• Prep Time: 30 minutes
  • Cooking Time: 15 minutes
  • Serves: 12

Red Velvet Roulade

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon vegetable oil
  • Red food colouring, I used Sugarflair Spectral Concentrated Paste in Velvet Red
  • 2 tablespoons buttermilk
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups cake flour*, 125g
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1 teaspoon white vinegar
  • 4 large eggs
  • 2/3 cup caster/granulated sugar, 150g
  • 1/4 teaspoon salt
  • 3 cups icing/powdered sugar, 375g
  • 1/4 cup unsalted butter, 56g, softened
  • 1 cup cream cheese, 225g, softened
  • 1 teaspoon vanilla extract


For the Cake: Preheat the oven to 180C/350F/Gas 4. Spray or butter a 13x9" Swiss roll pan, line with parchment paper, then spray again. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Using a handheld or stand mixer, beat the eggs until pale, and frothy. Add the oil and sugar, and beat until combined. Add the buttermilk, vinegar, red food colouring (start off with 1/4 teaspoon), and vanilla extract, and beat until combined. Add more colouring if desired. Gradually add the dry ingredients until just combined.
Pour the batter into the prepared pan, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
Immediately loosen the edges of the cake and invert the sponge onto a tea towel dusted with icing sugar. Peel away the paper, then gently roll the sponge and the towel up together. Cool completely on a wire rack, seam side down.
For the Filling: Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, and butter until smooth. Add the icing sugar, and beat until smooth and fluffy.
Gently unroll the cooled cake, and spread the filling over the inside of the sponge. Re-roll the sponge without the tea towel, wrap in clingfilm, and chill for at least 1 hour before serving.

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