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Red Velvet Cake Roll with Berry Mascarpone Filling

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  • 4 eggs
  • 3/4 cup sugar
  • 1 oz. red food colouring
  • 2 Tbsp buttermilk
  • 2 Tbsp canola oil
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 3/4 cup cake flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Confectioner's sugar
  • 1/2 cup fresh raspberries


  • Preheat oven to 350ºF. Spray a 15 " x 1" baking pan with cooking spray. Line with waxed paper and grease again. Set aside.
  • Combine flour, cocoa, baking powder and salt in a small bowl. Set aside.
  • In a large bowl beat eggs on high for 3 minutes. Gradually add sugar, beating until it becomes thick and lemon-coloured. Beat in food colouring, buttermilk, oil, vinegar and vanilla.
  • Fold flour mixture into eggs mixture. Spread into prepared pan.
  • Bake for 10-15 minutes, making sure not to overcook. Cool for 5 minutes.
  • Spread out a kitchen towel and dust with confectioner's sugar. Invert the cake on to the prepared towel. Peel off the waxed paper and GENTLY roll up the cake like a jelly-roll. Let cool completely.
  • Prepare frosting (see below). Unroll cake; spread filling over cake to withing 1/2 inch of edges. Sprinkle with raspberries;spread our evenly. Roll up again. Place seam down on a serving dish and dust with additional confectioner's sugar. Refrigerate for 1 hour. Keeps well for 24-48 hours.


1 cup whipping cream
1 cup marscarpone cheese, room temperature
1/2 cup confectioner's sugar
2 Tbsp cassis liqueur
Beat whipping cream until stiff peaks form. In another bowl cream the cheese with confectioner's sugar and cassis. Fold into whipped cream until incorporated.