This Red Velvet Cake Roll is a festive dessert that is perfect for Christmas, Valentine’s Day or any special occasion. A luxurious cream cheese filling rolled up neatly inside a delicious red velvet cake.
Welcome to our Knife & Paddle, where we’ll unravel the secrets to creating the perfect Red Velvet Cake Roll. This delightful treat combines the rich flavors of red velvet and a luxurious cream cheese filled with the elegance of a rolled cake. Join us on this adventure as we dive into the ingredients, step-by-step instructions, and expert tips to ensure your Red Velvet Cake Roll turns out irresistibly delicious.
Why you’ll love this Red Velvet Cake Roll
- Great for Christmas, Valentine’s Day, Mother’s Day or any special occasion!
- Luxurious and delicious!
- The red velvet cake is tasty, fluffy, and moist!
- Tangy, creamy, sweet cream rolled up into an eye-catching roll!
A Cake Roll has Many Names!
A rolled cake or a cake roll is also know as a Swiss Roll, roulade, jelly roll, or Búche de Noel. These names refer to a cake that is rolled and filled with whipped cream, cream cheese, cannoli filling, jam, etc. Rolled cakes are attractive and fun and are great for holidays and special occasions.
Red Velvet Cake Roll-Ingredients
Red Velvet Cake
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tbsp buttermilk
- 2 tbsp canola oil
- 1 tsp white vinegar
- 1 1/2 tsp pure vanilla extract
- 1 tbsp red food coloring
- 1 cup powdered sugar (for towel, rolling)
Cream Cheese Filing
- 8 oz cream cheese
- 1/2 cup butter (softened)
- 1 tsp pure vanilla extract
- 2 cups powdered sugar
- 2 tbsp powdered sugar (optional, to sprinkle on the top)
Step-by-Step Instructions
Red Velvet Cake
- Preheat oven to 350 degrees. Line a 15×10-inch jelly roll pan with parchment paper. Leave an inch or two overhanging on the sides. Lightly spray with baking spray with flour.
- Prepare a thin, non-textured kitchen towel and sprinkle with powdered sugar, about 1 cup. Set aside.
- Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat eggs until light and fluffy (about 3 minutes). Gradually add in sugars, beating well.
- Pour in buttermilk, oil, vinegar, vanilla extract and red food coloring and beat until combined.
- Add the flour mixture and beat until combined and smooth. Pour batter into prepared pan. Spread evenly.
- Bake for 12-15 minutes or until the top of the cake springs back when lightly touched. You can also insert a toothpick into the center of the cake and if it comes out clean or with a few moist crumbs on it, it is done.
- Invert cake onto prepared towel and gently peel off the parchment paper. Roll up cake into the towel starting with the short side. Place onto a wire rack and cool completely.
Cream Cheese Filling
- Using a hand mixer, beat cream cheese, butter, vanilla extract and powdered sugar until smooth and creamy.
- Once cake has completely cooled, unroll the cake, and spread filling evenly over the cake leaving a 1/2 inch around the edges. Re-roll the cake tightly, without the towel and cover with plastic wrap. Place in the refrigerator for at least 1-2 hours.
- After roll has chilled, remove from the refrigerator, placing seam-side down, sprinkle powdered sugar over the top (optional) and cut into 1-inch slices. For best results, use a serrated knife and rinse and dry off knife between slices.
- Serve and enjoy!
Tools and Tips for the Best Red Velvet Cake Roll
For best results invest in the following baking items…
- Jelly roll pan (10×15-inch): is a type of flat sheet pan. It features a 1-inch rim around the pan’s sides. Jell roll pans are designed to make thin sponge or sheet cakes that are sturdy enough to top with fillings. In addition, this type of cake can then be easily rolled into a cylinder shape.
- Hand mixer: in order to easily mix both the cake and the filling, use a good hand mixer or stand mixer with a whisk attachment.
- Wire rack: used for cooling and eliminating carry over baking.
- Parchment paper: use parchment paper to ensure that your cake won’t stick to the pan and for easy removal.
