Red Velvet Cake Roll is an indulgent dessert that combines the classic flavors of red velvet cake with the delicate, melt-in-your-mouth texture of a cake roll. It features a rich, velvety sponge cake rolled around a smooth and creamy ermine frosting, making it the perfect treat for any occasion. This visually stunning dessert offers a unique twist on traditional red velvet cake, transforming it into a beautiful and delicious roll that is sure to impress your guests. Whether you’re celebrating a special occasion or simply looking for a showstopping dessert, this Red Velvet Cake Roll is sure to delight.

This recipe requires a bit of patience and attention to detail, but the result is completely worth it. The combination of the light, airy cake and the rich, buttery filling creates a dessert that is both decadent and refreshing. With a bold red hue and a creamy white filling, it’s not only delicious but also eye-catching. Whether you’re new to baking or an experienced home baker, this cake roll will undoubtedly be a favorite in your recipe collection.

Why You’ll Love Red Velvet Cake Roll

1. Unique Presentation

The rolled format of this red velvet cake is visually stunning, making it perfect for parties or holiday gatherings. It’s not your average layer cake, which gives it a fun twist that is sure to impress guests.

2. Light and Airy Texture

Despite the richness of the flavor, the cake is light and airy, thanks to the careful mixing of the batter. This creates a delightful contrast with the creamy filling.

3. Deliciously Creamy Filling

The ermine frosting used as the filling is rich and smooth, providing the perfect balance to the moist cake. It’s not too sweet, but just enough to complement the cake’s flavor.

4. Easy to Customize

You can adjust the red food coloring for a more or less vibrant cake, or even swap the filling with other frosting types if you’re feeling adventurous.

5. Great for Special Occasions

Whether for birthdays, holidays, or special celebrations, this cake roll is sure to be a hit. Its festive red color and elegant appearance make it a go-to dessert for occasions that call for something extra special.

Ingredients

For the Cake

Cake flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Eggs
Sugar
Vegetable oil
Buttermilk
White vinegar
Vanilla extract
Red food coloring

For the Ermine Frosting/Filling

All-purpose flour
Granulated sugar
Salt
Whole milk
Butter
Vanilla extract

To Assemble

Powdered sugar

Variations

Gluten-Free Option: Replace the cake flour with a gluten-free flour blend to make this recipe gluten-free.
Frosting Alternatives: You can substitute the ermine frosting with cream cheese frosting for a tangier flavor.
Flavor Twist: Add a dash of cinnamon or nutmeg to the cake batter for a spiced twist.
Different Fillings: Try a whipped cream filling for a lighter alternative to the ermine frosting.
Food Coloring: Adjust the amount of red food coloring to create different hues of red, or use other colors for a fun twist.

How to Make Red Velvet Cake Roll

Step 1: Prepare the Cake Batter

Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper. In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a separate large bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil, buttermilk, vinegar, vanilla extract, and food coloring. Mix until smooth. Gradually fold in the dry ingredients until fully combined.

Step 2: Bake the Cake

Pour the cake batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake is springy to the touch and a toothpick inserted comes out clean. Once baked, immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Step 3: Roll the Cake

Starting at one short edge, carefully roll the cake with the towel to form a tight spiral. Let it cool completely while rolled.

Step 4: Make the Ermine Frosting

In a saucepan, whisk together the flour, sugar, and salt. Gradually add the milk, whisking constantly to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and let it cool completely. Once cooled, beat the softened butter and vanilla extract in a separate bowl until smooth. Gradually add the cooled flour mixture and beat until light and fluffy.

Step 5: Assemble the Cake Roll

Unroll the cooled cake and spread a generous layer of ermine frosting over the entire surface. Carefully roll the cake back up, this time without the towel, and place it seam-side down on a serving platter. Dust with powdered sugar before serving.

Tips for Making the Recipe

Ensure the cake is fully cooled before unrolling it, as rolling it while still warm can cause it to crack.
Use a thin, flexible spatula to spread the frosting evenly and avoid tearing the cake.
If you prefer a smoother filling, you can chill the frosting before spreading it on the cake.
Don’t overbake the cake – it should be moist and soft. Keep a close eye on it in the oven.
For even slices, use a serrated knife to cut the cake roll, as it will create cleaner cuts.

How to Serve

This Red Velvet Cake Roll is perfect for serving at parties, gatherings, or as an afternoon dessert. Slice it into generous portions, and pair it with a hot beverage such as coffee or tea. Its rich flavors and smooth texture make it a showstopper for any event.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake roll in an airtight container at room temperature for up to 2-3 days. If you need to store it for a longer period, refrigerate it for up to a week. Allow it to come to room temperature before serving for the best taste and texture.

Freezing

To freeze the cake roll, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating

This cake is best served at room temperature. You don’t need to reheat it, but if you prefer, you can warm individual slices in the microwave for 10-15 seconds.

FAQs

1. Can I make the cake ahead of time?

Yes, you can prepare the cake and frosting in advance and assemble it the day before serving.

2. What can I use if I don’t have cake flour?

You can substitute all-purpose flour, but cake flour creates a lighter texture.

3. Can I use a different frosting?

Yes, cream cheese frosting or whipped cream can be used in place of ermine frosting.

4. How can I prevent the cake from cracking when rolling?

Make sure the cake is fully cooled before rolling, and use a towel to help roll it tightly but gently.

5. Is this recipe gluten-free?

No, this recipe contains gluten from cake flour or all-purpose flour, but it can be adapted by using a gluten-free flour blend.

6. Can I make the cake without food coloring?

Yes, the cake will still taste delicious without the red food coloring, though it won’t have the vibrant red color.

7. Can I make the cake into individual rolls?

Yes, you can cut the cake into smaller pieces before rolling, which will give you individual servings.

8. How long does the cake last in the fridge?

The cake can last up to a week in the refrigerator when stored properly.

9. Can I freeze the cake roll?

Yes, the cake roll can be frozen for up to 2 months. Be sure to wrap it tightly.

10. Can I add other flavorings to the frosting?

Yes, you can add almond extract or lemon zest to the frosting for an extra flavor boost.

Conclusion

Red Velvet Cake Roll is a fantastic dessert that combines elegance, flavor, and a touch of nostalgia. The combination of the moist, cocoa-flavored sponge cake with the smooth and creamy ermine frosting is irresistible. Whether you’re making it for a special occasion or just to treat yourself, this cake roll is sure to impress and delight. With simple yet delicious ingredients and straightforward instructions, it’s an achievable dessert that will look and taste like a professional creation.

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