Red Velvet Strawberry Rose Cake

Happy Valentine’s Day! As someone who loves all things pink and feminine, Valentine’s Day décor is right up my alley. This cake was inspired by Ron Ben Israel’s rose cake which I’ve been obsessed with as soon as I laid my eyes on it. It was always on my “to-try” list but I never got the chance to take on the challenge. Recently, there was a blog post by NYC Cake Girl who used to work with Ron Ben Israel with a how-to on the very cake I loved. The amount of work and the detail work was perfection (as always), and I knew I simply didn’t have the time (and possibly even the skill) to recreate the cake. So I created this cake which looks similar and uses real rose petals.
As for the cake itself, I used half of my giant doughnut cake pan instead of baking a round cake and carving it into a dome like the tutorial. A similar effect could be produced with a shallow bundt cake, but I think the smooth exterior of the doughnut pan really makes things easier. The cake flavor is red velvet (because it is THE cake of Valentine ’s Day), and is layered on the inside with fresh strawberries and vanilla frosting. I know I know, I almost felt like it was sacrilege not to use cream cheese frosting, but I didn’t have cream cheese in the fridge so, vanilla it is. Please feel free to use cream cheese frosting if you prefer it.
I picked a bouquet of flowers that varied in shades of pink in hopes of making an ombre effect. However, once the petals were stripped from the flowers, they kind of ended up being the same color. I saved the lightest rose for the center though. Although in hindsight, I think I should’ve just picked the flower that had the least blemishes. You essentially layer the petals one by one in alternating layers around the cake to form a giant rose. It is a bit time consuming and is not completely symmetrical like the fondant petals from the original cake. But, I think it kind of gives it a homemade vibe that people can appreciate.I went a little heavy with the pictures because it was SO STUNNING. Like… the photos can’t do it justice. I loved even how the slices had petals on them fanning out the back, like a very fancy cape or headdress. I can almost guarantee that you will get “wows” and surprised looks when you bring this cake. It won’t disappoint.
I hope all of you got some sort of recognition of love this Valentine’s Day. If not, I baked this cake for you. 😉

Red Velvet Strawberry Rose Cake

You will need:

1 batch red velvet cake, baked in a dome shape (recipe below)
1 batch vanilla frosting (recipe below)
About ½ pint strawberries, sliced horizontally (enough to cover the area of the cake twice)
1 dozen roses (pesticide-free)


  1. Slice the red velvet cake in half (horizontally), and smooth a thin layer of vanilla frosting.
  2. Layer it with fresh strawberry slices and repeat layer with vanilla frosting and fresh strawberries using frosting to fill in any gaps. (shown in picture #2)
  3. Place the top half of the cake onto the frosting layer and crumb coat the entire cake with a thin layer of frosting. (shown in picture #3)
  4. Put cake in freezer for about 10-15 minutes until the frosting is set and then remove from fridge and give it a full coating. (shown in picture #4)
  5. Pick the flower you will be using as your center flower. Trim and place it in the center of the cake. (shown in picture #5)
  6. Get a few petals and fill in the gaps around the hole. (shown in picture #6)
  7. Now start layering the bottom part of the cake by pressing the petals into the frosting of the cake. Try to press the bottom edge of the petal only. (shown in picture #7)
  8. Try to use the largest petals you have for the bottom layer and go all around the cake. (shown in picture #8)
  9. Layer the next row of petals around the cake. (shown in picture #9)
  10. Try to alternate the position of the petals. As in, try to place the petal of the next layer between two petals of the bottom layer. (shown in picture #10)
  11. Repeat until you get to the center of the cake, try to use smaller petals as you get to the top of the cake. I had to replace some of the lighter petals because the lower petals turned out to be too pink to get a more seamless look. (shown in picture #11)
  12. Get ready to stun the room. 😉

Red Velvet Cake


1 ½ cups all-purpose flour
1 ½ cups cake flour
3 tablespoons unsweetened cocoa powder
¾ tsp. salt
3 large eggs, at room temperature
¾ (1 ½ sticks) cup butter, at room temperature
2 ¼ cups granulated white sugar
2 tsp. vanilla extract
1 ounce bottle of red food coloring (2 Tablespoons)
1 ¼ cups buttermilk
1 ½ teaspoons baking soda
1 ½ teaspoons vinegar


