Red Velvet Cake Roll on a serving platter with several slices on a plate. There are chocolate shavings in a bowl and scattered around the plates.
Red Velvet Cake Roll in clamshell with label.

Red Velvet

with real cream cheese filling

The Dutch Apron Bakery Red Velvet Cake Roll is a deep red, moist cake lightly flavored with cocoa and filled with our original cream cheese icing. This modernized rendition of a Southern specialty is sure to please the crowd.

Available in 19.5 oz.

Dutch Apron Bakery’s Red Velvet Cake Roll is easy to find and even easier to share – simply set out, slice, and serve.

FIND A STORE
NUTRITIONAL INFO

View Recipes & Inspiration

VISIT OUR BLOG

Nutritional Information

Red Velvet Cake Roll Nutrition Facts Panel

ingredients

Sugar, Cream Cheese (Pasteurized Cultured Milk and Cream, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid), Eggs, Water, Soybean Oil, Contains less than 2% of Vegetable Shortening (Palm Oil, Mono and Diglycerides, Polysorbate 60), Vegetable Juice Color, Cocoa processed with Alkali, Egg Whites, Dextrose, Food Starch-Modified, Palm Oil, Calcium Carbonate, Hydrogenated Cottonseed Oil, Natural Flavor, Spirulina Extract (Color), Corn Starch, Sodium Aluminum Phosphate, Salt, Baking Soda, Xanthan Gum.

Contains egg, milk, wheat.

Contains a bioengineered food ingredient.

Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.