Comments on: Red Velvet Cake Roll

By: Beth Price, LC Director of Recipe Testing

Beth Price, LC Director of Recipe Testing — Wed, 14 Dec 2011 20:59:17 +0000

Hi Donna,

Personally, I would not recommend assembling and freezing this cake in advance as it will dramatically affect the texture. You might try freezing the red velvet cake layer, then defrosting before filling and rolling. Let us know how it works.

By: Donna Darby

Donna Darby — Wed, 14 Dec 2011 13:52:35 +0000

I would like to make this ahead of time. Have you ever tried freezing this?

By: David Leite

David Leite — Thu, 18 Aug 2011 13:02:53 +0000

Hi Phebe, while our approach here is cooking from scratch, we know that not every cook has the time or the skill to do that–especially baking, But none of us can vouch whether this will turn out. Cake mixes have all kind of added ingredients to make them tender. This cake needs a certain amount of sturdiness in order to be rolled, and Flo Braker has built that into her recipe. So we’d hate to say, “sure!” only to have it not work for you.

As far as making this recipe ahead, I think you can safely make the cake and the frosting the day before and assemble it the day you plan to serve. You can even make the whole thing a day ahead and wrap it tightly in plastic so it holds it shape.

By: Phebe

Phebe — Thu, 18 Aug 2011 05:08:34 +0000

Can I use the cake mix out of the box and icing out of the store bought container and do this the same way, I’m sure it’s not as good as your recipe but do you know if it would turn out? Also, I’ll have to make as much as I can the day before I serve-how do you suggest I do this or would you recommend doing that at all?

By: David Leite

David Leite — Sat, 09 Jul 2011 13:33:59 +0000

Hi Tasha, thanks for writing. Baking is such a precise science that any substitutions can have an unwanted effect. I suggest looking for a vegan version of a red velvet cake. That way you’ll be assured success and your friend can have her cake and eat it too.

By: Tasha Potts

Tasha Potts — Sat, 09 Jul 2011 08:16:08 +0000

a friend requested red velvet for her birthday, and i really wanted to make her the roll. however, she is vegan. could i use vegan substitutes for all the dairy? would it still work the same? my mother used to make pumpkin rolls every thanksgiving and i know that if she didn’t make it just right, it would crumble as she rolled it.

thanks, tasha. :]

By: David Leite

David Leite — Wed, 29 Dec 2010 22:45:03 +0000

Michele, so glad you liked the cake. And TWO of them–that’s impressive. Although I’m a chocoholic, and oftentimes can be found sitting in the pantry mainlining the stuff, I agree with you: adding some under the cake is too much. A sprig of green mint on the red cake is very festive. Great idea.

By: Michele Hanson

Michele Hanson — Wed, 29 Dec 2010 22:23:14 +0000

I made two of these cakes in tandem on Christmas Eve; one to serve that evening with my in-laws, and one for Christmas day with my side of the family. The directions were very clear and helpful. Both turned out great, and everyone thought they were delicious. Thank you for sharing the wonderful recipe! Next time I will make sure to have more extra raspberries to serve with the cake. I think a sprig of mint leaves with each slice would have made the presentation more festive looking for this holiday. My husband suggested drizzling chocolate sauce on each plate under the slice of cake, but that might be too much. Anyway, we all loved it. Thank you!