Description
A stunning red velvet cake roll filled with sweet cream cheese frosting, offering a festive and delicious twist on the classic red velvet cake — perfect for holidays, birthdays, or special occasions.
Ingredients
Units
Scale
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/4 cup buttermilk
- Powdered sugar for dusting
- Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, beat eggs and sugar with a mixer until thick and pale (about 4–5 minutes). Mix in vanilla, food coloring, and buttermilk.
- Gradually fold dry ingredients into wet mixture until just combined.
- Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes or until the top springs back when touched.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and gently roll the cake up in the towel from the short end. Let cool completely.
- To make the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until creamy.
- Unroll the cooled cake carefully, spread filling evenly, then re-roll tightly (without the towel).
- Wrap in plastic wrap and chill for at least 1 hour before slicing. Dust with powdered sugar before serving.
Notes
- Use gel food coloring for a more vibrant red hue.
- Cake can be made a day ahead and stored in the fridge.
- Add chopped nuts or chocolate chips to the filling for extra texture.
- Freeze for up to 1 month — thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg