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Red Velvet & Cinnamon Layer Rose Birthday Cake

 

So,  I remembered I never shared the incredible birthday cake I made for my Aunt’s surprise 70th party way back in December.

Red Velvet Cinnamon Layer Rose Cake recipe TidyMom

I’m still kind of in awe myself! like, did I make that?! 

Unless you live under a rock, you may remember when Amanda Rettek of i am baker first introduced the word to her Rose Cake back in Feb. of 2011.  In the past two years, this cake has been replicated more times than I can count.  You want to know why?  Because it’s SO EASY to make!  not kidding!  It looks intricate, beautiful and amazing…….but difficult it is not.  Don’t believe me?  Check out Amanda’s 4 minute video rose cake tutorial.  Then go make one yourself and wow your friends and family like I did!

If the outside of this rose cake isn’t pretty enough………I need to tell you about the inside.  Red Velvet & Cinnamon Layer Cake topped with traditional Cream Cheese Frosting.  and yes……it’s was every bit as ridiculously decadent as it sounds!

My aunt loves Red Velvet cake, and if you’ve read my blog much, you know I have no qualms about using Duncan Hines Cake mixes for most of my recipes.  But this time, I wanted to try it from scratch.

Red Velvet Cinnamon Layer Rose Cake TidyMom

I wish I had a picture of the cake cut for you………I didn’t go to the party, but they saved me a piece and it was every bit as delicious as I had imagined!  Apparently it got just as many oohs and ahhhs, cut………even the waiter was drooling -they gave him a piece to take home ;)

When I think of Red Velvet Cake I think of deep dark red cake with a hint chocolate, the tang of buttermilk, the sweet tartness of cream cheese frosting……but what if we add a touch of cinnamon buttercream between the layers?  A little non-traditional, but oh so delicious!

I did a little searching, and found great reviews on the Red Velvet Cake recipe at Baking911.com.  The only modification I made was; I did not have buttermilk, so I used powdered buttermilk . (see full recipe below). This recipe did not fail….it was wonderful, moist and full of flavor.

Since this cake was for a surprise birthday party, my friend, Amy Locurto made some adorable birthday printables that matched the party invitations, hot pink and black.

Rose Cake Birthday Printables at TidyMom

 You can click over to LivingLocurto.com for the free Happy Birthday Rose Cake Topper, or Amy’s shop if you’d like the full Rose Party Collection.

Rose Cake and Birthday Printables at TidyMom

 Rose Party Printable Collection:

  • A 5×7 invitation with editable text fields to add your own party details.
  • 2″ Tags – 3 Designs to use for cupcakes, gifts and other decor
  • 2″ Thank You Tags
  • Food Label Signs (editable text fields)
  • 5×7 Table Decor Signs – 2 Designs
  • Cake Toppers – 3 Designs
  • Party Flags – For use on straws, glass stems or food
  • Small Triangle Banner

This recipe is super long – but really not that complicated.  You could even make the cake one day, and frosting and decorate another day.  Don’t let this keep you from trying this recipe.  I promise you wont regret it!

 

Red Velvet & Cinnamon Layer Cake with Cream Cheese Frosting

Yield: one 9" layer cake

Red Velvet & Cinnamon Layer Cake with Cream Cheese Frosting

Incredible red velvet cake very slightly adapted from Baking911 please click over for step by step photos and tips on how to make this cake! and iambaker.com for how to decorate a rose cake

Ingredients

    Red Velvet Cake
  • 2 cups all purpose unbleached flour
  • 1/2 cup natural cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 Tablespoons powdered ButterMilk
  • 1 teaspoon salt
  • 1 cup water
  • 1 tablespoon vanilla extract
  • 4 tablespoons (2 ounces) liquid red food coloring*; use liquid food coloring from the grocery store
  • 1 cup unsalted butter; can be cold from the refrigerator
  • 1-1/2 cups sugar
  • 4 large eggs
  • Cinnamon Butter Cream
  • 1 cup butter (softened)
  • 1 cup vegetable shortening
  • 1 pinch of salt
  • 1/4 tsp vanilla extract
  • 4 cups powdered sugar
  • 1-2 tsp cinnamon
  • 1/3 cup heavy whipping cream
  • Vanilla Cream Cheese Frosting
  • 1 cup butter, at room temperature
  • 16 oz. cream cheese, at room temperature
  • 2 teaspoon vanilla extract (clear vanilla will help keep frosting white)
  • 8 cups powdered sugar
  • 3-6 Tablespoons heavy whipping cream
  • White gel food coloring (optional, but makes your frosting nice and white)

