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Red Velvet Cake Roll

This silky-smooth Red Velvet Cake Roll combines classic red velvet cake with a creamy filling, creating a stunning and scrumptious dessert perfect for any celebration.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: American, Baking
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour or gluten-free 1:1 flour Provides structure and stability to the cake.
  • 1 tablespoon cocoa powder Adds a hint of chocolate flavor that complements the red velvet.
  • 1 teaspoon baking powder Helps the cake rise and achieve a light texture.
  • 1 teaspoon baking soda Activates with vinegar for additional leavening.
  • 1 teaspoon salt Enhances overall flavor in the cake.
  • 3 large eggs Binds the ingredients and adds richness.
  • 1 cup sugar Sweetens the cake, balancing the cocoa's bitterness.
  • 1/4 cup melted butter or coconut oil Adds moisture and richness.
  • 1 tablespoon white vinegar Balances flavors and reacts with baking soda for fluffiness.
  • 1/2 cup milk or buttermilk Adds creaminess and tenderness.
  • 1 tablespoon red food coloring Gives the cake its signature vibrant hue.
  • 1 teaspoon vanilla Provides a welcoming aromatic flavor.
Filling Ingredients
  • 8 oz cream cheese Forms the creamy, tangy filling.
  • 1 cup powdered sugar Sweetens the cream cheese filling.
  • 1 teaspoon butter Creates a rich filling consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 10x15 jelly roll pan by greasing it and lining it with parchment paper.
  2. In a mixing bowl, combine melted butter and sugar until creamy in texture.
  3. Incorporate eggs, adding one at a time, ensuring thorough mixing after each addition.
  4. Mix in buttermilk, red food coloring, and white vinegar until fully integrated.
  5. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  6. Gradually add the dry mixture to the wet ingredients, mixing until smooth.
  7. Transfer the batter into the prepared pan and spread it evenly.
Baking
  1. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean.
  2. Remove the pan from the oven and cover it with another baking pan or foil to retain moisture.
  3. While the cake is still warm, carefully roll it from the short edge and wrap it in foil to maintain its shape.
Cooling and Filling
  1. Allow the rolled cake to cool for approximately one hour.
  2. In a separate bowl, whip together cream cheese, powdered sugar, vanilla extract, and butter until creamy.
  3. Unroll the cooled cake and spread the cream cheese filling evenly, leaving a small border.
  4. Carefully roll the cake back up, starting from the edge with the filling, ensuring it’s tight but not too forceful.
  5. Wrap the rolled cake tightly in plastic wrap and refrigerate overnight.
Serving
  1. Before serving, sprinkle the cake with powdered sugar, slice into pieces, and enjoy.

Notes

Tip: Ensure all ingredients are at room temperature for the best results. Customize the filling by adding chocolate chips or nuts.