Red Velvet Rose

Red Velvet Rose?
Red Velvet Rose?

Yes, you did read the title right. This week it is the Red Velvet Rose Cake. The shape of the cake was supposed to be a rose but I couldn’t find the rose pan so I bought a cool looking dome kind of shaped pan. I also opted to use beet juice instead of red food coloring but more on that later. There was also supposed to be a raspberry glaze on the cake which probably would have made it a bit more red but I figured since my cake is so far from looking like Rose’s cake in the book, I would go totally renegade and top the cake with some heated up left over chocolate ganac…….oh hell, who am I kidding, I put Hershey’s syrup on the cake. Actually, the cake was very good. Nice and moist with a hint of chocolate flavor. Doesn’t hurt that it was easy to make either, well except for roasting the damn beets to get 2-1/2 tablespoons of juice. I thought by doing that, I’d get a two for one. Beet juice for the cake and a batch of pickled beets, which I love! I bought giant beets, or should I say mutant beets, they were huge and it took about 2-1/2 hours to roast them.

On to the recipe. First, the ingredients.

Ingredients and a Beet
Ingredients and a Beet

You can see the giant beet in the picture, I had 4 of them to roast. Like I said, the recipe is pretty easy and basic. Mix the dry ingredients, then the wet and combine in the mixer.

Flour Mixture
Flour Mixture
Butter, Sugar, & Oil
Butter, Sugar, & Oil
Flour Mixture and Butter Mixture Together
Flour Mixture and Butter Mixture Together

After roasting the beets, I was just a bit short of the amount I needed so I added some water to the juice to get the 2-1/2 tablespoons. Then the juice is added to the egg whites and vanilla then into the batter. The first thing that came to my mind was bubble gum, well no, actually it was Pepto Bismol.

Beet Juice
Beet Juice
Not Quite Red
Not Quite Red
Ready to Bake
Ready to Bake

I put the cake in the oven thinking that some miracle was going to happen and the cake would magically turn red. That didn’t happen. Maybe a pink cake? Nope, not that either. A lovely beige cake emerged from my oven. One of my Alpha Baker friends, Jeniffer said that the beet juice probably reacted with the baking powder and that’s why the cake was beige. So much science.

Not So Red Velvet Cake
Not So Red Velvet Cake

I really did like the flavor of the cake and the chocolate syrup was tasty too. If I were to make this cake again, I probably look for a natural food color to try but using anything synthetic is just not the way I want to go. Maybe I should put a scoop of ice cream on the plate too and drown everything with the syrup.

Next week the Alpha Bakers will be tackling the Double Damage Oblivion. The name sounds intimidating but all I will say is CHOCOLATE!!

7 Comments

  1. How beautiful! Truly, this is a stunning looking cake. Love the pan. And it was just the Queen’s official birthday on Saturday! This would have been perfect. The color of your cake is really pretty. I’m glad you posted this.

  2. I roasted 2 beets and no juice came out.. I had to blend it to get the juices. Maybe if we use the beets into cake batter, probably might turned out looking redder?

  3. I think your cake looks great, and Hershey’s chocolate sauce is a great idea! This cake did have a wonderful texture so it is good to know it is still delicious when it looks like real food!

  4. I’m so intrigued by how the beet juice (which looked very red) just doesn’t work to make a red cake. It would be interesting if someone tested the variables, like baking powder, baking soda, buttermilk, etc. to see what could be changed to retain the beets’ redness. (I’m not curious enough to try it myself, though). Regardless, dousing something with chocolate sauce can never be a totally bad idea, and I’m impressed that you owned up to using Hershey’s.

  5. Hi Glori, I felt ambivalent about the red coloring too, but I thought I’d go with it and see how I liked it. While mine was a bit pinker in the center, it came out of the pan the same color brown as yours. I attribute the red of my cake to the raspberry glaze. In spite of all that, this cake was completely delicious. You enjoyed yours, just like I enjoyed mine. Frankly, I couldn’t stop eating it. Your mold is pretty cool too.

  6. What a beautiful cake, Glori! Your rendition is fabulous and makes the most of the great pan you used. I don’t think I will bother with colouring the cake next time either. It’s fine as is! I had to squeeze my beetroots with my bare hands in order to extract enough juice. I then ate the squashed beets in a salad…very good. All in all, I’ll have to try your chocolate version next!

  7. your cake came out beautiful, regard the color- mine didn’t came out red too…the raspberry glaze added some more moist and a great flavor.

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