Red Velvet Cake Roll
A delightful and visually stunning cake roll featuring velvety red velvet cake and a rich cream cheese filling, perfect for any gathering.
Ingredients
Cake Ingredients
- 1 cup minus 1 tbsp all-purpose flour Provides a tender base for the cake.
- 3 tbsp unsweetened natural cocoa powder Adds a rich, chocolatey depth.
- 1 tsp baking powder Essential for that perfect rise.
- 1/2 tsp salt Balances sweetness and enriches flavors.
- 4 large eggs Should be at room temperature for a fluffier texture.
- 1/2 cup granulated sugar Provides sweetness.
- 1/4 cup packed light brown sugar Brings additional moisture.
- 2 tbsp canola or vegetable oil Ensures moist texture.
- 2 tbsp buttermilk Enhances flavor and texture.
- 1 tsp white vinegar Reacts with baking soda for fluffiness.
- 1 tbsp liquid red food coloring Gives the cake its iconic color.
- 2 tsp pure vanilla extract Adds warmth and richness.
- 1 cup confectioners' sugar For dusting to prevent sticking.
Filling Ingredients
- 6 oz full-fat brick cream cheese Should be softened for creamy consistency.
- 1/4 cup unsalted butter Must be softened for a luscious frosting.
- 1 3/4 cups confectioners' sugar Provides sweetness in the frosting.
- 1 tsp pure vanilla extract Boosts frosting flavor.
Instructions
Preparation
- Preheat the oven to 350°F (177°C).
- Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the eggs on high speed for about 5 minutes until pale and fluffy.
- Add the granulated sugar, light brown sugar, oil, buttermilk, vinegar, red food coloring, and vanilla extract to the eggs; mix until well blended.
- Gradually fold in the dry ingredients until smooth.
- Pour the batter into the prepared pan, spreading evenly.
Baking
- Bake for about 17 minutes until the cake springs back when lightly pressed.
- Invert the baked cake onto a clean towel dusted with confectioners' sugar and gently peel off the parchment paper.
- Roll the warm cake up with the towel and let cool completely.
Filling
- In a mixing bowl, beat cream cheese and butter until smooth, then gradually mix in confectioners' sugar and vanilla until creamy.
Assembly
- Unroll the cooled cake, spread the cream cheese frosting evenly, and roll it back up gently.
- Chill the rolled cake in the refrigerator for about 20 minutes before slicing.
Notes
This cake is perfect for celebrations and can be made ahead of time. Be gentle when rolling the cake to prevent cracks. Consider using whole wheat flour or natural sweeteners for healthier alternatives.