Cakes

Red Velvet Roulade Cake (Gluten Free)

4.25 from 20 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)

4.25 from 20 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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Nats
Nats
2 months 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
3 months 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

Chelsea
Chelsea
4 months ago

Hi Gemma
Hope you’re doing well….all my local grocery store ran out of cocoa powder in this quarantine and i was wondering if i could replace it with cacao powder? Really interested to try this recipe out but cant get my hands on coco powder anywhere😔

4 months ago

Wow this is the first time I’ve come across a cake recipe that doesn’t call for butter or oil. Does the batter get its fat content from the eggs? Gonna try this cake soon!

Tanmayi
8 months ago

Hi Gemma! Can I use a 15 x 10-inch baking tray with the parchment paper covering the side so the batter doesn’t overflow? Is this similar to the 5 Ingredient Flourless Brownie Roll Recipe of yours? Because that batter baked perfectly for me when I tried it in 15 x 10-inch tray 🙂

Lynda153
8 months ago

Lovely recipe the cake is beautiful but my icing is liquid. How can I fix this? Wishing you and your family a very happy Christmas

Lynnette Siegl
8 months ago

At what point can I freeze this Roulade Cake Gemma? I made several mistakes when I was baking this cake! The biggest one was that I forgot to spray Pam on my parchment paper UG!!!!! The icing was very soft again UG!!!!
Have a Merry Christmas Gemma and a Happy New Year!

kelly
kelly
8 months ago

Hi Gemma,

Yesterday I tried this recipe , it came out beautiful. But the food coloring did nothing. You said you make your own coloring. Would like to ask, are you willing to share how you get the wonderful red so I can make mine look like yours. Thank you and wishing you and everyone a wonderful Christmas and New Year!!!

Joy
8 months ago

Hi Gemma,
I am so glad i discovered your site and now I’m hooked-i love how you simplified everything and your recipes are spot on-made the carrot bundt cake w/ cream cheese filling for Thanksgiving and it was awesome-everyone loved it. im making this roulade for christmas-this is based on convection oven cooking correct? I do have convection option for my oven so just want to make sure. Thank you, more successes your way!

Mason Morris
9 months 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?

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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