Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cake Roll with Ermine Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 105 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 12 to 14 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Red Velvet Cake Roll is a stunning dessert featuring a tender, cocoa-infused sponge cake rolled with a luscious, creamy ermine frosting. The cake is light and fluffy with a subtle red hue, perfectly complemented by the rich, smooth filling. Rolled jelly-roll style and decorated traditionally, it makes for an impressive yet approachable festive treat perfect for gatherings or special occasions.

Ingredients

Scale

For the cake

  • 1 cup cake flour (120 grams), or all-purpose flour
  • 3 tablespoons unsweetened cocoa powder (15 grams)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 14 tablespoons granulated sugar (175 grams)
  • 3 tablespoons vegetable oil (64 grams)
  • 2 tablespoons buttermilk (30 grams)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 to 3 teaspoons red food coloring

For the ermine frosting/filling

  • ⅔ cup all-purpose flour (80 grams)
  • 2 cups granulated sugar (400 grams)
  • ⅛ teaspoon salt
  • 2 cups whole milk (472 grams)
  • 2 cups butter, room temperature (452 grams)
  • 1 teaspoon vanilla extract

To assemble

  • ½ to 1 cup powdered sugar

Instructions

  1. Prepare the cake pan: Preheat your oven to 350°F (175°C). Spray a 9 x 13-inch jelly-roll pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake.
  2. Sift dry ingredients: In a bowl, sift together the cake flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Whip eggs and sugar: In a separate large bowl, add the eggs and granulated sugar. Using a mixer on medium-high speed, whip until the mixture nearly triples in volume, becomes thick, and turns a light yellow color—about 5 minutes. This is the ribbon stage where the mixture falls slowly off the whisk.
  4. Add wet ingredients: Reduce the mixer speed to low, then beat in the vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring until evenly combined.
  5. Fold in dry ingredients: Carefully fold half of the dry flour mixture into the wet ingredients with a spatula, then gently fold in the remaining half, ensuring the batter is well incorporated but not overmixed.
  6. Bake the cake: Spread the batter evenly into the prepared jelly-roll pan. Bake in the preheated oven for 12 to 15 minutes, or until the surface springs back when lightly touched.
  7. Loosen and roll the cake: Remove the cake from the oven and slide a knife around the edges to loosen it from the pan. While still warm, sift powdered sugar over the surface, cover it with a clean kitchen towel, then place a baking sheet or cutting board on top and invert the cake onto the towel. Carefully remove the parchment paper and dust the top with more powdered sugar.
  8. Roll and cool: Starting from the short end, roll the cake up inside the towel jelly-roll style. Cool the rolled cake completely on a wire rack.
  9. Make the ermine frosting/filling: In a medium saucepan, combine flour, sugar, and salt. Add milk and stir well. Cook over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency. Remove from heat, transfer to a shallow dish, cover with plastic wrap, and cool to room temperature (can refrigerate to speed cooling).
  10. Prepare frosting: Beat the room temperature butter with a mixer until light and fluffy (3-5 minutes). Gradually add the cooled flour mixture one tablespoon at a time, beating well after each addition. Beat in vanilla extract and continue beating for another 3 to 5 minutes until fluffy and smooth.
  11. Assemble the cake roll: When the cake is completely cooled, carefully unroll the cake log. Spread half of the ermine frosting evenly over the surface. Re-roll the cake carefully and place it on a serving platter.
  12. Create decorative branch: Make an angled cut about three inches from one end of the log and attach this piece to the side of the roll to resemble a branch.
  13. Frost the exterior: Use the remaining frosting to coat the outside of the cake roll evenly.

Notes

  • Cake flour yields a lighter, more delicate texture, but all-purpose flour works well; you can mimic cake flour by replacing 2 tablespoons of all-purpose flour with cornstarch.
  • A 12 x 17-inch jelly-roll pan can be used, but the cake will be thinner; reduce baking time to 8 to 12 minutes accordingly.
  • Whip the eggs and sugar thoroughly to achieve the ribbon stage; this is crucial for the cake’s lightness and structure.
  • Do not overbake the cake as it will crack more easily; cracks can be concealed with frosting.
  • Using parchment paper lined with nonstick spray helps prevent batter from leaking and aids in easy cake removal.
  • Ensure the cake is completely cool before spreading the filling to prevent melting the frosting.
  • For an elegant decoration like sugared cranberries and rosemary, dip fresh cranberries and rosemary sprigs in egg white, roll in fine sugar, and let dry before using them on the cake.

Nutrition

  • Serving Size: 1 slice
  • Calories: 330
  • Sugar: 35g
  • Sodium: 165mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 90mg

Find it online: https://emilyquickdinners.com/red-velvet-cake-roll-with-ermine-frosting-recipe/