Red Velvet Cake Roll with Chocolate & Peppermint Butter Cream Frosting
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4.7 from 13 votes

Red Velvet Cake Roll with Chocolate & Peppermint Buttercream Frosting

Recipe from Tessa Huff
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Holiday
Keyword: cake, Christmas
Servings: 12
Calories: 532kcal
Author: Dan from Platter Talk


For the cake roll:

  • 1 cup flour all-purpose or cake flour
  • 2 teaspoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs
  • 3/4 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:

  • 1/2 cup egg whites about 4 large eggs
  • 1 1/3 cup granulated sugar
  • 2 cups unsalted butter softened to room temperature
  • 3 1/2 ounces white melted white
  • 3/4 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


  • 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 1/2 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.


Calories: 532kcal | Carbohydrates: 48g | Protein: 4g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 157mg | Potassium: 117mg | Fiber: 0g | Sugar: 39g | Vitamin A: 1085IU | Calcium: 38mg | Iron: 1mg