  1. Preheat oven to 350°F, spray either your bundt pan or the top half of your giant doughnut cake pan with nonstick spray. (I highly suggest using either pam for baking or baker’s joy for extra insurance of “nonstickage”.)
  2. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
  3. In the bowl of a standing mixer, beat butter on medium speed for 30 seconds.
  4. Add sugar and vanilla, and beat until combined.
  5. Add eggs one at a time on medium speed.
  6. Lower speed to low and add in food coloring.
  7. Add ⅓ of flour mixture to the egg mixture on low and add ½ of the buttermilk.
  8. Repeat with ⅓ flour mix and the rest of the buttermilk.
  9. Finish mixing with the rest of the flour mixture. Mix until just combined.
  10. Stir together baking soda and vinegar in a small bowl. Add to cake batter and beat just until combined.
  11. Fill cake pan until ⅔ full, bake 30-40 minutes or until a cake tester comes out clean.
  12. Cool pan on rack for about 15-20 minutes. Try to use a small spatula around the edges to ensure a clean removal. Remove cake from pan.
  13. Let cool completely.

Vanilla Frosting


1 c. whole milk
¼ c. flour
¼ tsp. salt
8 oz. (2 sticks) unsalted butter, room temperature
1 c. sugar
2 tsp. vanilla extract


  1. In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
  2. Continuously whisk mixture until thickened to a pudding like consistency.
  3. Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
  4. Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
  5. In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
  6. Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
  7. Add vanilla extract and mix until combined.


Red Velvet Rose Pavlova

Red Velvet Rose PavlovaAs much as I love flowers, I’ve learned over the years that I have a black thumb. No matter how hard I try or how “low-maintenance” the plant is, I manage to kill it. I’ve even killed a cactus. Don’t ask me how I did it. But one day it started to shrivel up and before I knew it, it was dead.  These days, I run away from plants like the plague. The cute DIY terrariums that everyone talks about? Nope. Growing my own herbs? No way. So instead of growing my own plants, I prefer already cut plants because (not to sound morbid) they’re already dying. It gives me a little less stress.
Red Velvet Rose Pavlova 2In the food world, I think Valentine’s Day can be renamed as Red Velvet Everything Day. Is it just me or when February rolls around, everything is red velvet flavored? They come in forms of cake, brownies, whoopie pies, cupcakes and cookies. It is not their fault. There aren’t that many red cakes out there and that deep red hue is kind of perfect for the season.
Red Velvet Rose PavlovaRed Velvet Rose Pavlova Instead of doing the usual red velvet cake, I decided to make a red velvet pavlova. I dyed the layers of pavolva red (or as red as I could get them) and flavored them with a hint of cocoa. Then I made a cream cheese whipped cream (because how would you have anything red velvet without cream cheese) and flavored it with some rose water for a floral note. I finally decorated it with some tiny rose meringues and actual tiny roses. If you are using fresh flowers, make sure they’re pesticide-free and if you want to eat them, make sure they’re edible.
Red Velvet Rose PavlovaThis may be the most romantic cake I’ve made. (Followed closely by this one.)

Red Velvet Rose Pavlova
Makes one 4-layered mini cake

300 g. superfine sugar
150 g. egg whites, room temperature
1 pinch cream of tartar
2 tbsp. cocoa powder
red gel food color
1 batch of cream cheese rose whipped cream (recipe below)
mini red roses, organic pesticide-free (for decoration)


