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Red Velvet Cake Roll | Can't Stay Out of the Kitchen | spectacular #PaulaDeen recipe to die for! #RedVelvet #cake has a fantastic #whitechocolate #cheesecake filling. Great for the #holidays, anniversaries or #Valentine'sDay. #dessert #chocolate

Red Velvet Cake Roll

Teresa Ambra
Red Velvet Cake Roll is an awesome Paula Deen recipe. This rich, decadent dessert uses Red Velvet Cake and a luscious White Chocolate Cream Cheese Filling. It's sprinkled with confectioners' sugar and garnished with fresh raspberries, white chocolate and chocolate curls and chocolate sauce for the perfect, heavenly dessert. Terrific for special occasions and holidays like Christmas or Valentine's Day.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Course Dessert
Cuisine American
Servings 10
Calories 295 kcal

Equipment

  • 1 11x17" jelly roll pan
  • 2 large mixing bowls
  • 1 electric mixer
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 chocolate grater
  • waxed paper
  • 1 tea towel
  • 1 sharp knife to cut cake roll in slices

Ingredients
  

CAKE ROLL:

  • 5 large eggs separated
  • 3/4 cup granulated sugar divided use
  • 2 tbsp. buttermilk or soured milk
  • 1 tsp. white vinegar
  • 1 oz. bottle red food coloring
  • 2/3 cup cake flour
  • 1/3 cup cocoa
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup confectioners’ sugar or more, if needed
  • confectioners’ sugar, chocolate sauce, raspberries, chocolate and white chocolate curls for garnish, as desired

WHITE CHOCOLATE CHEESECAKE FILLING:

  • 8 oz. pkg. cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 tsp. vanilla extract
  • 4 cups confectioners’ sugar
  • 1 cup white chocolate chips coarsely chopped, if desired, NOT vanilla chips

Instructions
 

CAKE ROLL:

  • Preheat oven to 350°.
  • Spray a 11x17” 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 granulated 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 remaining 1/4 cup granulated sugar, 1 tablespoon at a time until the remaining ¼ cup granulated sugar is completely incorporated into the egg white mixture.
  • I usually mix about a minute before adding the next spoonful.
  • Beat egg whites with an electric mixer in another bowl 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.
  • Sprinkle about 1/2 cup confectioners’ sugar over a tea towel that measures more than 11x17”.
  • Immediately loosen cake from sides of pan, and carefully turn out onto prepared tea towel.
  • Using a knife, gently remove the waxed paper from the cake.
  • Peel off completely.
  • Sprinkle additional 1/2 cup 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. (I usually refrigerate).
  • Gently unroll cake roll.
  • Spread with Cream Cheese White Chocolate Filling.
  • Re-roll cake without tea 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 chocolate sauce, fresh mint leaves, raspberries and/or chocolate curls, if desired.

WHITE CHOCOLATE CHEESECAKE FILLING:

  • 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.

Notes

NOTE: Do not over-bake or the cake will crack while rolling.
 
NOTE: I allowed the cake to cool a few minutes on the counter, then put the rolled cake into the refrigerator to cool before adding filling.
 
NOTE: Each oven is different. Some ovens may take as much as 15 minutes to cook the cake, but be careful not to over-bake. It's better to have it slightly underbaked rather than over-baked.
 
Recipe adapted from Paula Deen's Chocolate Celebration magazine, circa 2008.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 295kcalCarbohydrates: 92gProtein: 9gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 112mgSodium: 398mgPotassium: 207mgFiber: 1gSugar: 27gVitamin A: 299IUVitamin C: 0.1mgCalcium: 139mgIron: 1mg
Keyword cake, chocolate, dessert, red velvet, red velvet cake roll, red velvet dessert
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