Red Velvet Cake Roll, features a buttercream frosting infused with white chocolate and peppermint, garnished with a crown of candy cane bits making this a festive holiday dessert that is fit for a king, a queen, or just about anyone lucky enough to make Santa’s nice list.
Festive and light, this red velvet cake roll is a holiday showstopper.
About this
We put this holiday dessert together last evening when challenged by our good friends over at The Daily Meal to come up with a recipe that uses Candy Canes. It wasn’t long before we found a beauty, in this recipe that we are sharing with you today.
White Chocolate, peppermint, and bits of candy canes are all a part of this silky buttermilk frosting.
This is not my first “go-around”, making a cake roll. I’ve been putting these babies together for longer than many of you who are reading this have been around.
For me, it all started with the classic Bûche de Noel (Yule Log) recipe that I started making many years ago when I was a young teenager.
Back then, I would spend an occasional Saturday with my sister (Chef Kat), giving her a hand at the restaurant where she worked her magic.
Bûche de Noel (Yule Log) is a classic cake roll, steeped deep in French holiday tradition.
In case you have never made a cake roll, this is the perfect time to start. Although the process may seem daunting to beginners, we’ve all been there before and you have nothing to fear. Instead, roll your sleeves up, get ready to get a little messy and have a lot of fun!
How to make a cake roll
- Read the complete recipe beforehand and have everything ready to go
- Be sure your baking sheet is greased and lined with parchment paper when your batter is ready to pour.
- When rolling the cake, time is of the essence.
- Have a clean kitchen towel ready and sprinkled with powdered sugar.
- This towel is used to roll the hot cake as it comes out of the oven. If not rolled immediately, the cake will be less pliable and therefore prone to cracking.
- Do not over-bake the cake. This is especially critical, to enhance the rolling process.
- Most important, do not be discouraged. After doing this process a couple of times, you will get a good feel of how it’s supposed to go!
This Red Velvet Cake Roll pairs well with coffee, hot chocolate, and red wine.
Trying new things, like a cake roll (if you’ve not made one before), is a part of cooking and baking that makes it fun to me.
I’ve made a few cake recipes for Platter Talk in the past and as we have shown you before, with every good cake there is a great frosting.
The white chocolate and peppermint buttercream frosting that goes over this red velvet cake roll is a delicious example of what I’m talking about.
Easy to make and composed primarily of egg whites and butter, the white chocolate and peppermint, therefore, make a perfect compliment to the candy cane topping on this dessert.
The light crunch of the candy canes adds a nice texture to the otherwise smooth icing, effectively wrapping this up into a holiday treat you won’t ever forget.
More of our cakeroll
If you’ve tried this Red Velvet Cake or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST to see what we have cooking!
Red Velvet Cake Roll with Chocolate & Peppermint Buttercream Frosting
Ingredients
For the cake roll:
- 1 cup flour all-purpose or cake flour
- 2 teaspoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 eggs
- ¾ cup granulated sugar
- 2 tablespoons melted butter cooled but liquid
- 1 teaspoon pure vanilla extract
- 2 tablespoons buttermilk
- 1 teaspoon vinegar
- Red food coloring to visual preference
For the White Chocolate & Peppermint Buttercream Frosting:
- ½ cup egg whites about 4 large eggs
- 1 ⅓ cup granulated sugar
- 2 cups unsalted butter softened to room temperature
- 3 ½ ounces white melted chocolate
- ¾ teaspoon peppermint flavored extract
- 1 teaspoon pure vanilla extract
Necessary add-ons
- Powdered sugar for dusting the cake when rolling
- Crushed candy canes for garnish
Instructions
- Preheat oven to 35o°F. Treat a 9 x 13 inch jelly-roll pan with nonstick spray. Line the pan with parchment paper and then set aside.
- Mix the dry ingredients and then set aside. Using a stand mixer, whisk eggs and sugar on medium-high until the mixture is tripled in volume and the ingredients becomes pale in color, about 5 to 8 minutes. Lower the mixer speed to medium-low and add the vanilla and. Mix in vinegar, buttermilk and red food coloring.
- After stopping the mixer add half of the dry ingredients over the liquid ingredients in the bowl. Stir on low speed until just combined. Stop the mixer again and then add the remaining dry ingredients, mixing until just combined.
