This tasty Red Velvet Cake Roll Recipe is an easy to make red velvet Swiss roll cake with a doctored red velvet cake mix! This easy to decorate red velvet cake is just so pretty, you are going to be amazed at how easy it is to put together!
Red Velvet Cake Roll Recipe
I love using cake and cookie mixes to make my holiday baking a bit easier, and this Red Velvet roll using cake mix is the perfect example of why! This Valentine's Day Box Mix Cake Recipe is easy to make with the help of a Betty Crocker cake mix. It does make 5 extra cupcakes that you will need separate icing for, or just eat plain like we do!
Are you looking for more recipes like this Red Velvet Cake Roll Recipe?
Check out these really fun Valentine's day recipes on The Rebel Chick, like our Cupid’s Trash Can Cookies for Valentine’s Day. I am always adding new recipes, especially during the holiday months! Take a look and see if there is anything that sounds tasty to you, like our Best Red Velvet Cupcakes Recipe!
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How to Make this Red Velvet Cake Roll Recipe
After a reader asked me about their cake being a little on the dry side, I want to point out that when you are baking with eggs and butter, you should set the eggs and butter our about an hour or so before you begin the recipe.
Butter should be nice and soft so that it blends really well and mixes evenly throughout the batter.
Ingredients needed to make this Valentine's Day Sweet Treat:
- 1 box, 15.25 oz, red velvet cake mix
- 6 eggs at room temperature
- ½ cup water
- ¼ cup vegetable oil
- 1 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3-4 tablespoons heavy whipping cream
- 3 tablespoons Valentine sprinkles (plus more for topping)
- 2 ounces white melting chocolate
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How to make this Easy Valentine's Day Dessert Recipe
Preheat oven to 350 degrees F and line a 10x15x1 baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray. Set aside.
Line 1 muffin tin with 5 paper liners and set aside.
Add eggs to a mixer and beat on high for 5-6 minutes until bubbly and frothy. Add cake, water and oil. Beat for 30 seconds on low and scrape down the sides of the bowl. Beat on medium for 1 minute until combined well.
Pour 3-½ cups of batter into prepared baking sheet. Spread batter evenly. Use a 3 tablespoon portion scoop to scoop remaining batter into 5 cupcake liners.
Bake for 14-16 minutes or until cake is done in the center when a toothpick is inserted in it. Remove from oven. Cool cupcakes completely before frosting and enjoying.
For the cake roll, generously sprinkle powdered sugar onto a thin, clean towel. Let the cake cool for 10 minutes before removing it from the pan and placing it onto the powder sugar covered towel. Discard the parchment paper. Starting on a short end, roll the towel and cake into log shape. Set aside to cool completely.
To make the buttercream frosting, beat butter for 2 minutes. Add powdered sugar and vanilla and beat slowly and then on high for 2 minutes.
Add cream until you have the right spreadable consistency. Fold in sprinkles.
Carefully unroll cooled cake roll and spread icing on the top. Roll back up and wrap with plastic wrap.
Refrigerate for 2 hours or until ready to serve. When ready to serve, unwrap and melt chocolate according to package directions.
Drizzle on top of cake roll and sprinkle with Valentine sprinkles. Let stand for 10 minutes to harden.
To serve, slice into 12 slices, about 1" wide.
Store any leftover cake roll covered and in the refrigerator.
This Red Velvet Cake Roll Recipe serves 12.
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Are you looking for more Cake and Cupcake Recipes?
If you loved this Red Velvet Swiss Roll Cake recipe, check out some of our other cake and cupcake recipes - like our Easter Cake Roll Recipe!
To print this Knock Off Betty Crocker Red Velvet Cake Roll Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Red Velvet Cake Roll
Ingredients
- 1 15.25 oz red velvet cake mix
- 6 eggs
- ½ cup water
- ¼ cup vegetable oil
- 1 cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons heavy whipping cream
- 3 tablespoons Valentine sprinkles plus more for topping
- 2 ounces white melting chocolate
Instructions
- Preheat oven to 350 and line a 10x15x1 baking sheet with parchment paper. Spray the parchment paper with nonstick cooking spray. Set aside.
- Line 1 muffin tin with 5 paper liners and set aside.
- Add eggs to a mixer and beat on high for 5-6 minutes until bubbly and frothy. Add cake, water and oil. Beat for 30 seconds on low and scrape down the sides of the bowl. Beat on medium for 1 minute until combined well.
- Pour 3-½ cups of batter into prepared baking sheet. Spread batter evenly. Use a 3 tablespoon portion scoop to scoop remaining batter into 5 cupcake liners.
- Bake for 14-16 minutes or until cake is done in the center when a toothpick is inserted in it. Remove from oven. Cool cupcakes completely before frosting and enjoying.
- For the cake roll, generously sprinkle powdered sugar onto a thin, clean towel. Let the cake cool for 10 minutes before removing it from the pan and placing it onto the powder sugar covered towel. Discard the parchment paper. Starting on a short end, roll the towel and cake into log shape. Set aside to cool completely.
- To make the buttercream frosting, beat butter for 2 minutes. Add powdered sugar and vanilla and beat slowly and then on high for 2 minutes. Add cream until you have the right spreadable consistency. Fold in sprinkles.
- Carefully unroll cooled cake roll and spread icing on the top. Roll back up and wrap with plastic wrap. Refrigerate for 2 hours or until ready to serve. When ready to serve, unwrap and melt chocolate according to package directions. Drizzle on top of cake roll and sprinkle with Valentine sprinkles. Let stand for 10 minutes to harden.
- To serve, slice into 12 slices, about 1" wide.
- Store any leftover cake roll covered and in the refrigerator.
Lawanda says
Can I make this ahead and freeze it?
Jenn says
Yes! Just wait until you have defrosted it and are going to serve it to put the icing and sprinkles on top!
Joan Winkler says
Mine was kinda dry - what do I add to give it some moisture?
Jenn says
Are you in a high altitude climate or a very dry climate? I don't want to make any recommendations that might not turn out! Was is REALLY dry, or just a little? Also, were your eggs and butter at room temperature when you started making the recipe? I would suggest maybe adding 1 extra tablespoon of vegetable oil to the batter to make it a little more moist.
Michelle says
Can you use canola oil instead of vegetable oil?
Jenn says
Yes!
Kathy says
Going to make this for a ladies brunch at church.... 6 eggs?? My mix calls for 3. Also, I have x large home grown eggs. Maybe 5? Thanks. Looking forward to this.
Jennifer says
Yes, it needs 6 eggs - we used extra eggs to make the dough easier to bend and fold. 🙂
Socha says
Would it work to substitute the cream cheese frosting you suggested in the Easter (Rainbow) Cake Roll recipe for the buttercream frosting in the Red Velvet Cake Roll?
Jennifer says
You can use either frosting - they both have the same consistency! If you think you'd like the flavor better, it will work the same in the recipe!