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Home » Red Velvet Rose Cake

Red Velvet Rose Cake

June 16, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on June 16, 2016

  • Prep Time: 1h
  • Cook Time: 30m
  • Total Time: 1h 30m
  • Yield: 1 three layer cake

Ingredients

For Cake:

  • 2 box red velvet cake mix (I used the Red Velvet from Betty Crocker)
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons salt
  • 8 egg whites
  • 1 1/2 cups water
  • 4 tablespoons vegetable oil
  • 2 cups sour cream (16oz container)
  • 4 teaspoons vanilla

For Icing:

  • 2 cups butter, softened
  • 16 ounces Cream cheese, softened
  • 4 teaspoons vanilla
  • 16 cups powdered sugar + more if desired for thicker icing
  • Red Food Coloring
  • Red Icing Roses

Instructions

For Cake:

  • Pre-heat oven to 350F.
  • In a large bowl, mix together cake mix, flour, sugar, and salt. In the bowl of a mixer, mix together the egg whites and vanilla, water and vanilla.
  • Mix on low for about 10 seconds.
  • Slowly add the dry mix a little at a time.
  • Mixing on low until everything is combined. Add sour cream and mix well.
  • Pour into cake pans and bake for 30 minutes or until done.
  • Remove from oven and cool. --- I used baked this cake in 3 - 8inch cake tins.

For Icing:

  • Cream butter in the bowl of a mixer.
  • Add cream cheese and mix well.
  • Slowly add powdered sugar while mixing.
  • Add vanilla. Whip.
  • Add more powdered sugar for thicker icing or add more milk for thinner icing.
  • Reserve about 1 cup - 1 1/2 cups of frosting for icing border and the flowers if desired.
  • Once cooled, level the cakes if needed but carefully cutting off the rounded tops to make a flat surface. Stack them onto a cake board, adding a layer of frosting in between each layer.
  • Frost the cake with a crumb coat and place into the fridge for 1 hour. Crumb Coat just means, spreading icing all over the cake, gently smoothing it out because it doesn\'t need to be perfect. This is just your base coat.
  • Remove cake from fridge. Finishing frosting the cake and decorate with details. (Save a little icing to tint red for the dots)
  • I piped a boarder around the top and bottom with a Star tip #21.
  • Stick the red candy roses on top. Tint the reserved icing with a little red food coloring and pipe little dots around the sides.

TIP

  • If your piped red dots around the cake have points, just wet your finger or the back of a spoon with a little water and gently press the pointy tip back into the dot.
  • Print

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