- Pour the batter into the prepared jelly roll-pan. Use the back of a spoon to evenly distribute the batter and then place in oven. Bake for about 10 minutes, or until the surface springs back when touched.
- White the cake is in the oven, prepare a clean kitchen towel by applying a heavy dusting of powdered sugar and then place towel on flat working surface. Once cake is finished baking, remove from pan and invert directly on powdered-sugar surface of towel. Remove the parchment from the cake and discard. Apply a dusting of powdered sugar to the top surface of cake.
- Beginning with short end of cake, roll it up, in the towel and allow to cool.
- Now, it's time to prepare the buttercream frosting, while the cake is cooling. Using a stand mixer, combine egg whites and sugar in the bowl and whisk together. Fill a saucepan with water and heat over medium-high. Set the mixing bowl on top of sauce pan and make a double-boiler. Heat the egg mixture until hot to the touch or 150°F with a candy thermometer, being sure to stir the mixture intermittently.
- Next, whisk the hot egg whites in the stand mixer, for about 5 minutes or so, until the outside of the bowl has reached room temperature. Then, replace whisk with paddle attachment.
- Turn the mixer on low and then add in the remaining ingredients. Continue to mix, on medium-high speed, until frosting reaches silky and smooth texture, about 5 to 10 minutes.
- To assemble the finished cake roll, gently unroll the cake and remove towel. Spread about ½ inch layer of the buttercream frosting over the surface of the cake. Next, gently re-roll the cake. Place the cake with seam-side down on a cake plate or serving platter. Frost with the remaining buttercream and garnish with crushed candy canes.
Nutrition
Dena Akbar says
This cake looks amazing and the frosting. OMG… I want a piece right now!!
Sandy Beguelin says
Can I use jelly roll pan 11×15? Ow many servings?
Thanks, Sandy
Dan from Platter Talk says
Using a larger jelly roll pan will result in a thinner layer of cake which may compromise your end result. As stated in the recipe card, this dessert will yield 12 serving.
foodcookshook says
thank you, for such a beautiful rich red velvet cake.
and all your snaps are so perfect that make your dishes irresistible and yummy to eat.
Dan from Platter Talk says
Thanks for the wonderful comments!
Veena Azmanov says
I love log cake – and I love red velvet.. This looks so perfect – thanks for the amazing tips.
Rebecca | Let's Eat Cake says
Thank you for the tips for how to make a cake roll a success! I’ve always been a little intimidated to make one. I think I might have to try this one for Valentine’s Day!
Jayne says
This is stunning! so festive with the red and white and candy canes. Great recipe!
Dan from Platter Talk says
Thanks so much, Jayne!
Meg @ With Salt and Wit says
I am ditching the pies this year! I think this is going to be my main dessert! Looks so yummy!
Shinee says
Oh my goodness, this looks so good! I love red velvet anything and roll cake is my favorite! So effortlessly beautiful, right? I absolutely love your peppermint twist!
Emily @ Recipes to Nourish says
That buttercream frosting!!! Oh my goodness it looks amazing! I’ve never made a roll cake like this before. You make it look super easy. This is beautiful!
Meg | Meg is Well says
My mom actually wants to tackle an old childhood Pumpkin Roll recipe, but the tips were very scant so this is going to help so much! And I love the buttercream white chocolate frosting! I actually don’t like pairing cream cheese frosting with red velvet because its too overpowering. Great recipe and it looks amazing!
Lisa says
I’ve been meaning to make a log roll cake for well, forever! I think I may have to start with this one as it’s so pretty!
Evi says
Omg! What a gorgeous holiday dessert!
Mimi says
This cake is stunning! I’m not a baker, but I have made jelly roll cakes before, and sometimes they come out perfectly, and twice they’ve been disasters! So I’ve given them up. But I can stare and drool at this one!
Dan from Platter Talk says
Don’t give up, Mimi!! It’ funny because I went through a phase that lasted a couple of decades where I couldn’t put one of these together, for the life of me. Happily, I gave it another shot, a few years ago, and it seems that I somehow got my mojo back.I would love for you to try this cake roll and soon!
Aunt Bee says
I think red velvet cake is my hubby’s all time favorite dessert. He would absolutely LOVE this one! (and so would I) What a gorgeous dessert! Yum!
