Red Velvet Cake Roll Recipes

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RED VELVET CAKE ROLL



Red Velvet Cake Roll image

Get ready for oohs and aahs when you set this on the table. A creamy white chocolate filling rolls up beautifully inside a layer of fluffy red velvet cake. To make it extra festive, dust stripes of confectioners' sugar for a candy cane look. -Tonya Forsyth, Waurika, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs
3/4 cup sugar
2 tablespoons buttermilk
1 tablespoon canola oil
1 tablespoon red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
5 ounces white baking chocolate, melted
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners' sugar. Carefully remove and discard strips.

Nutrition Facts : Calories 196 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 155mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

RED VELVET CAKE MIX CINNAMON ROLLS



Red Velvet Cake Mix Cinnamon Rolls image

Using cake mix to make yeasted cinnamon rolls cuts down on kneading and proofing time, so they are on your table in less time and with less hassle. The red velvet mix makes them as visually striking as they are delicious.

Provided by Food Network Kitchen

Time 3h15m

Yield 12 rolls

Number Of Ingredients 12

1 1/4 cups warm water (110 degrees F)
One 2 1/4-ounce package active dry yeast
One 15.25-ounce box red velvet cake mix
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 1/2 cups packed dark brown sugar
3 tablespoons ground cinnamon
Kosher salt
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces, at room temperature, plus more for the pan
4 ounces cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Whisk the water and yeast in a large bowl and let sit for 5 minutes to dissolve; the mixture will bubble slightly. Add the cake mix and flour and stir vigorously for 1 minute until the dough comes together and no dry flour remains; don't be tempted to overwork or knead the dough or it will get very sticky and hard to work with. Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 1 hour to 1 hour 20 minutes.
  • Meanwhile, whisk together the brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Work in 12 tablespoons of the butter and stir until completely combined. Set aside until ready to assemble.
  • Beat the cream cheese, confectioners' sugar, cream, vanilla, the remaining 4 tablespoons butter and 1/4 teaspoon salt in a medium bowl until light and creamy, about 2 minutes. Set aside until ready to serve.
  • Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with flour. Roll into a 12-by-16-inch rectangle, pushing the edges towards the center to make the sides straight. Spread the butter-brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting on one of the shorter sides, tightly roll into a log, pressing the sides occasionally to keep them flush.
  • Grease a 13-by-9-inch baking pan with butter. Cut the dough log crosswise into 12 equal pieces and arrange them cut-side up in the pan, gently shaping the rolls to make them fit in the pan. Let rise, covered, in a warm, draft-free area until almost completely covering the pan, about 30 minutes.
  • Arrange an oven rack in the center of the oven and preheat to 350 degrees F.
  • Bake until the rolls are puffed and brick red and the filling is bubbling, 20 to 25 minutes. Let cool until set, about 30 minutes.
  • Spread the frosting over the warm rolls and serve.

RED VELVET-CHERRY CAKE ROLL



Red Velvet-Cherry Cake Roll image

Provided by Food Network Kitchen

Time 1h5m

Yield 10 servings

Number Of Ingredients 19

Unsalted butter, for the baking sheet
1 1/2 cups all-purpose flour, plus more for dusting
2 cups cherry-flavored cola
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
1/3 cup buttermilk
3 large eggs
1 tablespoon red food coloring
2 teaspoons almond extract
Confectioners' sugar, for dusting
4 ounces cream cheese, softened
1 1/2 cups cold heavy cream
2 teaspoons almond extract
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Butter an 11-by-17-inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
  • Bring the cola to a simmer in a medium skillet over medium-high heat and cook until reduced to 1/2 cup, 10 to 12 minutes. Let cool. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
  • In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts, and the cola syrup. Stir the dry ingredients into the wet ingredients until just combined. Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes. Let cool on the pan on a rack, 5 minutes.
  • Dust a kitchen towel (not terry cloth) with confectioners' sugar. Invert the cake onto the towel and peel off the parchment. Trim the cake edges. Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
  • Make the filling: Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl. Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture. Chill until ready to use.
  • Unroll the cooled cake. Spread with the filling, then gently reroll the cake and transfer to a platter. Dust with confectioners' sugar.

