Red Velvet Cake Roll with Buttercream Filling for Your Valentine

Red Velvet Cake Roll 

is one dessert that 

screams

 “Happy Valentine’s Day!”

Although red velvet may be associated with the South ~ remember the red velvet groom’s cake, shaped like an armadillo, in the 1989 film, Steel Magnolias ~ the origin of the cake and recipe is well-known from New York City’s famed Waldorf-Astoria Hotel. 

Red velvet is everywhere and in everything from whoopie pies, to ice cream, to coffee, cupcakes and this red velvet cake roll.  The Republic of Tea makes a Red Velvet Chocolate Tea that tastes like devil’s food cake and gets its red tint from beets, instead of food coloring, and Rooibos, a South African tea known as red bush. 

Whether red velvet obtains its coloring from beets, or red food coloring, it’s a cake with a distinct red tint.  This moist cake roll, with just a hint of chocolate, is rolled around a luscious buttercream filling that will make your taste buds happy. 

Do not hesitate in making this; it is not difficult.  Just be sure to place it on the towel immediately after removing from the oven, and wrap it tightly to avoid cracking.  This recipe is adapted from a Domino Sugar cake roll recipe.

Seeing “red” is a good thing sometimes!

Red Velvet Cake Roll with Buttercream Filling

Cake roll ingredients:

4 eggs
3/4 cup granulated sugar
1 tablespoon oil
2 tablespoons buttermilk
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 ounce red food coloring

½ teaspoon salt

1 teaspoon baking powder

¼ cup cocoa powder (I used Hershey’s Special Dark Cocoa)
¾ cup cake flour, sifted
Confectioner’s sugar for dusting

Method:

Preheat oven to 350 degrees.

Coat a jelly roll pan with cooking spray.

Line with waxed paper and coat with cooking spray.

Beat eggs for 5 minutes.

Slowly add sugar and oil, beating well.

Add buttermilk, vinegar, vanilla and food coloring.

Sift together dry ingredients.

Add to liquid ingredients slowly.

Beat 2 minutes, until well combined.

Pour batter into pan and bake for 12-15 minutes, until cake springs back when touched in center.

Sprinkle a cloth towel with confectioner’s sugar. 

Immediately, place cake on towel; peel off waxed paper.

Starting at narrow end, roll up cake and towel tightly.

Place seam side down on rack to cool for 30 minutes.

Unroll cake gently.

Spread buttercream filling over cake, leaving a ½” border on the long side.

Trim any rough edges, and re-roll cake without the towel.

Place seam side down on cookie sheet.

Dust with confectioner’s sugar.

Cut into slices with a serrated knife.

Serve

Buttercream filling:

¼ cup sugar

1 large egg white

12 tablespoons butter, softened at room temperature

1 teaspoon vanilla

Whisk egg white and sugar in a large bowl over simmering water.

Whisk constantly until the sugar melts into the egg white.

Keep whisking until there are no sugar granules remaining, when rubbed between your finger and thumb.

When well-blended, transfer to a stand mixer and whip until it doubles in volume.

Add vanilla.

Add butter, a little at a time, until the mixture has thickened to a buttercream icing consistency.

It’s irresistibly delicious!

HAPPY VALENTINE’S DAY TO YOU ALL!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!