Description
This Red Velvet Cake Roll is the perfect festive dessert, featuring a moist red velvet sponge cake wrapped around a tangy cream cheese filling. It’s a show-stopping sweet treat for holidays, birthdays, or special gatherings. Learn how to make this easy rolled cake with pantry staples and bakery-worthy results.
Ingredients
3 large eggs
¾ cup granulated sugar
2 tablespoons vegetable oil
¼ cup buttermilk
1 teaspoon vanilla extract
1 tablespoon red food coloring
⅔ cup all-purpose flour
2 tablespoons unsweetened natural cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease well.
2. In a large bowl, beat eggs and sugar for 4–5 minutes until pale and thick.
3. Whisk in oil, buttermilk, vanilla extract, and red food coloring.
4. In a separate bowl, whisk flour, cocoa, baking powder, baking soda, and salt. Sift into wet ingredients and gently fold.
5. Spread the batter evenly into the pan and bake for 12–14 minutes, or until cake springs back when touched.
6. While warm, invert the cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake with the towel. Let cool.
7. For the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
8. Unroll the cooled cake, spread the filling evenly, and re-roll. Chill for at least 1 hour before slicing.
Notes
Allow the cake to cool completely before filling to prevent melting.
Use natural cocoa powder for the classic red velvet flavor and color.
Chilling the rolled cake helps maintain its shape when slicing.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg