Red Velvet Cake Roll
Details
- Timing
- Timing
- Total:
- Bake:
- 12 Min.
- Prep:
- 30 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cake
Get ready to wow your taste buds with this delicious Red Velvet Cake Roll recipe! Similar to HERSHEY’S Red Velvet Cake, this cake roll recipe also calls for HERSHEY'S Cocoa to produce a moist, chocolaty flavored cake tightly rolled into a Swiss log with rich cream cheese filling. Follow our easy step-by-step instructions below on how to make a red velvet cake roll from scratch to impress your friends, family, or lover!
Want more red velvet inspiration? Try our red velvet chocolate blossoms or explore more red velvet recipe ideas.
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 12 minutes
- Cool Time
- 1 hour 30 minutes
- Chill Time
- 1 hour
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/4 cuppowdered sugar
-
4eggs, separated
-
1/2 cupgranulated sugar plus 1/3 cup, divided
-
1 tspvanilla extract
-
2 Tbspsred food color (1 oz bottle)
-
water
-
2/3 cupall-purpose flour
-
1/4 cup
-
1/2 tspbaking powder
-
1/4 tspbaking soda
-
1/8 tspsalt
-
2 tspspowdered sugar (for dusting)
-
HERSHEY'S Syrup (optional)
READY TO MAKE THIS?
Directions
Equipment Needed
jelly roll pan
mixing bowl
mixer
bowl
measuring cups
wire rack
wax paper
refrigerator
1
Heat oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.
2
Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed of mixer 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 additional minutes.
3
Place red food color in liquid measuring cup; add water to make 1/3 cup. Stir together flour, cocoa, baking powder, baking soda and salt. Add to egg yolk mixture alternately with colored water, beating on low speed just until batter is smooth. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
4
Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert onto prepared towel. Carefully peel off foil. Immediately roll cake and towel together starting from narrow end; place on wire rack to cool completely.
5
Prepare Cream Cheese Filling. Carefully unroll cake; spread filling over cake. Reroll cake without towel. Wrap filled cake with wax paper and wrap again with plastic wrap. Refrigerate with seam down at least 1 hour or until ready to serve. Just before serving, sprinkle top with additional powdered sugar. Serve drizzled with syrup, if desired. Cover; refrigerate leftover cake roll. Makes 12 servings.
Baking Tip
When rerolling cake, use towel to help lift and roll cake.
Cream Cheese Filling: Beat 1 package (8 oz) softened cream cheese, 1 cup powdered sugar, 6 tablespoons softened butter or margarine and 1 teaspoon vanilla extract in small mixer bowl until smooth.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (79g)Amount per servingCalories280% Daily Value*Total Fat 14g 18%Saturated Fat 8g 40%Trans Fat 0gCholesterol 105mg 35%Sodium 200mg 9%Total Carbohydrates 35g 13%Dietary Fiber 0g 0%Total Sugars 27gIncludes 27g Added Sugar 54%Protein 4gVitamin D 0 0%Calcium 39mg 4%Iron 1mg 6%Potassium 36mg 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
