Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cake Roll Recipe

★★★★★

5 from 97 reviews
  • Author: Mariam
  • Total Time: 1 hour 45 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/red-velvet-cake-roll-recipe/