Red Velvet Rose Cake with Cream Cheese Frosting (Cheat)

SCHOOL IS OVER. I’m aiming to make the most of this summer, as next year’s summer will be 80% devoted to studying :(. Anyways, the recipe I’m sharing today is one that I made approximately 8 months ago…


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Yeah. I made it for my mom’s birthday, which is in November. Here I am, posting the recipe in June. You can probably tell that these photos were from a little while ago, considering the bad lighting and whatnot, but the cake tasted amazing and I didn’t know if I’d ever make the exact same cake again, so I figured that I may as well post this one.

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My mom absolutely adored this cake. It’s literally 100% perfectly suited to her taste, and the rest of my family’s taste for that matter. Why? Well…

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We don’t like Chinese cakes. They’re really really fluffy, which is okay, I guess, but they don’t taste like anything. They’re just fluffy cakeness, and they’re filled with tons and tons of cream that, yet again, don’t really taste like anything. My grandparents got a cake once for one of their birthdays, and it ended up being like, 80% cream and 20% cake. Then the cakes are usually topped with more cream (but in different colors) and whatnot. Don’t get me wrong, I don’t hate Chinese bakery cakes ALL the time. I’d still eat them, but c’mon…

We don’t like American buttercream (well, I’m okay with it). They think that it’s way to sweet, and the cakes are usually quite high in sugar too. I looked at dozens of cream cheese frostings prior to this cake, and the cream cheese to sugar ratio varied drastically. Some frostings required 7 cups of powdered sugar, and some required 2, with the same amount of cream cheese! I went with one that’s less sweet, which doesn’t make you want to puke after 2 slices of cake, and lets the distinct flavor of the cream cheese remain. There’s 16oz of cream cheese to 2 cups of powdered sugar, which is a pretty decent ratio, in my opinion, with a little bit of butter. Feel free to add more sugar to taste.



If you’re wondering about piping the roses, it’s seriously so much easier than I thought. It took me about 5 minutes to pipe the roses. I’m not kidding. All you need is a 1M piping tip (I got one online for about a Euro and it’s my favorite piping tip now. I’ve used it for my funfetti cupcakes too). If you want, just watch this short video to get a better idea on how to make one.

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IMG_9283. IMG_9282. 2014-11-29 08.50.21. 2014-11-29 08.51.08. 2014-11-29 08.51.57. 2014-11-29 08.53.14. 2014-11-29 08.47.00. 2014-11-29 08.43.06.  2014-11-26 10.48.37. 2014-11-26 10.49.10.  2014-11-29 08.41.59. 2014-11-29 08.42.11. 2014-11-27 15.12.32.

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Red Velvet Rose Cake with Cream Cheese Frosting

Makes a 2-layer 8-inch cake



  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 tbsp cocoa powder
  • 1 tbsp red food coloring
  • 2 1/2 cups cake flour (or all-purpose)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1/4 cup oil
  • 3 eggs
  • 1 1/4 cup buttermilk


  • 16oz cream cheese
  • 1/2 cup butter, softened
  • 2 tsp vanilla extract
  • 2 cups icing sugar, sifted (if you want a sweeter frosting, you may use up to 4 cups powdered sugar)
  • Little silver candy beads (optional)


  1. Preheat your oven to 180 degrees Celsius, or 375 degrees Fahrenheit
  2. For the cake, using a stand mixer or an electric hand mixer, cream the butter and sugar until light and fluffy (approx. 5 min)
  3. Mix in the cocoa powder, food coloring, flour, baking soda, baking powder ,salt, vanilla, vinegar, and oil until just combined. Do not over-mix
  4. Beat in the eggs one at a time
  5. Mix in the buttermilk
  6. Transfer the mixture into two greased 8 (or 9) inch cake pans
  7. Bake in oven for 35-40 minutes, until a toothpick inserted into the center comes out clean
  8. Allow the cake to cool in the pans for 10 minutes, before cooling completely on a wire rack
  9. For the frosting, using a stand mixer or an electric hand mixer, beat the cream cheese until light and fluffy
  10. Beat in the butter and vanilla extract until light and fluffy
  11. Gradually beat in the icing sugar until smooth. At this point, you could add a little bit of milk (1 tsp at a time) or a little more powdered sugar (1 tbsp at a time) until you reach a desired consistency
  12. To assemble the cake, make sure that the cakes are completely cooled before frosting. I wrapped each cake in 3 layers of plastic wrap and froze them prior to trimming/frosting. If your cakes have domed, then trim the top of the cake off so that the tops are flat
  13. Spread about 1/4-1/2 cup of frosting onto one of the layers, and place the second layer on top. Spread about 1/2 cup frosting to create a thin layer over the layered cake (this is called crumb coating. If you’re in a hurry, you could skip this step, but it’s recommended, as it will ensure that no crumbs are visible after frosting)
  14. Freeze the crumb-coated cake for at least an hour (optional, but recommended). Place a 1M piping tip into a piping bag and fill with cream cheese frosting. Pipe roses around the side of the crumb-coated cake, and then pipe roses on the top of the cake. Add swirls or kisses of frosting in the places that aren’t covered by the roses. Place a little silver candy bead in the middle of each rose if you want. Enjoy x

One thought on “Red Velvet Rose Cake with Cream Cheese Frosting (Cheat)

  1. Pingback: Red Velvet Rose Cake with Cream Cheese Frosting - Yum Goggle

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