This red velvet cake roll is festive and fun! A chocolate cake roll with a vibrant color that will brighten any dessert table!

The moist chocolate cake is rolled around a Chambord flavored filling that is sweet and delicious! This cake will impress!

Eggs, sugar, vanilla extract, cake flour, cocoa powder,  salt, baking soda, butter, red food coloring,  powdered sugar, Chambord raspberry liqueur, milk, whipped cream, and raspberries for garnish



Preheat oven to 375. Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with nonstick spray. Set pan aside. In a bowl, whisk egg yolks until thick and golden in color. Gradually add in 1/3 cup of sugar, vanilla extract, and red food coloring.


In the bowl of a mixer, beat egg whites with the whisk attachment until semi-soft peaks begin to form. Gradually whisk in 1/3 cup of the remaining sugar and continue beating until stiff peaks finally form. Remove and carefully fold in yolk mixture. Combine dry ingredients. Fold dry ingredients, followed by melted butter.


Pour batter into prepared pan. Bake cake for 12 minutes or until cake gently springs back when touched. After removing the cake from the oven, and immediately sprinkle with powdered sugar. Carefully turn the cake out onto a clean towel that has been dusted with powdered sugar.


To prepare the filling, beat the butter in a stand mixer until creamy. Slowly add powdered sugar one cup at a time. Add liqueur and milk until the mixture is creamy and spreadable.

Give this recipe a try! Swipe up for the full recipe details.