Description

This red velvet cake roll is a light and tender dessert featuring the classic red velvet tang and a subtle chocolate flavor. Filled with a luscious cream cheese whipped cream, it is simply decorated with a dusting of powdered sugar. Perfectly festive for occasions like Valentine’s Day and Christmas, this cake roll delivers both impressive looks and irresistible taste.

Ingredients

Scale

Red Velvet Cake

1 cup minus 1 tablespoon (122g) all-purpose flour (measured accurately)
3 tbsp (21g) natural unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
4 large eggs, divided
3/4 cup (155g) granulated sugar
5 tbsp (75ml) buttermilk
1 tsp white vinegar
1/4 cup (60ml) vegetable oil
1 tsp vanilla extract
2 tsp red food color

Cream Cheese Whipped Cream Filling

3/4 cup (180ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar
3/4 tsp vanilla extract
4 oz (113g) cream cheese, room temperature

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Instructions

Prepare Pan and Oven: Preheat the oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper, ensuring the paper extends at least an inch above all sides to help lift the cake later.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Combine Wet Ingredients (Egg Yolks Mixture): In a large bowl, whisk egg yolks, sugar, and buttermilk until well combined. Add white vinegar, vegetable oil, vanilla extract, and red food coloring, then whisk until smooth.
Incorporate Dry Ingredients: Gently whisk the dry ingredients into the wet mixture until just combined. Set aside.
Whip Egg Whites: In a separate large bowl, whip the egg whites on high speed until stiff peaks form.
Fold in Egg Whites: Fold about one-third of the whipped egg whites into the batter to loosen it, then gently fold in the remaining egg whites until fully combined.
Bake Cake: Spread the batter evenly into the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
Roll Cake While Hot: Remove the cake from the oven and immediately lift it out using the parchment paper. Starting at the shorter end, slowly roll the cake up with the parchment paper inside. Set aside to cool completely, unrolling and re-rolling several times over about 1 to 1.5 hours to maintain elasticity and prevent cracking.
Make Cream Cheese Whipped Cream Filling: In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until it just thickens. Stir the cream cheese until smooth, then add it to the whipped cream and whip on low speed until stiff peaks form.
Fill Cake Roll: Carefully unroll the cooled cake, loosening any sticking areas with an offset spatula if needed. Spread the whipped cream filling evenly over the cake, leaving some edge space.
Re-roll and Chill: Roll the cake back up without the parchment paper. Remove any excess filling squeezed out with a spatula. Wrap the roll tightly in plastic wrap with the seam side down and refrigerate for at least 1 hour to firm up. For advance prep, refrigerate overnight.
Serve: Remove from plastic wrap, transfer to a serving platter, dust with powdered sugar, and serve. Store covered in the refrigerator; best eaten within 3-4 days.

Notes

Store the red velvet cake roll in the refrigerator in an airtight container or tightly wrapped with plastic wrap. Consume within 3-4 days for optimal freshness.
You can freeze the cake roll after chilling it in the fridge. Wrap well in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.