Description
This Red Velvet Cake Roll is a classic dessert featuring a moist, ruby red cocoa-flavored sponge cake rolled with creamy, smooth cream cheese frosting. Lightly tangy with buttermilk and white vinegar, this elegant and festive cake roll is perfect for special occasions and gatherings.
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 butter, then line with parchment paper and spray or grease the parchment to ensure a nonstick surface.
- Sift Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Beat Eggs and Combine: Using a mixer with whisk attachment, beat the 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; mix until combined. Slowly add the sifted dry ingredients and beat on low until fully incorporated, forming a ruby-red batter.
- Bake Cake: Spread the batter evenly in the prepared pan, shaking gently to level and reach corners. Bake for 17 minutes or until the cake springs back when touched.
- Roll Cake: While baking, lay a thin kitchen towel flat and sprinkle with 1 cup confectioners’ sugar. Immediately invert the hot cake onto the towel, peel off parchment, and gently roll the cake with towel starting from the narrow end. Let it cool completely while rolled (refrigerate for about 2 hours to cool faster).
- Prepare Frosting: Beat cream cheese for 1 minute on high speed until smooth. Add butter and mix until combined. Add confectioners’ sugar and vanilla, beating on medium-high until creamy.
- Frost and Roll Cake: Unroll the cooled cake carefully, spread frosting evenly leaving a 1/2 inch border. Roll the cake tightly without the towel, allowing some frosting to spill out, which is normal.
- Chill and Serve: Cover loosely 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 step 7 and chill the rolled cake with towel in the refrigerator up to 1 day before finishing with frosting.
- Prepared cake roll with frosting freezes well for 2-3 months; thaw overnight refrigerated before slicing.
- Measure flour by spooning and leveling 1 cup, then removing 1 tablespoon for accuracy.
- Use buttermilk for best flavor and texture; whole milk can substitute but not recommended to use lower fat or nondairy milk.
- Food coloring is optional; adjust or omit according to preference. You can use 1 teaspoon gel red food coloring instead.
- Use a thin kitchen towel dusted with confectioners’ sugar to prevent sticking and ease rolling.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
