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–+ servings

Red Velvet Cake Roll

Teresa Ambra
Rich, decadent dessert using red velvet cake and a luscious white chocolate cream cheese filling. Sprinkle with confectioners' sugar and garnish with fresh raspberries, white chocolate and chocolate curls and chocolate sauce for the perfect, heavenly dessert.
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

CAKE ROLL:

  • 5 large eggs separated
  • 3/4 cup 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 10x15” 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.
  • Sprinkle about 1/2 cup confectioners’ sugar over a cloth towel that measures more than 10x15”.
  • 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 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.
  • 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 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 overbake 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 overbake. It's better to have it slightly underbaked rather than overbaked.
Recipe adapted from Paula Deen's Chocolate Celebration magazine, circa 2008.
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