Red Velvet Cake Roll Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender red velvet cake rolled around white chocolate raspberry buttercream filling. This elegant dessert combines cocoa and vinegar for subtle flavor with a creamy, fruity filling. Serve as a special occasion cake with coffee or after dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- powdered sugar
- 3/4 cup cake flour (sifted)
- 1/4 cup unsweetened cocoa powder (sifted)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp buttermilk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 4 large eggs (room temperature)
- 3/4 cup light brown sugar
- 1 tbsp vegetable oil
- 1 oz red food coloring
- 1 1/2 cup fresh raspberries (divided)
- 4 oz white chocolate (chopped)
- 4 oz cream cheese (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 2 cups powdered sugar (sifted)
- pinch of salt
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 222mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 155mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.