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Red Velvet Roulade Cake (Gluten Free)

4.42 from 29 votes
Learn how to make my delicious Red Velvet Roulade Cake recipe with cream cheese frosting, which makes a lovely and impressive dessert for the holidays!
Holiday Red Velvet Roulade with Cream Cheese Frosting (flourless recipe)

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Hi Bold Bakers!

Red Velvet Roulade Cake is the perfect cake for the Holidays! It’s such an impressive cake, similar to a yule log, but instead of chocolate it is a Red Velvet Cake rolled up with cream cheese frosting and beautifully decorated with white chocolate curls and leaves on top. And of course, a vibrant red cake definitely says the “holidays.”

Roulades (aka Swiss Rolls) are a very easy cake to make. Usually where people have a problem is the rolling and the cake cracking. But don’t worry, that problem is easily solved and I tell you in this recipe.

 

I adore this time of year and I’m sure it is obviously that I take my holiday baking very seriously. Everything is to be dressed, festive and decorated within an inch of its life.  Otherwise how are you supposed to know it’s the holidays??

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Red Velvet with cream cheese frosting is one of my most favorite cakes. If you are looking to mix things up this holiday season this cake would look beautiful as a centerpiece on your table. And I guarantee there won’t be a sliver left. If you are looking for a Big and Bold dessert this year then look no further.

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Watch The Recipe Video!

Red Velvet Roulade (gluten free)

4.42 from 29 votes
Learn how to make my delicious Red Velvet Roulade Cake recipe with cream cheese frosting, which makes a lovely and impressive dessert for the holidays!
Author: Gemma Stafford
Servings: 10 servings
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Learn how to make my delicious Red Velvet Roulade Cake recipe with cream cheese frosting, which makes a lovely and impressive dessert for the holidays!
Author: Gemma Stafford
Servings: 10 servings

Ingredients

  • 6 large eggs , room temperature
  • ¾ cup (4 ½ oz/125g) sugar
  • 2 tsp vanilla extract
  • 2 tablespoons red food coloring (gel color preferably)
  • 1 teaspoon cinnamon
  • cup (25g/1 oz) cocoa powder
  • ¼ cup (25g/1oz) cornflour (cornstarch)
  • cream cheese frosting
  • 5 cups (1 lb 4 oz/ 575g) powdered sugar, sifted
  • 1 lb (16 oz/454g) cream cheese, at room temperature
  • ½ cup (4oz/112g) butter, at room temperature
  • 1 tablespoon vanilla extract

Instructions

  • Preheat the oven to 350oF (180oC)
  • To prepare the roulade, place the eggs and sugar into an electric mixer and whisk on HIGH until very light, fluffy and thickened. ( around 5-8 minutes) It is really important to get them thick.
  • Add the vanilla and red food coloring and whisk until well combined
  • Sift the cocoa powder, corn flour and cinnamon over the mixture and fold in very carefully. Use a thin edged spoon to fold in. Take care not to knock out the air in the bubble your made by whisking.
  • Pour mixture into a tin (11 X13") lined with parchment paper.
  • Smooth with a spatula until evenly spread out. Bake the roulade for JUST 10 minutes. It bakes very fast.
  • When done, and still warm from the oven use the edges of the parchment paper and gently roll the cake a little on all edges. This mimicks the actual rolling so when it’s cold and you fill it the sides shouldn't crack because it has already been rolled.
  • When cold, carefully run a pallette knife between the cake and parchment just to make sure its not stuck.
  • Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, then add the butter and vanilla and continue beat.
  • Slowly scoop in the powdered sugar until it is smooth and creamy. Chill until needed.
  • To fill the roulade: Spread on the frosting, reserving some to pipe on the outside. Use the paper as a guide to roll the cake. As you roll, gently pull the roll to keep it tight and even. Don't be afraid of this part, you will be fine.
  • When finished rolling, make sure the seam of the roll is underneath. It helps sealing the roll.
  • Have your cake platter close. Using the paper or your hands, lift the finished roll onto your cake platter or stand. Enjoy, it is great for afternoon tea.

Recipe Notes

The roulade can be made a day in advance before filling. It will keep for 3-4 days filling with frosting.
You can replace the cornflour with (2oz/50g) regular all purpose flour.
Make the frosting up to 3 days in advance

A big thank you to LG who helped make this recipe and video possible. Learn more about my LG ProBake Convection Oven here.

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Sana
Sana
5 months ago

Hey Gemma! I have a slightly smaller oven which can only have a tray of size 13.5×9.5. Can I bake the same batter in that size or scale the recipe down.

reesha
reesha
1 year ago

hi gemma, if i wanna use regular flour instead of cornstarch, what flour should i use? is it all purpose or cake flour?

PaigePangrazio
PaigePangrazio
1 year ago

Hi Gemma, the red velvet roulade was just as delicious as always! 🙂

Carol
Carol
1 year ago

Hi Gemma!
How can I modify this recipe to make it a chocolate roulade? Do I just leave out the red food colour?

Preitha
Preitha
1 year ago

& to confirm, do I use twice the amount of all purpose flour in the recipe if not using cornstarch?

Thanks Gemma

Preitha
Preitha
1 year ago

Hi Gemma,
To make this a brown chocolatey roulade, can I add a little more cocoa or melted chocolate instead of the food color? Will that change the bake time in any way?
Going to make this for Christmas, along with your best-ever Hot chocolate. Made your Chocolate and Hazelnut Torrone already. It’s going to be all Chocolate this year 😀

Hygge
Hygge
1 year ago

Hi Gemma,

Maybe this is a straightforward question, but just want to make sure 😀 Can I use everything else the same way as in the recipe but leave the food colouring out? Will it be properly brown because of the cocoa? Just wondering, will the cocoa blend good enough to give a proper colour, since we only fold it and don’t really mix it a lot. If not, are there any alterations I can make? I am quite happy with the results, but this time I need to do it without food colouring.

PaigePangrazio
PaigePangrazio
1 year ago

Hi Gemma, this cake was absolutely delicious and so easy to make 🙂

Nats
Nats
1 year ago

Hi Gemma !!

This recipe is amazing, but I want to make it as a cake, and not roll it, what changes will I make to be able to make it into a cake, thank you!

Ayesha
Ayesha
1 year ago

Hi Gemma,
I tried this nice recipe today.But it didn’t come out nice.
When I check your video and the recipe I found some of things are different.
In your video it was 3 eggs but in the web recipe it is 6 eggs.
Could you please check that out.
Thanks
I always try your brilliant recipes. Only this time I got failed

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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