Description
This Red Velvet Cake Roll recipe is a delicious twist on the classic cake, with a moist and tender red velvet sponge rolled around a creamy, tangy cream cheese filling. Perfect for special occasions or a sweet treat any time!
Ingredients
Scale
Cake:
- ¾ cup all-purpose flour ((stir, spoon & level))
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 Tbsp oil ((canola/vegetable))
- 2 Tbsp buttermilk ((or 2 Tbsp milk plus 1/2 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))
Filling:
- powdered sugar (optional)
- 8 oz brick cream cheese (cold)
- ½ cup butter ((1 stick) room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven: Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper.
- Sift dry ingredients: In a bowl, sift together flour, cocoa, baking powder, and salt. Set aside.
- Whip eggs: In a stand mixer, whip eggs until light and frothy. Slowly add sugar and oil.
- Combine wet ingredients: Add buttermilk, vinegar, vanilla, and red food coloring. Mix in flour mixture.
- Bake: Pour batter into pan, spread evenly, and bake for 13-15 minutes.
- Roll the cake: Roll the warm cake into a log, then cool on a wire rack.
- Make filling: Beat cream cheese and butter, add powdered sugar and vanilla. Chill.
- Fill and roll: Unroll cake, spread filling, re-roll tightly. Chill for 1-2 hours.
- Serve: Dust with powdered sugar, slice, and enjoy!
Notes
- For best results, refrigerate or freeze the cake roll before slicing.
- Ensure cake is completely cooled before adding the filling.
- Use a gentle touch when rolling the cake to prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