  1. Preheat oven to 400˚F and line a rimmed baking sheet with parchment paper.
  2. Spread sugar in an even layer over parchment.
  3. In the bowl of a standing mixer fitted with the whisk attachment, add the egg whites and the cream of tartar.
  4. Place sugar into the oven and bake until the edges of the sugar begins to melt but not brown, about 5 minutes.
  5. Once the sugar begins to melt, turn the mixer onto high.
  6. Remove baking sheet from the oven and the eggs whites should be foamy.
  7. Turn the mixer to medium high and slowly pour the hot sugar from the parchment paper into egg whites.
  8. Once all the sugar is added, turn the mixer onto high and mix until stiff, shiny peaks form.
  9. Reserve ¼ c. of white meringue batter in a different bowl.
  10. Add cocoa powder and red gel food color to the rest of the batter and mix until desired color is reached.
  11. Reserve ¼ c. of red meringue batter in a separate bowl.
  12. Reduce oven to lowest setting 140˚F.
  13. Line two baking sheets with parchment paper.
  14. On one baking sheet, spoon 4 five-inch circles of the red meringue.
  15. Fit a medium closed star piping tip into a piping bag and add ¼ c. each of reserved white and red meringue batter.
  16. On the second baking sheet, form small roses by making small circles with the piping tip.
  17. Bake the baking sheet with the five-inch circles for 1- 2 hours until they are crisp and hollow.
  18. Bake the baking sheet with the mini roses for 30 minutes to 1 hour until they are crisp and hollow.
  19. Turn off oven and let it dry out for about 30 minutes to an hour.
  20. When meringues are completely cool and dry, alternate a layer of the meringue with the layer of the whipped cream.
  21. Decorate the top with the mini meringue roses and mini roses.

Cream Cheese Rose Whipped Cream


1 ½ c. heavy whipping cream, cold
4 oz. cream cheese, room temperature
½ c. powdered sugar
½ – 1 tsp. rose water (be careful with the rose water, too much of it will make the frosting taste like soap)


  1. In a bowl of a standing mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form.
  2. Set aside the whipped cream mixture into a different bowl.
  3. In the same bowl, add the cream cheese and powdered sugar and mix until light, fluffy and fully incorporated.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Add ½ tsp. rose water and taste. If you feel like it needs more, add ¼ tsp. at a time until desired flavor is reached.

Red Velvet Oreo Truffles

Red Velvet Oreo Truffles 2Valentine’s Day is tomorrow and because it is on a Saturday, I can only imagine how busy restaurants and love themed places will be. I got a box of red velvet Oreos from H earlier this week and I’ve been trying to incorporate it into something Valentine’s Day themed. If you’ve never made Oreo truffles before, you’re about to be mind blown at how easy this recipe is. You technically need only three ingredients: Oreos, cream cheese and some sort of chocolate, almond bark, or candy melts. I modified this recipe a tiny bit by adding a dash of salt (because the overwhelming sweetness of the red velvet Oreos need them) and a splash of vanilla extract (to round out the flavor). You would think that something as simple as this wouldn’t be very tasty, but I had 6 truffles sitting on the counter and they were gone within 10 minutes… all eaten by the same person… sneakily… like a robber in the night. As simple as this recipe is, what really takes time is decorating each truffle, which can be as simple or as complicated as you like. If you’re trying to think of something last minute to do for your special someone, this is the perfect recipe for you. 😉
Red Velvet Oreo Truffles 1Note: I originally wanted this to be a {Simple Sunday} post, but I just didn’t have time to do it this weekend. 

Red Velvet Oreo Truffles

You will need:
1 package red velvet Oreos
3 oz. cream cheese
⅛-¼ tsp. kosher salt (optional, but recommended)
dash of vanilla extract (optional, but recommended)
chocolate/ almond bark/ candy coating (your preference)
sprinkles, sparkling sugar, sugar pearls… basically anything you want to decorate it with


  1. In a bowl of a food processor, crush Oreos until crumbs form.
  2. Add cream cheese, ⅛ kosher salt, and vanilla extract and process until a smooth lump forms.
  3. Taste and add the extra ⅛ kosher salt in needed.
  4. On a sheet pan lined with parchment paper, wax paper or silicone mat, dish out ½ tbsp. portion of truffle dough.
  5. Place sheet pan in freezer for 5 minutes to set.
  6. Roll each truffle dough ball in hand until a smooth ball forms.
  7. Place sheet pan in freezer for 5 minutes to set.
  8. Meanwhile, melt your desired candy melt in the microwave.
  9. Remove truffles and dip into candy melts.

Decorate as desired.