Instructions

    for Red Velvet Cake
  1. Preheat to 350 degrees
  2. Generously grease two, 9- x 2-inch pans with non-stick spray or shortening.
  3. In a medium size bowl, after measuring, sift together the flour, cocoa powder, baking powder, baking soda, powdered buttermilk and salt. Stir together with a spoon. Set aside.
  4. Mix the water with the food coloring and vanilla extract. Set aside.
  5. Using a stand mixer with a paddle attachment, beat the butter on low speed until soft. (If the butter is cold, it will warm quickly from the beaters - taking about 60 seconds).
  6. Slowly add sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 2 minutes until light yellow and fluffy. Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.
  7. With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition.
  8. Increase the mixer speed to medium and beat the mixture for 2 minutes. be sure to use a kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.
  9. Add the flour mixture in 3 equal portions, alternating with the water in 2 equal portions, beginning and ending with the flour. (If the milk is cold, the batter will curdle slightly. It's ok. It will come together when you add the flour.) Mix on low and work quickly so you don't over mix.
  10. After completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula.
  11. Then, let the mixer run for 30 seconds on LOW. The batter will be thick and fluffy. STOP the mixer. Do NOT overmix.
  12. With a large rubber spatula, give the batter ONE or TWO quick folds to incorporate any stray flour or liquid left at the sides and bottom of the bowl. do not continue mixing!
  13. Divide the batter equally into the prepared pans and lightly smooth their tops. The pans should be about 1/2-full.(I use my kitchen scale to be sure both pans are equal)
  14. Bake the cake layers for 20 to 30 minutes or until the top feels firm and gives slightly when touched. (inserted a toothpick in the middle should have a few moist crumbs attached, but not batter.)
  15. Loosen the sides with a small metal spatula or sharp knife. Invert onto cake rack and place upright to cool completely.
  16. For Cinnamon Buttercream
  17. In a mixing bowl, blend butter and shortening until smooth. Add a pinch of salt, vanilla and cinnamon. Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. Eventually you will have a very thick gooey mixture. On the highest speed of your mixer, stream in the heavy whipping cream- pour nice and slow.
  18. Continue beating on high speed until frosting is fluffy
  19. For Vanilla Cream Cheese Frosting
  20. Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
  21. Add vanilla and sugar and blend on low until combined. Increase to medium speed and beat until it begins to get fluffy.
  22. Slowly add the cream a little at a time until desired consistency is met. (you want it thick enough to hold it's shape if you are going to pipe on roses)
  23. I added some bright white gel coloring at this point to make my frosting nice and white.
  24. Beat until fluffy, about 1 minute.
  25. To Assemble Rose Cake
  26. Using a long serrated knife, slice both cooled cake layers in half horizontally, yielding 4 cake layers (you can leave your cake as 2 thicker layers with one layer of filling if you'd prefer).
  27. Top each cake layers with about 1 cup of cinnamon buttercream.
  28. Frost outside of cake with Vanilla Cream Cheese Frosting.
  29. You can go to iambaker.net to follow her rose cake tutorial
  30. Enjoy!

Notes

STORAGE Unfrosted cake layers should not be refrigerated because it dries the cake and can be stored at room temperature for about 2 days, well wrapped. Unfrosted cake layers can be frozen for more than one month, well wrapped. Thaw at room temperature. DECORATED CAKE STORAGE: Cream Cheese Frosting needs refrigeration, so this cake MUST be refrigerated, where the cake will keep for a few days.

