Red Velvet Pancake Rolls

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👤 by admin

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Perfect for brunch platters, party snacks, or visually appealing desserts that are easy to serve and share.

Usage

Soft red velvet pancakes rolled with a creamy filling to create a light, elegant dessert. Using CakeShake Red Velvet Cake Mix in a new way, this recipe transforms a classic flavor into a fun, bite-sized treat.

 Brief

Author

Admin

Category

Fusion Desserts

Difficulty

Medium

Yields

3 Servings

Prep Time 15 mins

COOK TIME 10 mins

TOTAL TIME 25 mins

Ingredients

  • 1 cup CakeShake Red Velvet Cake Mix
  • ¾ cup milk
  • 2 tbsp cream or whipped cream (for filling)
  • 1 tbsp butter

Instructions

  1. In a bowl, mix CakeShake Red Velvet Cake Mix with milk to form a smooth, slightly thin batter suitable for thin pancakes.
  2. Heat a non-stick pan and lightly grease with butter. Pour a thin layer of batter and spread evenly.
  3. Cook on low heat until set, then flip briefly to cook the other side. Remove and repeat for remaining batter.
  4. Spread a thin layer of cream over each pancake while still soft.
  5. Roll tightly, slice into bite-sized pieces, and serve.

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Red Velvet Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour

Directions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.