If you’re a red velvet lover, you’ll fall hard for this cake. It’s chocolaty and the filling is incredible! Ever since I created the red velvet popcorn recipe I’ve been wanting to incorporate what I learned into another recipe. This one was perfect! I’m in love and I think all red velvet lovers will be too!
Gluten Free Red Velvet Roll Cake
A chocolaty gluten free red velvet roll cake that is filled with an incredible cream cheese frosting. The secret ingredient in the filling is white chocolate!
To Make the Cake:
- Preheat the oven to 350°F. Oil a jelly roll pan, 15x10x1-inch (or 13x9.5x1* if that's all you have), line the bottom with parchment paper, allowing overhang over the sides; then oil the paper.
- In the bowl of your electric mixer, fitted with the whisk/balloon attachment, whip the eggs on high speed while gradually adding the sugar. Mix until the mixture thickens to the ribbon stage** and turns bright yellow.
- Add buttermilk, oil, food coloring, vinegar, and vanilla. Mix to combine.
- In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.
- Add the dry mixture to the egg mixture and beat on high speed until thoroughly combined.
- Scoop the batter into the prepared pan and evenly distribute.
- Bake on the center shelf of your oven for 12-15 minutes or until the top springs back when lightly touched.
- Remove from oven and transfer to a wire rack to cool in the pan for 5 minutes.
- Dust a tea towel with powder sugar. Invert the cake onto the tea towel. Remove and discard the parchment paper.
- Beginning from the shortest end of the cake, roll it up in the towel. Place on wire rack to cool completely.
To Make the Cream Cheese Filling:
- In the bowl of your electric mixer, beat together the cream cheese and butter.
- Add the vanilla and beat to combine.
- A little at a time, add the confectioners’ sugar and melted white chocolate. Beat until creamy.
- Once the cake is completely cool, spread a thick layer of filling over cake. Avoid getting any filling on the outside edges to about 1/2 inch.
- Re-roll the cake and transfer to a serving platter. Dust with additional confectioners' sugar, if desired.
- Cover and refrigerate for at least 4 hours or overnight. (Sponge cake is best when it can absorb moisture.)
*If you only have a 13x9.5x1-inch roll pan, leave out two large scoops of batter and make cupcakes out of them instead. If you make the roll too thick it break when you roll it.
**The ribbon stage is when the batter or mixture falls away from the mixer's beaters and creates ribbons in the mixture. The ribbons slowly disappear.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.