Red Velvet Cake Roll

5 from 7 votes

This Red Velvet Cake Roll starts with a tender moist red velvet cake that's wrapped with a white chocolate raspberry buttercream filling.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 386kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Red Velvet Cake Roll

powdered sugar
3/4 cup cake flour sifted
1/4 cup unsweetened cocoa powder sifted
1 tsp baking powder
1/2 tsp salt
2 tbsp buttermilk
1 tsp white vinegar
1 tsp vanilla extract
4 large eggs room temperature
3/4 cup light brown sugar
1 tbsp vegetable oil
1 oz red food coloring

For the Raspberry White Chocolate Buttercream

1 1/2 cup fresh raspberries divided
4 oz white chocolate chopped
4 oz cream cheese room temperature
1/2 cup unsalted butter room temperature
2 cups powdered sugar sifted
pinch of salt

Instructions

For the Red Velvet Cake

Preheat oven to 350°F. Line10x15 inch jelly roll pan with parchment paper then grease with butter or shortening.
Sprinkle a large rectangle of parchment paper or a thin kitchen towel with powdered sugar and set aside.
In a small bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.
In another small bowl, combine the buttermilk, vinegar, and vanilla extract.
In the bowl of a stand mixer fitted with a whisk attachment or using a large bowl and an electric hand mixer, beat the eggs with brown sugar for five minutes until fluffy and aerated. Next add in the oil then buttermilk mixture and red food coloring beating again.
Add the flour mixture in two increments and beat on low speed until well combined, about 2 minutes.
Pour the batter into the prepared pan and spread evenly to reach all edges. Bake for 11-13 minutes, or until the top of the cake springs back when touched.
Immediately turn the cake out onto the previously prepared parchment paper or kitchen towel and peel off the attached paper on the cake. Very carefully roll up the cake and paper (or towel) together, starting at the narrow end. Place the cake, seam-side down, on a cooling rack to cool to room temperature, about 45 minutes.
While you wait for the cake to cool, prepare the filling.

For the Raspberry white chocolate filling

Blend ½ cup of raspberries until smooth in a heavy duty blender or food processor. Press through a sieve to remove the seeds.
Pour the raspberry puree in a small microwave safe bowl and heat until hot but not boiling. Add the white chocolate and stir until smooth and combined. Allow to completely cool.
In your stand mixer, beat the cream cheese until smooth.
Add the raspberry white chocolate mixture until fully incorporated. Be sure to scrape the sides of the bowl at least once.
Add the butter and powdered sugar, in intervals of half a cup at a time, along with the salt and beat until the mixture is smooth and fluffy.
Cover and refrigerate filling until ready to use.

To Assemble

Once cake is completely cooled, unroll the cake and spread the filling over the cake from edge-to-edge, leaving about ¼” on each end. Spread the remaining cup of the fresh raspberries over the top of the filling, making sure to disperse them evenly.
Re-roll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.
Place cake seam-side down on a serving plate of your choice. Sprinkle it with extra powdered sugar and serve!

Notes

How to store Red Velvet Cake Roll

This cake can be stored in the fridge, wrapped in plastic wrap. Actually, to keep your cake as fresh as possible, I’d recommend using 2 layers of plastic wrap.

How long will Red Velvet Cake Roll last in the fridge?

This cake roll will stay delicious in the fridge for about 3-4 days. But let's be real y'all... If it's still hangin' around after a few days, you must have more willpower than me!

Can I freeze red velvet cake roll with cream cheese filling?

Sure, boo! If you'd like to freeze a prepared cake roll, wrap it in plastic wrap and add an extra layer of heavy duty foil or place it in a zip top freezer bag. It will freeze for 2-3 months. Thaw in the fridge overnight before slicing and serving.

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