Description
A luscious and visually stunning Red Velvet Cake Roll featuring a light cocoa-flavored sponge cake rolled with creamy, tangy cream cheese frosting. Perfect for celebrations or indulgent dessert moments.
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
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, then line it with parchment paper, ensuring the parchment also gets greased or sprayed for a nonstick surface.
- Sift Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Set aside for later use.
- Beat Eggs and Combine Wet Ingredients: Using a hand or stand mixer with a whisk attachment, beat the eggs on high speed for 5 minutes until fluffy and light. Gradually add granulated sugar, brown sugar, oil, buttermilk, white vinegar, red food coloring, and vanilla extract on medium speed until fully combined.
- Add Dry Ingredients to Wet: Stop the mixer and pour in the sifted dry ingredients, then beat on low speed until the batter is fully incorporated and ruby red in color.
- Spread Batter and Bake: Spread the batter evenly into the prepared pan, shaking the pan gently to level it out. Bake for 17 minutes or until the cake springs back when lightly touched.
- Invert Cake onto Sugared Towel and Roll: While the cake bakes, lay a thin kitchen towel flat and sprinkle with 1 cup confectioners’ sugar. When the cake is out of the oven, immediately invert it onto the sugared towel, peel off the parchment paper, and starting from the narrow end, gently roll the cake up with the towel. Allow to cool wrapped completely.
- Chill the Rolled Cake: Place the rolled cake in the refrigerator for about 2 hours to cool and set.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese on high speed for 1 minute until smooth. Add the softened butter and beat until combined. Gradually add confectioners’ sugar and vanilla extract, beating on medium-high speed until creamy and well blended.
- Unroll, Frost, and Re-roll Cake: Gently unroll the chilled cake, spread the frosting evenly over the surface leaving a 1/2 inch border. Carefully re-roll the cake tightly without the towel. Some frosting may spill out and that is fine.
- Chill the Frosted Cake Roll: Wrap loosely with plastic wrap and refrigerate for at least 20 minutes or up to 1 day before slicing and serving. Optionally dust with more confectioners’ sugar before serving.
Notes
- You can prepare the cake through step 7 and keep it rolled in the towel refrigerated up to 1 day before adding frosting.
- Frozen prepared cake rolls (frosted) last 2-3 months; thaw overnight in refrigerator before serving.
- Measure flour by spooning into a cup then removing 1 tablespoon to get accurate amount (1 cup minus 1 Tbsp or 118g).
- Use buttermilk for best flavor and texture; whole milk can be used as a substitute but lower fat or nondairy milks may affect results negatively.
- Red food coloring is optional; can reduce amount or substitute with gel food coloring as preferred.
- Ensure parchment paper and pan are well greased to prevent sticking when rolling the cake.
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
