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Red Velvet Cake Rolls

Red Velvet Cake Rolls

Mini red velvet cake rolls with cream cheese frosting.
Course Dessert


Red Velvet Cake

  • 100 g (3/4 cups) all purpose or cake and pastry flour
  • 30 g (1/4) cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 4 eggs
  • 150 g (3/4) cup sugar
  • 1 tsp vanilla
  • 1 tbsp canola oil
  • 1 tsp vinegar
  • 2 tbsp sour cream
  • red food colouring

Cream Cheese Icing

  • 113 g (1/2) cup softened butter
  • 113 g (4 oz) cream cheese
  • 250 g (2 cups) icing sugar (this can change depending on if your icing is too moist so just use your judgement)


  • To start, sift 100 g or 3/4 cups of flour, 30 g or a 1/4 cup of cocoa into a bowl along with 1/2 tsp of salt and 1 tsp of baking powder. Mix and set aside.
  • In a separate bowl, crack in 4 eggs. Add in 150 g or 3/4 cups of sugar then whisk until the mixture becomes lighters in colour and slightly fluffy.
  • Now, add in 1 tsp of vanilla, 1 tbsp of vegetable oil, 1 tsp of vinegar and whisk again. Whisk in 2 tbsp of sour cream.
  • Then add the dry ingredients to your wet ingredients and combine. Finally, stir in your red food colouring.
  • Line a large sheet pan and spray with non stick cooking spray. Pour in your batter and bake for 10 minutes at 350 f or 175 C. Be careful not to over cook the cake or it will be impossible to roll.
  • For the icing get 113 g or 1/2 a cup of softened butter, 113 grams of 4 oz of cream cheese, and 2 cups or 250 grams of icing sugar into a mixing bowl. Add in a splash of vanilla and mix until combined.
  • Once the cake is cooked and cooled, gently remove it from the pan and use a knife to trim off the edges. Then, cut the cake into even rectangular quarters.
  • To assemble, spread a thin layer of the cream cheese icing onto your cake, then gently roll. I tried to use cling film to help guide it initially but it just ended up making the cake slide everywhere so I ended up just rolling the cake rolls on the table. Once you’ve got your roll, tightly cling film it to create a perfect cylinder. And repeat with the other three quarters of the cake.
  • Place the wrapped cake rolls into the freezer to firm up before slicing. Once the rolls are chilled and firm, all that’s left to do is slice and serve.