Don’t you just love Paula Deen recipes? Her stuff is amazing, and this Red Velvet Cake Roll is spectacular. It has a luscious chocolate cake layer baked in a jelly-roll pan then covered with an over-the-top white chocolate chip cream cheese icing-type filling and rolled up like Lincoln logs! This decadent recipe is all you could ask for in a holiday or Valentine’s Day dessert. It is simply divine! If you like Red Velvet Cake, Red Velvet Crinkle Cookies, Red Velvet Cheesecake Brownies, or Red Velvet Gooey Butter Cake Bars, you will absolutely adore this amazing recipe.
I have been wanting to make this recipe for about 4 1/2 years when I first purchased Paula Deen’s Chocolate Celebration magazine and drooled over so many of the pictures. I’ve made several of the recipes in this magazine including Mississippi Mud Bars, Ultimate Chocolate Chip Toffee Cookies, and Black and White Cookie S’Mores, and all are sensational. My only disappointment with the recipe is that the cake split while I was rolling it so it does not have the beautiful appearance it should have, but the taste was amazing. For the record, there is a misprint in the magazine. The recipe calls for only 1/2 cup sugar, but they expect you to use 1/2 cup in the mixture with the egg yolks, and 1/4 cup added to the egg whites. You need 3/4 cup white sugar for this recipe.
Red Velvet lovers, if you’re looking for that dynamite dessert for Valentine’s Day, look no farther! This recipe is for you. Paula Deen’s Red Velvet Cake Roll is scrumptious, sumptuous, delectable–a must try! I highly recommend it.
This amazing dessert is wonderful sprinkled with confectioners’ sugar, served with chocolate sauce or curls, and fresh raspberries.
Here’s a close up. The White Chocolate Cheesecake Filling is magnificent!
Don’t you want a taste of this gorgeous dessert right now???
Lot’s of thick, cream cheese icing loaded with white chocolate chips grace this fantastic Red Velvet Cake Roll. Don’t substitute vanilla chips. The white chocolate chips make this so rich and decadent.
Here’s what I did.
Spray a 10×15″ jelly-roll pan with cooking spray. Spread a piece of waxed paper over top of the sprayed cookie sheet. Spray waxed paper with Bakers Joy cooking spray. Spray this heavily to avoid the cake sticking to the waxed paper when you remove it.
Separate 5 eggs. Here’s the old-fashioned way:
To separate eggs try to break the shell in two equal halves as much as possible. Place both thumbs into the center and pull the egg shells gently apart. The egg white will start dripping out of the shell. Make sure you have a bowl underneath the egg to catch all of the egg white as it comes out of the shell. Now pull the egg shell even farther apart. More of the egg white will drip from the shell into the bowl. I gently tip the egg yolk toward the edge of the shell and with my forefinger of the opposite hand I start scraping the egg white off the tip of the shell so it drops off into the bowl. Continue tilting the egg shell and rotating it so you can remove the egg white from the yolk. Transfer the egg yolk over to the other shell where the egg white was already cleaned out. Once I did this there was a lot of egg white left in the other shell which I cleaned out and dropped into the bowl. Except for a little bit of white on top of this egg all the rest has been removed from the shell and is in the bowl below. I don’t want to break the egg yolk so I just leave it.
Place egg yolks in a mixing bowl.
Here are the egg whites. Set them aside for now.
Mix the eggs with a beater. Add part of the sugar, buttermilk, vinegar and a full ounce of red fool coloring.
Mix all the ingredients with a blender.
In a small mixing bowl measure out cocoa. Add cake flour. Use unbleached cake flour if you can find it. Add baking soda and salt. Stir all the ingredients together.
Add cocoa mixture to red mixture. and stir together.
Mix egg whites with a beater until foamy. This will take a minute or two.
Once the egg whites become foamy slowly begin adding the remaining 1/4 cup sugar. Add sugar 1 tablespoon at a time. I mixed it about 1 minute before adding another tablespoon. I continue mixing in all the sugar until completely combined and the egg whites are stiff.
Stir the egg whites into the cake batter.
Spread the batter into the prepared jelly-roll pan.
Bake the cake at 350 for 10-12 minutes until it springs back in the center when lightly pressed. Mine took 15 minutes to get to this point. Be careful not to overbake or the cake will split when you roll it.
Spread a towel on your counter. Sprinkle towel generously with powdered sugar. I should have sprinkled more than the 2 tablespoons recommended. Turn cake out onto confectioners’ sugar-sprinkled towel. With a knife gently remove waxed paper from the top of the cake. Sprinkle cake with more powdered sugar. I would recommend doubling the amount of powdered sugar here as well.
Roll cake up in towel until it’s completely rolled up. Place cake with towel on rack to cool. This will take a couple of hours to cool completely.
To make filling: soften cream cheese in large mixing bowl. Add softened butter.
