Red Velvet Cake Roll

3.9
(46)

This pretty Red Velvet Cake Roll recipe is a sweet treat for Valentine's Day, birthdays, or Christmas. Try it for a fun new twist on homemade red velvet cake.

Red Velvet Cake Roll
Photo: Jason Donnelly
Prep Time:
30 mins
Stand Time:
30 mins
Bake Time:
12 mins
Total Time:
1 hrs 12 mins
Servings:
10
Yield:
1 slice each

Ingredients

  • 4 eggs

  • cup all-purpose flour

  • 1 tablespoon unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ½ teaspoon vanilla

  • cup granulated sugar

  • 1 tablespoon red food coloring

  • ½ cup granulated sugar

  • Powdered sugar

  • 1 cup frozen light whipped dessert topping, thawed

  • ½ cup light sour cream

  • ½ teaspoon vanilla

Directions

  1. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour, cocoa powder, and baking powder; set aside.

  2. Preheat oven to 375°F. In a medium mixing bowl beat egg yolks and 1/2 teaspoon vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Beat in food coloring.

  3. Thoroughly wash beaters. In another mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

  4. Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.

  5. For filling, in a medium bowl fold together dessert topping, sour cream, and 1/2 teaspoon vanilla. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours. Sprinkle cake with additional powdered sugar.

Nutrition Facts (per serving)

144 Calories
4g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 144
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 78mg 26%
Sodium 72mg 3%
Total Carbohydrate 24g 9%
Total Sugars 18g
Protein 3g
Calcium 60.6mg 5%
Iron 0.7mg 4%
Potassium 62mg 1%
Folate, total 20.2mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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