Description
This Red Velvet Cake Roll is a classic dessert featuring a moist, ruby red cocoa-flavored sponge rolled with tangy cream cheese frosting. Perfectly soft and visually stunning, this recipe guides you through creating a wonderfully fluffy cake that’s rolled with a delicate cream cheese filling for a delightful treat.
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 Pan: Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter so parchment paper sticks, then line it with parchment paper. Spray or grease the parchment paper to create a nonstick surface.
- Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt together until well combined and set aside.
- Beat Eggs and Mix Batter: Using a hand or stand mixer with a whisk attachment, beat the eggs on high speed for 5 minutes until light and fluffy. On medium speed, add granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla until combined. Reduce speed to low, add sifted dry ingredients, and beat until batter is fully mixed and ruby red in color.
- Bake Cake: Spread batter evenly in prepared pan, shaking it to level out the batter reaching all corners. Bake for 17 minutes or until the cake springs back when gently poked.
- Invert and Roll Cake: Lay a thin kitchen towel flat and sprinkle with 1 cup confectioners’ sugar. Immediately after baking, invert cake onto the sugared towel, peel off parchment paper, and slowly roll the cake up with the towel starting from the narrow end. Allow cake to cool completely rolled up; refrigerate for about 2 hours to speed cooling.
- Prepare Frosting: Beat softened cream cheese on high speed for 1 minute until smooth and creamy. Add softened butter and beat until combined. Add confectioners’ sugar and vanilla extract, then beat on medium-high speed until creamy and completely combined.
- Frost and Roll Cake: Remove cake from refrigerator, let warm slightly. Gently unroll cake, spread frosting evenly leaving 1/2 inch border, then carefully re-roll without the towel ensuring a tight roll. Some frosting may spill out, which is normal.
- Chill Before Serving: Loosely cover with plastic wrap, refrigerate for at least 20 minutes and up to 1 day before slicing. Optionally dust with confectioners’ sugar before serving.
Notes
- You can prepare the cake through step 7 and chill the rolled-up cake with towel in the refrigerator up to 1 day before frosting and rolling again.
- The cake roll with frosting freezes well for 2-3 months; thaw overnight in the refrigerator before slicing and serving.
- Use a 10×15-inch baking pan and parchment paper to ensure the cake releases smoothly.
- Measure flour by spooning into the cup and leveling, then remove 1 tablespoon for accurate quantity.
- Buttermilk is recommended for best flavor and texture; whole milk works as a substitute but lower fat or nondairy milk is not recommended.
- Food coloring is optional; adjust quantity for desired red intensity or substitute with gel red food coloring (1 teaspoon).
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