- Clean dish towel/tea towel sprinkled well with powdered sugar: to roll the warm cake into a cylinder. Lay out your towel and sprinkle it liberally with powdered sugar (about 1 cup) to help prevent the cake from adhering to the towel.
- Don’t skip cooling and chilling times: it’s important to cool your cake first before adding the filling. If the cake is warm, then the filling will melt and ooze out when you roll your cake. In order to get clean slices, you need to chill your cake first. Use a serrated knife and rinse and dry between cuts.
Presentation
Add decorative touches to enhance the visual appeal of your Red Velvet Cake Roll. Consider a dusting of powdered sugar, cocoa powder or a drizzle of cream cheese frosting for an extra touch of sweetness. You can also add a dollop of whipped cream and a sprinkle of chocolate shavings. Use a star tip and get creative-pipe on some cream cheese frosting, add festive holiday sprinkles for extra fun and flair! The possibilities are endless!
Storing and Freezing
Store any leftovers in the refrigerator, and if you’re planning ahead, the cake roll freezes beautifully for future enjoyment. To freeze, wrap the cake in a double layer of plastic wrap and then wrap with heavy duty aluminum foil for up to 3 months. Thaw in the refrigerator overnight before serving.
You can also cut the cake roll before freezing. Wrap individual slices in a double layer of plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature for about 20-30 minutes before serving.
You’ve got this!
You’re now ready to wow your guests with this delicious Red Velvet Cake Roll. We hope this step-by-step guide brings joy to your kitchen and delight to your taste buds. Share your creations with us, happy baking and remember…
Life’s too short to eat bad food!
For additional Cake Rolls try:
For other desserts that are great for Valentine’s Day try:
Chocolate Cutout Sugar Cookies
Chocolate Ganache Raspberry Tart
Festively Pretty Raspberry Linzer Cookies
Quick Chocolate Covered Strawberries
Red Velvet Cake Roll
Equipment
- jelly roll pan 10×15-inch pan
- Mixing bowls
- Stand mixer with paddle attachment or hand mixer
- Thin kitchen towel
- Wire rack
- Parchment paper
Ingredients
Red Velvet Cake
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tbsp buttermilk
- 2 tbsp canola oil
- 1 tsp white vinegar
- 1 1/2 tsp pure vanilla extract
- 1 tbsp red food coloring
- 1 cup powdered sugar for towel, rolling
Cream Cheese Filing
- 8 oz cream cheese
- 1/2 cup butter softened
- 1 tsp pure vanilla extract
- 2 cups powdered sugar
- 2 tbsp powdered sugar optional, to sprinkle on the top
Instructions
Red Velvet Cake
- Preheat oven to 350 degrees. Line a 15×10-inch jelly roll pan with parchment paper. Leave an inch or two overhanging on the sides. Lightly spray with baking spray with flour.
- Prepare a thin, non-textured kitchen towel and sprinkle with powdered sugar, about 1 cup. Set aside.
- Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat eggs until light and fluffy (about 3 minutes). Gradually add in sugars, beating well.
- Pour in buttermilk, oil, vinegar, vanilla extract and red food coloring and beat until combined.
- Add the flour mixture and beat until combined and smooth. Pour batter into prepared pan. Spread evenly.
- Bake for 12-15 minutes or until the top of the cake springs back when lightly touched. You can also insert a toothpick into the center of the cake and if it comes out clean or with a few moist crumbs on it, it is done.
- Invert cake onto prepared towel and gently peel off the parchment paper. Roll up cake into the towel starting with the short side. Place onto a wire rack and cool completely.
Cream Cheese Filling
- Using a hand mixer, beat cream cheese, butter, vanilla extract and powdered sugar until smooth and creamy.
- Once cake has completely cooled, unroll the cake, and spread filling evenly over the cake leaving a 1/2 inch around the edges. Re-roll the cake tightly, without the towel and cover with plastic wrap. Place in the refrigerator for at least 1-2 hours.
- After roll has chilled, remove from the refrigerator, placing seam-side down, sprinkle powdered sugar over the top (optional) and cut into 1-inch slices. For best results, use a serrated knife and rinse and dry off knife between slices.
- Serve and enjoy!
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