Red Velvet Roulade – A moist and tender red velvet cake roll filled with a deliciously sweet cream cheese filling!
Here’s another recipe to add to your list of many things to make before/on Valentine’s Day – Red Velvet Roulade!
Adapted from my gingerbread cake roll and stuffed full of delicious cream cheese filling, this Roulade has a moist and tender crumb, is thick, and absolutely divine. Perfect for surprising your loved one with!
I love making cake rolls! See my gingerbread cake roll, Pumpkin and Cream Cheese Roulade, Raspberry Jam Swiss Roll, and now of course, my Red Velvet Roulade. They are so easy to make, even if they seem daunting to roll.
But if you carefully follow my recipe, you cannot go wrong!
As you make the cream cheese filling, you’ll notice it may not be as thick as buttercream, which usually consists of only butter and icing sugar.
After filling the cake roll, and rolling it back up, you’ll then wrap it with clingfilm, and store in the fridge for at least an hour, just so the filling can keep it’s shape when slicing and serving.
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Red Velvet Roulade
A moist and tender red velvet cake roll filled with a deliciously sweet cream cheese filling!
Ingredients
For the Sponge
- 1 cup (125g) cake flour*
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 tablespoon vegetable oil
- 3/4 cup (150g) caster/granulated sugar
- 2 tablespoons buttermilk
- 1 teaspoon white vinegar
- Red food colouring, I used Sugarflair Spectral Concentrated Paste in Velvet Red
- 1 teaspoon vanilla extract
For the Filling
- 1 cup (225g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 3 cups (375g) icing/powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Sponge
- Preheat the oven to 180C/350F/Gas 4. Spray or butter a 13x9" Swiss roll pan, line with parchment paper, then spray again. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Using a handheld or stand mixer, beat the eggs until pale, and frothy. Add the oil and sugar, and beat until combined.
- Add the buttermilk, vinegar, red food colouring (start off with 1/4 teaspoon), and vanilla extract, and beat until combined. Add more colouring if desired. Gradually add the dry ingredients until just combined.
- Pour the batter into the prepared pan, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Immediately loosen the edges of the cake and invert the sponge onto a tea towel dusted with icing sugar. Peel away the paper, then gently roll the sponge and the towel up together.
- Cool completely on a wire rack, seam side down.
For the Filling
- Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, and butter until smooth. Add the icing sugar, and beat until smooth and fluffy.
- Gently unroll the cooled cake, and spread the filling over the inside of the sponge. Re-roll the sponge without the tea towel, wrap in clingfilm, and chill for at least 1 hour before serving.
Notes
*Make your own cake flour! Measure out 1 and 1/4 cups (156g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.
Make ahead of time: Prepare the cake as instructed, then cover and refrigerate the filled cake for up to 1 day.
Prepared cake roll, with filling, freezes well for up to 2 - 3 months. Thaw overnight in the fridge before slicing and serving.
Nutrition Information:
Yield: 12 slices Serving Size: 1 sliceAmount Per Serving: Calories: 347Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 91mgSodium: 226mgCarbohydrates: 54gFiber: 0gSugar: 44gProtein: 4g
Nutrition information isn’t always accurate.
20 comments
LOVE THIS!! Looks so good and perfect for Valentine’s Day! Thanks for sharing 🙂
Thanks, Sam! 🙂
My hubs love red velvet anything. Me too actually. This looks so so so so sooooo good. I want to eat them!
Thanks, AiPing! I love red velvet anything, too!
This roulade is gorgeous, Marsha! Love the red velvet, so perfect for Valentine’s Day!
Thanks, Kelly!
Really…its perfect for Valentine’s Day!
Lovely recipe Marsha… 🙂
Thanks, Puja! 🙂
These are just gorgeous !!!!
Thanks, Marvellina!
gorgeous! roulades aren’t easy, but you’ve apparently mastered the technique!!
Thanks, Grace!
Wow, what a beautiful dessert! I love the look of roulades, but they seem so intimidating to make. You made it seem fairly simple and that combo of red velvet and cream cheese sounds heavenly! Perfect treat for Valentine’s day…maybe I can muster up the courage to make one myself, haha! If things go awry, I can always throw it into a dish and call it a trifle, haha! 🙂
Haha, sounds like a plan! Trifles are good too 😉 But roulades are so easy to make, I think you’d make a beautiful one!
This roulade is so pretty! Really great for Valentine’s Day. And it would really impress anyone you served it to. Yum!
Thanks, Amanda!
I love rolls, I should actually bake them more often. Yours looks just perfect, great color and not even one tiny crack.
Thanks, Adina! 🙂
Love love love it! Beautiful Marsha, excellent for the big V day 🙂
Thanks, Muna! 🙂