Description
This Red Velvet Cake Roll is a stunning and delicious dessert featuring a light, fluffy red velvet sponge cake rolled with creamy, smooth cream cheese frosting. Perfect for celebrations or a special treat, this recipe guides you through creating a beautifully tender cake with a vibrant red color and a luscious filling.
Ingredients
Scale
Cake
- 1 cup minus 1 Tablespoon (118g) all-purpose flour (spooned & leveled)
- 3 Tablespoons (15g) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 Tablespoons (30ml) canola or vegetable oil
- 2 Tablespoons (30ml) buttermilk
- 1 teaspoon white vinegar
- 1 Tablespoon liquid red food coloring
- 2 teaspoons pure vanilla extract
- 1 cup (120g) confectioners’ sugar for rolling
Cream Cheese Frosting
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the pan. Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, then line it with parchment paper and grease the parchment as well for easy cake release.
- Sift dry ingredients. Sift together flour, cocoa powder, baking powder, and salt in a bowl to ensure even mixing and aeration; set aside.
- Beat eggs and sugars. Using a mixer with a whisk attachment, beat the eggs on high speed for 5 minutes until fluffy. On medium speed, add granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla; beat until combined.
- Combine batter. Stop the mixer, add the sifted dry ingredients, then beat on low speed until the batter is well mixed and ruby red in color.
- Bake the cake. Pour batter evenly into the prepared pan and shake to level. Bake for 17 minutes or until the cake springs back when touched.
- Roll the cake. Immediately invert the hot cake onto a confectioners’ sugar-sprinkled kitchen towel. Remove parchment paper and, starting at the narrow end, gently roll the cake with the towel. Let it cool completely rolled up; refrigerate for about 2 hours to speed cooling.
- Prepare frosting. Beat cream cheese on high speed for 1 minute until smooth. Add butter and beat until combined. Add confectioners’ sugar and vanilla extract; beat on medium-high speed until creamy.
- Assemble the roll. Unroll cooled cake carefully, spread frosting evenly leaving 1/2 inch border, then reroll tightly without the towel. Wrap loosely with plastic wrap.
- Chill before serving. Refrigerate for at least 20 minutes or up to 1 day before slicing. Optionally, dust with confectioners’ sugar before serving.
Notes
- You can prepare the cake through step 7 and refrigerate the rolled cake (with towel) for up to 1 day before frosting and rolling again.
- The cake roll with frosting freezes well for 2-3 months; thaw in the refrigerator overnight before serving.
- Measure flour by filling 1 cup then removing 1 Tablespoon for accuracy.
- Buttermilk is recommended for best flavor and texture; whole milk can substitute in a pinch but avoid low fat or nondairy milks.
- Food coloring is optional; adjust quantity for color preference or substitute with gel red food coloring (1 teaspoon).
- Ensure the pan and parchment are well greased for easy cake release.
