Description
Red Velvet Cake Roll delivers pure delight with your first sweet, creamy slice. Smooth cream cheese filling nestled inside tender red cake makes this dessert a total crowd-pleaser for any special moment.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup cream cheese, softened
Supporting Ingredients:
- ½ cup vegetable oil
- ½ cup powdered sugar
- ¼ cup unsweetened cocoa powder
Finishing Ingredients:
- 1 tablespoon red food coloring
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F and position the rack in the center. Thoroughly coat a 15×10 inch jelly roll pan with cooking spray, then line it precisely with parchment paper.
- Sift together 1 cup all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt into a medium bowl.
- Grab your electric mixer and beat 3 large eggs and 1 cup granulated sugar for 3-4 minutes until the mixture becomes pale and dramatically increases in volume.
- Whisk ½ cup vegetable oil, 1 teaspoon vanilla extract, and 1 tablespoon red food coloring into the egg mixture until the color is completely uniform.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until no flour streaks remain, being careful not to deflate the batter.
- Pour the batter into the prepared pan and spread it evenly to the edges using an offset spatula. Tap the pan on the counter to release any air bubbles.
- Bake for exactly 12-15 minutes at 350°F, checking with a toothpick for doneness. The cake should spring back when lightly touched.
- Remove the cake immediately and dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel and carefully peel off the parchment paper.
- While the cake is still warm, roll it up inside the towel starting from the short end. Allow the cake to cool completely at room temperature for about 30 minutes.
- Prepare the cream cheese filling by beating 1 cup softened cream cheese, ½ cup powdered sugar, and ½ teaspoon vanilla extract until silky smooth.
- Carefully unroll the cooled cake and spread the cream cheese filling evenly, leaving a small border around the edges to prevent overflow.
- Reroll the cake without the towel, using gentle pressure to create a tight spiral. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
Notes
- Always use room temperature ingredients to ensure smooth mixing and better cake texture.
- Roll the cake while it’s still hot to prevent cracking and help it maintain a perfect spiral shape.
- For a softer cream cheese frosting, let the cream cheese sit at room temperature for about 30 minutes before mixing.
- If you prefer a less sweet version, reduce the powdered sugar in the frosting and add a touch of lemon zest for brightness.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 31 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg