Description
A classic Red Velvet Cake Roll with a tangy cream cheese filling, perfect for a festive dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ounce (2 tablespoons) red food coloring
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting the cake roll
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line with parchment paper, leaving an overhang.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk together sugar, oil, buttermilk, eggs, and vanilla extract until smooth.
- Add red food coloring and vinegar to the wet ingredients and whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, dust a clean kitchen towel or parchment paper generously with powdered sugar.
- Immediately invert the cake onto the prepared towel or parchment paper. Peel off the parchment paper that lined the bottom of the pan.
- Starting from one of the shorter ends, gently roll the cake up in the towel or parchment paper.
- Place the rolled cake on a wire rack and let it cool completely.
- In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Stir in the vanilla extract until well combined.
- Increase the mixer speed to medium-high and beat the filling for 2-3 minutes, or until it is light and fluffy.
- Once the cake is completely cool, carefully unroll it.
- Spread the cream cheese filling evenly over the cake, leaving about 1/2 inch border along one of the longer edges.
- Starting from the edge with the filling, gently reroll the cake. Use the towel or parchment paper to help you roll it up tightly.
- Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Before serving, unwrap the cake roll and place it on a serving platter. Dust it generously with powdered sugar.
- Use a sharp serrated knife to slice the cake roll into 1-inch thick slices. Serve immediately and enjoy!
Notes
- Don’t overbake the cake.
- Cool the cake completely before filling and rolling.
- Use room temperature ingredients for the filling.
- Be gentle when rolling the cake.
- Chill before serving.
- Variations: Add chocolate chips, nuts, fruit, or a different frosting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes