Red Velvet-Cherry Cake Roll

There is a little celebration in my head, every time the new Food magazine arrives. Last issue had lots of Valentine’s day idea. This cake roll jumped at me right away, I could not wait to make it. I didn’t think that I would be making anything else for V-day but all these ideas started swirling around in my head. Before I knew it, I had 3 Valentine’s ideas posted! (see one, two and three)
I really thought I would only be making this cake roll, so I got a large bottle of cherry coke and instructed hubby not to drink it until I used what I need for the recipe. Before I got around to making this cake roll, 3 weeks passed. I thought that my hubby would explode from waiting! He has a weakness for cherry coke. Come to think of it, it may have been a little too mean to make him wait so long, but I just had too many ideas at once and I had to get them out. 
Well, after I made this cake roll, I was forgiven. This cake roll was heavenly! Actually, it was even better after sitting in the fridge overnight!

For Cake:
1 1/2 cups all purpose flour (some more for dusting)
2 cups cherry coke
3 tbs unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup vegetable oil
1/3 cup buttermilk
3 eggs
1 tbs red food coloring
2 tsp almond extract
1/2 tsp vanilla extract
Powder sugar for dusting

For Filling:
4 oz cream cheese, softened
1 1/2 cups of cold heavy cream
2 tsp almond extract
1/3 cup powder sugar

1. Preheat the over to 350. Line the bottom of the 11×17 inch rimmed baking sheet with parchment paper. Spray bottom and sides with baking spray and dust the bottom with flour.
2. Pour the cherry coke in a small skillet and bring it to simmer over medium-high heat. Cook until its cooked down to 1/2 cup. (15-17 minutes) Cool to room temperature.
3. In a large mixing bowl, whisk together the wet ingredients (oil, buttermilk, eggs, vanilla and almond extract, coke syrup and food coloring). 

4. Add the dry ingredients (flour, cocoa powder, sugar, salt, baking soda and baking powder) and mix very well. 

5. Spread the batter onto the baking sheet. Bake for about 12-15 minutes. Cool for about 5 minutes. 

6. Dust the cake with powder sugar. Cover with a towel (not terry cloth). Invert the cake onto the towel. Peel off the parchment paper. Roll up the cake around the towel. Cool completely. 

7. Meanwhile: whip 1 cup of heavy cream until soft peaks appear. Set aside. Beat the cream cheese, almond extract, sugar and 1/2 cup of heavy cream until smooth. Fold in the whipped cream carefully. Keep in the fridge until ready to spread onto the cake. 

8. Unroll the cooled cake very carefully. Spread the cream filling evenly over the cake. Roll back gently, dust with sugar. 


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  1. says

    Holy schomokes that looks good! I’m thinking it will make a good dessert for chicken noodle soup. Or maybe I will just have cake roll for supper!

  2. says

    I saw this cake linked up somewhere and had to check it out. I’ll definitely be making this… long red velvet and the idea of cherry in there too! Off to check out your other v-day recipes :)

  3. says

    Oh I love any kind of “-roll” cake! But I’ve never been brave enough to try it myself – I can’t help but be afraid that it would all fall apart on me. I’ll live vicariously through you, okay? 😉

  4. says

    Good Morning Lyuba,
    What a special dessert and just in time for a special someone on Valentine Day. Hope you have a wonderful week and a special Valentine Day. Thanks for sharing with Full Plate Thursday and come back soon!
    Miz Helen

  5. says

    Mmmmm, this looks so good. We loved having you link up to our “Strut Your Stuff Saturday!” We hope to see you back next Saturday with more fun ideas! -The Sisters


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