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.
Enjoy!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Ingredients
Yield: 10 - 12 slicesFor the Sponge
- 1 and 1/4 cups cake flour*, 125g
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 tablespoon vegetable oil
- 2/3 cup caster/granulated sugar, 150g
- 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 cream cheese, 225g, softened
- 1/4 cup unsalted butter, 56g, softened
- 3 cups icing/powdered sugar, 375g
- 1 teaspoon vanilla extract
Instructions
- For the Cake: 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.
The calories are an estimate only.
Nutrition Information:
Amount Per Serving: Calories: 351
20 Comments
Sam | Ahead of Thyme
6th February 2016 at 4:49 pmLOVE THIS!! Looks so good and perfect for Valentine’s Day! Thanks for sharing 🙂
Marsha
6th February 2016 at 5:15 pmThanks, Sam! 🙂
AiPing | Curious Nut
7th February 2016 at 8:44 amMy hubs love red velvet anything. Me too actually. This looks so so so so sooooo good. I want to eat them!
Marsha
7th February 2016 at 2:57 pmThanks, AiPing! I love red velvet anything, too!
Kelly
8th February 2016 at 9:26 amThis roulade is gorgeous, Marsha! Love the red velvet, so perfect for Valentine’s Day!
Marsha
8th February 2016 at 12:13 pmThanks, Kelly!
Puja Darshan
8th February 2016 at 12:09 pmReally…its perfect for Valentine’s Day!
Lovely recipe Marsha… 🙂
Marsha
8th February 2016 at 12:11 pmThanks, Puja! 🙂
Marvellina @ What To Cook Today
8th February 2016 at 9:23 pmThese are just gorgeous !!!!
Marsha
8th February 2016 at 10:28 pmThanks, Marvellina!
grace
9th February 2016 at 1:30 pmgorgeous! roulades aren’t easy, but you’ve apparently mastered the technique!!
Marsha
9th February 2016 at 5:50 pmThanks, Grace!
Joscelyn | Wifemamafoodie
9th February 2016 at 4:58 pmWow, 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! 🙂
Marsha
9th February 2016 at 5:52 pmHaha, sounds like a plan! Trifles are good too 😉 But roulades are so easy to make, I think you’d make a beautiful one!
Amanda
9th February 2016 at 7:41 pmThis roulade is so pretty! Really great for Valentine’s Day. And it would really impress anyone you served it to. Yum!
Marsha
9th February 2016 at 8:19 pmThanks, Amanda!
Adina
11th February 2016 at 7:33 amI love rolls, I should actually bake them more often. Yours looks just perfect, great color and not even one tiny crack.
Marsha
11th February 2016 at 9:16 amThanks, Adina! 🙂
Muna Kenny
13th February 2016 at 1:26 pmLove love love it! Beautiful Marsha, excellent for the big V day 🙂
Marsha
13th February 2016 at 2:42 pmThanks, Muna! 🙂