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Red Velvet Cake Roll Recipe

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4 from 39 reviews

This Red Velvet Cake Roll is a visually stunning and delightfully soft dessert featuring a fluffy red velvet sponge cake rolled around a creamy, tangy cream cheese filling. Perfect for special occasions or a decadent treat, this recipe combines classic flavors with an easy-to-follow process that yields a moist, tender cake and a smooth, luscious filling.

Ingredients

Red Velvet Cake:

  • ¾ cup (90 g) all-purpose flour, (stir, spoon & level)
  • ¼ cup (20 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 large eggs
  • ¾ cup (150 g) granulated sugar
  • 1 Tbsp oil (canola or vegetable)
  • 2 Tbsp buttermilk (or 2 Tbsp milk plus ½ tsp vinegar; let sit 5 minutes before using)
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 2 Tbsp red food coloring (one 1 oz bottle)
  • Powdered sugar, optional (for dusting)

Cream Cheese Filling:

  • 8 oz (226 g) brick cream cheese, cold
  • ½ cup (113 g) butter (1 stick), room temperature
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, covering the bottom and sides with some overhang. If sides are exposed, grease and flour them or use a nonstick spray with flour for easy cake release.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside to keep the dry ingredients aerated and lump-free.
  3. Whip Eggs and Sugar: Using the whisk attachment on a stand mixer, whip the eggs on medium speed for about 5 minutes until light and frothy. Slowly add granulated sugar and oil while the mixer runs on medium-low speed to incorporate.
  4. Add Wet Ingredients and Fold in Dry: Mix in the buttermilk, vinegar, vanilla extract, and red food coloring until combined. Gradually add the sifted flour mixture and mix just until incorporated to avoid overmixing.
  5. Bake the Cake: Pour the batter evenly into the prepared pan and spread it out. Bake for 13-15 minutes at 350°F until the cake springs back when touched or a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool and Roll the Cake: Lift the cake out by the parchment paper and place it on a wire rack. Let rest for 3 minutes to release steam. Fold the parchment paper over one of the shorter sides and gently roll the cake into a log while still warm. Let it cool completely on the wire rack.
  7. Make the Cream Cheese Filling: Beat cold cream cheese and room temperature butter together until smooth using an electric hand mixer. Add powdered sugar and vanilla and mix until well combined. Chill the filling in the fridge until the cake is fully cooled.
  8. Fill and Re-roll: Carefully unroll the cooled cake. If still warm or sticky, let it rest unrolled for 5 minutes. Spread the cream cheese filling evenly over the cake, leaving about ½-inch bare on one edge. Roll the cake tightly again to enclose the filling.
  9. Chill the Cake Roll: Wrap the cake roll and refrigerate or freeze for 1-2 hours to help the filling set. You may also freeze overnight for best results.
  10. Serve: Unwrap the chilled cake and dust the top with powdered sugar if desired. Using a serrated knife, cut into 12 even slices. Clean the knife between cuts for the best presentation.

Notes

  • If not using parchment paper, heavily grease and flour the pan and turn the hot baked cake out onto a powdered sugar-dusted tea towel. Roll the cake in the towel while warm following the same rolling instructions.
  • To freeze, double wrap the cake roll in plastic wrap and store in the freezer for 2-3 months. Slice directly from frozen, then thaw at room temperature for 20 minutes or overnight in the fridge before serving.
  • Store leftover cake roll covered in plastic wrap in the refrigerator for up to 5 days.

Find it online: https://flavorspath.com/red-velvet-cake-roll-recipe-2/