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.