Red Velvet Cake Roll (Printable Version)
Festive red velvet sponge rolled with smooth cream cheese filling for delightful sweetness.
# What You'll Need:
→ Red Velvet Sponge
01 - 3/4 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 4 large eggs, room temperature
06 - 3/4 cup granulated sugar
07 - 2 tablespoons vegetable oil
08 - 1 tablespoon buttermilk
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 tablespoon red food coloring
→ Dusting
12 - 1/2 cup powdered sugar
→ Cream Cheese Filling
13 - 8 oz cream cheese, softened
14 - 4 tablespoons unsalted butter, softened
15 - 1 cup powdered sugar, sifted
16 - 1 teaspoon vanilla extract
# Step-by-Step:
01 - Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
02 - Sift together flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
03 - Beat eggs with electric mixer on high speed for 5 minutes until thick and pale. Gradually add granulated sugar, beating until fully incorporated.
04 - Add oil, buttermilk, vanilla, vinegar, and red food coloring, mixing gently until combined.
05 - Fold in dry ingredients in two additions, mixing gently until just combined. Do not overmix.
06 - Pour batter into prepared pan, spreading evenly. Tap pan to remove air bubbles.
07 - Bake for 12-15 minutes, or until cake springs back when touched.
08 - While baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
09 - Immediately loosen edges and invert cake onto prepared towel. Peel off parchment paper. Starting from a short end, roll up cake and towel together while warm. Let cool completely, seam side down.
10 - Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beating until fluffy.
11 - Carefully unroll cooled cake. Spread cream cheese filling evenly over surface. Gently re-roll cake without towel.
12 - Wrap in plastic wrap and chill for at least 1 hour to set. Before serving, dust with powdered sugar, slice and serve.
# Expert Advice:
01 -
- The cream cheese filling strikes that perfect balance between tangy and sweet, cutting through the richness of the velvet sponge
- This showstopper looks like it came from a fancy bakery but comes together in under an hour of active work
02 -
- Roll the cake while it is still warm, or it will develop cracks that no amount of filling can hide
- Overwhipping the filling can cause it to curdle and become grainy, so stop once it is smooth and fluffy
03 -
- Gel food coloring provides deeper red color without adding excess liquid that can affect your sponge texture
- If your kitchen is warm, chill the mixing bowl before whipping the eggs for better volume and stability