There’s something undeniably festive about a Red Velvet Cake Roll, especially when it graces your table. Picture this: a luscious, moist cake, vibrant red and swirled with a creamy, dreamy frosting, all wrapped up like a present waiting to be unwrapped. The first slice reveals layers of velvety goodness, each bite transporting you to a celebration.
I first discovered this recipe one chilly afternoon when I craved something special—something to evoke the warmth of shared moments around the kitchen table. As I gathered ingredients, I couldn’t help but feel the excitement build. This cake roll isn’t just a dessert; it’s an invitation to create memories. With its enchanting flavor and stunning appearance, it promises to impress at any gathering, from casual brunches to holiday feasts.
Join me as we roll up our sleeves to create this delightful confection, a treat sure to bring joy to anyone tired of the same old sweets!
Why You'll Love This Red Velvet Cake Roll
- This Red Velvet Cake Roll elevates any celebration with its stunning visual appeal and vibrant color.
- It's incredibly easy to make, allowing you to impress guests without spending all day in the kitchen.
- The rich, moist flavor combined with a creamy frosting creates an irresistible treat that everyone will crave.
- Plus, its versatility means you can customize it for any occasion by adding different sprinkles or garnishes.
Red Velvet Cake Roll Ingredients
• Let's gather these delicious essentials!
For the Cake
• 1 box red velvet cake mix – this is the foundation of your Red Velvet Cake Roll, ensuring all the color and flavor.
• ½ cup water – helps to bring the mix together for a perfect batter consistency.
• ¼ cup neutral oil (vegetable or canola) – keeps the cake moist and tender.
• 6 large eggs, room temperature – eggs provide structure and richness to the cake.
For the Frosting
• 1 cup unsalted butter, softened – for a rich and creamy texture, this is essential in your frosting.
• 3 cups powdered sugar, sifted – to achieve that sweet, fluffy frosting that everyone loves.
• 1 teaspoon pure vanilla extract – adds warmth and depth of flavor to the frosting.
• 3–4 tablespoon heavy cream – this helps achieve the perfect spreadable consistency for your frosting.
• 3 tablespoon Valentine’s sprinkles – because what’s a festive cake without a little sparkle?
For the Garnish
• 2 oz white chocolate (for garnish) – drizzle this on top for an elegant touch and delicious flavor.
• Additional sprinkles (for garnish) – choose your favorite to make it uniquely yours!
How to Make Red Velvet Cake Roll
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Preheat the oven: Start by setting your oven to 350°F (175°C). Line a 10x15x1-inch baking sheet with parchment paper and give it a quick spray with nonstick spray. Don’t forget to line 5 muffin tin cups with liners for some adorable cupcakes!
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Beat the eggs: In a large mixing bowl, beat 6 large eggs on high for 5–6 minutes until they look foamy and fluffy. Now, add the red velvet cake mix, water, and neutral oil, mixing on low for 30 seconds. Scrape down the sides, then beat on medium for another minute until well combined.
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Spread the batter: Pour 3½ cups of your luscious batter evenly onto the prepared baking sheet, ensuring smoothness. With the leftover batter, divide it among the lined muffin tin cups for mini delights!
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Bake to perfection: Place both the baking sheet and the muffin tin in the preheated oven. Bake for 14–16 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cupcakes cool completely before moving on.
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Roll the cake: Dust a clean towel with powdered sugar. After letting the cake cool for 10 minutes, carefully flip it onto the towel, peel off the parchment, and start rolling from a short edge. Allow it to cool completely in its rolled form.
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Prepare the frosting: In a medium bowl, beat the softened butter for about 2 minutes until creamy and smooth. Gradually add the sifted powdered sugar and vanilla extract, mixing until fluffy. Slowly pour in the heavy cream, mixing until you get the perfect smooth consistency. Finally, fold in those festive sprinkles!
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Assemble the roll: Unroll your cooled cake gently. Spread the frosting evenly across the surface, leaving about a ½-inch border. Now, roll it back up tightly, wrangling that delicious filling inside. Wrap it in plastic wrap and chill in the fridge for at least 2 hours to set.
