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Rose velvet cake

A recipe from

Makes 12

  • 200g butter
  • 375g castor sugar
  • 3 eggs
  • 300g cake flour
  • 25g cocoa
  • 1.5 tsp baking powder
  • 200ml buttermilk
  • 60ml red food colouring


  • 500g cream cheese
  • 200g icing sugar
  • 1 vanilla pod

Preheat the oven to 180°C. Line the base of three 20cm round cake tins and grease well.

Cream together the butter and sugar, add the eggs one at a time and beat until pale and fluffy.  Sieve together the dry ingredients. Mix together the food colouring and buttermilk. Fold together all the ingredients. Divide the mixture between the 3 cake tins. Bake for 20 – 25 minutes, or until cooked through.

To make the icing,  cream the butter and cream cheese together. Add the sifted icing sugar and vanilla. Beat until smooth. Ice the cakes and sandwich together.

To decorate with crystalized rose petals, brush the petals with egg white and dust with castor sugar. Leave to harden.