Red Velvet Cake Roll with Ermine Frosting Recipe

If you’re looking for a show-stopping dessert that’s both nostalgic and refreshingly different, you’ve got to try this Red Velvet Cake Roll with Ermine Frosting Recipe. It’s one of those recipes I came across that instantly won me over because of the luscious, velvety cake paired with that silky, old-school ermine frosting — a total game changer compared to the usual cream cheese frosting. Trust me, this cake roll isn’t just beautiful to look at but also melts in your mouth. Keep reading, and I’ll walk you through every step so you can nail it in your kitchen too.

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Ingredients You’ll Need

These ingredients come together in perfect harmony. Cake flour (or all-purpose with a tweak) keeps the cake tender, while buttermilk and vinegar give that signature red velvet tang. The ermine frosting’s charm is in its cooked flour base, resulting in a dreamy texture you’ll adore.

• Cake Flour or All-Purpose Flour: Cake flour produces a delicate crumb, but I’ve found using all-purpose with a little cornstarch also works beautifully if you don’t have cake flour handy.
• Unsweetened Cocoa Powder: Provides just a subtle chocolate note to balance the sweetness and-rich tanginess.
• Baking Powder, Baking Soda, and Salt: Essential for perfect rise and balance — don’t skip or reduce!
• Large Eggs: Make sure they’re at room temperature for best volume when whipping with sugar.
• Granulated Sugar: Sweetens and helps with that light, airy batter.
• Vegetable Oil: Keeps the cake moist without overpowering.
• Buttermilk: Adds moisture and that signature tang that defines red velvet.
• White Vinegar: Reacts with baking soda and enhances the red color.
• Vanilla Extract: A subtle layer of flavor that brings everything together.
• Red Food Coloring: Use your favorite brand to get that rich, vibrant red. Adjust quantity to get your desired shade.
• Flour (for Ermine Frosting): Cooked with milk and sugar to create the frosting’s base — this step is key for that smooth texture.
• Granulated Sugar (for Ermine Frosting): Sweetens the cooked mixture before merging with butter.
• Whole Milk: Makes the frosting creamy and rich.
• Butter: Use softened butter for fluffier frosting that whips up beautifully.
• Powdered Sugar (for dusting and rolling): Helps prevent sticking when rolling the cake.

Variations

I love making this recipe my own by tweaking the food coloring or swapping in different zest and garnishes — and I encourage you to do the same to truly make it your signature dessert.

• Less Intense Red: When I first started, I used less food coloring to keep it pastel and subtle — the cake tastes just as amazing but has a softer look great for spring celebrations.
• Chocolate Lover’s Version: Sometimes I add a tablespoon more cocoa powder for a deeper chocolate taste without overpowering that red velvet vibe.
• Fruit-Infused Frosting: Adding a teaspoon of orange zest into the ermine frosting gives a lovely brightness, especially around the holidays.
• Gluten-Free Twist: Try a gluten-free flour blend in place of regular flour — just check how it behaves with the cooked flour base for frosting!

How to Make Red Velvet Cake Roll with Ermine Frosting Recipe

Step 1: Whip Eggs & Sugar to Perfection

This is the secret sauce for a light, fluffy cake. When you beat room-temperature eggs and sugar on medium-high for about 4-5 minutes in a stand mixer (or a bit longer with a hand mixer), watch the mixture nearly triple in volume and turn pale yellow. It should reach what’s called the ‘ribbon stage’ — when you lift the whisk, the batter falls back slowly, forming a ribbon that sits on top briefly before blending back in. Don’t rush this step; it’s what gives the cake its airy texture.

Step 2: Fold In Dry Ingredients Gently

After mixing in oil, buttermilk, vinegar, vanilla, and that lovely red food coloring, you’ll fold in the sifted flour, cocoa, baking powder, baking soda, and salt. Use a spatula and fold in halves to avoid deflating the batter. This gentle technique keeps the batter airy and ensures the cake bakes up tender.

Step 3: Bake and Roll While Warm

Spread your batter evenly in the prepared 9×13-inch jelly-roll pan lined with parchment paper. Bake about 12-15 minutes until the surface springs back when touched lightly. The magic tip here is to dust the warm cake with powdered sugar, then flip it onto a clean kitchen towel dusted with more powdered sugar. Roll it up firmly in the towel while warm (this prevents cracking later), and cool completely on a wire rack. Patience here pays off big time!

Step 4: Prepare the Ermine Frosting Base

Combine flour, sugar, and salt in a saucepan, stir in the milk, and cook over medium heat, whisking constantly until it thickens like pudding. This step might remind you of making custard, and it’s crucial to get this texture right so your frosting turns out smooth. Transfer it to a shallow dish, cover with plastic wrap touching the surface to avoid a skin, and cool completely — I usually stick it in the fridge to speed things up.

Step 5: Beat Butter and Combine

Whip softened butter until light and fluffy — it takes about 3-5 minutes. Then gradually add spoonfuls of your cooled flour mixture, beating well after each addition. Finish with vanilla extract and whip until the frosting is airy and silky. It’s a little labor-intensive, but this frosting is worth every bit of the effort.

Step 6: Assemble and Frost the Cake Roll

Unroll your cooled cake carefully, spread half of your ermine frosting evenly, then roll it back up. For that charming ‘branch’ detail, slice an angled piece from one end and attach it to the side of the roll. Use the remaining frosting to cover the outside completely. Your cake will look like a beautiful yule log, ready to impress family or guests — and tastes just as amazing as it looks.

How to Serve Red Velvet Cake Roll with Ermine Frosting Recipe

Garnishes

I love to top this cake roll with a light dusting of powdered sugar and occasionally add sugared cranberries and rosemary sprigs for that festive, elegant touch. The tartness of cranberries pairs well with the sweet frosting, and the greenery adds a fresh pop of color.

Side Dishes

For pairing, a simple cup of coffee or a lightly brewed tea works beautifully to cut through the sweetness without overpowering the flavors. I also enjoy serving it alongside seasonal berries or a small scoop of vanilla bean ice cream for a decadent dessert experience.

Creative Ways to Present

For holidays, I’ve arranged these cake rolls on a wooden board with pine cones and cinnamon sticks as decor, turning them into a centerpiece dessert. You can also slice the roll into neat rounds and arrange them like little red velvet sushi — fun, unexpected, and perfect for parties!

Make Ahead and Storage

Storing Leftovers

I store leftover cake tightly wrapped with plastic wrap in the fridge, which keeps it moist and flavorful for up to 3 days. It’s handy to slice first, then stack with parchment paper layers to keep the frosting intact.

Freezing

Freezing this cake roll works well! After assembling, wrap it securely in plastic wrap and then foil. When you’re ready, thaw overnight in the fridge. The texture and flavor held up nicely, especially if you enjoy it chilled on a warm day.

Reheating

I typically don’t reheat this dessert because the frosting is best served cool, but if you want it just a bit softer, let it sit at room temperature for 20-30 minutes before serving. That slight warming makes the buttercream even more luscious.

FAQs

Final Thoughts

This Red Velvet Cake Roll with Ermine Frosting Recipe is a delightful blend of old-fashioned charm and rich, satisfying flavor that never fails to impress in my kitchen. It’s one of those treats you’ll feel proud serving to guests but also enjoy quietly with your loved ones. Whether for a holiday, birthday, or just because, this cake roll is worth every step. So preheat that oven, gather your ingredients, and enjoy the magic of baking a classic that’s truly unforgettable.

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