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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

Ingredients

  • 1/4 cup
    powdered sugar
  • 4
    eggs, separated
  • 1/2 cup
    granulated sugar plus 1/3 cup, divided
  • 1 tsp
    vanilla extract
  • 2 Tbsps
    red food color (1 oz bottle)
  • water
  • 2/3 cup
    all-purpose flour
  • 1/4 cup
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/8 tsp
    salt
  • 2 tsps
    powdered sugar (for dusting)
  • HERSHEY'S Syrup (optional)
READY TO MAKE THIS?

Directions

Equipment Needed 
pan jelly roll pan
mixing bowl mixing bowl
mixer mixer
bowl bowl
measuring cup measuring cups
wire rack wire rack
paper wax paper
refrigerator 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.

Additional questions?