Red Velvet Cake Roll Recipe
Red Velvet Cake Roll Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min. + cooling

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

Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment paper; grease paper.
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.
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.
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

  • 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
  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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