SUGARED RED VELVET CAKE ROLL



Sugared Red Velvet Cake Roll image

Moist and tender, this classic cake wrapped around luxurious cream cheese frosting is a sweet feast for the eyes. You'll love its melt-in-your-mouth texture.-Kristie Gentry, King, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 18

4 large eggs
3/4 cup sugar
1 bottle (1 ounce) red food coloring
2 tablespoons buttermilk
1 tablespoon canola oil
1 teaspoon cider vinegar
1 teaspoon vanilla extract
3/4 cup cake flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the food coloring, buttermilk, oil, vinegar and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture. Spread into prepared pan., Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Refrigerate for 1 hour.

Nutrition Facts : Calories 337 calories, Fat 13g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 241mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 0 fiber), Protein 5g protein.

RED VELVET CINNAMON ROLLS



Red Velvet Cinnamon Rolls image

This recipe combines the rich taste of red velvet cake with the simple pleasures of warm cinnamon rolls.

Provided by Asgard Ranch

Time 2h10m

Yield 12

Number Of Ingredients 17

½ cup warm water
1 (.25 ounce) envelope active dry yeast
2 ½ cups all-purpose flour
1 (15.25 ounce) package red velvet cake mix
¾ cup warm milk
¼ teaspoon salt
1 teaspoon oil, or as needed
½ cup unsalted butter, softened
½ cup brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
baking spray
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
½ cup unsalted butter, softened
¼ cup milk
½ teaspoon vanilla extract

Steps:

  • Combine warm water and yeast for dough in the bowl of a stand mixer; beat until combined. Allow to sit and bloom, 5 to 10 minutes. Yeast should activate and mixture should have foam on top.
  • Add flour, cake mix, warm milk, and salt. Switch to the dough hook and mix on low until dough comes together and starts to pull away from the sides, about 5 minutes.
  • Grease a large bowl with a light coating of oil. Form dough into a ball and place in the greased bowl, turning to coat all sides. Cover with plastic wrap and a towel. Place the bowl over a pan of hot water and let sit until almost doubled in size, about 1 hour.
  • Mix butter, brown and white sugars, and cinnamon for filling together in a medium bowl until well combined.
  • Spray a large baking pan with baking spray.
  • Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough, then roll up into a long log. Slice into 12 rolls and place on the prepared pan. Allow to rise until doubled in size, 30 to 45 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden, 20 to 25 minutes.
  • While the rolls are baking, combine cream cheese, powdered sugar, butter, milk, and vanilla for icing in a bowl. Beat with an electric mixer until smooth and pourable. Transfer icing to a plastic zip-top bag.
  • Remove cinnamon rolls from the oven. Snip a corner off of the zip-top bag and drizzle icing over the warm rolls. Serve immediately.

Nutrition Facts : Calories 570.5 calories, Carbohydrate 78.8 g, Cholesterol 62.8 mg, Fat 26.3 g, Fiber 1.8 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 335.8 mg, Sugar 28.6 g

RED VELVET CAKE ROLL



Red Velvet Cake Roll image

An elegant recipe from "Baking for All Occasions" -- Flo Braker. A mere 10 minute bake time with the bulk going to prep.

Provided by gailanng

Categories     Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 19

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar (5% acidity) or 1 teaspoon white vinegar (5% acidity)
4 ounces unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, lightly beaten
1 tablespoon liquid red food coloring (1/2 fl.oz. )
1 (8 ounce) package cream cheese, at room temperature
5 ounces white chocolate, melted
2 ounces unsalted butter, softened
1/3 cup powdered sugar, sifted
1 teaspoon almond extract
1 cup red raspberries, picked over for stems (optional)
powdered sugar, for decoration
red raspberries, picked over for stems, garnishment

Steps:

