Red Velvet Cake Roll Recipe

Introduction

This Red Velvet Cake Roll is a delightful twist on a classic dessert, featuring a soft, cocoa-infused sponge wrapped around a creamy whipped cream and cream cheese filling. Light, fluffy, and beautifully red, it’s perfect for special occasions or a sweet treat any day of the week.

Ingredients

• 1 cup minus 1 tablespoon (122g) all-purpose flour (measured accurately)
• 3 tbsp (21g) natural unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs, divided
• 3/4 cup (155g) granulated sugar
• 5 tbsp (75ml) buttermilk
• 1 tsp white vinegar
• 1/4 cup (60ml) vegetable oil
• 1 tsp vanilla extract
• 2 tsp red food color
• 3/4 cup (180ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 3/4 tsp vanilla extract
• 4 oz (113g) cream cheese, room temperature

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 17×12-inch jelly roll pan with parchment paper, making sure it extends at least an inch above the pan’s sides to help lift the cake later.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, whisk the egg yolks, sugar, and buttermilk until well combined. Add the vinegar, vegetable oil, vanilla extract, and red food coloring, whisking again until smooth.
4. Step 4: Gently whisk the dry ingredients into the wet mixture until fully incorporated. Set aside.
5. Step 5: In a separate bowl, beat the egg whites on high speed until stiff peaks form.
6. Step 6: Fold about one-third of the whipped egg whites into the batter to loosen it. Then gently fold in the remaining egg whites until the mixture is smooth and uniform.
7. Step 7: Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when touched and a toothpick comes out clean.
8. Step 8: Remove the cake from the oven and immediately lift it out using the parchment paper. Place it on the counter.
9. Step 9: While still hot, carefully roll the cake up from the short end in the parchment paper. To prevent cracks, unroll and re-roll it a few times during cooling—for about an hour—gradually increasing intervals between rolls.
10. Step 10: To make the filling, whip the cold heavy cream, powdered sugar, and vanilla extract until it begins to thicken. Then add the cream cheese and whip on low speed until stiff peaks form.
11. Step 11: Unroll the cooled cake gently, using a spatula to help release any sticking areas.
12. Step 12: Spread the whipped cream filling evenly over the cake, leaving a small border at the edges.
13. Step 13: Roll the cake back up without the parchment paper, removing any filling that squeezes out with a spatula.
14. Step 14: Wrap the cake roll tightly in plastic wrap with the seam side down. Refrigerate for at least an hour, or overnight for best results.
15. Step 15: Before serving, remove the plastic wrap and place the cake on a serving platter. Dust with powdered sugar and slice to serve.

Tips & Variations

• For a more intense red hue, increase the red food coloring slightly, but avoid overdoing it to prevent affecting the flavor.
• Use fresh, cold heavy cream for the best whipped cream texture.
• If you don’t have buttermilk, substitute with regular milk plus 1 teaspoon vinegar or lemon juice.
• To add a hint of tartness, try mixing a teaspoon of orange zest into the filling.

Storage

Store the wrapped cake roll in the refrigerator for up to 3-4 days. Keep it tightly wrapped to prevent it from drying out. When ready to eat, slice it cold or let it sit at room temperature for 10-15 minutes for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, you can prepare the cake and filling a day in advance. Assemble it, wrap tightly, and refrigerate overnight to let the flavors meld and the roll firm up.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm helps it stay flexible. Rolling and unrolling the cake several times during cooling trains it to maintain elasticity, reducing the chance of cracks when you add the filling.

Red Velvet Cake Roll Recipe

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★★★★★

5 from 97 reviews

• Author: Mariam
• Total Time: 1 hour 45 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

This Red Velvet Cake Roll is a delightful twist on the classic red velvet cake, featuring a moist, cocoa-infused sponge cake rolled with a luscious cream cheese whipped cream filling. Perfectly balanced with tangy buttermilk and a hint of vinegar, this cake roll is an elegant dessert to impress at any occasion. The soft, airy cake is baked in a jelly roll pan, carefully rolled and cooled to maintain its elasticity, then generously filled and rolled again for a beautiful presentation.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup minus 1 tablespoon (122g) all-purpose flour (measured accurately)
• 3 tbsp (21g) natural unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 4 large eggs, divided
• 3/4 cup (155g) granulated sugar
• 5 tbsp (75ml) buttermilk
• 1 tsp white vinegar
• 1/4 cup (60ml) vegetable oil
• 1 tsp vanilla extract
• 2 tsp red food color

Filling

• 3/4 cup (180ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 3/4 tsp vanilla extract
• 4 oz (113g) cream cheese, room temperature

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Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 17×12-inch jelly roll sheet pan with parchment paper, ensuring the parchment extends at least an inch above the pan edges to help lift the cake out later.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside this dry mix.
3. Combine Wet Ingredients: In a large bowl, whisk together the egg yolks, granulated sugar, and buttermilk until well combined. Then add vinegar, vegetable oil, vanilla extract, and red food coloring, mixing thoroughly.
4. Incorporate Dry Into Wet: Gently whisk the dry ingredients into the wet mixture until just combined. Set the batter aside.
5. Whip Egg Whites: In a large clean mixer bowl, beat the egg whites on high speed until stiff peaks form.
6. Fold in Egg Whites (First Portion): Gently fold about one-third of the whipped egg whites into the batter to loosen it up.
7. Fold in Remaining Egg Whites: Carefully fold the remaining egg whites into the batter until fully combined, maintaining as much air as possible.
8. Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when touched and a toothpick inserted in the center comes out clean.
9. Remove and Roll Cake While Hot: Remove the cake from the oven and immediately lift it out using the parchment paper. Place it on the counter and, while hot, roll the cake up from the shorter end using the parchment paper as a guide. Set aside.
10. Cool and Re-roll for Elasticity: To prevent cracking, unroll and reroll the cake several times as it cools over the next hour to hour and a half. This helps maintain flexibility for filling.
11. Prepare Whipped Cream Filling: In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed just until the cream thickens slightly.
12. Add Cream Cheese: Stir the cream cheese to soften it, then add it to the whipped cream. Whip on low speed until stiff peaks form, creating a smooth filling.
13. Unroll Cake and Release from Paper: Carefully unroll the cooled cake, gently loosening any spots sticking to the parchment paper using an offset spatula or similar tool.
14. Spread Filling: Evenly spread the cream cheese whipped cream mixture over the unrolled cake, leaving some space around the edges to allow for rolling.
15. Roll Cake with Filling: Roll the cake back up gently without the parchment paper. Clean off any filling squeezed out on the sides with a spatula.
16. Chill to Set: Wrap the rolled cake tightly in plastic wrap with the seam side down and refrigerate for at least one hour (or overnight) to firm up.
17. Serve: When ready, remove the cake from plastic wrap, place on a serving platter, and dust the top with powdered sugar before serving.
18. Storage: Store the cake covered in the refrigerator and consume within 3-4 days for best freshness.

Notes

• Measuring flour accurately is important for the cake’s texture—use a kitchen scale if possible.
• Rolling and unrolling the cake several times while cooling helps prevent cracking when filled.
• Make sure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
• This cake is best served chilled and should be stored in the fridge.
• You can add additional decorations like a dusting of cocoa powder or cream cheese frosting on top for extra flair.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Cake Roll, Cake Roll, Red Velvet Roll, Cream Cheese Filling, Whipped Cream, Dessert Cake, Homemade Cake Roll