Red Velvet Cake Roll

This Red Velvet Cake Roll is a soft festive cake to enjoy for the holidays with a cream cheese filling and topped with chocolate ganache and crushed peppermint candies!

Can we all talk about how great a red velvet dessert tastes? I love the rich flavor it has that compares to no other cake. Some other good red velvet recipes are these red velvet whoopie pies for Valentine’s Day and red velvet cinnamon rolls for breakfast.

Festive Red Velvet Cake Roll

This cake roll is different than other cake rolls. It has a red velvet taste with a cream cheese filling. Roll cakes are usually plain but this one is unique with a delicious chocolate ganache and crushed peppermint candies on top. What makes this so festive is the red color and the peppermint candies on top making it the perfect Christmas dessert.

Tips for Best Cake Results

• Make sure to have all the supplies out and ready before preparing. Most importantly the kitchen towel and parchment paper for an easy roll up and avoid breaking.
• Allow the cake to cool completely before decorating.
• Don’t overbake otherwise the cake will dry out.

Red Velvet Cake Roll Ingredients

¾ C flour
¼ C Hershey cocoa powder
1 tsp baking powder
¼ tsp kosher salt
4 large eggs
¾ C sugar
1 tbsp canola oil
2 tbsp buttermilk
1 tsp distilled white vinegar
5 tbsp red gel food coloring
1 tsp pure vanilla extract

Filling Ingredients

1 – 8oz cream cheese
¼ C unsalted sweet cream butter, softened
2 C powdered sugar
1 tsp pure vanilla extract

How to Make a Red Velvet Cake Roll

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. Bake in the oven for 12-14 minutes or until the cake springs back when touched.

While cake is baking, lay out a clean kitchen town and sprinkle with powdered sugar. 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.

Chocolate Ganache Ingredients

1 C semi sweet chocolate chips
½ C heavy whipping cream
1 C crushed peppermint candy

How to Make Chocolate Ganache

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!