This red velvet swiss cake roll with cream cheese filling is sweet, soft, and just perfect for Valentine’s day. Very easy to make, festive, and delicious.
Cake rolls are the easiest, fanciest dessert to make. I mean, just take a look at this red velvet cake roll. Would you believe I made this swiss roll cake with very minimal effort?
It’s true. Cake rolls are literally just a matter of mixing, pouring, cooling, and rolling. Cake rolls take a lot less time to make than baking a cake and always look impressive. Take it to a party or serve it to your guests or a loved one. Sometimes, you may run into trouble with the rolling part, but as long as you don’t over bake your roll, you’ll be just fine.
How To Make Red Velvet Swiss Roll Cake? Watch With Us!
If you’ve never made a cake roll before and are nervous to try OR have attempted to make a cake roll before and have failed, don’t worry. Together, we’re going to make the most irresistible red velvet cake roll has ever seen. Making a red velvet cake roll is not as tricky as it looks. It just takes a little patience.
HOW TO MAKE RED VELVET CAKE ROLL?
Beat the eggs – in the bowl of an electric mixer, with the whisk attachment beat eggs and sugar for 2 minutes, until fluffy and becomes pale yellowish in color. Add vanilla and oil. Beat to combine.
Like most Swiss roll-type cakes, this is a sponge cake. There are cocoa and vanilla, with a slight tang from the buttermilk. It’s a light and airy cake, leavened mostly by the air whipped into the eggs. We’re talking lots of air– 5 full minutes of beating 4 eggs together. This is the bulk of the cake batter.
In the egg and sugar mixture bowl sift altogether flour, cocoa powder, salt, baking soda, and baking powder and whisk until just combined.
Add buttermilk and vinegar and red gel fool color in the cake batter and whisk for another 1 minute until incorporated well. This recipe uses buttermilk and vinegar, along with the cake flour, to ensure a tender and moist roll. Unlike the other ingredients, you can play around with the amount of red food coloring. If you want the bright red color of this cake roll, use about 1 Tablespoon of liquid food coloring or about 1 teaspoon of gel coloring.
Spray a 10×15 inch jelly roll pan with cooking spray and line bottom with parchment paper. This isn’t a lot of cake batter, nor is it a thick cake. We want a thin sheet cake, as that’s the real trick to successfully rolling it up. The best size pan for this is a 10×15 inch pan.
Transfer batter to the prepared pan and bake for 10-15minutes, until cake springs back when touched. (I baked it for 15 minutes). Over baking causes the cake to be dry, and that’s why it will crack when you try to roll it up. Of course, you still want to make sure you keep an eye on it in the oven and take it out as soon as it springs back when lightly touched.
Important Note: once the cake sponge comes out of the oven– don’t waste any time. Sprinkle some powdered sugar on to the top surface of the hot sheet cake and immediately spread a kitchen towel over the cake and Flip that cake right out of the lined pan onto the kitchen towel to begin rolling. Why immediately? If you roll it up while it’s still warm, it will help prevent any cracks in the cake roll.
Peel the parchment paper off of the warm cake. What you see here is the bottom of the cake and the surface that will be frosted with cream cheese frosting once it cools.
Cover the upper surface of the cake with parchment paper and gently and slowly roll it up with the towel. The towel prevents any sticking. Then let the cake completely cool, while rolled up in the towel. It’s so odd, but it really does work this way!
How To Make Cream Cheese Frosting?
In the meantime, prepare the cream cheese filling for the frosting. Cream cheese frosting, of course! Red velvet’s tangy creamy luscious bestie. In a medium-sized bowl, using an electric hand mixer beat together cream cheese and powdered sugar, and vanilla until soft and creamy then add unsalted butter and beat the mixture again until smooth and well-combined.
Once the cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour.
How To Make White Chocolate Ganache?
This red cake and white filling create a dazzling contrast with each slice — it’s so pretty that there’s no need to go overboard with the decorations. Frost the cake with any remaining buttercream or white chocolate ganache or give it a heavy dusting of plain powdered sugar. You can even try grating some white chocolate over the top to look like fresh snow!
Frost with the remaining buttercream and garnish as desired.
Remove the wrap around the swiss roll and frost the cake with white chocolate ganache. Trim the edges to make it smooth. It’s beautiful! Doesn’t it remind you of a swirly peppermint candy? So much love for this festive cake.
Here’s what you’ll taste: a light and spongey cake texture with lots of cocoa and vanilla flavor. The cream cheese frosting might just be the star here though. You know how good that stuff is with red velvet! ♥ ♥
If You Liked This Simple Chocolate Bundt Cake Recipe, You Might Also Like!
If you make this Red Velvet Swiss Roll Cake recipe leave a comment, rate it, and tag a photo #bake_with_ayesha on Instagram! Would love to see your snap!
FOR THE CAKE:
- 1 cup or 155 grams all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 3/4 cup sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons buttermilk
- 1 teaspoon white vinegar
- Red food coloring 1 teaspoon
CREAM CHEESE FROSTING:
- 8 oz. or 300 grams cream cheese
- 2 cups or 225 grams powdered sugar
- 1 teaspoon vanilla
- 1/2 cup or 100 grams unsalted butter
WHITE CHOCOLATE GANACHE:
- 300 grams white chocolate
- 100 grams heavy cream
FOR THE CAKE:
- Preheat oven to 170°C or 350°F. Spray a Sheet cake pan 10-x15-inch with nonstick spray. Line with parchment paper and set aside.
- Sift together the dry ingredients and set them aside.
- Whip the eggs and the sugar on medium-high until nearly tripled in volume and the mixture becomes pale in color, about 5 minutes with a stand mixer. Add the vegetable oil and vanilla. Whip the mixture again until well combined.
- Add the sifted dry ingredients and whip again until all mixed up and add in the buttermilk, vinegar, and red food coloring (to desired shade).
- Pour the batter into the prepared pan. Tilt the pan until the batter is evenly distributed. Bake for 13 to 15 minutes, or until the surface springs back after being touched.
- Meanwhile, dust a clean kitchen towel with powdered sugar and lay it flat on your work surface. As soon the cake is done baking, promptly but carefully lift the cake out of the pan with the edges of the parchment paper. Invert the cake directly on top of the prepared towel. Remove the parchment from the back of the cake and discard.
- Starting with one of the short sides, roll the warm cake within the towel. Leave seam-side down to cool.
CREAM CHEESE FROSTING:
- While the cake cools, make the frosting. In a medium-sized bowl, using an electric hand mixer beat together cream cheese and powdered sugar, and vanilla until soft and creamy.
- Add unsalted butter and beat the mixture again until smooth and well-combined.
- To assemble, carefully unroll the cake and remove the towel. Spread about a 1/2 inch of buttercream over the surface of the cake.
- Carefully re-roll the cake.
- Place the cake seam-side down on a cake plate or serving dish and refrigerate for an hour.
WHITE CHOCOLATE GANACHE:
- To make ganache add white chocolate chips and heavy cream in a heat-proof bowl.
- Heat it in a microwave oven for 30 sec and give a good stir to mix both ingredients well combined. Refrigerate it for 30 minutes.
- After 30 minutes the chocolate and cream mixture is all set and came in a spreadable consistency whip it with a hand mixer on a medium speed for 1 minute. The ganache is ready.
- Frost the Swiss Roll Cake with the white chocolate ganache and trim both edges and serve.