Red Velvet Cake Roll with Mint Butter Cream
I love to have a wow dessert at the end of a holiday meal and this has great visual wow! And for added bonus it taste great too!
For the cake:
1 cup all-purpose flour
2 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1/2 cup sugar
2 tablespoons melted butter, cooled but still liquid
1 teaspoon vanilla extract
3 tablespoons buttermilk or plain yogurt
1 Tablespoon Red food coloring
For the peppermint butter cream:
1 8 oz. package cream cheese at room temp.
2 cups powdered sugar
1cup unsalted butter at room temp.
4 ounces white chocolate, melted
1 teaspoon peppermint extract, or to taste
Powdered sugar for dusting
Crushed candy canes or peppermint candies for garnish
Preheat oven to 350°F. Spray a jelly-roll pan (10-x15-inch pan) with nonstick spray. Line with parchment paper and set aside.
Sift together the dry ingredients and set aside. Whip the eggs and the sugar on medium-high until nearly tripled in volume and the mixture becomes pale in color, about 5 minutes with a stand mixer. Turn the mixer down to medium-low and add the butter and vanilla. Add in the buttermilk or yogurt and red food coloring (or to desired shade).
Stop the mixer and sift half of the dry ingredients over the liquid ingredients in the mixing bowl. Mix on low until just combined. Stop the mixer, add the rest of the dry ingredients, and mix until just combined.
Pour the batter into the prepared pan. With an off set spatula spread the batter evenly to sides of sheet. Bake for 13 to 15 minutes, or until the surface springs back after being touched. Don’t over bake.
As soon the cake is done baking let it cool for five minutes. Meanwhile sprinkle the cake with powder sugar then a clean kitchen towel on top of the powdered sugar. Now lay another baking sheet or the cooling rack on top of the towel. Invert the cake and remove the pan. Remove the parchment from the back of the cake and discard. Dust the back (now top) of the cake with powdered sugar.
Starting with one of the short sides for a wider slice of cake roll, roll the warm cake within the towel or from the long side for a smaller slice roll. Leave seam-side down to cool.
While the cake cools, make the butter cream. Place the cream cheese and butter in the bowl of a stand mixer and with the paddle attachment whip until smooth and fluffy. This should only take a few minutes, add the sugar and mint extract. Mix by pulsing at first then whip together at medium speed until fluffy. Stop the mixer and add the melted white chocolate mix a few times. Your ready to add the filling to the cooled cake.
To assemble, be sure the cake is cooled completely, carefully unroll the cake and remove the towel. Spread about a 1/2 inch of butter cream over the surface of the cake. Carefully re-roll the cake. Place the cake seam-side down on a cake plate or serving dish. Frost with the remaining butter cream and garnish as desired.
I like crushed candy cane for garnish or simply dust with powdered sugar and serve.
Merry Christmas hope you have a wonderful holiday season.