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Red Velvet Cake Roll Recipe
This Red Velvet Cake Roll recipe is moist, decadent, delicious, covered with Chocolate Ganache and is topped with crushed peppermint.
Prep Time
30 mins
Cook Time
13 mins
Total Time
43 mins
Servings:
8
Calories:
625 kcal
Cuisine:
American
Ingredients
Roll Ingredients
- ¾ C flour
- ¼ C cocoa powder Hershey's brand
- 1 tsp baking powder
- ¼ tsp kosher salt
- 4 large egg
- ¾ C sugar
- 1 tbsp canola oil
- 2 tbsp buttermilk
- 1 tsp white vinegar distilled
- 5 tbsp red gel food coloring
- 1 tsp vanilla extract pure
Filling ingredients
- 1 - 8 oz cream cheese
- ¼ C butter softened, unsalted, sweet cream
- 2 C powdered sugar
- 1 tsp vanilla extract pure
Chocolate ganache
- 1 C semi sweet chocolate chips
- ½ C heavy whipping cream
- 1 C Peppermint candy crushed
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 625
% 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.