp) on a medium speed and until smooth.
  2. Beat in sugar (2 cups), vanilla extract (1 tbsp) and milk (1tbsp) on a high speed for another 3 minutes.
  3. Level the top surface of the bottom cake by shaving off the uneven portions.
  4. Apply a thick base coat of frosting evenly using a spatula on top of the shaved cake surface. Sandwich the second cake on top of it and apply the base coat on the top and sides of both cakes. Allow it to set in the refrigerator for about 30 minutes.
For making cream cheese for rosettes
  1. Beat cream cheese (16oz) and butter (½ cup) on medium speed until smooth.
  2. Beat in sugar (4 cups), vanilla extract (1 tbsp) on a low speed, and slowly increase speed to medium, beat for 3 minutes.
  3. Add liquid red food color (4 tsp) at this stage; beat on low for another 1-2 minutes. This gives a bright pink color as seen in the picture. If you want to go for light pink shade, cut down the red food color to 2 tsp.
  4. Chill in the refrigerator for 15 minutes. This helps to pipe the roses nicely.
Notes
  1. Make sure your eggs, butter, buttermilk and cream cheese are brought to a room temperature. Otherwise it will affect the texture of the cake.
  2. When you mix oil with butter, it may not combine well but that’s completely okay. It will melt inside while baking.
  3. Always use fresh eggs and while beating the egg whites, do so till soft peaks are properly formed and hold their shape when lifting the beater.
  4. I used 4 tsp of liquid red food color to get a bright pink color for my frosting. If you prefer light pink, cut down to 2 tsp. If you do not want any color, make sure you thin the frosting by adding milk to get the right consistency.