Red Velvet Cake Roll with Berry Mascarpone

Just in time for the month of love, hearts and sweet treats we are sharing yet another spectacular cake form our friends over at EatInEatOut.  If you are not already signed up with their site, you can do that here.  Each month they share delicious recipes and bonus magazine content.

Why make a cake using canola oil?

Judy Fowler, Recipe Developer and Food Stylist shares, “We cannot underestimate the importance of canola oil when making cakes or cupcakes.”

“Although some would argue that the final volume of canola oil cupcakes will not be the same as a cupcake batter made with solid fat, we need to set the record straight. There is so very little difference.” says Fowler.

In Judy’s experience “Canola oil contributes to tenderness, moistness and flavour in cakes. All the attributes that make a great tasting product.  What happens is that the canola oil coats the flour proteins, preventing them from adhering to water; this reduces gluten formation resulting in a great cake with a crumb that is extra tender.”

It’s time to get back to the basics and make your cake from scratch.  If you need a little inspiration, how about this Red Velvet Cake Roll with Berry Mascarpone Filling?

Red Velvet Cake Roll with Berry Mascarpone Filling

Red Velvet Roll Cake EatInEatOut |

Recipe and photo credit:


4 eggs (4)
3/4 cup sugar (175 mL)
1 oz. red food colouring (30 mL)
2 Tbsp buttermilk (30 mL)
2 Tbsp canola oil (30 mL)
1 tsp apple cider vinegar (5 mL)
1 tsp vanilla extract (5 mL)
3/4 cup cake flour (175 mL)
1/4 cup cocoa (60 mL)
1 tsp baking powder (5 mL)
1/2 tsp salt (2 mL)
Confectioner’s sugar
1/2 cup fresh raspberries (125 mL)


Preheat oven to 350ºF (180ºC). Spray a 15 ” x 1″ (38 x 2.5 cm) 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 out 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.

Mascarpone Cassis Filling


1 cup whipping cream (250 mL)
1 cup marscarpone cheese, room temperature (250 mL)
1/2 cup confectioner’s sugar (125 mL)
2 Tbsp cassis liqueur (30 mL)


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.

Eat Well…Jenn


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