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Garnish and serve: Before serving, melt 2 oz of white chocolate and drizzle it over the top of the cake roll. Top with additional sprinkles for that extra touch of cheer. Let it sit for about 10 minutes before slicing!
Optional: Serve with a dollop of whipped cream for an extra indulgent treat!
Exact quantities are listed in the recipe card below.
Red Velvet Cake Roll Variations
Feel free to make this delightful Red Velvet Cake Roll your own with these fun twists and substitutions!
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Gluten-Free: Use a gluten-free cake mix to create a version that everyone can enjoy. Just ensure other ingredients comply with gluten-free standards.
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Dairy-Free: Substitute butter with dairy-free margarine and use almond or coconut milk in place of heavy cream for the frosting. It’s just as creamy and delicious without the dairy!
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Spiced Up: Add a pinch of cinnamon or nutmeg in the cake batter for a lovely warmth that enhances the red velvet flavors. This little spice twist can transform every bite.
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Chocolate Lovers: For a richer taste, stir in ½ cup of cocoa powder into the batter. This will give your cake roll an irresistible chocolate twist, making it even more decadent.
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Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans into the frosting for an added layer of texture and flavor. These nuts will provide a beautiful contrast to the smooth frosting.
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Berry Burst: Incorporate a layer of fresh strawberries or raspberries inside the roll for a fruity surprise and extra freshness that perfectly complements the cake's richness.
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Zesty Lemon: Add 1-2 teaspoons of lemon juice or zest into the frosting. This will create a delightful, tangy balance against the sweet cake and is perfect for a refreshing twist.
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Festive Flavors: Swap in seasonal sprinkles or colored frosting for different holidays, like green and gold for St. Patrick’s Day or pastel colors for Easter. It’s all about the joy of celebration!
Make Ahead Options
These Red Velvet Cake Rolls are perfect for busy home cooks looking to streamline their meal prep! You can prepare the cake and frosting up to 24 hours in advance, keeping everything fresh and delicious. Simply bake the cake, let it cool, then roll it in a tea towel and refrigerate it. The frosting can be made and stored in an airtight container in the fridge, retaining its fluffy texture. On the day of serving, unroll the cake, spread in the frosting, roll it back up, and chill for at least 2 hours. Drizzle with melted white chocolate and sprinkles right before serving for that festive touch you’ll love!
What to Serve with Red Velvet Cake Roll?
There’s nothing quite like creating a festive spread to accompany a delightful dessert that sparkles with personality.
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Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch that beautifully complements the rich flavors of the cake.
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Fresh Berries: Strawberries, raspberries, or blueberries provide a tart contrast, enhancing the sweetness of the red velvet while adding a pop of color.
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Vanilla Ice Cream: Creamy vanilla ice cream brings a delightful chill and smooth texture, making each bite a delicious contrast to the cake roll’s softness.
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Chocolate Ganache: A drizzle of decadent chocolate ganache offers a luscious richness that pairs beautifully with the cake's cream cheese frosting.
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Coffee or Espresso: The bold flavors of freshly brewed coffee or a shot of espresso elevate the dessert experience, balancing the sweetness with a touch of bitterness.
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Sparkling Water: For a refreshing palate cleanser, serve sparkling water with a splash of lemon or lime; it adds brightness without overpowering the dessert.
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Chocolate-Covered Strawberries: These indulgent treats echo the cake's festive feel while introducing a gratifying crunch and burst of flavor.
Crafting a beautiful presentation around your Red Velvet Cake Roll not only enhances the meal but also elevates the celebration, inviting your loved ones to savor every moment!
How to Store and Freeze Red Velvet Cake Roll
Room Temperature: Keep the cake roll wrapped in plastic or in an airtight container for up to 2 days if consumed quickly.
Fridge: Store the wrapped Red Velvet Cake Roll in the refrigerator for up to 5 days. This will help maintain its moist texture and fresh flavor.
Freezer: For longer storage, freeze the cake roll tightly wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw it in the fridge overnight before serving.
