Description
This Red Velvet Cake Roll features a light and fluffy ruby red sponge cake rolled with a rich and creamy cream cheese frosting. Perfectly moist with a hint of cocoa, this visually stunning dessert is ideal for gatherings or special occasions.
Ingredients
Scale
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
- Prepare Pan Preheat the oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter. Line it with parchment paper and spray or grease the paper to ensure a nonstick surface.
- Sift Dry Ingredients Sift together the flour, cocoa powder, baking powder, and salt thoroughly. Set aside.
- Beat Eggs and Sugars Using a hand mixer or stand mixer with a whisk attachment, beat the eggs on high speed for 5 minutes until light and fluffy. On medium speed, add granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla extract and mix until combined.
- Add Dry Ingredients Stop the mixer and add the sifted dry ingredients. Beat on low speed until the batter is fully combined and ruby red in color.
- Bake Cake Pour batter evenly into the prepared pan, shaking gently to level the batter and reach all corners. Bake for 17 minutes or until the cake springs back when gently pressed.
- Roll Cake Lay a thin kitchen towel flat and sprinkle with 1 cup confectioners’ sugar. Immediately invert the hot cake onto the towel. Carefully peel off parchment paper and roll the cake with the towel starting from the narrow end. Let it cool completely rolled up.
- Chill Cake Refrigerate the rolled cake in the towel for about 2 hours to cool completely.
- Prepare Frosting Beat cream cheese for 1 minute on high speed until smooth. Beat in butter until combined. Add confectioners’ sugar and vanilla extract and beat on medium-high speed until creamy.
- Assemble Roll Remove cake from refrigerator and allow to sit at room temperature for a few minutes. Gently unroll the cake, spread frosting evenly leaving a 1/2 inch border, then carefully roll back up without the towel. Roll tightly.
- Chill and Serve Wrap loosely with plastic wrap and refrigerate at least 20 minutes or up to 1 day before slicing. Optionally dust with confectioners’ sugar before serving.
Notes
- You can prepare the cake roll through step 7 and refrigerate the rolled cake in the towel up to 1 day before applying frosting.
- The frosted cake roll freezes well for 2-3 months; thaw overnight in the refrigerator.
- Measure flour carefully: 1 cup minus 1 Tablespoon equals 118g.
- Use buttermilk for best flavor and texture; whole milk can substitute but lower fat or nondairy milk is not recommended.
- Food coloring is optional; you may use 1 teaspoon gel red food coloring for a less intense color or omit entirely.
- Use a thin kitchen or tea towel for rolling to avoid sticking.
- Ensure the parchment paper is securely greased for easy cake removal.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
