Red Velvet Cake Roll
This Red Velvet Cake Roll is a festive dessert that is perfect for Christmas, Valentine's Day or any special occasion. A luxurious cream cheese filling rolled up neatly inside a delicious red velvet cake.
Equipment
- jelly roll pan 10x15-inch pan
- Mixing bowls
- Stand mixer with paddle attachment or hand mixer
- Thin kitchen towel
- Wire rack
- Parchment paper
Ingredients
Red Velvet Cake
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tbsp buttermilk
- 2 tbsp canola oil
- 1 tsp white vinegar
- 1 1/2 tsp pure vanilla extract
- 1 tbsp red food coloring
- 1 cup powdered sugar for towel, rolling
Cream Cheese Filing
- 8 oz cream cheese
- 1/2 cup butter softened
- 1 tsp pure vanilla extract
- 2 cups powdered sugar
- 2 tbsp powdered sugar optional, to sprinkle on the top
Instructions
Red Velvet Cake
- Preheat oven to 350 degrees. Line a 15x10-inch jelly roll pan with parchment paper. Leave an inch or two overhanging on the sides. Lightly spray with baking spray with flour.
- Prepare a thin, non-textured kitchen towel and sprinkle with powdered sugar, about 1 cup. Set aside.
- Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat eggs until light and fluffy (about 3 minutes). Gradually add in sugars, beating well.
- Pour in buttermilk, oil, vinegar, vanilla extract and red food coloring and beat until combined.
- Add the flour mixture and beat until combined and smooth. Pour batter into prepared pan. Spread evenly.
- Bake for 12-15 minutes or until the top of the cake springs back when lightly touched. You can also insert a toothpick into the center of the cake and if it comes out clean or with a few moist crumbs on it, it is done.
- Invert cake onto prepared towel and gently peel off the parchment paper. Roll up cake into the towel starting with the short side. Place onto a wire rack and cool completely.
Cream Cheese Filling
- Using a hand mixer, beat cream cheese, butter, vanilla extract and powdered sugar until smooth and creamy.
- Once cake has completely cooled, unroll the cake, and spread filling evenly over the cake leaving a 1/2 inch around the edges. Re-roll the cake tightly, without the towel and cover with plastic wrap. Place in the refrigerator for at least 1-2 hours.
- After roll has chilled, remove from the refrigerator, placing seam-side down, sprinkle powdered sugar over the top (optional) and cut into 1-inch slices. For best results, use a serrated knife and rinse and dry off knife between slices.
- Serve and enjoy!
