Description
This Red Velvet Cake Roll is a tender and vibrant ruby red sponge cake rolled with a rich and creamy homemade cream cheese frosting. Perfect for special occasions or a delightful dessert, its moist texture and beautiful presentation make it a showstopper treat.
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 Pan: Preheat 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 and spray or grease it to ensure a nonstick surface for the cake roll.
- Sift Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt thoroughly. Set aside.
- Mix Wet Ingredients: Using a hand mixer or stand mixer with a 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, red food coloring, and vanilla extract, mixing until combined.
- Combine Batter: Stop the mixer, add the sifted dry ingredients, and beat on low speed until batter is ruby red and fully combined.
- Bake Cake: Spread batter evenly into the prepared pan, shaking to level. Bake for 17 minutes or until the cake springs back when lightly pressed.
- Roll Cake: Lay a thin kitchen towel on the counter and sprinkle with 1 cup confectioners’ sugar. Immediately invert the warm cake onto the towel, peel off parchment paper, and carefully roll the cake with the towel from the narrow end.
- Cool Cake: Allow the cake to cool completely rolled up in the towel. Refrigerate for about 2 hours to speed cooling.
- Make Frosting: Beat softened cream cheese on high speed until smooth and creamy. Add softened butter and mix until combined. Add confectioners’ sugar and vanilla extract; beat on medium-high speed until smooth and creamy.
- Frost and Roll: Remove cake from refrigerator and let sit briefly. Unroll cake gently, spread frosting evenly leaving a 1/2 inch border, then roll tightly again without the towel. Some frosting may spill out, which is normal.
- Chill and Serve: Loosely cover with plastic wrap and refrigerate for at least 20 minutes and up to 1 day before slicing. Optionally dust with more confectioners’ sugar before serving.
Notes
- You can prepare the cake through rolling it up (step 7) and chill it in the refrigerator for up to 1 day before adding frosting and serving (step 8).
- The prepared cake roll with frosting freezes well for 2-3 months; thaw overnight in the refrigerator before slicing.
- Measure flour by spooning into the cup then remove 1 Tablespoon (118g total) for accurate results.
- Buttermilk is recommended for best flavor and texture but whole milk can be substituted if needed.
- Food coloring is optional. Use less for a lighter red or 1 teaspoon of gel red food coloring as an alternative.
- Use a thin kitchen towel dusted with confectioners’ sugar to prevent sticking and assist in rolling the cake while warm.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
