The Best Red Velvet Cake Roll Recipe for Sweet Moments

Crafting a delectable red velvet cake roll requires passion and precision that will make your dessert dreams come true.

Sweet layers of crimson-hued sponge promise an elegant twist on a classic favorite.

Soft cream cheese filling adds luxurious depth to each delicate slice.

Baking this stunning dessert might seem challenging, but strategic techniques make the process surprisingly simple.

Smooth rolling techniques ensure a picture-perfect presentation that impresses everyone at the table.

Subtle cocoa notes blend seamlessly with rich cream cheese, creating a harmonious flavor profile.

You’ll find this recipe transforms an ordinary afternoon into a memorable culinary adventure.

Let’s unveil the secrets behind this show-stopping dessert that will have everyone asking for seconds.

Why Red Velvet Cake Roll Is A Must-Try

• Master a Stunning Dessert: Impress friends and family with a professional-looking red velvet cake roll that looks like it came from a fancy bakery.
• Customize with Ease: Adjust the food coloring intensity to create your perfect shade of red, making this recipe uniquely yours every single time.
• Perfect Party Showstopper: Bring this beautiful dessert to potlucks, birthdays, or holiday gatherings and watch everyone's eyes light up with excitement.
• Simple Ingredient Magic: Uses basic pantry staples and creates an extraordinary dessert without requiring advanced baking skills or expensive ingredients.

What You’ll Need For Red Velvet Cake Roll

• Cake Flour: A soft wheat flour that creates a tender and delicate cake texture.
• Cocoa Powder: Provides a rich chocolate flavor and deep color to the red velvet cake.
• Eggs: Act as a binding agent and contribute to the cake's structure and richness.
• Sugar: Adds sweetness and helps create a soft, moist cake.
• Vegetable Oil: Ensures the cake remains moist and tender.

• Baking Powder, Baking Soda: Help the cake rise and create a light, airy texture.

• Buttermilk: Adds tanginess and helps activate the leavening agents.
• Vinegar: Contributes to the cake's distinct flavor and helps with texture.
• Vanilla Extract: Provides a warm, classic flavor to the cake.

• Red Food Coloring: Creates the signature vibrant red color of red velvet cake.
• Powdered Sugar: Used for dusting and adding a sweet finishing touch.

• Butter: Forms the base of the creamy ermine frosting.
• Flour: Used in a unique cooking method to create a thick, smooth frosting base.
• Milk: Helps create the base for the cooked flour frosting.
• Salt: Balances the sweetness of the frosting.
• Vanilla Extract: Adds depth of flavor to the frosting.

How To Make Red Velvet Cake Roll Easily

Step 1: Prepare Baking Station

Grab a jelly roll pan and line it with parchment paper. Set your oven to warm up at 350°F. Make sure all your tools are clean and ready.

Step 2: Mix Dry Ingredients

• Cake flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt

Whisk these ingredients until perfectly blended.

Step 3: Create Egg Base

In a separate bowl, whip eggs and sugar together until they transform into a light, fluffy mixture. This should take around 3 minutes of energetic mixing.

Step 4: Blend Wet Ingredients

• Vegetable oil
• Buttermilk
• White vinegar
• Vanilla extract

Mix everything until fully incorporated and smooth.

Step 5: Combine Wet and Dry Mixtures

Slowly fold dry ingredients into wet ingredients. Stir gently to create a silky batter.

Step 6: Add Vibrant Color

Introduce red food coloring, starting with a small amount. Adjust until you achieve that classic rich red shade.

Step 7: Bake Cake Base

Pour batter into prepared pan. Spread evenly and smooth the top. Slide into preheated oven and bake for 12-15 minutes. The cake is ready when it springs back after a gentle touch.

Step 8: Craft Ermine Frosting

Create flour mixture by whisking flour and milk in a saucepan. Cook over medium heat until thickened. Let cool completely.

Step 9: Finish Frosting

• Butter
• Sugar
• Salt

Add cooled flour mixture and vanilla. Continue beating until creamy and smooth.

Step 10: Roll Cake

Dust a clean kitchen towel with powdered sugar. Carefully flip cake onto towel. Gently remove parchment paper.

Step 11: Fill and Roll

Spread frosting evenly across cake surface. Starting from a short end, roll cake tightly.

Step 12: Chill and Serve

Refrigerate cake roll for 1-2 hours to set. Slice and dust with extra powdered sugar if desired. Enjoy your spectacular dessert!

Useful Tricks For Red Velvet Cake Roll Success

• Check cake doneness by gently pressing the surface; it should spring back immediately without leaving an indentation.
• Use room temperature ingredients to ensure better mixing and smoother batter consistency.
• Add food coloring gradually to control the exact shade of red velvet without affecting the cake's texture.
• Spread frosting evenly and gently to prevent tearing the delicate cake while rolling.
• Cool the flour mixture completely before adding to buttercream to prevent separated or lumpy frosting.

