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??
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.
- 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
- ⅓ 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
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.
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.
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
5 ImagesSubmit Your Photos
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.