Jennifer A Stewart says
Thanks for all the great tips! I have attempted a cake roll on several occasions and always have them crack. I have tried so many recipe but I think I am not rolling them quick enough and my cake is too thick. I will attempt it again this year as I am in charge of desserts for Christmas dinner! Love!!
Sandra Shaffer says
What a festive cake roll for the holidays and it looks delicious. Beautiful photos!!
Kathryn @ FoodieGirlChicago says
So lovely for the holidays! I love that this has buttercream frosting – one of my favorites!!
Diana says
This is absolutely beautiful! Christmas covered in snow 🙂
Lisa | Garlic + Zest says
This is just gorgeous! So festive and those swirls of frosting — don’t even get me started! This is what I want for our Christmas celebration!
Justine says
I’ve never made a rolled cake but i think now I need to! Wow!
Scarlet @ Family Focus Blog says
This sounds so good and the colors are so festive for the holidays. I think this will be perfect to bring to holiday parties.
Debra C. says
I’ve never made a rolled cake, so I really appreciate your list! Cake looks fabulous – so gorgeous & such a treat!
Michaela Kenkel says
The word “Showstopper” fits this perfectly! I can’t even begin to tell you how absolutely GORGEOUS this cake is!! I can only imagine how good is tastes. This looks like it should be on the cover of Better Homes and Gardens!
Debi at Life Currents says
This cake is beautiful! And I love anything peppermint during the holidays – or year round, for that matter! Lovely cake to make for a special family celebration!
Christie says
Stunning. Such a stunning cake.
Carlos At Spoonabilities says
Hello Dan!
This cake looks amazing and the frosting. OMG… I want a piece right now!!
Dan from Platter Talk says
Carlos, we would be happy to share with you! Thanks so much for dropping by!
Jayasri says
The Swiss roll as we call it U.K. is simply gorgeous. Look at the colour and so well rolled. Love your click as well, it’s so inviting
Sia | Monsoon Spice says
Perfect recipe for the upcoming holiday season. The colour, presentation and styling; everything is simply stunning.
Dan from Platter Talk says
Thanks so much, we had a lot of fun putting this one together!
Mark, Compass & Fork says
This really is an attractive cake. Your photos are fabulous. I can see that you have been making these for years and thanks for the handy tips.
Angela says
This is absolutely incredible!! I have never attempted a roll cake of any sort but this one is drawing me in for sure! That amazing red cake and the buttercream.. I am drooling over here! Incredible job with this recipe!!
Rylee says
This is one of the most beautiful Christmas desserts I’ve seen! Very nice.
Dan from Platter Talk says
Thank you Rylee; there’s not a lot of chocolate in the cake so I think you would not have any issues with it at all!
Heather Gallagher says
I’ve never had the courage do to a roll cake 😉 BUT this looks so amazing that I might have to try it! Beautiful cake and I bet it tastes as good as it looks!
Kristine says
Well, I’m on my way! This looks incredible and it happens to be one of my favorite holiday sweets EVER! 🙂
Gloria @ Homemade & Yummy says
This looks so beautiful. I love red velvet cake. What a stunning dessert to serve over the holidays.
Annie @ Annie's Noms says
This is awesome!!! I’ve been too scared to make a cake roll for years as I’m worried I’ll ruin it; but this looks so good I’ll have to make it!
Dan from Platter Talk says
Annie, don’t let your fear keep you from trying this!
Bintu - Recipes From A Pantry says
This looks amazing. I love these rolls, bookmarked this to make later
Dan from Platter Talk says
Thanks so much, we hope you try this!
Just Jo says
Oh my how beautiful is this? I absolutely love it! We call these Swiss rolls in the UK – I love hearing them referred to as cake or jelly rolls! It’s just so festive and snowy – lovely 😀
Dan from Platter Talk says
Thank you, these desserts are fun and festive and great tasting!
Sabrina | The Tomato Tart says
Oh my goodness. This cake look amazing. What a killer holiday treat.
Dan from Platter Talk says
Thanks, Sabrina. Hope you give it a try!
Michele says
Ive always wanted to make a log desert. This is explained so well I think I’ll give it a go! The peppermint will be a hit with my littles!
Dan from Platter Talk says
Happy you like!