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–+ servings
Red Velvet Cake Roll

Red Velvet Cake Roll

This Red Velvet Cake Roll is a festive treat that combines vibrant color and creamy frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 2 hours
Total Time 2 hours 36 minutes
Servings: 10 slices
Course: DESSERTS & TREATS
Cuisine: American
Calories: 350
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 provides structure and richness
For the Frosting
  • 1 cup unsalted butter, softened essential for a rich, creamy texture
  • 3 cups powdered sugar, sifted to achieve the sweet, fluffy frosting
  • 1 teaspoon pure vanilla extract adds warmth and depth of flavor
  • 3–4 tablespoon heavy cream helps achieve spreadable consistency
  • 3 tablespoon Valentine’s sprinkles for festive decoration
For the Garnish
  • 2 oz white chocolate for drizzling on top
  • Additional sprinkles for unique decoration

Equipment

  • Baking Sheet
  • mixing bowl
  • muffin tin
  • Parchment Paper
  • hand mixer

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 oil, mixing on low for 30 seconds, then on medium for another minute.
  3. Pour 3½ cups of batter evenly onto the baking sheet, smoothing it out. Divide leftover batter among muffin tin cups.
  4. Bake for 14-16 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
  5. 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.
  6. 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.
  7. 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.
  8. Melt white chocolate and drizzle over the cake. Add additional sprinkles before serving. Let sit for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 47gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 220mgPotassium: 60mgSugar: 30gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For an extra indulgent treat, serve with a dollop of whipped cream.

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