The rolled sponge cake, or "roulade," has long symbolized celebration across European patisseries. In this crimson interpretation, classic American red velvet meets the ceremonial parchment shape of a diploma—an edible homage to academic milestones that gained popularity at university commencements in the early 2000s. This version embraces natural beet powder for its rosy hue, aligning with modern preferences for plant‑based colorants.
Cocoa‑kissed red velvet delivers its signature hint of chocolate while beet powder lends a deep rose tone without synthetic dyes. Tangy cream‑cheese frosting balances sweetness, and powdered‑sugar raspberries gleam like a wax signet sealing an official decree.
Presented as a striking 14‑inch scroll, each slice reveals pristine cream‑cheese spirals—a visual and gustatory reward ideal for graduations, anniversaries, or any festivity that calls for pomp and sweet circumstance.
This impressive roll cake pairs a tender crimson sponge—naturally tinted with beet powder—with airy cream‑cheese filling, then finishes with decorative white ribbons and a raspberry “wax seal.” A photogenic centerpiece ready for honors night.
Whisk together cake flour, cocoa powder, beet powder, baking powder, baking soda, and salt in a medium bowl.
In a separate large bowl, beat egg yolks with half of the granulated sugar until pale and ribbon‑thick. Blend in buttermilk, vegetable oil, and vanilla extract.
Using clean beaters, whip egg whites to soft peaks; sprinkle in remaining sugar and continue beating to glossy medium‑stiff peaks.
Gently fold one‑third of the whipped whites into the yolk mixture to lighten. Add remaining whites along with the sifted dry ingredients, folding until just combined.
Line an 11×17‑inch jelly‑roll pan with parchment; lightly grease. Spread batter evenly to corners. Bake at 350°F for 10–15 minutes until the top springs back when pressed.
Invert the hot cake onto a fresh parchment sheet. Peel off the baked liner. Cover with a barely damp towel for 2 minutes to trap steam, then remove towel.
Beat softened cream cheese and butter until creamy. Gradually add powdered sugar, vanilla extract, and salt; whip until light and spreadable. You should have roughly 3½ cups frosting.
Scoop out about ¾ cup frosting and transfer to a piping bag fitted with a small star tip; refrigerate until needed for exterior ribbons.
Using an offset spatula, smooth a thin, even layer of cream‑cheese frosting across the entire sponge, maintaining a thickness of roughly 1⁄4 inch. Leave the final 1‑inch strip along the far long edge bare so the roll can seal neatly when finished.
Starting from a long edge, roll the cake away from you, keeping pressure even for a tight scroll. Place seam‑side down on a platter; refrigerate 30 minutes to set.
Fit a piping bag with a small star tip and pipe a wide strip of cream cheese in the center around the top.
At the precise midpoint, pipe a 2‑inch rosette as a base. Cluster raspberries upright to form a sort of “wax seal.” Dust berries lightly with powdered sugar.
Place the decorated roll in the refrigerator for at least 1 hour to allow the cream‑cheese ribbons to set fully. Slice with a warm serrated knife, wiping the blade between cuts, and bring slices to room temperature for 10 minutes before serving.
Mastering this natural crimson roulade is more than checking off a recipe—it is a study in texture, timing, and the artistry of plant‑based color. The steam‑conditioning step may feel minor, yet it is the valedictorian of crack prevention. Likewise, folding egg whites demands patience; rush, and your "thesis" collapses. Embrace each stage as coursework in pastry disciplines, and the finished scroll will command a standing ovation.
Slice with a warm, thin knife to reveal textbook spirals; wipe the blade between cuts for pristine edges. Pair with sparkling rosé or a raspberry‑infused mocktail to echo the berry notes. Leftovers keep beautifully—wrap slices individually for lunchbox prestige.
Have you embellished yours with edible gold leaf? Swapped raspberries for candied violets? Share photos and tweaks in the comments so fellow bakers can graduate from novice to magna cum laude right alongside you.