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–+ servings
Red Velvet Cake Roll

Red Velvet Cake Roll

This festive Red Velvet Cake Roll combines luscious cake and creamy frosting, perfect for celebrations.
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Prep Time 20 minutes
Cook Time 16 minutes
Chilling Time 2 hours
Total Time 2 hours 36 minutes
Servings: 10 slices
Course: DESSERTS & TREATS
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box red velvet cake mix this is the foundation of your Red Velvet Cake Roll
  • ½ cup water helps to bring the mix together
  • ¼ cup neutral oil (vegetable or canola) keeps the cake moist and tender
  • 6 large eggs, room temperature provide structure and richness
For the Frosting
  • 1 cup unsalted butter, softened for rich and creamy texture
  • 3 cups powdered sugar, sifted to achieve sweet, fluffy frosting
  • 1 teaspoon pure vanilla extract adds warmth and depth of flavor
  • 3–4 tablespoon heavy cream helps achieve perfect spreadable consistency
  • 3 tablespoon Valentine’s sprinkles for festive decoration
For the Garnish
  • 2 oz white chocolate for garnish
  • additional sprinkles choose your favorite for decoration

Equipment

  • Baking Sheet
  • muffin tin
  • mixing bowl
  • electric mixer
  • Parchment Paper
  • Plastic wrap
  • clean towel

Method
 

How to Make Red Velvet Cake Roll
  1. Preheat the oven to 350°F (175°C), line a 10x15x1-inch baking sheet with parchment paper, and spray with nonstick spray.
  2. 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 neutral oil. Mix on low for 30 seconds, scrape down sides, then beat on medium for 1 minute until well combined.
  3. Pour 3½ cups of the batter evenly onto the prepared baking sheet and divide the leftover batter among lined muffin tin cups.
  4. Bake both the baking sheet and muffin tin for 14–16 minutes, or until a toothpick comes out clean. Let cupcakes cool completely.
  5. Dust a clean towel with powdered sugar. After letting the cake cool for 10 minutes, flip it onto the towel, peel off the parchment, and roll from a short edge.
  6. In a medium bowl, beat the softened butter for 2 minutes until creamy. Gradually add sifted powdered sugar and vanilla extract, mixing until fluffy, then fold in heavy cream and sprinkles.
  7. Unroll your cooled cake gently, spread frosting evenly across the surface with a ½-inch border, then roll it back up tightly and chill for 2 hours.
  8. Melt the white chocolate and drizzle over the top of the cake roll. Top with additional sprinkles, let sit for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 100mgSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Serve with a dollop of whipped cream for an extra indulgent treat. Ensure eggs are at room temperature for better incorporation into the batter. Chill cake roll for at least 2 hours before slicing for perfect presentation.

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