Description
Red Velvet Cake Roll brings Southern charm straight to your dessert table with a delightful swirl of cocoa-rich cake and creamy cream cheese filling that’ll make your taste buds dance. Rolled with care and topped with a delicate dusting of powdered sugar, this elegant treat turns an ordinary afternoon into a sweet celebration.
Ingredients
Scale
Primary Ingredients:
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
Supporting Ingredients:
- ⅓ cup vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Filling Ingredients:
- 8 ounces cream cheese
- ¼ cup unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Garnish:
- Powdered sugar
Instructions
- Preheat your oven to 350°F and line a 15×10-inch jelly roll pan with parchment paper. Spray the parchment with nonstick cooking spray to ensure smooth cake removal.
- Whisk 3 large eggs and 1 cup granulated sugar in a large bowl for 2-3 minutes until the mixture becomes pale and fluffy. Incorporate ⅓ cup vegetable oil, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar.
- Sift 1 cup all-purpose flour, 1 tablespoon cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt into the wet ingredients. Gently fold until just combined.
- Add 1 tablespoon red food coloring and mix until the batter turns a vibrant red color. Pour the batter evenly into the prepared pan and spread with a spatula.
- Bake for 12-15 minutes at 350°F until the cake springs back when lightly touched. Remove from the oven and immediately flip onto a clean kitchen towel dusted with powdered sugar.
- Carefully roll the warm cake with the towel, starting from the short end. Allow the cake to cool completely in this rolled position, about 30-40 minutes at room temperature.
- Beat 8 oz cream cheese and ¼ cup softened butter until smooth. Gradually add 1 cup powdered sugar and 1 teaspoon vanilla extract. Add 1-2 tablespoons milk if needed for spreadable consistency.
- Unroll the cooled cake carefully and spread the cream cheese filling evenly across the surface, leaving a small border around the edges.
- Re-roll the cake without the towel, tucking the filling inside. Wrap in plastic wrap and refrigerate for at least 1 hour to set the filling.
- Before serving, dust the cake roll with additional powdered sugar. Slice and serve chilled.
Notes
- Use a jelly roll pan with parchment paper for easy cake removal and smooth rolling.
- Carefully unroll the warm cake on a clean kitchen towel dusted with powdered sugar to prevent sticking.
- Beat the cream cheese filling until completely smooth to avoid lumps in the final texture.
- Refrigerate the cake roll for at least an hour before serving to help it set and make slicing cleaner and more precise.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 375 kcal
- Sugar: 33 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg