Description
Red Velvet Cake Roll brings pure Southern charm straight to your dessert table with its swirled cream cheese filling and tender chocolate-kissed cake. Rolled with care and topped with a light dusting of powdered sugar, this classic treat delivers pure comfort in each delightful slice.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
Supporting Ingredients:
- 1 tablespoon oil
- 2 tablespoons buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Stabilizing Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Warm your oven to 350°F and line a 15×10-inch jelly roll pan with parchment paper, ensuring your edges are completely covered.
- Sift ¾ cup flour, ¼ cup cocoa powder, 1 tsp baking powder, and ½ tsp salt into a medium mixing bowl, creating a smooth, clump-free dry mixture.
- Crack 4 large eggs into a separate large bowl and whip them until they become light and frothy, then gradually sprinkle in ¾ cup granulated sugar while continuing to beat until the mixture becomes thick and pale.
- Gently fold in 1 Tbsp oil, 2 Tbsp buttermilk, 1 tsp vinegar, 1 tsp vanilla extract, and 2 Tbsp red food coloring until your batter reaches a vibrant crimson shade.
- Carefully incorporate the dry ingredients into the wet mixture, stirring until just combined and no flour streaks remain.
- Pour the batter into your prepared pan, using a spatula to spread it evenly across the surface, creating a smooth, thin layer.
- Bake for 13-15 minutes, watching carefully until the cake springs back when lightly touched and edges start to pull away from the pan.
- Immediately after removing from the oven, dust a clean kitchen towel with powdered sugar and carefully invert the hot cake onto the towel.
- Peel off the parchment paper and quickly roll the cake with the towel, starting from the short end, and let it cool completely for about 30 minutes.
- For the filling, beat 8 oz cream cheese and ½ cup butter until smooth, then gradually mix in 1 cup powdered sugar and 1 tsp vanilla.
- Unroll the cooled cake, spread the cream cheese filling evenly, then carefully re-roll the cake without the towel.
- Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving chilled.
Notes
- Cold ingredients can make your cake dense, so let eggs and cream cheese sit at room temperature for easier mixing.
- Precise baking time matters – check at 13 minutes and remove cake when it springs back lightly when touched.
- Rolling the warm cake prevents cracking and helps create a smooth, flexible texture for your final roll.
- For a lighter version, substitute Greek yogurt for cream cheese and use less sugar in the frosting to reduce calories.
- Prep Time: 15 minutes
- Cook Time: 13-15 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 344 kcal
- Sugar: 33 g
- Sodium: 219 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 85 mg