Reheating: If desired, slice and gently microwave a piece for about 10-15 seconds to enjoy it warm, enhancing its delightful creaminess.
Chef's Helpful Tips
- When making the Red Velvet Cake Roll, always ensure your eggs are at room temperature to help them incorporate better into the batter.
- A common mistake is not beating the eggs long enough; for a fluffier cake, beat them on high for at least 5 minutes until foamy.
- When rolling the cake in the towel, do it gently to avoid cracking; starting from a short edge helps maintain its shape.
- Lastly, remember to chill the rolled cake for at least 2 hours to allow the frosting to set properly before slicing for that perfect presentation.
Red Velvet Cake Roll Recipe FAQs
What is the best way to choose ripe ingredients for my Red Velvet Cake Roll?
Absolutely! Choose a box of red velvet cake mix that's fresh for the best flavor. For eggs, look for ones that are at room temperature for optimal mixing—this helps fluff the batter perfectly. As for the heavy cream, make sure it’s fresh as this contributes to the creaminess of your frosting.
How should I store my Red Velvet Cake Roll?
You can easily keep your cake roll wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days if you're planning to eat it quickly. However, if you want to preserve that delightful moistness for longer, I recommend storing it in the fridge for up to 5 days. Always remember to check for any signs of spoilage, like unusual smells or a changed texture.
Can I freeze the Red Velvet Cake Roll, and if so, how?
The more the merrier! Freezing your Red Velvet Cake Roll is a fantastic option. Wrap it tightly in plastic wrap first, then in aluminum foil to protect against freezer burn. You can keep it frozen for up to 2 months! When you're ready to enjoy it, simply transfer it to the fridge the night before so it can thaw slowly.
What should I do if my cake roll cracks during baking or rolling?
Very common! If you notice cracks while rolling the cake, don’t worry too much—this can happen. Next time, make sure to beat your eggs thoroughly to create a lighter batter, which helps reduce cracking. Also, when rolling, do so gently and start from a short edge to keep it from stressing the cake. If it cracks, just use your frosting as "glue" when you assemble it!
Are there any dietary considerations for the Red Velvet Cake Roll, like allergies?
Definitely consider anyone with food allergies! This recipe contains gluten from the cake mix and dairy from butter and cream. If you have gluten sensitivities, you can look for a gluten-free red velvet cake mix. For dairy-free options, try substituting unsweetened applesauce for butter and using coconut or almond milk in place of heavy cream to create a delicious frosting. Always check labels to be certain!
Can I add different flavors or decorations to my Red Velvet Cake Roll?
Oh, how fun! Absolutely, you can customize your Red Velvet Cake Roll! For flavor variations, consider adding a hint of almond extract to the frosting. You can also swap out the Valentine's sprinkles for seasonal ones, or try adding crushed nuts or chocolate chips into the batter for an added crunch or indulgence. Let your creativity run wild!
Red Velvet Cake Roll
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a 10x15x1-inch baking sheet with parchment paper and spray with nonstick spray.
- In a large mixing bowl, beat 6 large eggs on high for 5-6 minutes until foamy. Add the red velvet cake mix, water, and oil, mixing on low for 30 seconds, then on medium for another minute.
- Pour 3½ cups of batter evenly onto the baking sheet, smoothing it out. Divide leftover batter among muffin tin cups.
- Bake for 14-16 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
- Dust a clean towel with powdered sugar. After cooling the cake for 10 minutes, flip it onto the towel, peel off parchment, and roll from a short edge. Cool completely while rolled.
- In a medium bowl, beat softened butter for 2 minutes until creamy. Gradually add sifted sugar and vanilla, mixing until fluffy. Pour in heavy cream to achieve a smooth consistency, then fold in sprinkles.
- Unroll the cake gently and spread frosting evenly, leaving a ½-inch border. Roll it back up tightly, wrap in plastic, and chill for at least 2 hours.
- Melt white chocolate and drizzle over the cake. Add additional sprinkles before serving. Let sit for 10 minutes before slicing.
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