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Red Velvet Cake Roll

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 10–12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Red Velvet Cake Roll is a stunning dessert with a light, fluffy red velvet sponge cake wrapped around a creamy, sweet cream cheese filling. Perfect for holidays, special occasions, or anytime you want to impress with a beautiful and delicious treat.

Ingredients

Units Scale

For the Cake:

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/3 cup buttermilk

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract

For Dusting:

  • Powdered sugar, for dusting

Instructions

  1. Prepare the Oven & Pan:
    Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. Make the Cake Batter:
    In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
    In another large bowl, beat the eggs and sugar until thick and pale (about 3-4 minutes). Add vegetable oil, vanilla extract, and red food coloring. Mix until combined.
    Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix just until combined.
  3. Bake the Cake:
    Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes or until the cake springs back when gently pressed.
  4. Roll the Cake:
    While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake (with the towel inside) starting from the short end. Let it cool completely.
  5. Prepare the Cream Cheese Filling:
    In a bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
  6. Assemble the Cake Roll:
    Once the cake has cooled, unroll it gently. Spread the cream cheese filling evenly over the cake. Re-roll the cake without the towel this time. Wrap it in plastic wrap and refrigerate for at least 1 hour.
  7. Serve:
    Before serving, dust the cake roll with powdered sugar. Slice and enjoy!

Notes

  • Use gel food coloring for a vibrant red color.
  • Make sure the cake is completely cool before adding the filling to prevent melting.
  • The cake roll can be made a day in advance and stored in the fridge.

Find it online: https://quickbiteskitchen.com/red-velvet-cake-roll/