Print

Red Velvet Cake Roll

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 40 reviews

This red velvet cake roll is a light and tender dessert with a classic red velvet tang and subtle chocolate flavor. Filled with creamy whipped cream and tangy cream cheese, it’s elegantly finished with a dusting of powdered sugar. Perfect for festive occasions like Valentine’s Day or Christmas, this cake roll offers a delightful blend of flavors and textures in every slice.

Ingredients

Scale

Red Velvet Cake

  • 1 cup minus 1 tablespoon (122g) all-purpose flour (measured accurately)
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs, divided
  • 3/4 cup (155g) granulated sugar
  • 5 tbsp (75ml) buttermilk
  • 1 tsp white vinegar
  • 1/4 cup (60ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 tsp red food color

Cream Cheese Whipped Cream Filling

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 3/4 tsp vanilla extract
  • 4 oz (113g) cream cheese, room temperature

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper, ensuring it extends at least an inch above all sides to help lift the cake later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the egg yolks, granulated sugar, and buttermilk until combined. Add white vinegar, vegetable oil, vanilla extract, and red food coloring and whisk until smooth.
  4. Incorporate Dry Ingredients: Gently whisk the dry ingredient mixture into the wet ingredients until well combined, then set aside.
  5. Whip Egg Whites: Using a mixer, beat the egg whites on high speed until stiff peaks form.
  6. Fold Egg Whites into Batter: Gently fold one-third of the whipped egg whites into the batter to lighten it. Then fold in the remaining egg whites carefully until just combined.
  7. Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10-12 minutes until the cake springs back when touched and a toothpick comes out clean.
  8. Roll Cake While Warm: Remove the cake from the oven and immediately lift it from the pan using the parchment paper. Starting at the short end, roll the cake up with the parchment inside. To prevent cracking, unroll and re-roll the cake several times while it cools for about 1 to 1.5 hours.
  9. Prepare Whipped Cream Filling: In a large bowl, whip cold heavy cream, powdered sugar, and vanilla until it begins to thicken. Stir the cream cheese until smooth, then add it to the whipped cream and whip on low speed until stiff peaks form.
  10. Unroll and Fill Cake: Carefully unroll the cooled cake, loosen any sticking with an offset spatula if needed. Spread the cream cheese whipped cream evenly, leaving space around the edges.
  11. Re-roll and Chill: Roll the cake back up without parchment. Remove any excess filling squeezed out. Wrap the roll tightly in plastic wrap with the seam side down and refrigerate for at least an hour or overnight to set.
  12. Serve: Remove from the fridge, unwrap, and place on a serving platter. Dust the top with powdered sugar before slicing into 8-10 pieces and serving.

Notes

  • Store the cake roll covered in the refrigerator in an airtight container or tightly wrapped in plastic wrap. Best consumed within 3-4 days.
  • The cake roll can be frozen after chilling. Wrap well in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Rolling and unrolling the cake while it’s warm helps prevent cracking and maintains elasticity.
  • Use an offset spatula to gently loosen the cake from the parchment paper when unrolling to avoid tears.

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