Description
This classic Red Velvet Cake Roll features a light and fluffy cocoa-infused cake rolled with smooth cream cheese frosting. Perfect for special occasions, it combines a beautiful ruby red cake with a creamy, tangy filling in a stunning 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
- Prepare Oven and Pan: Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter so that the parchment paper will stick. Line the pan with parchment paper and spray or grease the parchment for a very nonstick surface.
- Sift Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt. Set aside once well combined.
- Beat Eggs and Sugars: Using a hand or stand mixer with whisk attachment, beat eggs on high speed for 5 minutes until light and fluffy. On medium speed, add granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla extract. Mix until combined.
- Combine Batter: Add the sifted dry ingredients to the wet mixture and beat on low speed until fully incorporated and the batter is ruby red.
- Bake Cake: Spread batter evenly in the prepared pan and shake pan gently so batter reaches corners evenly. Bake for 17 minutes until cake springs back when gently touched.
- Invert and Roll Cake: Lay a thin kitchen towel flat and sprinkle with 1 cup confectioners’ sugar. Immediately invert the warm cake onto the towel. Carefully peel off the parchment paper. Starting at the narrow end, slowly roll the cake with the towel. Let it cool completely rolled in the towel, refrigerating for about 2 hours to speed cooling.
- Prepare Frosting: Beat cream cheese for 1 minute on high speed until smooth. Add butter and beat until combined. Add confectioners’ sugar and vanilla and beat on medium-high until creamy and smooth.
- Frost and Re-roll Cake: Remove cooled cake from refrigerator and let sit a few minutes to temper. Gently unroll the cake and spread the frosting evenly, leaving a 1/2 inch border. Carefully re-roll the cake tightly without the towel.
- Chill and Serve: Wrap loosely with plastic wrap and refrigerate for at least 20 minutes up to 1 day before slicing. Dust with additional confectioners’ sugar if desired and serve.
Notes
- You can prepare the cake through step 7 and store the rolled cake with towel refrigerated for up to 1 day before frosting.
- The cake roll with frosting freezes well for 2-3 months; thaw overnight in the refrigerator before serving.
- For best results, use buttermilk for flavor; whole milk can be substituted in a pinch but not lower fat or nondairy milk.
- Food coloring is optional; adjust amount for desired shade or omit for a less red cake.
- Ensure very nonstick surface by greasing both pan and parchment paper, which prevents tearing when unrolling the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
