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Red Velvet Cake Roll Recipe

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★★★★★

4.5 from 105 reviews

This classic Red Velvet Cake Roll features a moist, tender cocoa-infused sponge cake with vibrant red coloring, rolled tightly around a smooth and creamy cream cheese frosting. Perfect for special occasions or a delightful dessert, this cake roll combines the rich flavors of red velvet with a luscious filling in an elegant presentation.

Ingredients

Scale

Cake

  • 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)

Frosting

  • 8 oz brick cream cheese (cold)
  • ½ cup butter (1 stick, room temperature)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring it covers the bottom and sides with some overhang. If any pan sides are exposed, grease and flour them or spray with a nonstick baking spray with flour.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside for later incorporation.
  3. Whip Eggs and Sugar: Using a stand mixer fitted with the whisk attachment, whip the eggs at medium speed for 5 minutes until they become light and frothy. Gradually add granulated sugar and oil while continuing to mix on medium-low speed.
  4. Add Wet Ingredients and Flour Mix: Mix in the buttermilk, white vinegar, vanilla extract, and red food coloring until combined. Gently fold in the sifted dry ingredients until just incorporated to avoid overmixing, then pour the batter evenly into the prepared pan.
  5. Bake the Cake: Bake the cake in the preheated oven for 13 to 15 minutes, or until the surface springs back when lightly touched, or a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool and Roll Cake: Immediately lift the cake out of the pan using the parchment paper onto a wire rack. Let it rest for 3 minutes to release steam. While warm, fold the parchment paper over one short side and gently roll the cake into a log shape. Leave it rolled while it cools completely on the rack.
  7. Prepare Cream Cheese Frosting: In a bowl, beat cold cream cheese and room temperature butter together with an electric mixer until smooth. Add powdered sugar and vanilla extract, then mix until fully combined. Chill frosting in the refrigerator until the cake is cool.
  8. Fill the Cake: Carefully unroll the cooled cake. If it feels sticky or warm, let it rest unrolled for 5 minutes. Spread the cream cheese frosting evenly over the cake, leaving about a ½-inch border on the edge you’ll roll towards. Keep the spatula tip in the frosting to prevent picking up crumbs.
  9. Re-roll and Chill: Roll the cake back up tightly. For best results, wrap the cake roll and refrigerate or freeze for 1 to 2 hours to allow the filling to set firmly. You may also freeze overnight for convenience.
  10. Slice and Serve: Once chilled, unwrap the cake and optionally dust the top with powdered sugar. Using a serrated knife, cut into 12 even slices, rinsing and drying the knife between cuts for clean slices. Serve and enjoy!

Notes

  • For the buttermilk substitute, combine 2 tablespoons milk with ½ teaspoon vinegar and let sit for 5 minutes before using.
  • Ensure the cake is rolled while still slightly warm to prevent cracking.
  • Chilling the cake roll helps the frosting to firm up and makes slicing easier.
  • Use a serrated knife and clean it between slices for neater pieces.
  • Red food coloring amount can be adjusted based on desired intensity of color.
  • Room temperature butter helps achieve a smooth frosting consistency.
  • Store leftovers covered in the fridge for up to 3 days.

Keywords: Red Velvet Cake Roll, Cream Cheese Frosting, Jelly Roll Cake, Red Velvet Dessert, Rolled Cake

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