Red velvet roll cake, my newest obsession. It is the perfect dish to bring to a Memorial Day barbecue or 4th of July party since it can be easily sliced for a crowd and decorated for any occasion. This cake is perfectly chocolatey and light and tangy from the whipped cream cheese frosting. Plus, you can add any pattern of your pleasing to it with my simple roll cake art tutorial. This red velvet roll cake can also be a day ahead and put in the fridge over night, so it’s perfect for entertaining.
How to do Roll Cake Art:
I’m calling it right now, roll cake art is going to be the trend of the summer. It’s so easy, so much fun to draw, and the non-bakers in your life will find it so impressive. To make roll cake art, start by sketching out your desired cake art design onto a piece of parchment fitted to your pan, trace this with a non-toxic black marker. Your design could be anything you want, but keep it simple. Line your sheet pan with this, making sure the marker side of the parchment is facing down.
Then make a super simple white batter by whisking together an egg white, powdered sugar, flour, and melted butter. Place this batter in a piping bag and carefully pipe your design out. Once piped, place this in the freezer uncovered to firm up and ensure it doesn’t mix up with the red velvet batter.
Cake Batter 101:
This cake batter is made with oil and whipped egg whites. This is because we want a flexible rollable cake and this method produces an easy to roll and moist cake.
Next, we are going to lighten the cocoa powder mixture. Lightening a batter is when you fully mix in some of the meringue into the batter the meringue is being folded into, so the two combine more easily. We lighten the batter because more similarly textured ingredients mix together faster.
This frosting is super easy. First beat heavy cream to stiff peaks, place this in the fridge. Then beat together the remaining ingredients. Fold the cream into the cream cheese mixture and let chill.
I have personally tried this recipe gluten free and do not know that it would work because gluten helps the cake be flexible enough to roll.
Getting the Perfect Roll:
Pour the completed red velvet batter into the sheet pan directly onto the piped sheet pan. Bake for 15 minutes in a 350ºF oven until the cake springs back when pressed lightly with your finger. Be sure not to open the oven door while the cake bakes, any steam let out of the oven will cause the cake to deflate. Once the cake is done, let it cool for only one minute before rolling it in a tight roll. Let it cool completely in its roll.
Unroll the cooled cake and spread the frosting onto the unpatterned side of the cake leaving a 1-inch border on the end furthest away from you. Tightly roll up the cake towards you using the parchment paper the cake was rolled in as a guide. Cover with two towels or plastic wrap and let chill seam side down for at least one hour. Serve in 3/4 inch slices and enjoy!
Other Red Velvet Recipes:
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Red Velvet Roll Cake
- Prep Time: 30 minutes
- Chilling Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 slices 1x
- Category: Cakes
- Method: Baking
- Cuisine: Dessert
Description
Chocolatey red velvet roll cake filled with a whipped cream cheese frosting. This cake is easy, impressive, and includes a cake art tutorial.
Ingredients
Note: This recipe is designed to be measured with grams using a kitchen scale.
Cake:
4 eggs separated
1 teaspoon vinegar
100g sugar (1/2 cup)
1/2 tsp vanilla
20g cocoa powder (2 1/2 tbsp)
30g warm water (1/4 cup)
70g oil (1/3 cup)
60g flour (1/2 cup)
1 tsp baking powder
2g salt (1/2 tsp)
Pattern:
40g powdered sugar (1/4 cup)
40g melted butter (3 tbsp butter)
40g egg whites (1 large egg white)
40g flour (1/3 cup)
Frosting:
1 block of cream cheese, softened
200g granulated sugar (1 cup)
1 pinch salt
1/2 tsp vanilla extract
260g cold heavy whipping cream (1 cup)
Instructions
Roll Cake Art:
1) Sketch your desired roll cake design onto a piece of parchment paper fitted to the size of your sheet pan. Trace with a non-toxic black marker. Place the parchment marker side down onto your sheet pan and grease lightly with non-stick spray.
2) Whisk together butter and icing sugar. Add in egg whites and then add in flour. Whisk until smooth. Place into a piping bag and pipe your design onto the non-marked side of parchment paper. Freeze while making the cake bater.
Batter:
1) Whip the egg whites in a stand mixer fitted with the whip attachment. Slowly pour in the sugar and vinegar once the egg whites are foaming. Continue whipping until stiff peaks have formed.
2) In a medium sized bowl, whisk together the cocoa and warm water.
3) Add oil, egg yolks, and vanilla into the cocoa/water and whisk in until emulsified.
4) Whisk together the flour, salt, and baking powder together in a small bowl.
5) Mix a small bit of the meringue batter into the cocoa mixture to loosen it.
6) Alternate folding the meringue and dry ingredients into the loosened cocoa powder. Fold just until no streaks of meringue remain.
7) Pour the batter over the piped design and smooth the top gently with an offset spatula.
9) Bake at 350ºF for roughly 15 minutes until it comes back springy when pressed with a finger. Cool for 1-2 minutes before rolling the cake up into a tight roll with the design facing outward. Let cool completely in this roll.
Frosting:
1) Whip the heavy whipping cream to stiff peaks. Place in fridge.
2) Beat together the cream cheese, sugar, vanilla, and salt for 3-4 minutes. Fold the heavy whipping cream into the cream cheese mixture.
Assembly:
1) Once the cake is cool, unroll it. Spread the cream cheese frosting onto the side of cake without design leaving a 1-inch border on the short side furthest from you.
2) Roll the cake up tightly from the side furthest away from you to the side close to you. Go slowly and maintain a tight spiral.
3) Place the cake seam side down onto a plate and cover with plastic wrap. Let chill for at least 2 hours or overnight. Cut into 3/4 inch slices, serve, and enjoy!
Notes
*This cake is best stored in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 346
- Sugar: 27.7g
- Sodium: 104mg
- Fat: 20.9g
- Saturated Fat: 10g
- Carbohydrates: 37.1g
- Fiber: 0.6g
- Protein: 5.1g
- Cholesterol: 97mg
Keywords: roll cake, red velvet, chocolate, cream cheese frosting
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