Red Velvet Cake Roll
A festive Christmas cake roll featuring tangy red velvet cake swirled with cool peppermint buttercream and topped with crushed candy canes. This show-stopping dessert looks impressive but comes together in under an hour.
Ingredients
Red Velvet Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons buttermilk
- 1 teaspoon white vinegar
- 1-2 teaspoons red gel food coloring
- Powdered sugar for rolling
Peppermint Buttercream:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 3-4 tablespoons heavy cream
- 1 teaspoon peppermint extract
- Pinch of salt
- Crushed candy canes for garnish
Instructions
- Preheat oven to 350°F and line jelly roll pan with parchment paper
- Whisk together flour, cocoa powder, baking powder, and salt
- Beat eggs and sugar on high for 5 minutes until thick and pale
- Fold in vanilla, buttermilk, vinegar, and red food coloring
- Gently fold in dry ingredients until just combined
- Spread batter evenly in pan and bake 10-12 minutes
- Flip warm cake onto powdered sugar-dusted towel, peel off parchment
- Roll cake with towel inside while warm and let cool 30 minutes
- Beat butter until fluffy, gradually add powdered sugar
- Mix in cream, peppermint extract, and salt until smooth
- Unroll cake, spread buttercream evenly, leaving 1/2-inch border
- Re-roll cake without towel, place seam-side down
- Frost outside if desired, top with crushed candy canes
- Refrigerate 30 minutes before slicing and serving
Equipment
- 15x10-inch jelly roll pan
- Parchment paper (don't skip this!)
- Clean kitchen towel dusted with powdered sugar
- Electric mixer (Stand Mixer or hand mixer)
- Wire cooling rack