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Red Velvet Roll Cake

Course Cake
Cuisine International


For the cake:

  • 4 pieces medium-sized eggs, separated
  • 1/2 teaspoon cream of tartar
  • ¼ cup vegetable oil
  • ½ cup water
  • 1 pack MAYA Decadence Red Velvet Cake Mix 400g

For the frosting:

  • 1 pack MAYA Decadence Red Velvet Cake Frosting 60g
  • 1/3 cup ice cold water
  • 1/2 cup cream cheese, softened


  1. Preheat oven at 350⁰F/177⁰C. Grease and line a jelly roll cake pan.
  2. In a medium-sized bowl, mix egg yolks, vegetable oil, water and red velvet cake mix. Mix well, until there are no lumps. Set aside.
  3. Using a mixer, whisk egg whites with cream of tartar until it forms stiff peaks.
  4. Gently fold in egg whites to red velvet cake batter.
  5. Spread onto prepared cake pan and bake for 20-30 minutes. Once baked, roll the cake while it’s still hot and let it cool.
  6. For the frosting: in a mixing bowl, whip frosting powder with ice cold water until fluffy. Set aside. Cream the cheese until it is light and fluffy.
  7. Gently fold in frosting with cream cheese.
  8. Once the cake is cooled, unroll it and fill it with cream cheese frosting. Re-roll the cake, finish with a dusting of icing sugar. Serve.