This is a classic red velvet cake roll recipe. It uses both buttermilk and vinegar to create the distinctive flavor of the cake’s namesake color. The result is a light, tender crumb with an impeccable texture that will make your family and friends oohh and ahhh over this perfect dessert!
The “how to make a red velvet cake roll with box cake mix” is a recipe for the classic red velvet cake. The recipe includes boxed cake mix and cream cheese frosting.
This Red Velvet Swiss Roll is a traditional teatime delicacy that will become one of your favorites. It’s a variation on the classic red velvet cake and a new spin on the traditional Swiss roll. We created a delectable Red Velvet Cake Roll by combining two sweets.
What can we expect? A light, delicious, and delicate sponge cake with a creamy cream and cream cheese filling. It has a light and sweet taste, similar to other Swiss rolls, and makes an excellent tea cake.
It’s also a terrific treat for special events like Valentine’s Day since it’s so brilliantly colored. Get baking with a few cupboard goods and food coloring. Don’t be afraid of Swiss rolls; they’re simple to prepare and delicious to eat!
Ingredients for Red Velvet Cake Rolls
Use fresh eggs that are at room temperature.
All-purpose flour is a kind of flour that may be used for a variety of purposes.
Use either regular or Dutch-processed cocoa powder.
Baking powder – make sure you’re using new baking powder.
Food coloring – any liquid food coloring will suffice.
For the finest results, use full-fat cream and cream cheese.
How to Roll a Red Velvet Cake
Set aside the egg whites after beating them until stiff peaks form. Combine the egg yolks, sugar, salt, vanilla, and food coloring in a mixing bowl and whisk until smooth. Combine the dry ingredients after folding the egg whites into the pink mixture.
Bake the batter on a baking sheet lined with parchment paper. Remove the Swiss roll’s parchment paper, sprinkle with powdered sugar, and roll.
Whip cream with powdered sugar until stiff as the Swiss roll cools. Mix in the cream cheese and shredded coconut. Spread the cream on top of the cake once it has been unrolled. Serve with shredded coconut and coconut balls after rolling up the cake.
Fillings for Red Velvet Cake Rolls
Instead of cream cheese, mascarpone cream may be used. Simply combine it with the cream and sugar in a whisk.
If you like, use plain whipped cream.
Remove the cream and replace it with a cream cheese icing for a richer result. 1 cup cream cheese, 14 cup unsalted butter, 3 cups powdered sugar, and 1 teaspoon vanilla essence are combined in a mixing bowl.
The Best Red Velvet Swiss Roll Recipe
You may use red velvet cake mix if you’re in a hurry.
If the cake bounces back when you probe it with your fingers, it’s ready to take out of the oven.
For a more vivid red hue, use gel coloring.
Use almond flour instead of all-purpose flour and a keto-friendly sugar alternative to make it keto.
Variations on Red Velvet Cake Rolls
Substitute white chocolate sprinkles for the coconut.
Instead of vanilla, use peppermint essence, and top with crushed peppermint candy canes.
What Is The Best Way To Store Red Velvet Cake Rolls?
Swiss roll leftovers may be kept in the fridge for up to three days. It should be kept in an airtight container.
In a small mixing bowl, combine the yolks, sugar, salt, and vanilla extract.
For 10 minutes, whisk until smooth.
Stir in the food coloring until it is well blended and uniform in color.
In a separate dish, combine the dry ingredients.
Egg whites should be whisked until stiff peaks form. In a separate bowl, whisk together the egg whites with the colored mixture.
Sift the dry ingredients into the wet mixture in tiny batches, folding in between until everything is well incorporated.
Bake for 10 minutes at 180°C/350°F after spreading the batter onto the parchment-lined baking sheet.
Remove the hot cake off the parchment paper, turn it over, and place it back on the parchment.
Sprinkle powdered sugar on top and roll gently as indicated.
Whip the cream with the powdered sugar until stiff while the cake cools.
Combine cream cheese and shredded coconut in a mixing bowl. To blend, stir everything together.
Unroll the cake carefully and put cream on top.
Roll the cake securely in the parchment paper.
Make a good seal.
Serve with coconut balls and shredded coconut on top.
To see whether your baking powder is still active, combine 2 tablespoons baking powder with a cup of hot water. It’s active if it fizzes right away. If not, it’s time to go out and get some fresh baking powder!
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