Red Velvet Cake Roll with Ermine Frosting Recipe

If you’re looking for a show-stopping dessert that’s both elegant and fun to make, I have just the thing for you. This Red Velvet Cake Roll with Ermine Frosting Recipe is one of my all-time favorites — it combines a tender, fluffy red velvet sponge cake rolled up with a luscious, silky ermine frosting that’s unlike any buttercream you’ve had before. When I first tried this recipe, I was amazed at how the texture and flavors all came together without being overly sweet. Keep reading, because I promise you, this cake roll will become a new go-to for celebrations or just because!

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Ingredients You’ll Need

The ingredients for this Red Velvet Cake Roll with Ermine Frosting Recipe are simple pantry staples with a couple fun additions like red food coloring and buttermilk that give the cake its signature color and flavor. Using cake flour makes the cake lighter, but I’ll share my tip if you only have all-purpose flour on hand!

• Cake Flour or All-Purpose Flour: Cake flour gives a softer crumb; if you only have all-purpose, swap 2 tablespoons with cornstarch to mimic cake flour.
• Unsweetened Cocoa Powder: Just a touch to deepen the red velvet flavor without overpowering it.
• Baking Powder, Baking Soda, and Salt: Essential leavening agents and seasoning to balance flavors.
• Eggs: Make sure they’re room temperature for better volume when whipped.
• Granulated Sugar: Sweetens the cake while contributing to its texture.
• Vegetable Oil: Keeps the cake moist and tender.
• Buttermilk: Gives the cake a slight tang and tenderness.
• White Vinegar: Reacts with baking soda to help the cake rise and keeps the color vibrant.
• Vanilla Extract: Adds warmth and depth to the cake’s flavor.
• Red Food Coloring: The iconic red velvet hue – use 1 to 3 teaspoons depending on your preference.
• All-Purpose Flour (for the frosting): Creates the base of the ermine frosting’s cooked flour mixture.
• Granulated Sugar (for the frosting): Sweetens the cooked mixture before adding butter.
• Whole Milk: Brings moisture to the frosting base.
• Butter: The hero of the ermine frosting – makes it creamy and fluffy.
• Powdered Sugar: For dusting the cake to prevent sticking and for frosting finish.

Variations

I love making this Red Velvet Cake Roll with Ermine Frosting Recipe just as is, but sometimes I like to switch things up a bit depending on the occasion or who I’m serving. Feel free to personalize it to your taste — that’s part of the fun!

• Chocolate Lovers’ Twist: I once stirred in mini chocolate chips right before baking — it added a surprise texture and richness without overwhelming the delicate cake.
• Berry Swirl Filling: Adding a spoonful of fresh raspberry or strawberry preserves beneath the frosting can give a bright fruity contrast.
• Dairy-Free Option: Swap the butter and milk in the frosting for dairy-free alternatives, and use a coconut oil-based nonstick spray for the pan — I tested this and still got great results!
• Spice It Up: A pinch of cinnamon or a dash of cayenne in the cake batter gives a warming depth that’s unexpected and delicious.

How to Make Red Velvet Cake Roll with Ermine Frosting Recipe

Step 1: Whip Eggs and Sugar to Perfection

This step is absolutely crucial for the light, fluffy texture of the cake. I like to use a stand mixer for about 5 minutes on medium-high speed until the eggs and sugar have nearly tripled in volume and become pale yellow and thick. You’ll know you’ve hit the right “ribbon stage” when the mixture falls slowly and leaves a visible trail on the batter surface. Don’t rush this part—if your eggs aren’t whipped enough, the cake won’t rise properly and might turn dense.

Step 2: Fold in the Dry Ingredients and Color

After whipping the eggs, slowly add the oil, buttermilk, vinegar, vanilla, and that gorgeous red food coloring while the mixer runs on low. Next, gently fold in the sifted dry ingredients in two batches using a spatula—this keeps the batter airy and avoids overmixing. I learned that folding carefully, rather than mixing vigorously, really makes the difference in texture.

Step 3: Bake and Prep the Cake for Rolling

Spread the batter evenly in a parchment-lined, lightly greased 9×13-inch jelly-roll pan and bake for 12 to 15 minutes, just until the cake springs back when you gently press the surface. Once out of the oven, immediately loosen the edges with a knife, sift powdered sugar on top, then carefully flip the cake onto a clean towel dusted with powdered sugar. Removing parchment paper now is key to rolling smoothly without cracks or sticking. Then roll the cake up in the towel from the short side and let it cool completely on a wire rack.

Step 4: Make the Silky Ermine Frosting

While the cake cools, whisk together flour, sugar, salt, and milk in a saucepan and cook over medium heat, stirring constantly until thick — this takes some patience but trust me, it’s worth it! After cooling to room temp (you can chill it to speed things up), beat it into fluffy butter and vanilla in your mixer until light and creamy. If your frosting ever feels a little too dense, a few tablespoons of warm milk can loosen it up nicely.

Step 5: Assemble and Frost Your Cake Roll

Unroll the cooled cake carefully and spread about half of the ermine frosting evenly over it. Then roll it back up snugly and place on your serving tray. For some fun presentation flair, slice about three inches off one end and use it as a “branch” attached to the side. Finally, slather the rest of the frosting over the outside for a smooth finish. Don’t worry if you see little cracks—that’s normal and the frosting hides them deliciously.

How to Serve Red Velvet Cake Roll with Ermine Frosting Recipe

Garnishes

I often like to keep it simple with just a sprinkle of powdered sugar or a few fresh raspberries on top. But for holidays or special occasions, I make sugared cranberries and rosemary sprigs for a festive look and crunch. They add a sweet-tart pop and look absolutely stunning against the red cake and white frosting.

Side Dishes

This cake roll pairs wonderfully with a light cup of coffee or tea. If you want to go further, a fresh mixed berry salad or a dollop of whipped cream on the side can complement the dessert without overpowering its delicate flavors.

Creative Ways to Present

For birthdays or dinner parties, I like to add edible flowers or a drizzle of melted white chocolate over the top. Rolling the cake in a kitchen towel gives the cake perfect shape, but once frosted, placing it on a wooden board with some fresh herbs or seasonal fruit sliced nearby really turns it into a centerpiece-worthy dessert.

Make Ahead and Storage

Storing Leftovers

I usually wrap the cake roll tightly in plastic wrap and store it in the fridge. It keeps well up to 3 days, and I find the flavors actually meld beautifully overnight. Just be sure it’s well-covered so it doesn’t dry out or pick up fridge odors.

Freezing

Freezing this cake roll works surprisingly well. Wrap in plastic wrap, then aluminum foil, and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge to keep the frosting texture perfect—no gritty sugar or separation.

Reheating

I don’t usually reheat the cake roll, but if you want to soften it up, I recommend letting it sit at room temperature for about 30 minutes before serving rather than microwaving, which can cause the frosting to melt or the cake to become soggy.

FAQs

Final Thoughts

This Red Velvet Cake Roll with Ermine Frosting Recipe holds a special place in my heart because it’s the kind of dessert that looks like you spent hours on it, but it really comes together with patience and a little care. Everyone from my closest friends to family members absolutely goes crazy for it—and I know you’ll enjoy the rewarding process and delicious payoff too. Give it a try the next time you want a dessert that’s truly memorable but not intimidating. I can’t wait to hear how yours turns out!

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