Introduction

Delight in the classic charm of a Red Velvet Cake Roll, a moist, vibrant sponge wrapped around a creamy, tangy filling. This elegant dessert is perfect for special occasions or whenever you crave something sweet and beautiful.

The image shows a red velvet roll cake with two slices cut and laid in front, revealing the smooth white cream filling tightly swirled inside the vibrant red cake layer. The cake's surface is soft and slightly textured, dusted lightly with powdered sugar. The dessert is placed on a long white rectangular plate on a white marbled surface. A silver fork and knife rest near the plate, and a red cloth with a white geometric pattern is in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup all-purpose flour (stir, spoon & level)
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
4 large eggs
¾ cup granulated sugar
1 Tbsp oil (canola or vegetable)
2 Tbsp buttermilk (or 2 Tbsp milk plus ½ tsp vinegar; let sit 5 minutes before using)
1 tsp white distilled vinegar
1 tsp vanilla extract
2 Tbsp red food coloring (one 1 oz bottle)
Powdered sugar (optional, for dusting)
8 oz brick cream cheese (cold)
½ cup butter (1 stick, room temperature)
1 cup powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If the sides are exposed, grease and flour them or use a nonstick spray with flour.
Step 2: In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: Using a stand mixer with a whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. Gradually add the sugar and oil while mixing on medium-low speed.
Step 4: Add the buttermilk, vinegar, vanilla extract, and red food coloring to the egg mixture. Stir to combine, then gently fold in the flour mixture until just incorporated. Pour the batter into the prepared pan and spread evenly.
Step 5: Bake for 13-15 minutes, or until the top springs back when touched or a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Lift the cake by the parchment paper and place it on a wire rack. Let it rest for 3 minutes to release steam. Fold the parchment paper over one of the shorter 10-inch sides and roll the cake tightly into a log while still warm. Allow it to cool completely on the wire rack.
Step 7: Meanwhile, beat the cream cheese and butter together in a bowl with an electric hand mixer until smooth. Add the powdered sugar and vanilla extract, mixing until combined. Chill the frosting until the cake is cool.
Step 8: Carefully unroll the cooled cake. If it is still warm or sticky, let it rest unrolled for 5 minutes. Spread the cream cheese frosting evenly over the surface, leaving a ½-inch bare edge on the side you will roll toward. Keep the spatula tip in the frosting to avoid pulling crumbs.
Step 9: Roll the cake back up tightly. Wrap it and refrigerate or freeze for 1-2 hours to set the filling. For best results, freeze overnight.
Step 10: Remove the chilled cake from wrapping. Optionally dust with powdered sugar. Slice into 12 even pieces using a serrated knife, rinsing and drying the knife between cuts for clean slices.

Tips & Variations

Use a slightly damp kitchen towel under the parchment when rolling the cake to prevent cracking.
Substitute cream cheese frosting with whipped cream for a lighter filling.
Ensure eggs are at room temperature to achieve maximum volume when whipped.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze wrapped in plastic and aluminum foil for up to 1 month. Reheat slices gently at room temperature or serve chilled for best texture.

How to Serve

The image shows several slices of red velvet roll cake arranged neatly in a row on a white rectangular plate. Each slice has two visible layers: a deep red outer cake layer that looks soft and moist, and a creamy white inner layer that is smooth and thick, spiraled inside the cake. The slices have a light dusting of powdered sugar on top, adding a delicate white powder texture. The plate is placed on a white marbled surface, with a metal sieve filled with powdered sugar and a white jar partially visible nearby. In the background, a red cloth with a white lattice pattern adds a contrast of color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, this cake roll freezes well. Wrap it tightly and freeze for up to a month. Thaw in the refrigerator overnight before serving.

What if my cake cracks when rolling?

Rolling the cake while it’s warm and using parchment paper helps prevent cracks. If cracks occur, don’t worry; they add a homemade charm and will be less noticeable once frosted and sliced.