Red Velvet Cake Roll -

5 from 3 votes

Red Velvet Cake Roll

This festive Red Velvet Cake Roll is filled with a classic cream cheese frosting. The soft and chocolatey cake combined with the creamy frosting is delicious!

Prep Time30

Cook Time10

Resting Time2

Total Time2 40

Course: Dessert

Cuisine: American, Southern

Keyword: cake roll, cream cheese frosting, red velvet

Servings: servings

Calories: 362kcal

Author: David

Ingredients

For the Cake

4 large eggs
1 tsp pure vanilla extract
¾ cup granulated sugar
1 Tbsp vegetable oil
2 Tbsp buttermilk see note
2 Tbsp red food coloring i.e. 1 ounce
1 tsp white vinegar
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
⅓-½ cup confectioner’s sugar for rolling, plus more for dusting top of cake

For the Cream Cheese Frosting

½ cup unsalted butter room temperature
8 oz. cream cheese room temperature
1 cup confectioner’s sugar
1 tsp pure vanilla extract

Instructions

For the Cake

Preheat oven to 375°F.
Line a standard 11”x17” jelly roll pan (rimmed baking sheet) with parchment paper; spray paper generously with nonstick cooking spray. Set pan aside.
Using a stand mixer, beat the eggs and vanilla together on high speed for 4-5 minutes, or until mixture turns foamy and lemon yellow in color. Add sugar to the bowl in (3) separate ¼-cup additions, mixing for 1 full minute after each addition.
Add oil, buttermilk, red food coloring and vinegar; mix until well combined.
In a separate mixing bowl, combine flour, cocoa powder, baking powder and salt. Fold flour mixture into the egg mixture until just combined.
Pour batter into prepared pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap pan on counter several times to remove air bubbles.
Bake for 10-12 minutes, or until lightly browned on top. While cake is baking, lay a thin clean kitchen towel on counter. Sprinkle confectioner’s sugar generously on top of cloth.
Once baked, immediately flip hot cake out onto the confectioner’s sugar-dusted cloth. Remove and discard parchment paper. Starting with a short end of the cake, roll up cake (and cloth). Place rolled cake on a wire rack and let cool completely (1-2 hours).

For the Cream Cheese Frosting

Using an electric mixer, beat the butter and cream cheese together until smooth.
Add the confectioner’s sugar and vanilla extract; beat on medium speed for 2-3 minutes, or until smooth.

To Assemble

Carefully unroll cake and spread cream cheese filling evenly on top of cake. (Tip: Make sure to frost all the way to the edges.)
Roll cake back up (this time without the towel). Wrap cake roll in plastic wrap and refrigerate for at least 1 hour.
Prior to serving, remove cake roll from refrigerator and dust top generously with confectioner’s sugar. (I used a fine-meshed sieve to dust the confectioner’s sugar evenly.)
Use a serrated knife to slice cake.

Notes

If you don’t have any buttermilk, you can mix 2 tablespoons of milk with ½ teaspoon of white vinegar. Let mixture sit for 5 minutes before using.

Nutrition