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Red Velvet Cake Roll with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 15 reviews
  • Author: Hannah
  • Prep Time: 25 minutes
  • Cook Time: 17 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Red Velvet Cake Roll is a moist and fluffy red velvet sponge cake filled with a smooth and creamy cream cheese frosting. Rolled into a beautiful spiral, this dessert is perfect for celebrations or a special treat. The cake features the classic red velvet flavor with a hint of cocoa, enhanced by buttermilk and a touch of vinegar to brighten the color. Chilling the roll helps it set perfectly for slicing.

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

  1. Prepare Equipment: Preheat the oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter so the parchment paper sticks. Line the pan with parchment paper, then spray or grease the parchment as well for a very nonstick surface.
  2. Sift Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in a bowl. Ensure they are well combined and set aside.
  3. Beat Eggs and Sugars: Using a hand or stand mixer with the whisk attachment, beat the eggs on high speed for 5 minutes until light and fluffy. Reduce to medium speed and beat in granulated sugar, brown sugar, oil, buttermilk, vinegar, red food coloring, and vanilla extract until combined.
  4. 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.
  5. Bake Cake: Pour the batter evenly into the prepared pan. Shake the pan gently to level the batter and ensure it reaches all corners. Bake for 17 minutes or until the cake springs back when lightly touched.
  6. Roll Cake While Warm: Lay a thin kitchen towel flat and sprinkle with 1 cup confectioners’ sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment paper, and carefully roll the cake with the towel from the narrow end. Roll slowly and gently while the cake is warm.
  7. Cool Cake: Allow the rolled cake to cool completely in the towel. Refrigerate for about 2 hours to speed cooling.
  8. Prepare Frosting: Beat cream cheese in a large bowl on high speed for 1 minute until smooth and creamy. Add softened butter and beat until combined. Gradually add confectioners’ sugar and vanilla extract, beating on medium-high until smooth and creamy.
  9. Frost and Roll: Carefully unroll the cooled cake and flatten it gently. Spread the frosting evenly over the surface, leaving a 1/2 inch border. Roll the cake back up tightly without the towel, allowing some frosting to spill out.
  10. Chill and Serve: Loosely cover the cake roll with plastic wrap and refrigerate for at least 20 minutes or up to 1 day before slicing. Dust with confectioners’ sugar if desired and serve.

Notes

  • You can prepare the cake roll through step 7 and refrigerate it wrapped in the towel for up to 1 day before frosting.
  • The finished cake roll with frosting can be frozen for 2-3 months; thaw overnight in the refrigerator before serving.
  • For best results, measure flour by spooning into the measuring cup and then removing 1 tablespoon to achieve correct quantity.
  • If buttermilk is not available, you may use whole milk but avoid lower-fat or non-dairy substitutes for best flavor and texture.
  • Food coloring is optional; adjust the amount to achieve desired red hue or omit entirely.
  • Use a thin kitchen towel sprinkled with confectioners’ sugar to prevent sticking when rolling the cake.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 210 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 85 mg

Find it online: https://stewhaven.com/red-velvet-cake-roll-with-cream-cheese-frosting-recipe/