Red Velvet Cake Roll Recipe
This Red Velvet Cake Roll recipe is moist, decadent, delicious, covered with Chocolate Ganache and is topped with crushed peppermint.
Servings: 8
Ingredients
Roll Ingredients
- ¾ C flour
- ¼ C hershey cocoa powder
- 1 tsp baking powder
- ¼ tsp kosher salt
- 4 large eggs
- ¾ C sugar
- 1 tbsp canola oil
- 2 tbsp buttermilk
- 1 tsp distilled white vinegar
- 5 tbsp red gel food coloring
- 1 tsp pure vanilla extract
Filling ingredients
- 1 - 8 oz cream cheese
- ¼ C unsalted sweet cream butter softened
- 2 C powdered sugar
- 1 tsp pure vanilla extract
Chocolate ganache
- 1 C semi sweet chocolate chips
- ½ C heavy whipping cream
- 1 C crushed peppermint candy
Instructions
Roll Directions
- 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, separate the eggs, 1 bowl for the egg whites and the second bowl for the yolks
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt
- Using a large bowl, beat together the egg yolks, sugar, canola oil,
- buttermilk, white vinegar and red food coloring until combined and thick
- Using another medium bowl, beat the egg yolks until stiff peaks form
- Gently fold in the egg yolk mixture into the egg whites until combined
- Gently fold in the dry ingredients until combined
- Pour the batter onto the cookie sheet and spread evenly
- While cake is baking, lay out a clean kitchen town and sprinkle with powdered sugar
- Bake in the oven for 12-14 minutes or until the cake springs back when touched
- Once cake is removed from oven, flip the cake over onto the clean kitchen towel
- Remove the parchment paper from the cake
- Carefully roll the cake up into a log with the kitchen towel
- Place onto a wire rack and allow to cool completely
- While the cake is cooling, make the filling.
- Using a hand mixer, beat the cream cheese, butter, vanilla and powdered sugar until combined and creamy
- Unroll the cake and remove the towel
- Evenly spread the filling onto the cake
- Roll the cake back up carefully and wrap in plastic wrap and place in the fridge
Icing Directions
- Heat the heavy cream in a small pot over medium to high heat until the cream starts to simmer
- Pour the cream over the chocolate chips in a heat safe bowl
- Allow the cream to sit for 1 minute before whisking until smooth
- Place the chilled rolled cake onto a wire rack
- Pour the ganache over the rolled cake
- Sprinkle the crushed peppermint candy on top
- Cut and enjoy!