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Red Velvet Cake Roll Recipe

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★★★★★

4.1 from 32 reviews

This Red Velvet Cake Roll is a classic dessert featuring a tender, cocoa-infused red velvet sponge cake rolled around a smooth and creamy cream cheese frosting. Perfectly moist and elegantly presented, this cake roll is ideal for special occasions or whenever you want a delightful treat. The cake is baked in a jelly roll pan, carefully rolled while warm to maintain flexibility, then filled and chilled for a clean, beautiful slice every time.

Ingredients

Scale

Cake

  • ¾ cup all-purpose flour (stir, spoon & level)
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 Tbsp oil (canola or vegetable)
  • 2 Tbsp buttermilk (or 2 Tbsp milk plus ½ tsp vinegar, let sit 5 minutes before using)
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 2 Tbsp red food coloring (one 1 oz bottle)

Frosting

  • 8 oz brick cream cheese (cold)
  • ½ cup butter (1 stick, room temperature)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • Powdered sugar for dusting (optional)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (177°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure it covers the bottom and sides with an extra inch or two overhanging. Grease and flour the exposed sides, or use a nonstick spray with flour like Baker’s Joy to prevent sticking.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside for later use.
  3. Whip the Eggs: Using the whisk attachment on a stand mixer, beat the eggs on medium speed for about 5 minutes until they become light, frothy, and have increased in volume.
  4. Add Sugar and Oil: With the mixer running on medium to low speed, gradually add the granulated sugar and the oil. Continue mixing until fully incorporated.
  5. Combine Wet Ingredients: Add the buttermilk, white distilled vinegar, vanilla extract, and red food coloring to the egg mixture. Mix to combine evenly.
  6. Incorporate Dry Ingredients: Gently add the sifted flour mixture to the wet ingredients. Mix just until combined to avoid overmixing, then pour the batter evenly into the prepared jelly roll pan. Smooth the top evenly with a spatula.
  7. Bake the Cake: Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when lightly pressed or a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool and Roll the Cake: Remove the cake from oven and immediately lift it out of the pan by the parchment paper. Place it on a wire rack and allow it to rest for 3 minutes to release steam. While the cake is still warm, use the parchment paper to gently fold one shorter side and tightly roll the cake into a log. Let it cool completely on the wire rack in the rolled position.
  9. Make the Filling: While the cake cools, beat together the cold cream cheese and room temperature butter using an electric hand mixer until smooth. Add powdered sugar and vanilla extract. Beat again until the frosting is creamy and well combined. Chill the filling in the refrigerator until ready to use.
  10. Fill the Cake: Carefully unroll the cooled cake. If it feels warm or sticky, let it rest unrolled for 5 minutes. Then, spread the cream cheese frosting evenly over the cake, leaving a ½-inch border at one edge free of frosting. Keep the spatula tip in the frosting as you spread to avoid lifting crumbs into the icing.
  11. Re-roll and Chill: Roll the cake tightly again without parchment paper. Wrap the roll in plastic wrap and refrigerate or freeze for 1 to 2 hours to let the filling set firmly. You may also freeze overnight if desired.
  12. Serve: Once chilled, unwrap the cake roll. Optionally dust the top with powdered sugar. Using a serrated knife, cut the roll into 12 even slices, rinsing and drying the knife between cuts for clean slices. Serve chilled and enjoy!

Notes

  • Ensure to roll the cake while it is warm to prevent cracking.
  • If you don’t have buttermilk, use milk with vinegar as a substitute.
  • Use a serrated knife and clean it between cuts for neat slices.
  • Red food coloring is key for the classic red velvet color; adjust amount to preference.
  • For best taste and texture, chill the cake roll before slicing.

Keywords: Red Velvet Cake Roll, Cream Cheese Frosting, Jelly Roll Cake, Holiday Dessert, Classic Red Velvet

Find it online: https://epicrecipebox.com/red-velvet-cake-roll-recipe/