Is there a more classic dessert for Valentine’s Day than the Red Velvet Cake Roll?  So beautiful in its simplicity and so utterly decadent at the same time.  A moist, spongy red velvet cake coated in powdered sugar and rolled up around a smooth and creamy cream cheese filling.  I can’t think of a better recipe to share with you this Valentine’s Day!

In general, I think cake rolls can seem intimidating, but they’re actually not difficult to make.  Cake rolls take a bit of a time commitment in their overall assembly, but actually making the cake and filling is pretty easy.

The Red Velvet Cake Roll batter is a very thin batter, and you will need to spread the batter out evenly so that it reaches all of the pan’s edges.  One thing I learned the first time I baked a cake for a cake roll is that my oven wasn’t quite level, and the batter kind of rolled a bit to one side when I put it in the oven.  So, one side of my cake was a bit thinner than the other.  Not too pleased with that, I can tell you!  I ended up trimming off about an inch of the thin side.  Grr.  The cake roll was still lovely, though, and no one was any the wiser!  🙂

Cream Cheese Filling

  • 4 ounces cream cheese cubed and softened
  • ¼ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 2 ¼ cups powdered sugar


  • ¾ cup cake flour sifted
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • ¾ cup granulated sugar
  • 1 tablespoon vegetable oil
  • 2 tablespoons buttermilk
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 ounce bottle red food coloring
  • Powdered sugar


  1. Filling
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and vanilla extract on medium speed until fluffy.
  3. Add half of the powdered sugar and beat until combined.
  4. Add the remaining powdered sugar and mix until smooth. Set aside.
  5. ...................................

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