Red Velvet Cake Roll

RED VELVET CAKE ROLL

This amazing Red Velvet Cake Roll has the best cream cheese frosting inside. You’ll enjoy the soft and fluffy cake with a touch of cocoa powder. It’s not only beautiful and delicious but also easy to make!

prep time: 15 MINUTES
cook time: 15 MINUTES
rest time: 2 HOURS
total time: 2 HOURS 30 MINUTES
YIELD: 12 SLICES

INGREDIENTS

Red Velvet Cake:

• 3/4 cup all-purpose flour (stir, spoon & level)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tablespoon oil (canola/vegetable)
• 2 tablespoons buttermilk (or 2 tablespoons milk plus 1/2 teaspoon vinegar; let sit 5 minutes before using)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons (one 1 oz bottle) red food coloring
• powdered sugar, optional

Cream Cheese Filling:

• 8 oz brick cream cheese, cold
• 1/2 cup (1 stick) butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla

INSTRUCTIONS

1. Heat your oven to 350 degrees Fahrenheit.
2. Cover the bottom and sides of a 15×10-inch jelly roll pan with parchment paper, leaving an inch or two overhanging. If the sides are visible, grease and flour them. You can use a nonstick spray with flour for this.
3. In a bowl, mix together the flour, cocoa, baking powder, and salt. Set aside.
4. In a stand mixer, use the whisk attachment to beat the eggs on medium speed for 5 minutes until they become light and frothy. Gradually add the sugar and oil while the mixer is running on medium/low.
5. Add the buttermilk, vinegar, vanilla, and red food coloring. Mix to combine. Then, add the flour mixture and mix until just combined.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake at 350˚F for 13-15 minutes or until the top of the cake springs back when touched, or a toothpick comes out clean or with a few moist crumbs after inserting it into the center of the cake.
8. Lift the cake using the parchment paper and place it on a wire rack. Let it rest for 3 minutes to release steam.
9. Fold the parchment paper over one of the shorter sides (10-inch) and roll the warm cake tightly into a log. Allow it to cool on the wire rack.
10. While the cake is cooling, make the filling. Use an electric hand mixer to beat together cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until combined. Place the frosting in the fridge until the cake is cool.
11. Carefully unroll the cooled cake. If it’s still warm or sticky, let it rest (unrolled) for 5 minutes. Spread the cream cheese frosting evenly over the cake, leaving a 1/2-inch bare on the end you will roll towards. Keep the spatula in the frosting to avoid lifting crumbs.
12. Roll the cake as tightly as possible. For best results, wrap the cake roll and refrigerate/freeze for 1-2 hours to help the filling set. Alternatively, freeze the cake overnight.
13. Unwrap the chilled cake, dust the top with powdered sugar if desired. Use a serrated knife to cut 12 even pieces, rinsing and drying the knife between cuts for clean slices.

NOTES

No Parchment/Towel Method:
If you don’t have parchment paper, grease and flour the pan well before pouring in the batter. After baking, turn the hot cake onto a tea towel dusted with about 1/2 cup of powdered sugar. Roll the warm cake in the towel and follow the same steps as mentioned earlier.

To Freeze:
Wrap the red velvet cake roll tightly with plastic wrap and freeze it for 2-3 months. When ready to serve, unwrap the frozen cake and slice it directly. Let it thaw at room temperature for 20 minutes before serving. Alternatively, thaw the cake in the fridge overnight before slicing and serving.

For Storing Leftovers:
Cover any leftover cake with plastic wrap and store it in the fridge for up to 5 days.

 

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