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 More Red Velvet Recipes you might enjoy:

Red Velvet Crepes

Red Velvet Gooey Butter Cookies

Red Velvet Cake Truffles

   
more by Cheryl »

Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

76 Responses to “Red Velvet & Cinnamon Layer Rose Birthday Cake”

  1. Brian @ A Thought For Food posted on February 19, 2013 at 7:18 am (#
    1
    )

    I am totally impressed. I’m still totally terrified of icing cakes, so this looks intricate. But if you say it can be done, I believe you!

    • TidyMom replied on February 19th, 2013 at 7:26 am

      Oh you SOOO have to try it Brian!! Can you frost a cupcake? Then you can do this! And the best part is, if you mess it up…..just scrape off the frosting and just spread it with a spatula – no loss, but totally worth trying!

  2. Sommer@ASpicyPerspective posted on February 19, 2013 at 7:28 am (#
    2
    )

    That is certainly a stunner! And I love the cute decor standing high above.

  3. Rachel @ Baked by Rachel posted on February 19, 2013 at 7:30 am (#
    3
    )

    Pretty!! I tried roses once but didn’t have enough frosting so I had to scratch that idea. Love your cake stand!

  4. sue @ cakeballs, cookies and more posted on February 19, 2013 at 7:34 am (#
    4
    )

    oh yummy, red velvet sure is a winner:) I never use butter milk, I just add some vinegar to my milk and let it set out for a few minutes and there you go:)

    • TidyMom replied on February 19th, 2013 at 8:08 am

      I do that too Sue!…….but the powdered buttermilk just seems a bit closer to the real thing, and the great thing is, it keeps a lot longer than buttermilk!

  5. Amanda posted on February 19, 2013 at 7:44 am (#
    5
    )

    Your recipe sounds AMAZING!!! I am so going to try it. The cake and cake stand and cupcakes and printables are wonderful! You are super talented girl! (thanks so much for the kind words too!)

    • TidyMom replied on February 19th, 2013 at 8:10 am

      thanks for all your encouragement and help Amanda!

  6. bridget {bake at 350} posted on February 19, 2013 at 8:06 am (#
    6
    )

    Your cake is just gorgeous! Maybe I’ll have to make a rose cake for my sister when she has her baby girl! :)

    Oh, and baking911 is awesome! Sarah is a treasure!!!

    • TidyMom replied on February 19th, 2013 at 8:09 am

      oh you SO should!!! it would e perfect for the occasion!! Thanks B!

  7. Joanie @ Zagleft posted on February 19, 2013 at 8:34 am (#
    7
    )

    Your cake is absolutely beautiful! I’ve never used powdered buttermilk before, I’ll have to look for it.

  8. Winnie posted on February 19, 2013 at 8:37 am (#
    8
    )

    This really is just GORGEOUS!

  9. Amy posted on February 19, 2013 at 8:47 am (#
    9
    )

    Such a lovely cake! I really need to plan one of these rose cakes for a celebration sometime soon. So fancy, yet so doable.

  10. Mrs. Tucker posted on February 19, 2013 at 9:04 am (#
    10
    )

    Oh my…now i neeeed cake!

  11. Chandra@The Plaid and Paisley Kitchen posted on February 19, 2013 at 9:05 am (#
    11
    )

    This is absolutely Stunning! Pinned and Shared on Facebook!

  12. Maria posted on February 19, 2013 at 9:16 am (#
    12
    )

    What a gorgeous cake! Well done Cheryl!

  13. lisa @StudioJewel posted on February 19, 2013 at 9:18 am (#
    13
    )

    you had me at red. ok, maybe red velvet. oh.my.word. the cake is beautiful and i can’t wait to try it.

    yes, this may be my very first comment on your blog…but i’ve been here forever. that makes me a horrid blogger. i should no better! i sorry!

