The Red Velvet Rose

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Preparation info

  • Difficulty

    Medium

  • Serves

    10 to 12

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C
Baking Time 45 to 55 minutes

I couldn’t resist the temptation to shape this bright red cake into a red red rose! Because frosting would hide the beautiful petal contours, I chose instead to enhance the color with a raspberry glaze, which keeps the cake moist as well. To complete the shape of a rose, this cake is formulated to dome so that the bottom is rounded and the sides are elevated slightly above the serving plate.

Plan Ahead Make the raspberry glaze several hours ahead.

Ingredients

Batter

VOLUME WEIGHT
4 large egg whites, at room temperature ½ cup (118 ml) 4.2 ounces 120 grams
red liquid food coloring tablespoons (37 ml) 1.3 ounces 37 grams
pure vanilla extract 2 teaspoons (10 ml) . .
bleached cake flour (or bleached all-purpose flour) cups (or 2 cups plus 3 tablespoons), sifted into the cup and leveled off 8.8 ounces 250 grams
baking powder 1 tablespoon plus 2 teaspoons 0.8 ounce 22.5 grams
unsweetened cocoa powder teaspoons . 2.5 grams
fine sea salt ¾ teaspoon . 4.5 grams
superfine sugar cups 8.8 ounces 250 grams
unsalted butter (65° to 75°F/19° to 23°C) 5 tablespoons (½ stick plus 1 tablespoon) 2.5 ounces 71 grams
canola or safflower oil, at room temperature cup (79 ml) 2.5 ounces 72 grams
low-fat buttermilk ¾ cup plus 1 tablespoon (192 ml) 6.9 ounces 197 grams

Special Equipment

One 10 cup metal rose (or other shape) fluted tube pan, coated with baking spray with flour

Method

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.

Mix the Liquid Ingredients

In a medium bowl, whisk the egg whites, red food coloring, and vanilla just until lightly combined. (Caution: Be careful with the food coloring; it stains effectively, but also unmercifully.)

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cocoa, and salt.

Make the Batter

In the bowl of a stand mixer fitted with the flat beater, mix the sugar, butter, and oil on medium speed for 2 minutes. The mixture will be smooth and creamy. Add the flour mixture and buttermilk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium-high and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small spatula.

Bake the Cake

Bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the sides comes out clean and the cake springs back when pressed lightly in the center. The cake will be domed above the rim of the pan and the sides should start to shrink from the sides of the pan only after removal from the oven.

Cool and Unmold the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. Invert it onto a wire rack that has been lightly coated with nonstick cooking spray.

Make the Raspberry Sauce

See recipe.

Glaze the Cake

Using a removable tart pan bottom or two large pancake turners, transfer the cooled cake onto a serving plate. Slip a few pieces of parchment under the cake. Brush the entire cake with ½ cup/118 ml/4.7 ounces/135 grams of the sauce. Remove the strips.

Serve with lightly sweetened whipped cream. If desired, use the remaining sauce to drizzle on the plates.

Store

Airtight: room temperature, 1 day; refrigerated, 3 days; frozen, 2 months.

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