Red Velvet Cake Roll Recipe
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Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
43 mins
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Servings
8
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Calories
625 kcal
-
Cuisine
American
Red Velvet Cake Roll Recipe
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This Red Velvet Cake Roll recipe is moist, decadent, delicious, covered with Chocolate Ganache and is topped with crushed peppermint.
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Ingredients
Roll Ingredients
- ¾ C flour
- ¼ C hershey cocoa powder
- 1 tsp baking powder
- ¼ tsp kosher salt
- 4 large eggs
- ¾ C sugar
- 1 tbsp canola oil
- 2 tbsp buttermilk
- 1 tsp distilled white vinegar
- 5 tbsp red gel food coloring
- 1 tsp pure vanilla extract
Filling ingredients
- 1 - 8 oz cream cheese
- ¼ C unsalted sweet cream butter softened
- 2 C powdered sugar
- 1 tsp pure vanilla extract
Chocolate ganache
- 1 C semi sweet chocolate chips
- ½ C heavy whipping cream
- 1 C crushed peppermint candy
Instructions
Roll Directions
- Preheat the oven to 350 degrees and line a cookie sheet with parchment paper, spray Pam baking spray onto the parchment paper.
- Using two small bowls, separate the eggs, 1 bowl for the egg whites and the second bowl for the yolks.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- Using a large bowl, beat together the egg yolks, sugar, canola oil, buttermilk, white vinegar and red food coloring until combined and thick.
- Using another medium bowl, beat the egg yolks until stiff peaks form.
- Gently fold in the egg yolk mixture into the egg whites until combined.
- Gently fold in the dry ingredients until combined.
- Pour the batter onto the cookie sheet and spread evenly.
- While cake is baking, lay out a clean kitchen town and sprinkle with powdered sugar.
- Bake in the oven for 12-14 minutes or until the cake springs back when touched.
- Once cake is removed from oven, flip the cake over onto the clean kitchen towel.
- Remove the parchment paper from the cake.
- Carefully roll the cake up into a log with the kitchen towel.
- Place onto a wire rack and allow to cool completely.
- While the cake is cooling, make the filling.
- Using a hand mixer, beat the cream cheese, butter, vanilla and powdered sugar until combined and creamy.
- Unroll the cake and remove the towel.
- Evenly spread the filling onto the cake.
- Roll the cake back up carefully and wrap in plastic wrap and place in the fridge.
Icing Directions
- Heat the heavy cream in a small pot over medium to high heat until the cream starts to simmer.
- Pour the cream over the chocolate chips in a heat safe bowl.
- Allow the cream to sit for 1 minute before whisking until smooth.
- Place the chilled rolled cake onto a wire rack.
- Pour the ganache over the rolled cake.
- Sprinkle the crushed peppermint candy on top.
- Cut and enjoy!
Nutrition Information
Show Details
Calories
625kcal
(31%)
Carbohydrates
92g
(31%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
130mg
(43%)
Sodium
132mg
(6%)
Potassium
294mg
(8%)
Fiber
3g
(12%)
Sugar
72g
(144%)
Vitamin A
596IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 92g | 31% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 130mg | 43% |
| Sodium | 132mg | 6% |
| Potassium | 294mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 72g | 144% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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