Red Velvet Cake Roll
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Category
Dessert/Cake
Cuisine
American
Servings
6-8
Prep Time
20 minutes
Cook Time
32 minutes
Calories
410
Welcome to our baking oasis! Today, we're thrilled to share with you a timeless favorite with a twist: the Red Velvet Cake Roll.
This dessert combines the rich, cocoa-infused red velvet cake with a smooth, creamy filling, all rolled into one stunning masterpiece.
Whether you're celebrating a special occasion or just indulging in a baking adventure, this recipe is sure to impress.
In this tutorial, we cover:
- How to blend the perfect red velvet cake batter for a moist and tender roll.
- The art of achieving the softest, most luxurious whipped cream filling.
- Tips for rolling your cake to perfection without cracks or breaks.
- Finishing touches with a topping cream and a medley of fresh raspberries and blueberries for that extra pop of flavor and color.
Ingredients
- Eggs: 4 large (approx. 55g each)
- Vegetable Oil: 36g (1/8 cup)
- Red Food Coloring: 1/2 tbsp
- Milk: 68g (1/4 cup)
- Cake Flour: 68g (1/2 cup & 1 tbsp) OR All-Purpose Flour: 51g (1/2 cup) & Cornstarch: 17g (2 tbsp)
- Granulated Sugar: 35g (1/4 cup)
- Lemon Juice: 1 tbsp
- Vanilla Extract: 1 tbsp
- Heavy Cream: 130g (1/2 cup)
- Cream Cheese (softened): 20g (1/4 cup)
- Sugar: 20g (2 tbsp)
- Heavy Cream: 80g (1/4 cup)
- Sugar: 8g (1 tbsp)
- Fresh Raspberries and Blueberries for garnish
- Oven
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Sifter
- Spatula
- Icing Spatula
- Baking Tray
- Parchment Paper or Non-stick Baking Mat
- Cooling Rack
- Piping Bag
Cake:
Whipped Cream Filling:
Topping Cream:
Kitchen Tools
Directions
Preparing the Cake:
Egg Separation: Carefully separate eggs, placing whites in one bowl and yolks in another.
Mix Wet Ingredients: Blend vegetable oil, red food coloring, and milk in a bowl. Sift in cake flour, then mix in egg yolks until smooth.
Preheat Oven: Set to 302℉(150℃). Line a baking tray with parchment paper or a baking mat.
Making Meringue:
Whip Egg Whites: Beat egg whites with lemon juice, sugar, and vanilla extract to soft peaks.
Fold: Gently fold a portion of the whipped egg whites into the batter, then incorporate the rest, maintaining airiness.
Baking:
Bake: Spread the batter evenly on the tray. Bake for 32 minutes. Allow to cool on a rack before removing from the tray.
Preparing the Filling:
Whip Cream Filling: Soften cream cheese, mix in sugar, then gradually add heavy cream and beat to stiff peaks. Chill.
Prepare Topping Cream: Beat heavy cream and sugar until it thickens to a yogurt-like consistency.
Assembling:
Fill and Roll: Spread the whipped cream filling on the cooled cake. Roll tightly and cut into pieces.
Decorate: Pipe the topping cream onto each slice. Garnish with raspberries and blueberries.
Recipe Video
Recipe Note
Notes and Tips:
- Cake Flour Substitute: If using all-purpose flour and cornstarch as a substitute for cake flour, ensure they are well-sifted together to avoid clumps.
- Baking Time: Monitor the cake closely towards the end of baking to prevent over-browning.
- Cooling: Ensure the cake is completely cool before filling to prevent the cream from melting.
- Rolling: Use the parchment paper to help roll the cake tightly.
Enjoy your Red Velvet Cake Roll, a stunning dessert that combines the velvet texture of the red sponge with the creamy richness of the filling, garnished with fresh berries for an added burst of flavor. Perfect for celebrations or as a sophisticated treat.
