Cakes

Red Velvet Roulade Cake (Gluten Free)

4.1 from 10 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)

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)

4.1 from 10 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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Comments & Reviews

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Mason Morris
Guest
Mason Morris
1 day ago

Hi Gemma! I’ve recently discovered your website and videos and I am already a huge fan! This recipe looks delicious, and I’m making it for my pre-holiday family dinner. I think the cinnamon would go really well with coffee, so how do you think I can flavor it with coffee? I’m thinking espresso powder or something like that. Also I don’t have access to holly and cranberries, so I want to top with cocoa and cinnamon. Should I add sugar to this mixture?

Ally
Guest
Ally
5 days ago

Hi Gemma, I’m giving the red velvet roulade a go for this Christmas. I want to use Beetroot Latte powder as the red colour instead of the red food colouring. Can you give me an indication of how much powder to use??

Drooling as I wait for your reply lol

Member
Nupur
1 month ago

Hey Gemma. Can I use whipped cream instead of the cream cheese frosting?
Tia
Nupur

Rea
Guest
Rea
10 months ago

Hi Gemma ! Which brand of red food colour did you prefer?

Mariam
Guest
Mariam
11 months ago

Hi gemma!
this seems like a wonderful recipe and thanks very much for sharing all your baking tips with the community! I’m a huge fan in Spain, i hope you come and visit very soon! Do you think i can use the substitutes for egg in your table for this recipe? or does it loose all it’s purpose? my friend is very allergic to eggs and i never know what to cook for her birthday! thanks a million 🙂

Member
Maricel Mendoza Lomboy
1 year ago

Hi ms Gemma thanks for sharing your knowledge with your delicious cakes.. I cant wait to make this red velvet roulade cake. ????????????❤️❤️❤️

Rabiya J.
Member
Rabiya J.
1 year ago

Heya Gemma,
Tried this beautiful roulade yesterday…It was my first try nd to my surprize my family simply loved it! …thanx to your foolproof method of rolling…got NO cracks. This is no doubt big nd bold dessert!
Love & Regards
Rabiya????

Suha Moiz
Guest
Suha Moiz
1 year ago

Amazing.
I want a recipe for chocolate roulade cake.

Zainab Ahsan
Guest
Zainab Ahsan
1 year ago

Hi Gemma!!
In my country the cream cheese comes in the form of spread so it is not that thick as yours so plz advice me what should I do to make good frosting out of it

Sherly
Guest
Sherly
1 year ago

Hi Gemma
I tried recipe today and the cheese cream frosting was not thicked at all so I couldn’t use it to decorate the roulade. Should i prepare it in advance and chill it?

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! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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