Red Velvet Cake Roll
A delightful and visually stunning dessert that combines rich chocolate flavors with a tangy cream cheese filling, perfect for any celebration or family gathering.
Ingredients
Cake Ingredients
- 1 cup minus 1 tbsp all-purpose flour Ensures a light and airy texture
- 3 tbsp unsweetened natural cocoa powder Adds a rich chocolate flavor
- 1 tsp baking powder For that perfect rise
- 1/2 tsp salt Enhances all flavors
- 4 large eggs At room temperature for structure and moisture
- 1/2 cup granulated sugar Sweetens the cake
- 1/4 cup packed light brown sugar Adds depth of flavor
- 2 tbsp canola or vegetable oil Creates a moist crumb
- 2 tbsp buttermilk Lends a touch of tang
- 1 tsp white vinegar Activates the baking soda
- 1 tbsp liquid red food coloring Ensures the classic red hue
- 2 tsp pure vanilla extract Brings warmth to the flavors
Filling Ingredients
- 6 oz full-fat brick cream cheese Perfectly softened and creamy
- 1/4 cup unsalted butter Softened for a rich filling
- 1 3/4 cups confectioners’ sugar Sweetens the frosting
- 1 tsp pure vanilla extract Ensures satisfying flavor
For Rolling
- 1 cup confectioners’ sugar For rolling to prevent sticking
Instructions
Preparation
- Preheat the oven to 350°F (177°C) and prepare a 10×15-inch jelly roll pan by greasing it and lining it with parchment paper.
- Sift together flour, cocoa powder, baking powder, and salt in a mixing bowl.
- In a large bowl, beat the eggs on high speed for about 5 minutes until they are pale and fluffy.
- Add granulated sugar, light brown sugar, oil, buttermilk, vinegar, red food coloring, and vanilla extract to the eggs, mixing until fully blended.
- Gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 17 minutes or until it springs back when lightly pressed.
- Immediately invert the cake onto a clean, confectioners’ sugar-dusted towel and gently peel off the parchment paper.
- Roll the warm cake with the towel and let it cool completely.
Filling and Assembly
- For the filling, beat cream cheese and butter until smooth, then gradually mix in confectioners' sugar and vanilla extract.
- Once cooled, gently unroll the cake and spread the cream cheese frosting evenly over it.
- Roll it back up carefully without the towel to encase the filling.
- Chill in the refrigerator for 20 minutes before slicing.
Notes
For an extra touch, consider adding almond extract to the cream cheese filling or use a chocolate ganache instead of cream cheese. Roll the cake tightly to avoid cracking.