Description
A classic Red Velvet Cake Roll featuring a light, fluffy red cocoa sponge cake rolled with smooth cream cheese frosting. Perfect for celebrations or a delightful dessert, this cake combines a tender crumb, vibrant color, and creamy filling rolled into an elegant spiraled presentation.
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
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, then line it with parchment paper and grease the parchment to ensure the cake releases easily.
- Sift Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt thoroughly and set aside.
- Beat Eggs and Sugars: Using a hand or stand mixer with the whisk attachment, beat the eggs on high speed for 5 minutes until very fluffy and light. On medium speed, add the granulated sugar, brown sugar, oil, buttermilk, vinegar, red food coloring, and vanilla, mixing until combined.
- Combine Batter: Stop the mixer, add the sifted dry ingredients, then mix on low speed until fully combined and smooth with a ruby red color.
- Bake Cake: Spread the batter evenly in the prepared pan, shake to level the batter, and bake for 17 minutes or until the cake springs back when lightly pressed.
- Invert and Roll Cake: Lay a kitchen towel sprinkled with 1 cup confectioners’ sugar. Immediately invert the warm cake onto the towel, peel off parchment paper, and gently roll the cake with the towel starting at the narrow end. Let cool completely while rolled; refrigerate for about 2 hours to speed cooling.
- Prepare Frosting: Beat cream cheese on high for 1 minute until smooth. Add butter and beat until combined. Add confectioners’ sugar and vanilla, then beat on medium-high speed until creamy.
- Frost and Re-roll Cake: Unroll the cooled cake carefully, spread frosting evenly over it leaving a 1/2 inch border. Roll the cake back up tightly without the towel. Some frosting may spill out, which is normal.
- Chill and Serve: Wrap the frosted cake roll loosely with plastic wrap and refrigerate for at least 20 minutes and up to 1 day before slicing. Dust with more confectioners’ sugar if desired before serving.
Notes
- You can prepare the cake through step 7 and refrigerate the rolled cake with the towel up to 1 day before frosting.
- The cake roll with frosting freezes well for 2-3 months; thaw overnight in the refrigerator before slicing.
- Measure flour by using 1 cup then removing 1 tablespoon to get the perfect texture.
- Use buttermilk for best flavor and texture; whole milk can be substituted in a pinch.
- Food coloring is optional; reduce quantity or use gel food coloring as preferred.
- Use a thin kitchen towel and plenty of confectioners’ sugar for rolling to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