  14. nest of posies posted on February 19, 2013 at 9:26 am (#
    14
    )

    this is gorgeous!!!! and the flavors together sound AMAZING!!!!

    i can’t imagine being able to do that to a cake…one day, i’ll give it a try!!!

    xo
    kellie

  15. Kate@Diethood posted on February 19, 2013 at 9:28 am (#
    15
    )

    That cake is absolutely stunning! I am so scared of over-the-top cakes sort of speak, but if you say it’s easy, I may just give it a try!

  16. Synthia posted on February 19, 2013 at 9:35 am (#
    16
    )

    This is so beautiful! It probably tastes amazing too!

  17. Anna @ Crunchy Creamy Sweet posted on February 19, 2013 at 10:00 am (#
    17
    )

    Oh, Cheryl! This cake is gorgeous! I love buttercream roses on cakes!

  18. susan posted on February 19, 2013 at 10:06 am (#
    18
    )

    I am sure this tastes as delicious as it looks!

  19. Alaina @ Fabtastic Eats posted on February 19, 2013 at 11:07 am (#
    19
    )

    WOW!! This cake is beautiful! And it sounds so incredible! I love the addition of cinnamon with red velvet! Hopefully I get the chance to make something like this! (Maybe Easter?!) YUM!

  20. Diane {Created by Diane} posted on February 19, 2013 at 12:02 pm (#
    20
    )

    Super-PRETTY Cheryl!
    What a fun printable too

  21. Melissa posted on February 19, 2013 at 12:06 pm (#
    21
    )

    This cake is so pretty! =)

  22. Carla @ Carlas Confections posted on February 19, 2013 at 1:07 pm (#
    22
    )

    Sooooo beautiful! I was really surprised that rose cakes dont take that long at all. And they really are so stunning :D

  23. Maria posted on February 19, 2013 at 1:24 pm (#
    23
    )

    Wow, this is beautiful! I love that you “spiced” things up with the cinnamon. Sorry for the corny pun ;) I’ve been meaning to try powdered buttermilk in my cake recipes that call for liquid buttermilk because I’m sick of the leftovers going bad. Do you think the flavor was just as good?

    • TidyMom replied on February 19th, 2013 at 3:24 pm

      I couldn’t imagine the cake being any better……so I’d say it worked perfectly!

  24. Kristen posted on February 19, 2013 at 1:25 pm (#
    24
    )

    What a stunner!!

  25. Katie B. of HousewifeHowTos.com posted on February 19, 2013 at 2:17 pm (#
    25
    )

    Cheryl, this cake is stunning! You know how people say “It’s too pretty to eat”? They mean THIS!

    Btw, thanks for hosting the link party. I joined yesterday, but I’d love if you’d come join my How To Tuesday link party, too.

  26. Katrina @ Warm Vanilla Sugar posted on February 19, 2013 at 2:28 pm (#
    26
    )

    This cake is SO gorgeous!!

  27. Claire @ A Little Claireification posted on February 19, 2013 at 2:58 pm (#
    27
    )

    Oh good cow this cake looks amazing!! lol Red velvet is my absolute favorite too followed by carrot cake. Must be the cream cheese frosting. I need some NOW. :)
    Thanks for the post!
    _ Claire

  28. Clare posted on February 19, 2013 at 4:14 pm (#
    28
    )

    Just when I thought red velvet couldn’t get any better!.. Red velvet is one of my all time faves- and know I have the challenge of making it look just as beautiful as you did- looks harder than said, but I”‘m definitely up for it!

  29. Erin @ Dinners, Dishes, and Desserts posted on February 19, 2013 at 4:37 pm (#
    29
    )

    WOW – your cake is gorgeous!! My husband birthday is tomorrow, but something tells me he wouldn;’t appreciate the flowers as much as I would :(

  30. Colette @ JFF! posted on February 19, 2013 at 5:38 pm (#
    30
    )

    Just gorgeous.
    Love the rose frosting.
    Perfect for Mom’s Day.

  31. Crystal posted on February 19, 2013 at 5:42 pm (#
    31
    )

    Beautiful cake!! I love the roses on it!

