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 Cream Cheese 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.
To separate eggs try to break the shell in two halves as much as possible.
Here’s how I break the eggs and separate the yolks from the whites.
Place both thumbs into the center as pictured and pull the egg shells gently apart.
Here I’m slowly pulling the egg shells apart from each other. 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.
Here I’ve pulled the egg shell even farther apart. Look at how much of the egg white has already escaped from the shell.
Here the shell is completely separated. 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.
Here I’ve scooped all the egg white out of the shell that’s empty and deposited it into the bowl with the egg whites.
You see I’ve tilted the egg so the egg white is spilling out. I use my left forefinger and slowly press the egg white against the shell effectively removing it as I continue rotating the egg in the shell.
Take your left forefinger and gently touch the egg white against the shell so that it will drop off into the bowl. Continue rotating the egg yolk in the shell until you get all of the egg white out.
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.
Here I’ve added the buttermilk.
Add a full ounce of red fool coloring.
Add red food coloring to bowl.
Mix all the ingredients with a blender.
In a small mixing bowl measure out cocoa.
Add cake flour. I wish they made unbleached cake flour but I’ve never been able to find any.
Here I’ve added the cake flour.
Add baking soda.
Stir all the ingredients together.
Add cocoa mixture to red mixture.
Here all of the mixture has been stirred together.
Mix egg whites with a beater until foamy. This will take a minute or two.
Here’s what the egg whites look like as you’re beating them.
Here the egg whites are foamy.
Once the egg whites become foamy begin slowly adding the remaining 1/4 cup sugar.
Add sugar 1 tablespoon at a time. I mixed it about 1 minute before adding another tablespoon.
Here the egg whites are getting stiff.
I continue mixing in all the sugar until completely combined. Here the egg whites have been beaten with the electric mixer until they are stiff.
Now I’m stirring the egg whites into the cake batter.
Here’s the batter after all the ingredients have been stirred together.
Spread the batter into the prepared jelly-roll pan.
Spread a towel on your counter.
Sprinkle towel with powdered sugar. I should have sprinkled more than the 2 tablespoons recommended.
To make filling: soften cream cheese in large mixing bowl.
Add softened butter.
Add confectioners’ sugar.
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.
Here are the white chocolate chips.
Chop white chocolate chips fine.
Here I’ve mixed the cream cheese, butter, vanilla, and powdered sugar with an electric mixer.
Add the white chocolate chips.
Stir the white chocolate chips into the cream cheese filling.
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.
Turn cake out onto confectioners’ sugar-sprinkled towel.
With a knife gently remove waxed paper from the top of the cake.
Here’s the cake without the waxed paper.
Sprinkle with confectioners’ sugar. I would recommend doubling the amount of powdered sugar here as well.
Roll cake up in towel.
I continue to roll the cake in the towel until it’s completely rolled up.
Here the cake is completely rolled in the towel.
Place cake with towel on rack to cool. This will take a couple of hours to cool completely.
Unroll cake and towel.
Here I’ve completely unrolled the cake.
Now I’m ready to spread the filling over top of the cake.
Spread White Chocolate Chip Cream Cheese Filling over top of Red Velvet Cake.
Spread the cream cheese filling to the edges of the cake.
You can see as I rolled the cake it started cracking. I was SO disappointed. Once you finish rolling, scrape off any excess filling at the edge and place seam-side-down on serving plate.
Here I’ve rolled the entire cake but the 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.
Here’s a look at the Red Velvet Cake Roll on the platter I used.
Here’s a slab on a plate.
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.
The brilliant red color in this dessert is so festive.
The taste, appearance, and texture of Red Velvet Cake Roll are breathtaking.
Is your mouth watering yet?
Red Velvet Cake Roll is loaded with a sinfully rich, white chocolate chip cream cheese icing that is simply outstanding.
This impressive dessert is an excellent choice for special occasions, holiday baking, or Valentine’s Day.
You will love this stunning dessert because it is so sweet, it tastes so rich and chocolaty, and the white chocolate cream cheese filling is absolutely incredible.
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, 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. Makes about 10 servings.
CREAM CHEESE WHITE CHOCOLATE FILLING
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 white chocolate chips. Makes about 3 cups filling.
Are you ready for a serving of this decadent dessert?
Here’s a close up of the rich, delicious filing. 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!
Oh my! Try a taste of this enticing cake roll.
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