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Red Velvet Cake Roll

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  • Author: clara
  • Prep Time: 10 minutes
  • Chill Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 10-12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A moist and tender red velvet sponge cake rolled around a rich cream cheese filling, creating a stunning and delicious dessert perfect for any occasion.

Ingredients

Units Scale

For the Cake:

  • 1 cup (125g) all-purpose flour
  • 3 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons (30ml) vegetable oil
  • 2 tablespoons (30ml) buttermilk
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

For the Cream Cheese Filling:

  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 3/4 cups (210g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions


  • Prepare the Pan:
    • Preheat your oven to 350°F (175°C).
    • Grease a 10×15-inch (25×38 cm) jelly roll pan, line it with parchment paper, and grease the parchment paper as well. This ensures easy release of the cake.
  • Mix Dry Ingredients:
    • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  • Beat Eggs and Sugar:
    • In a large bowl, using an electric mixer, beat the eggs on high speed for about 5 minutes until thick and pale.
    • Gradually add the granulated sugar, continuing to beat until well combined.
  • Add Wet Ingredients:
    • On low speed, mix in the vegetable oil, buttermilk, vinegar, red food coloring, and vanilla extract until just combined.
  • Combine Wet and Dry Mixtures:
    • Gently fold the dry ingredients into the wet mixture until no streaks remain. Be careful not to overmix.
  • Bake the Cake:
    • Pour the batter into the prepared pan, spreading it evenly to the edges.
    • Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center.
  • Roll the Cake:
    • While the cake is baking, lay a clean, thin kitchen towel on a flat surface and generously dust it with powdered sugar.
    • Once the cake is done, immediately loosen the edges with a knife and carefully invert it onto the prepared towel.
    • Gently peel off the parchment paper.
    • Starting from a short end, roll the cake and towel together into a tight spiral.
    • Place the rolled cake on a wire rack to cool completely.
  • Prepare the Cream Cheese Filling:
    • In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
    • Gradually add the powdered sugar and vanilla extract, beating until the mixture is smooth and spreadable.
  • Assemble the Cake Roll:
    • Once the cake has cooled, carefully unroll it.
    • Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
    • Gently re-roll the cake (without the towel) into a tight spiral.
    • Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
  • Serve:
    • Before serving, dust the top with powdered sugar if desired.
    • Slice into 1-inch (2.5 cm) pieces and enjoy!

Notes


  • Ensure the cake is rolled while warm to prevent cracking.
  • The cake roll can be stored in the refrigerator for up to 3 days.

Find it online: https://recipe.ukfinda.com/red-velvet-cake-roll.htm