RED VELVET CAKE ROLL
This Red Velvet Cake Roll is a stunning dessert with a light, chocolatey sponge and a silky cream cheese filling. It’s elegant, festive, and perfect for holidays or special celebrations.
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food colouring
- ¼ cup buttermilk
For the Filling:
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 ¼ cups powdered sugar
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the Batter: In one bowl, whisk flour, cocoa, baking powder, and salt. In another, beat eggs and sugar until fluffy. Add oil, vanilla, vinegar, and red food colouring. Mix in the dry ingredients alternately with buttermilk until smooth.
- Bake the Cake: Pour batter into the pan and spread evenly. Bake for 12–15 minutes, or until the top springs back when touched.
- Roll the Cake: While warm, invert the cake onto a towel dusted with powdered sugar. Peel off parchment and roll the cake (with the towel) from the short side. Cool completely.
- Make the Filling: Beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
- Assemble: Unroll the cooled cake, spread the filling evenly, then roll it back up without the towel. Wrap in plastic and refrigerate for at least 1 hour before slicing.
Notes
- Make Ahead: Can be prepared a day ahead and stored in the fridge.
- Variations: Add chocolate chips to the filling or drizzle melted chocolate on top.
- Serving Suggestion: Dust with powdered sugar or top with whipped cream for an elegant presentation.