  32. Lana @ Never Enough Thyme posted on February 19, 2013 at 6:16 pm (#
    32
    )

    This is truly one of the most beautiful cakes I’ve ever seen. I’m not the best with constructing and decorating cakes, but I really want to give this a try. Wish me luck!

  33. Donna Duffy posted on February 19, 2013 at 7:28 pm (#
    33
    )

    Love the cake stand

  34. kat posted on February 19, 2013 at 7:51 pm (#
    34
    )

    I LOVE the relaxed roses! Very beautiful, yet unstuffy. I’ll have to try it.

  35. HeatherChristo posted on February 19, 2013 at 8:17 pm (#
    35
    )

    beautiful Cake Cheryl!! I feel like I could never pull off all those roses- nice piping!

  36. Sylvie @ Gourmande in the Kitchen posted on February 20, 2013 at 2:14 am (#
    36
    )

    It’s so pretty I can see why it would get oohs and ahhs from everyone, really impressive!

  37. Carolyn posted on February 20, 2013 at 5:31 am (#
    37
    )

    That really is a gorgeous cake. I need to check out Amanda’s tutorial!

  38. Stacy | Wicked Good Kitchen posted on February 20, 2013 at 5:51 am (#
    38
    )

    WOW! Cheryl, you have elevated beautiful Red Velvet Cake to a new level! With Amanda’s concept of rose piped Vanilla Cream Cheese Frosting (which you executed very well, by the way), Red Velvet Cake has a refined elegance to her. So glad you thought of it! LOVE the presentation on the vintage-y hobnail and ruffled cake stand, too. Just. Lovely. xo

  39. Amy @ Living Locurto posted on February 20, 2013 at 9:02 am (#
    39
    )

    I can’t wait to make this cake! It sounds fabulous:-)

  40. Brenda @ a farmgirl's dabbles posted on February 20, 2013 at 9:23 am (#
    40
    )

    You did a BEAUTIFUL job on this cake, Cheryl!! It makes me want to make a rose cake even more!

  41. Amber {Sprinkled With Flour} posted on February 20, 2013 at 11:13 am (#
    41
    )

    This really is an amazing cake, it’s almost too pretty to eat but I’m sure I could manage! Gorgeous and I’m sure tastes just as delicious. ;)

  42. Alison @ Ingredients, Inc. posted on February 20, 2013 at 11:24 am (#
    42
    )

    this is SO GORGEOUS

  43. Kankana posted on February 20, 2013 at 12:58 pm (#
    43
    )

    I don’t like frosting on cake but when it looks that pretty, it’s hard to resist. I am going to try my hand. You convinced me :)

  44. Valerie posted on February 20, 2013 at 2:21 pm (#
    44
    )

    Cheryl,

    You outdid yourself on this one. It’s beautiful. I love it.

    Hugs,

    Valerie
    Cottage Making Mommy

  45. Jeanette posted on February 20, 2013 at 7:28 pm (#
    45
    )

    Wow, that is stunning Cheryl! I’m not a baker, but if there’s ever a special occasion, I’ll have to give this a try.

  46. SusieQTpies posted on February 21, 2013 at 7:09 am (#
    46
    )

    I do not like Red Velvet cake but if you made this for me, you know like for my SURPRISE birthday party ;) , I would eat it ;)
    lol Have a super week!

    susieQTpies

  47. Mary Beth @ Cupcakes and Crinoline posted on February 21, 2013 at 6:36 pm (#
    47
    )

    I think I am the one person who has been living under a rock and did not see this cake before ~ I am so glad you shared the video! What a beautiful cake and the recipe sounds fabulous!

    Thanks again,

    Mary Beth

  48. Shaina posted on February 21, 2013 at 10:06 pm (#
    48
    )

    It turned out so pretty!

  49. Julia | JuliasAlbum.com posted on February 22, 2013 at 1:40 am (#
    49
    )

    What a gorgeously decorated cake!

  50. Sue {munchkin munchies} posted on February 22, 2013 at 2:58 am (#
    50
    )

    What a labor of love, gorgeous, delicious cake! Your photos sure spotlight how beautiful it is! I need to make a rose cake!

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