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Red Velvet Cake Roll with Ermine Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 51 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 12 to 14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Red Velvet Cake Roll is a stunning and delicious dessert featuring a light red velvet sponge cake rolled with creamy ermine frosting. The cake uses a simple yet effective technique of whipping eggs and sugar to create a fluffy texture and relies on a unique silky ermine frosting made from flour, sugar, milk, and butter. It’s perfect for special occasions and visually impressive presentations.

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 for dusting

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch jelly-roll pan with non-stick spray and line it with parchment paper. Sift together the cake flour, cocoa powder, baking powder, baking soda, and salt into a bowl and set aside. In a separate large bowl, add the eggs and granulated sugar, then whip on medium-high speed until the mixture triples in volume, becomes thick and light yellow—this usually takes about 5 minutes. Next, reduce the mixer speed to low and incorporate the vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring. Finally, gently fold the sifted dry ingredients in two parts using a spatula until fully incorporated.
  2. Bake the Cake: Evenly spread the batter 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. Once baked, remove the cake from the oven and carefully run a knife around the edge of the pan to loosen it.
  3. Roll the Cake While Warm: Generously sift powdered sugar over the warm cake surface. Lay a clean kitchen towel over the cake, then place a baking sheet or cutting board on top of the towel and flip the cake onto the towel. Peel off the parchment paper gently. Dust more powdered sugar over the cake’s surface. Starting at the short end, carefully roll the cake along with the towel into a log shape. Allow it to cool completely on a wire rack.
  4. Make the Ermine Frosting/Filling: In a medium saucepan, whisk together the flour, granulated sugar, and salt. Gradually add the milk, stirring to combine smoothly. Cook the mixture over medium heat, stirring continuously until it thickens to a pudding-like consistency. Remove from heat, transfer to a shallow dish, cover with plastic wrap, and cool to room temperature (chilling in the fridge accelerates cooling). In a separate bowl, beat the butter until pale and fluffy, about 3 to 5 minutes. Add the cooled cooked mixture a tablespoon at a time to the butter, beating well after each addition. Stir in the vanilla and continue beating for another 3 to 5 minutes until light and fluffy.
  5. Assemble the Cake Roll: Once the cake is fully cooled, gently unroll it. Spread half of the ermine frosting evenly over the cake. Carefully roll the cake back into a log shape without the towel. Place it on a serving platter. Make an angled cut about three inches from one end and attach this piece on the side of the roll to resemble a branch. Use the remaining frosting to cover the outside of the cake roll completely.

Notes

  • Cake flour yields a more delicate and lighter texture; if unavailable, substitute 2 tablespoons of all-purpose flour with cornstarch for every cup of flour for similar effect.
  • You can use a 12 x 17-inch jelly-roll pan for a thinner cake, reducing baking time to 8-12 minutes.
  • Whipping the eggs and sugar sufficiently is crucial: about 4-5 minutes with a stand mixer or 6-8 minutes with a handheld mixer until the batter reaches the ‘ribbon stage’ for maximum lift.
  • Avoid overbaking to prevent cracking; if cracks appear, simply cover and hold the cake together with frosting.
  • Parchment paper helps release the cake cleanly; spraying the pan before parchment helps prevent batter seepage.
  • Ensure the cake roll is fully cooled before applying the frosting to prevent melting and sliding.
  • Optional decoration: dip fresh cranberries and rosemary sprigs in egg white, then fine sugar, and let dry to create elegant garnishes.

Nutrition

  • Serving Size: 1 slice (approx. 1/12th of roll)
  • Calories: 360
  • Sugar: 35 g
  • Sodium: 180 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 95 mg

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