  • To Make the Cake:
  • Center a rack in the oven and preheat the oven to 375°F Coat a small area in the center of a 15 1/2-by-10 1/2-by-1-inch pan (jelly-roll pan) with nonstick spray. Line the pan with aluminum foil, pressing the foil into the contours of the pan and leaving a 2-inch overhang at each short end (the spray anchors the foil in place to make buttering easier). Butter the foil, then flour it, tapping out the excess flour. Have all of the ingredients at room temperature.
  • Sift together the flour, cocoa, baking soda and salt onto a sheet of waxed paper; set aside. In a small bowl, stir together the milk, vanilla and apple cider. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, about 1 minute. Increase the speed to medium and add the granulated sugar in a steady stream. Continue to beat until light in color and fluffy in texture, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
  • With the mixer on medium speed, add the egg slowly, about 1 tablespoon at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl.
  • On the lowest speed, add the flour mixture in two or three additions alternately with the milk mixture in one or two additions, beginning and ending with the flour mixture and mixing after each addition only until incorporated smoothly. Stop the mixer after each addition and scrape down the sides of the bowl. Maintaining the same speed, add the food coloring and mix well to color the batter evenly. Without delay, spoon the batter into the prepared pan, spreading evenly with a rubber spatula.
  • Bake the cake until it is set on top and springs back when lightly pressed in the center, about 10 minutes. Transfer the pan to a wire rack. If necessary, run a thin knife blade around the perimeter of the pan to loosen the cake sides. Then pull up on the foil overhang and carefully transfer the cake to a wire rack. Without delay, place a sheet of foil over the cake and manipulate the foil to make a shallow tent (a tent holds in the moisture as the cake cools, but prevents the foil from sticking to the cake). Let cool for about 45 minutes, then proceed to assemble the dessert.
  • To Make the White Chocolate-Cream Cheese Filling:.
  • In a bowl of the stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until smooth. Pour in half of the chocolate and beat until smooth, stopping the mixer occasionally and scraping the mixture clinging to the sides into the center of the bowl. Pour in the remaining chocolate and beat just until combined. Add the butter and then the sugar and almond extract and beat until smooth and creamy. Use right away, or store in a covered container in the refrigerator. When ready to use, remove from the refrigerator, bring to room temperature, and beat with a rubber spatula, small whisk, or fork until smooth and creamy. You should have about 1 1/3 cups.
  • To Assemble the Cake:.
  • Remove the foil from the top of the cake. Transfer the cake on its bottom sheet of foil to a work surface, placing it so that one of its long sides is parallel to the edge of the surface closest to you. Place another long sheet of aluminum foil on the work surface nearby.
  • Using an offset spatula, spread 1 cup plus about 2 tablespoons of the filling evenly over the cake, leaving a 1/2-inch border uncovered on the long side farthest from you. (The leftover filling, along with a few berries, makes a good kitchen snack for the baker.) Place the raspberries, if using, randomly on the filling along the length of the cake.
  • Begin rolling the cake by flipping the edge nearest you over onto itself. Then, with the aid of the foil that extends beyond the short sides, roll up the cake lengthwise until you reach the far long side. As you work, wrap the foil around the roll to assist in rounding the shape (otherwise the cake will stick to your hands). To insure the roll is uniform, place the roll in its foil across the bottom third of a 24-inch-long piece of parchment paper, bring the top edge of the paper toward you, and drape it over the cake roll, allowing a 2-inch overhang.
  • Place the edge of a rimless baking sheet at a 45-degree angle to the roll and your work surface. Apply pressure against the roll, trapping the 2-inch overhang, and push while simultaneously pulling the bottom portion of paper toward you. This push-pull motion creates a resistance that results in compressing the log into a uniform shape. If any cracks appeared as you rolled the cake, they are consolidated in this compression and disappear from view.
  • Carefully lift the roll in the aluminum foil and set it, seam side down, on the fresh sheet of foil. Wrap the cake securely in the foil. Transfer the foil-wrapped roll to the baking sheet or shallow tray and refrigerate for about 30 minutes to help set the filling.
  • To Serve:.
  • Remove the cake from the refrigerator and peel off and discard the foil. Carefully lift the roll onto a serving plate with the aid of a long, wide spatula or a rimless baking sheet. (If not serving right away, cover loosely with plastic wrap to keep the cake's surface from drying out and return to the refrigerator to serve the same day.) Dust the cake with powdered sugar. Using a serrated knife and a sawing motion, cut the roll into 1/2-inch-thick slices. Center each portion on a dessert plate. Accompany with the raspberries.

