Red Velvet Cake Roll (Printable Version)
Delicate red velvet sponge rolled around a rich cream cheese filling for festive occasions.
# What You'll Need:
→ For the Red Velvet Sponge
01 - 3/4 cup all-purpose flour (95 g)
02 - 1/4 cup unsweetened cocoa powder (25 g)
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 4 large eggs, room temperature
06 - 3/4 cup granulated sugar (150 g)
07 - 2 tablespoons vegetable oil (30 ml)
08 - 1 tablespoon buttermilk (15 ml)
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 tablespoon red food coloring (15 ml)
12 - 1/2 cup powdered sugar for dusting (60 g)
→ For the Cream Cheese Filling
13 - 8 oz cream cheese, softened (225 g)
14 - 4 tablespoons unsalted butter, softened (60 g)
15 - 1 cup powdered sugar, sifted (120 g)
16 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the surface.
02 - Sift together all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
03 - Beat eggs with an electric mixer on high speed for 5 minutes until thick and pale yellow. Gradually add granulated sugar while beating until fully incorporated.
04 - Pour in vegetable oil, buttermilk, vanilla extract, white vinegar, and red food coloring. Mix gently until combined.
05 - Fold the dry ingredients into the wet mixture in two additions, mixing gently until just combined. Avoid overmixing to maintain tender texture.
06 - Pour batter into the prepared pan and spread evenly. Tap pan firmly against counter to release air bubbles.
07 - Bake for 12 to 15 minutes until cake springs back when lightly touched in the center.
08 - While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar.
09 - Immediately loosen cake edges and invert onto the sugared towel. Remove parchment paper. Starting from a short end, roll cake and towel together while warm. Cool completely, seam side down.
10 - Beat softened cream cheese and butter until smooth. Add sifted powdered sugar and vanilla extract, beating until fluffy.
11 - Carefully unroll the cooled cake. Spread cream cheese filling evenly over surface. Gently re-roll without towel. Wrap tightly in plastic wrap.
12 - Refrigerate for at least 1 hour to set. Dust with additional powdered sugar before slicing and serving.
# Expert Tips:
01 -
- The tender, velvety sponge practically melts in your mouth while that tangy cream cheese filling balances the sweetness perfectly
- Despite its showstopping appearance, this recipe comes together faster than you'd think, especially if you mise en place everything before you start mixing
02 -
- Rolling the cake while it's still warm is absolutely non-negotiable because once it cools completely, it will crack and no amount of frosting can hide those breaks
- I learned the hard way that overmixing the batter after adding flour turns what should be a tender sponge into something more like a red rubber mat
03 -
- If you're nervous about the rolling part, practice your technique with a plain sheet cake first before attempting the red velvet version
- Gel food coloring gives you that deep restaurant-quality red without needing to use half a bottle, and it won't make your batter too thin