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Red Velvet Roll Cake

TRU FY24 Red Velvet Recipe Image

As richly delicious as it is beautiful, our Red Velvet Roll Cake is on another level. Moist chocolatey cake and sweetly creamy filling, all rolled up in a gorgeous little package! This Cake contains 25% fewer calories* and 91% less sugar* per serving than the full-sugar version. Recipe makes 12 servings.

Prep Time: 15 minutes

Cook Time: 70 minutes

Serving size: 1 slice (87g)

Calories: 200

*This Red Velvet Cake has 200 calories and 2 grams of sugar per serving, compared to the full-sugar version that has 270 calories and 24 grams of sugar per serving.

Truvia Sweet Complete Granulated All-Purpose Sweetener contains chicory root fiber. This recipe has 5 grams of dietary fiber per serving.

Ingredients

Cake

  • 3⁄4 cup all-purpose flour (stir, spoon & level)

  • 1⁄4 cup unsweetened cocoa powder

  • 1 tsp baking powder

  • 1⁄2 tsp salt

  • 4 large eggs

  • 3⁄4 cup Truvia® Sweet Complete® Granulated Stevia Leaf Sweetener

  • 1 Tbsp oil (canola/vegetable)

  • 2 Tbsp buttermilk (or 2 Tbsp milk plus 1⁄2 tsp vinegar; let sit 5 minutes before using)

  • 1 tsp white distilled vinegar

  • 1 tsp vanilla extract

  • 2 Tbsp (one 1 oz bottle) red food coloring

Filling

** Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg

Directions

  • 1.

    Preheat oven to 350° F. Line a 15x10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them.

  • 2.

    In a bowl, sift together the flour, cocoa, baking powder and salt. Set aside.

  • 3.

    In the bowl of a stand mixer using the whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. Slowly add the Truvia Sweet Complete Sweetener, and oil while mixer is running on medium/low.

  • 4.

    Add the buttermilk, vinegar, vanilla, and red food coloring. Mix to combine.

  • 5.

    Add the flour mixture and mix until just incorporated, be careful to not overmix.

  • 6.

    Pour batter into prepared pan. Spread evenly, rap it a few times on the counter to get rid of large air pockets.

  • 7.

    Bake at 350˚F for 12-14 minutes or until the top of the cake springs back when touched, or when pick comes out clean, it important not to over back.

  • 8.

    Lift cake by the parchment paper and place it on a wire rack. Allow cake to rest for 3 minutes for steam to release. Place a slightly damp paper towels over the cake. Fold parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm, towel will be rolled inside, to help keep moist and flexible.

  • 9.

    Leave cake on wire rack to cool completely.

  • 10.

    Meanwhile, make filling by beating the cream cheese and butter together in a bowl with an electric hand mixer until smooth.

  • 11.

    Add the Sweet Complete Confectioners Sweetener and vanilla extract. Mix until combined.

  • 12.

    Place frosting in fridge until cake is cool.

  • 13.

    Carefully unroll the cake.

  • 14.

    Dollop the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving 1/2-inch bare on the end you will roll towards.

    IMPORTANT: Keep the tip of the spatula in the frosting the whole time as to not lift crumbs into the frosting.

  • 15.

    Re-roll the cake as tightly as you can. For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternately freeze the cake overnight.

  • 16.

    Unwrap the chilled cake. Dust the top with Sweet Complete Confectioners, optional. Use a serrated knife to cut 12 even pieces. Rinse and dry knife between cuts for clean slices.

  • 17.

    Store leftovers covered with plastic wrap in the fridge.

Optional (may affect the nutritional values)

  • If not using parchment paper, heavily grease and flour the pan before adding the batter. Then turn the hot baked cake out onto a tea towel that's been sprinkled with about 1⁄2 cup of powdered sugar. Roll the cake up in towel while warm, and follow the steps as written.
  • To freeze, double wrap the red velvet cake roll with plastic wrap. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20 minutes before serving. Alternately thaw cake in fridge overnight before slicing and serving.
  • Add ½ c sliced cherries or berries to the frosting.

Nutrition Per Serving

Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 95mg
Sodium 260mg
Total Carbohydrate 32g
Dietary Fiber 5g
Total Sugars 2g
Includes 0g Added Sugars
Erythritol 18g
Protein 6g
Vitamin D 0.4mcg 2% DV
Calcium 50mg 4% DV
Iron 2.7mg 15% DV
Potassium 180mg 4% DV
Red Velvet Roll Cake

Prep Time: 15 minutes
Cook Time: 70 minutes
Serving size: 1 slice (87g)
Calories: 200

Ingredients

Cake

  • 3⁄4 cup all-purpose flour (stir, spoon & level)

  • 1⁄4 cup unsweetened cocoa powder

  • 1 tsp baking powder

  • 1⁄2 tsp salt

  • 4 large eggs

  • 3⁄4 cup Truvia® Sweet Complete® Granulated Stevia Leaf Sweetener

  • 1 Tbsp oil (canola/vegetable)

  • 2 Tbsp buttermilk (or 2 Tbsp milk plus 1⁄2 tsp vinegar; let sit 5 minutes before using)

  • 1 tsp white distilled vinegar

  • 1 tsp vanilla extract

  • 2 Tbsp (one 1 oz bottle) red food coloring

Filling

** Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg

Directions

  • 1.  

    Preheat oven to 350° F. Line a 15x10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them.

  • 2.  

    In a bowl, sift together the flour, cocoa, baking powder and salt. Set aside.

  • 3.  

    In the bowl of a stand mixer using the whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. Slowly add the Truvia Sweet Complete Sweetener, and oil while mixer is running on medium/low.

  • 4.  

    Add the buttermilk, vinegar, vanilla, and red food coloring. Mix to combine.

  • 5.  

    Add the flour mixture and mix until just incorporated, be careful to not overmix.

  • 6.  

    Pour batter into prepared pan. Spread evenly, rap it a few times on the counter to get rid of large air pockets.

  • 7.  

    Bake at 350˚F for 12-14 minutes or until the top of the cake springs back when touched, or when pick comes out clean, it important not to over back.

  • 8.  

    Lift cake by the parchment paper and place it on a wire rack. Allow cake to rest for 3 minutes for steam to release. Place a slightly damp paper towels over the cake. Fold parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm, towel will be rolled inside, to help keep moist and flexible.

  • 9.  

    Leave cake on wire rack to cool completely.

  • 10.  

    Meanwhile, make filling by beating the cream cheese and butter together in a bowl with an electric hand mixer until smooth.

  • 11.  

    Add the Sweet Complete Confectioners Sweetener and vanilla extract. Mix until combined.

  • 12.  

    Place frosting in fridge until cake is cool.

  • 13.  

    Carefully unroll the cake.

  • 14.  

    Dollop the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving 1/2-inch bare on the end you will roll towards.

    IMPORTANT: Keep the tip of the spatula in the frosting the whole time as to not lift crumbs into the frosting.

  • 15.  

    Re-roll the cake as tightly as you can. For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternately freeze the cake overnight.

  • 16.  

    Unwrap the chilled cake. Dust the top with Sweet Complete Confectioners, optional. Use a serrated knife to cut 12 even pieces. Rinse and dry knife between cuts for clean slices.

  • 17.  

    Store leftovers covered with plastic wrap in the fridge.

Reviews

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