Creative Spins On Red Velvet Cake Roll

• Classic Chocolate Velvet Roll: Replace red food coloring with dark cocoa powder for a rich chocolate version, using the same baking technique.
• Cream Cheese Swirl Roll: Add softened cream cheese to the ermine frosting for extra tanginess and creamy texture.
• Nutty Pecan Crunch Roll: Sprinkle chopped pecans inside the cake before rolling and garnish the exterior with additional crushed pecans for added crunch.
• Berry Burst Variation: Incorporate fresh raspberries or strawberries between the cake and frosting layer for a fruity burst of flavor.

Tasty Sides For Red Velvet Cake Roll

• Wine Wonderland: Select a slightly sweet moscato or port wine that balances the cake's cocoa undertones and provides a sophisticated adult twist.
• Flavor Harmony Sidekick: Serve alongside vanilla bean ice cream to create a cooling contrast with the cake's warm red velvet notes and provide a smooth, creamy counterpoint.
• Caffeine Companion: Match with espresso or cappuccino, allowing the coffee's robust flavor to cut through the cake's sweetness and highlight its deep chocolate essence.

Red Velvet Cake Roll Storage Made Easy

• Store the red velvet cake roll wrapped in plastic wrap or placed in an airtight container for up to 3-4 days. Keep in the coldest part of the refrigerator to maintain freshness.
• Wrap the cake roll tightly in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 2-3 months without losing quality or taste.
• Remove the cake roll from the freezer and let it thaw gradually in the refrigerator overnight. This prevents condensation and maintains the cake's texture.
• Bring the cake roll to room temperature before serving. If desired, warm individual slices briefly in the microwave for 10-15 seconds on low power to restore softness.

Your Top Questions On Red Velvet Cake Roll

• What makes red velvet cake roll unique?

The combination of cocoa powder and red food coloring creates its signature deep red color and subtle chocolate flavor that sets it apart from other cake rolls.

• Can I use natural cocoa powder or Dutch-processed cocoa?

Natural cocoa powder works best in this recipe because it reacts better with the vinegar and baking soda, helping the cake rise and maintain a tender texture.

• Why is vinegar used in the recipe?

Vinegar helps activate the baking soda, creates a more tender crumb, and enhances the cake’s unique tangy flavor characteristic of traditional red velvet recipes.

• Is ermine frosting different from cream cheese frosting?

Ermine frosting, also called boiled milk frosting, is less sweet and more stable than cream cheese frosting, with a silky smooth texture that complements the red velvet cake roll perfectly.

Red Velvet Cake Roll Recipe

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4.6 from 20 reviews

• Total Time: Approximately 1 hour 40 minutes to 2 hours (including chilling)
• Yield: 8 1x

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Description

Indulgent red velvet cake roll brings classic Southern charm to dessert tables with its elegant spiral of cream cheese frosting. Velvety cake layers swirl around luscious filling, promising a delightful slice you can’t resist savoring.

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Ingredients

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Cake Base:

• 1 cup (120 grams) cake flour
• 4 eggs, room temperature
• 3/4 cup plus 2 tablespoons (175 grams) sugar

Flavoring and Color:

• 3 tablespoons (15 grams) unsweetened cocoa powder
• 1 to 3 teaspoons red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons (30 grams) buttermilk

Leavening and Seasoning:

• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons (64 grams) vegetable oil

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Instructions

1. Heat oven to 350F (175C) and line a 15×10-inch jelly roll pan with parchment paper, ensuring complete coverage.
2. Combine cake flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to eliminate any lumps.
3. In a separate large bowl, vigorously beat eggs and sugar until the mixture becomes pale, voluminous, and forms soft peaks, approximately 3 minutes.
4. Incorporate oil, buttermilk, vinegar, and vanilla extract into the egg mixture, blending until fully integrated.
5. Gradually fold dry ingredients into wet ingredients, stirring gently to create a smooth, consistent batter.
6. Add red food coloring incrementally, adjusting until achieving the desired vibrant crimson shade.
7. Pour batter into prepared pan, using a spatula to distribute evenly and eliminate air pockets.
8. Bake for 12-15 minutes, checking for doneness by gently pressing the surface – it should spring back immediately.
9. While cake bakes, prepare ermine frosting by whisking flour and milk in a saucepan over medium heat until thickened and pudding-like.
10. Remove flour mixture from heat, allowing complete cooling to room temperature.
11. Cream butter, sugar, and salt until light and fluffy, then integrate cooled flour mixture and vanilla extract, beating until silky smooth.
12. After cake cools, dust a clean kitchen towel with powdered sugar and carefully invert cake onto towel.
13. Delicately remove parchment paper, then spread a generous layer of ermine frosting across the cake’s surface.
14. Tightly roll cake from one short end, using the towel to assist in creating a compact, uniform roll.
15. Refrigerate cake roll for 1-2 hours to stabilize structure and enhance flavor melding.
16. Slice into elegant portions and dust with additional powdered sugar for a decorative finish.

Notes

• Use room temperature ingredients to ensure smooth blending and consistent texture throughout the cake batter.
• Avoid overmixing the cake batter, which can lead to a tough and dense cake roll with less delicate crumb.
• Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking during the rolling process.
• When spreading the frosting, leave a small border around the edges to prevent excess frosting from squeezing out during rolling.

• Prep Time: Approximately 20 minutes
• Cook Time: 12-15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 228 kcal
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg