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.
- 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
- 1 cup cream cheese 225g, softened
- 1/4 cup unsalted butter 56g, softened
- 3 cups icing/powdered sugar 375g
- 1 teaspoon vanilla extract
- 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.
- 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.
*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.