Description
This Red Velvet Cake Roll is a moist, ruby red sponge cake filled with a creamy, tangy cream cheese frosting. Perfectly rolled and dusted with confectioners’ sugar, it’s an elegant dessert that combines classic red velvet flavors with a fun and impressive presentation.
Ingredients
Scale
For the 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)
For the 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 the pan: Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, then line with parchment paper and grease again to ensure the cake releases easily.
- Sift dry ingredients: Sift the flour, cocoa powder, baking powder, and salt together thoroughly and set aside.
- Beat eggs and sugars: Using a mixer with a whisk attachment, beat the eggs on high speed for 5 minutes until light and fluffy. On medium speed, add in granulated sugar, brown sugar, oil, buttermilk, vinegar, red food coloring, and vanilla until combined.
- Add dry ingredients: Stop the mixer, add the sifted dry ingredients, then beat on low until the batter is fully combined and ruby red in color.
- Bake the cake: Spread the batter evenly into the prepared pan and shake to level. Bake for 17 minutes or until the cake springs back gently when touched.
- Roll the cake: Lay a thin kitchen towel flat and sprinkle with confectioners’ sugar. Invert the cake immediately onto the sugared towel, peel off parchment paper, and roll the cake with the towel from the narrow end. Let it cool completely rolled up in the towel, refrigerating for about 2 hours to speed cooling.
- Make the frosting: Beat cream cheese until smooth, then add butter and mix. Add confectioners’ sugar and vanilla, beating until creamy and smooth.
- Assemble the roll: Gently unroll the cooled cake, spread the frosting evenly leaving a 1/2 inch border, then roll it back up tightly without the towel. Some frosting might spill out and that is fine.
- Chill and serve: Cover loosely with plastic wrap and refrigerate at least 20 minutes before slicing. Optionally dust with extra confectioners’ sugar before serving.
Notes
- You can prepare the cake up to step 7 and refrigerate the rolled cake in the towel for up to 1 day before adding frosting.
- The prepared frosted cake roll freezes well for 2-3 months; thaw overnight in the refrigerator before serving.
- If you don’t have buttermilk, whole milk can be used as a substitute, but avoid lower fat or nondairy milks for best texture and taste.
- Food coloring is optional; reduce quantity for a less intense red or substitute with 1 teaspoon of gel red food coloring as preferred.
- Measure flour by spooning into a cup and removing 1 tablespoon to get the exact quantity of 1 cup minus 1 tablespoon (118g).
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
