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Red Velvet Cake Roll

This amazing Red Velvet Cake Roll has the best cream cheese frosting inside. You’ll enjoy the soft and fluffy cake with a touch of cocoa powder. It’s not only beautiful and delicious but also easy to make!

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A stunning red velvet cake roll that combines the luxurious flavors of cocoa and a hint of buttermilk, creating a vibrant and visually striking dessert. The cake, with its deep red hue, is rolled around a luscious cream cheese filling, offering a perfect balance of sweetness and tang.
The exterior is velvety soft, and each slice reveals a spiral of moist red velvet cake, adorned with a creamy white filling. A dusting of powdered sugar or a drizzle of white chocolate ganache adds an elegant finishing touch. This red velvet cake roll not only captivates the eyes but also delivers a delectable taste experience, making it a sophisticated and delightful addition to any special occasion or dessert table.

A rolled cake goes by different names such as jelly roll, roulade, or Swiss roll. All these names refer to a cake that is rolled and filled with whipped cream, jam, or frosting. Rolled cakes are simple to make and have a visually appealing swirl of filling and cake.

Why make a cake roll? There are several good reasons for making a cake roll for your next holiday or family celebration:

1. You can make a cake roll ahead of time and freeze it (I actually prefer it frozen for easier slicing).
2. Cake rolls take up minimal space in the fridge or freezer.
3. You can get between 12-14 slices from one cake roll.
4. Each bite has an equal amount of frosting and cake.
5. Cake rolls are not only beautiful but also delicious!

How to make a cake roll with no towel:

Lately, I’ve been making all my cake rolls without a towel, especially for this red velvet cake roll to avoid staining nice linens with red cake. The trick is to use parchment paper. However, keep in mind that the cake may sweat a bit, making the inside where you spread the frosting a bit wet and sticky. But don’t worry, I have some tricks to handle that.

Cake roll supplies:

You’ll need a 15×10-inch jelly roll pan for this red velvet cake roll. You might get away with a 1/2 sheet pan (18×13 inches), but the cake will be thinner. Use parchment paper to line the pan and sides, with a bit overhanging for easy removal. If you don’t use parchment paper, make sure to grease and flour the pan thoroughly. Baker’s Joy, a nonstick spray containing flour, can be used for added ease.

To make ahead and freeze:

You can make this red velvet cake roll in advance and freeze it. Double wrap the cake tightly with plastic wrap or you can use one layer of plastic wrap and one layer of foil. Label and freeze for up to 2-3 months. You can slice the cake from frozen and stagger the pieces on a serving platter (preferred by some). They will thaw in about 20 minutes at room temperature. Alternatively, thaw the cake roll or slices in the fridge overnight.

RELATED RECIPES

  • Red Velvet Cake with Cream Cheese Frosting
  • Red Velvet Cupcakes
  • White Chocolate Peppermint Cupcakes

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