Nutrition Facts : Calories 415.1, Fat 27.3, SaturatedFat 16.4, Cholesterol 84.8, Sodium 193.4, Carbohydrate 39.2, Fiber 0.7, Sugar 28.2, Protein 4.9

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From recipes.net


RED VELVET CREAM CHEESE CAKE ROLL | MEL'S KITCHEN CAFE
2020-12-22 Sift together the flour, cocoa, baking soda, and salt onto a sheet of waxed paper; set aside. In a small bowl, stir together the milk, vanilla, and apple cider. In a large bowl with an electric mixer …
From melskitchencafe.com


RED VELVET CAKE ROLL - LEMONSFORLULU.COM
2020-11-10 STEP ONE – Preheat oven to 375. Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with nonstick spray. Set pan aside. STEP TWO – In a bowl, whisk …
From lemonsforlulu.com


RED VELVET CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-02-05 Instructions. Preheat oven to 350˚F with racks in the center of the oven. Grease two 9-inch round cake pans with butter and dust with flour, tapping out the excess. Stir then sift together 2 1/2 …
From natashaskitchen.com


RECIPE: PEPPERMINT RED VELVET CAKE ROLL - KITCHN
2019-05-01 Place the egg whites and sugar in the bowl of a stand mixer and whisk to combine. Fill a saucepan with a couple inches of water and heat over medium-high. Place the mixing bowl on top to …
From thekitchn.com


KETO RED VELVET CAKE ROLL - VITA SAMUELS
2022-06-27 Red Velvet Cake Roll Recipe Yummly Recipe Red Velvet Cake Roll Cake Roll Cake Roll Recipes Keto Red Velvet Roll Cake Youtube Red Velvet Cake Roll Roll Cake Cake Roll Holly …
From vitasamuels.blogspot.com


RED VELVET CAKE ROLL - PLAIN.RECIPES
Ingredients. For the cake; 1 cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup milk; 1 teaspoon pure vanilla extract
From plain.recipes


RED VELVET CAKE ROLL - EVERYDAY SHORTCUTS
How to Make a Red Velvet Roll. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper, spray pam baking spray onto the parchment paper. Using two small bowls, …
From everydayshortcuts.com


RED VELVET CAKE ROLL | SO DELICIOUS
How to Cook Red Velvet Cake Roll. Add the sugar and butter in a large bowl. Set up your mixer at high speed and start mixing the butter and sugar. When the sugar is absorbed, add the egg and mix until …
From sodelicious.recipes


RED VELVET YULE LOG CAKE - THERESCIPES.INFO
Red Velvet Yule Log - My Food and Family new www.myfoodandfamily.com. This Red Velvet Yule Log is the perfect addition to any holiday dessert spread. What You Need Select All 20 servings 6 eggs 1 …
From therecipes.info


RED VELVET CAKE ROLL – CAN'T STAY OUT OF THE KITCHEN
2013-02-05 Stir to combine. Place waxed paper into a cookie sheet so that the edges are overlapping the pan. Spray wax paper generously with cooking spray. Spread the batter into the prepared jelly-roll …
From cantstayoutofthekitchen.com


RED VELVET CAKE ROLL RECIPES - JOHNIE KUNTZ
2022-06-08 Red Velvet Cake Roll This Easy Red Velvet Cake Recipe Is Rolled Up In A Roulade It S The Perfect Cake For Red Velvet Cake Roll...
From johniekuntz.blogspot.com


RED VELVET CAKE ROLL | DESSERT NOW DINNER LATER
To make this red velvet cake roll recipe, you will need: All-Purpose Flour Cocoa Powder – 100 % natural unsweetened cacao Baking Powder Salt Eggs Granulated Sugar Oil Buttermilk – or regular milk, plus …
From dessertnowdinnerlater.com


RED VELVET CINNAMON ROLLS - CAKE MIX CINNAMON ROLL RECIPE!
2022-05-02 Preheat oven to 375°F. Butter a large pan and set aside. Using a rolling pin, roll the dough out into the shape of a rectangle. Mix all the ingredients for the cinnamon filling. Spread the mixture …
From frugalmomeh.com


RED VELVET CHRISTMAS CAKE ROLL - PLATTER TALK
2016-12-07 Using a stand mixer, whisk eggs and sugar on medium-high until the mixture is tripled in volume and the ingredients becomes pale in color, about 5 to 8 minutes. Lower the mixer speed to …
From plattertalk.com


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