Add vanilla and confectioners’ sugar. Beat well to combine.
You will need a cup of white chocolate chips. Don’t substitute vanilla chips, you will want the punch of more chocolate. Premium white chips are not white chocolate chips. They have NO cocoa in the ingredients. Chop white chocolate chips fine.
Stir the white chocolate chips into the cream cheese filling. Refrigerate until cake has cooled completely. Then remove from refrigerator about 15 minutes before you’re ready to work with the cream cheese filling.
Once cake has cooled, unroll cake and towel. Spread White Chocolate Chip Cream Cheese Filling over top of Red Velvet Cake.
Roll the entire cake jelly-roll fashion until it’s completely rolled. Unfortunately, my cake separated and split on top. I’ve placed it on a plate with the seam side down. Sprinkle the Red Velvet Cake Roll with more confectioners’ sugar.
Red Velvet Cake roll is filled with luscious white chocolate chips and garnished with chocolate sauce, powdered sugar, and fresh raspberries. Every bite is mouthwatering.
Here’s a serving of this impressive, elegant dessert. You will love Paula Deen’s Red Velvet Cake Roll because it is so sweet, it tastes so rich and chocolaty, and the white chocolate cheesecake filling is absolutely incredible.
Red Velvet Cake Roll is loaded with a sinfully rich, white chocolate chip cheesecake icing that is simply outstanding. This impressive dessert is an excellent choice for special occasions, holiday baking, or Valentine’s Day.
Here’s the recipe.
RED VELVET CAKE ROLL
(Recipe adapted from Paula Deen’s Chocolate Celebration magazine, 2008)
- 5 large eggs, separated
- ¾ cup sugar, divided
- 2 tbsp. buttermilk
- 1 tsp. white vinegar
- 1-oz. bottle red food coloring
- ½ cup cake flour
- 1/3 cup cocoa
- 1 tsp. baking soda
- ¼ tsp. salt
- ¼ to ½ cup confectioners’ sugar
- Confectioners’ sugar, chocolate sauce, chocolate curls, fresh raspberries and/or fresh mint leaves for garnish
- Preheat oven to 350°.
- Spray a 10×15” jelly-roll pan with cooking spray.
- Place a sheet of waxed paper over top of the sprayed pan.
- Spray the waxed paper heavily with Bakers Joy cooking spray. Set aside.
- Separate egg yolks and egg whites.
- Place egg yolks in large mixer and mix.
- Add ½ cup sugar, beating well.
- Beat in buttermilk, vinegar, and food coloring.
- Combine cake flour, cocoa, baking soda, and salt.
- Stir into liquid mixture with a wooden spoon.
- Don’t use an electric mixer as that will toughen baked goods.
- Stir just until combined.
- In a medium bowl beat the egg whites until foamy.
- Begin adding sugar, 1 tablespoon at a time until the remaining ¼ cup sugar is completely incorporated into the egg white mixture.
- I usually mix about a minute before adding the next spoonful.
- Beat egg whites until stiff peaks form.
- Fold the egg whites into the chocolate mixture.
- Spread batter into prepared pan.
- Bake for 10-12 minutes, or until cake springs back when lightly touched in the center.
- Mine took 15 minutes.
- Sprinkle 2 to 4 tbsp. confectioners’ sugar over a cloth towel that measures more than 10×15”.
- Immediately loosen cake from sides of pan, and carefully turn out onto prepared towel.
- Using a knife, gently remove the waxed paper from the cake.
- Peel off completely.
- Sprinkle remaining 2 to 4 tbsp. confectioners’ sugar over top of cake.
- Starting at the narrow end, roll up the cake and the towel together place cake, seam side down, on a wire rack.
- Cool cake completely. This may take a few hours.
- Gently unroll cake roll.
- Spread with Cream Cheese White Chocolate Filling.
- Reroll cake without towel; place seam side down on a serving platter.
- Dust cake with more confectioners’ sugar.
- To serve, cut cake in ¾ to 1-inch slices and place on plates drizzled with chocolate sauce.
- Garnish with fresh mint leaves, raspberries and/or chocolate curls, if desired.
- 8-oz. pkg. cream cheese, softened
- ¼ cup butter, softened
- 1 tsp. vanilla
- 4 cups confectioners’ sugar
- 1 cup coarsely chopped white-chocolate chips (NOT vanilla chips)
- In a large bowl, beat cream cheese, butter, and vanilla.
- Add confectioners’ sugar and beat until smooth.
- Stir in chopped white chocolate chips.
- Makes about 3 cups filling.
Are you ready for a serving of this decadent dessert?
Your palate is going to be over-stimulated after sampling this amazing Red Velvet Cake Roll!
Our company loved this scrumptious dessert. We feel sure you and your family will enjoy it too! Go ahead and try a taste of this enticing cake roll. 🙂
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