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Red Velvet Cake Roll Recipe
Red Velvet Cake Roll Recipe photo by Taste of Home
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Red Velvet Cake Roll Recipe

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Get ready for oohs and aahs when you set this on the table. A creamy white chocolate filling rolls up beautifully inside a layer of fluffy red velvet cake. To make it extra festive, dust stripes of confectioners' sugar for a candy cane look. —Tonya Forsyth, Waurika, Oklahoma
Recommended: 19 Red Velvet Recipes
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + cooling
MAKES: 16 servings

Ingredients

  • 4 large eggs
  • 3/4 cup sugar
  • 2 tablespoons buttermilk
  • 1 tablespoon canola oil
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 5 ounces white baking chocolate, melted
  • Additional confectioners' sugar, optional

Directions

  1. Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment paper; grease paper.
  2. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly.
  3. Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack.
  4. In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners’ sugar. Carefully remove and discard strips. Yield: 16 servings.
Originally published as Red Velvet Cake Roll with White Chocolate Filling in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p85


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