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Red velvet. Doesn’t everyone LOVE red velvet? The red velvet cookies I shared for Christmas were so well-received! Soooo many of you sent me messages to share the recipe that I decided to make a red velvet cream cheese roulade for Valentine’s. It’s also perfect for Christmas and for any day or occasion truthfully.

This roulade consists of a soft luscious red velvet cake and a heavenly white chocolate cream cheese filling; I’m drooling just writing about it. It’s the fluffiest cake ever as it has a sponge batter as a base. Sponge cake is perfect for rolling it into shape as it’s malleable without cracking, which is the challenge with roulades. I used this silicone mold to get a perfectly even cake layer. Sadly my red velvet roulade is all gone, every single slice. But the good news is: we can whip up another one real quick! You can be enjoying this treat with your loved one/s in no time!

White Chocolate Cream Cheese Filling

My plan was to make an equal ratio of red velvet cake to cream cheese filling. But as you can see, there’s a tiny bit more filling and to be honest, I’m not complaining in the slightest. This filling is so delicious it deserves its own post, but this will do (for now). I’ll admit to eating all the leftover white chocolate cream cheese on its own with a spoon. You can use this filling in so many things; I love it for piping on cupcakes, frosting in between cake layers and for the outside, in trifles and fruit salads, and of course, straight outta’ the bowl.

As always, let me know if you make it, I’d love to see!

Happy indulging,

Kim x

For more Holiday recipes, click here.

Yield: 10 servings

Red Velvet Cream Cheese Roulade Recipe

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This roulade recipe consists of a soft luscious red velvet sponge-based cake and a heavenly white chocolate cream cheese filling.

Prep Time 30 minutes

Cook Time 10 minutes

Chill Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

Red Velvet Sponge Cake

• 2 egg whites
• 1/4 cup granulated sugar
• 2 egg yolks
• 2 tbsp flavourless oil
• 1 tbsp milk
• 1 tsp pure vanilla extract
• 1 tsp white vinegar
• 2 tbsp red liquid food colouring or 1 tbsp gel
• 1/3 cup all-purpose flour
• 1 tbsp corn flour
• 1 tsp cocoa powder
• 1/8 tsp salt

White Chocolate Cream Cheese

• 1/2 cup white chocolate buttons
• 1/2 cup heavy cream
• 1/2 cup cream cheese
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 180°c / 350°F. Spray the roulade silicone mold with non-stick baking spray.
2. In a mixing bowl, beat egg whites until foamy. Then, add sugar gradually until stiff peaks form. In another bowl, whisk together egg yolks, oil, milk, vanilla, and vinegar. Slowly pour in the red liquid food colour or gel until you achieve the correct shade.
3. Add the mixture to the egg whites in three intervals and fold with a rubber spatula so as not to deflate. Sift the remaining dry ingredients into the batter and fold until just combined.
4. Pour batter into the prepared mold and level. Bake for around ten minutes or clean to the touch. Let cake cool for not longer than ten minutes. Take out of mold. Lay a kitchen towel over the cake layer and roll into shape around it. Let rolled cake cool completely on a wire rack. 
5. Melt white chocolate with the heavy cream. Mix until completely smooth. Let cool and add the cream cheese. Pour in the vanilla and whisk until everything is combined. Chill for around 20 minutes to firm up.
6. Unroll the cake gently. Spread the white chocolate cream cheese, stopping 2"/ 5cm short of the edge. Slowly roll the cake back into the roulade shape.
7. Slice and serve. Enjoy!

Notes

Store in the refrigerator in an airtight container for up to a week.

• Silicone mold: 29cm by 24cm / 11.4" by 9.4"
• All ingredients must be at room temperature.
• Do not use powdered sugar when rolling the cake.