Red Velvet Cake Roll: the sweet, bright cake roll recipe

It’s a classic tea time favorite, and this Red Velvet Swiss Roll will be one of your favorites. It’s a fresh take on the traditional Swiss roll and a twist on the classic red velvet cake. We basically combined two desserts to bring you a delicious Red Velvet Cake Roll.

What to expect? Airy, moist, and soft sponge cake, with the creamy filling of cream and cream cheese. Like other Swiss rolls, it’s light and sweet in flavor and makes the perfect cake for tea.

Because it’s so brightly colored, it also makes a great dessert for special occasions like Valentine’s Day. Grab a few pantry staples and food coloring and get baking. Don’t be intimidated by Swiss rolls, this recipe is easy to make and a treat to eat!

Red Velvet Cake Roll Ingredients

Eggs – use fresh eggs at room temperature.

Flour – all-purpose flour.

Cocoa powder – use normal or Dutch-processed cocoa powder.

Baking powder – make sure to use fresh baking powder.

Food coloring – use any liquid food coloring.

Cream and cream cheese – use full-fat for best results.

How To Make Red Velvet Cake Roll

Beat egg whites until stiff peaks form and set aside. Beat the egg yolks with sugar, salt, vanilla, and food coloring until smooth. Fold egg whites into the pink mixture, then combine with the dry ingredients.

Pour the batter onto the parchment-covered baking sheet and bake. Remove the parchment paper from the Swiss roll, sprinkle with powdered sugar, and roll.

While the Swiss roll is cooling down, whip cream with powdered sugar until stiff. Add cream cheese and shredded coconut and mix. Unroll the cake and spread the cream on top. Roll up the cake and serve with shredded coconut and coconut balls.

Red Velvet Cake Roll Filling Ideas

You can use mascarpone cream instead of cream cheese. Simply whisk it with the cream and the sugar.

Use plain whipped cream if you prefer.

For something sweeter, omit the cream and make a cream cheese frosting instead. Beat together 1 cup cream cheese, ¼ cup unsalted butter, 3 cups powdered sugar, and 1 teaspoon vanilla extract.

Tips For The Best Red Velvet Swiss Roll

If you’re in a pinch, you can use red velvet cake mix.

The cake is ready to remove from the oven if it springs back after you poke it with your fingers.

Use gel coloring for a more intense red color.

To make it keto, use almond flour instead of all-purpose flour, and a keto-friendly sugar substitute.

Red Velvet Cake Roll Variations

Swap the coconut for white chocolate sprinkles.

Add peppermint extract instead of vanilla, and sprinkle with crushed peppermint candy canes.

How To Store Red Velvet Cake Roll

Leftover Swiss roll can be stored in the fridge for up to 3 days. Keep it in an airtight container.

Instructions

Add the yolks to a small bowl, together with the sugar, salt, and vanilla.

Whisk for 10 minutes until smooth.

Add the food coloring and stir until combined and even in color.

Place the dry ingredients in another bowl.

Beat egg whites until stiff peaks form. Fold egg whites into the colored mixture.

Start sifting dry ingredients into the wet mixture, in small portions, folding in-between until combined.

Spread the batter onto the parchment-lined baking sheet and bake for 10 minutes at 180°C/350°F.

Remove hot cake from the parchment paper, flip over and transfer onto the parchment again.

Sprinkle the top with powdered sugar and roll carefully as shown.

While the cake is cooling down, whip cream with powdered sugar until stiff.

Add cream cheese and shredded coconut. Mix to combine.

Carefully unroll the cake and spread cream on top.

Use the parchment paper to roll up the cake tightly.

Close it well.

Serve topped with shredded coconut and coconut balls.

Notes

To test if your baking powder is still active, mix a cup of hot water with 2 teaspoons of baking powder. If it fizzes immediately, it’s active. If not, it’s time to buy new baking powder!