Description
This classic Red Velvet Cake Roll features a light, fluffy red cocoa sponge rolled with creamy, smooth cream cheese frosting. Perfect for parties or special occasions, it's a visually stunning dessert with a delightful balance of sweet and tangy flavors.
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 Baking Pan: Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, then line it with parchment paper sprayed or greased to ensure an extremely nonstick surface for easy cake release.
- Sift Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- Beat Eggs and Sugars: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the eggs for 5 minutes on high speed until light and fluffy. Reduce to medium speed and add granulated sugar, brown sugar, oil, buttermilk, vinegar, red food coloring, and vanilla extract. Mix until combined.
- Add Dry Ingredients: Pour the sifted dry ingredients into the wet mixture and beat on low speed until fully combined into a ruby red colored batter.
- Bake the Cake: Spread the batter evenly into the prepared pan, ensuring it reaches the corners. Bake for 17 minutes or until the cake springs back when lightly touched.
- Roll Cake While Warm: Lay a thin kitchen towel flat on the counter and sprinkle with 1 cup confectioners’ sugar. Immediately invert the cake onto the sugared towel after baking. Peel off parchment paper and gently roll the cake up in the towel starting from the narrow end. Let cool completely rolled up; refrigerate for about 2 hours to speed cooling.
- Prepare Frosting: Beat softened cream cheese on high speed for 1 minute until smooth. Add softened butter and beat until combined. Gradually add confectioners’ sugar and vanilla extract and beat on medium-high speed until creamy.
- Assemble the Cake Roll: Carefully unroll the cooled cake, spread the frosting evenly on the surface leaving a 1/2 inch border around edges. Roll the cake back up tightly without the towel, allowing some frosting to spill out.
- Chill and Serve: Cover the cake roll loosely with plastic wrap and refrigerate for at least 20 minutes or up to 1 day before slicing. Optionally dust with additional confectioners’ sugar before serving.
Notes
- You can prepare the cake through step 7 and chill wrapped in the towel in the refrigerator for up to 1 day before continuing with frosting.
- The prepared cake roll with frosting freezes well for 2-3 months; thaw overnight in the refrigerator before serving.
- Measure the flour carefully by scooping 1 cup then removing 1 tablespoon for accuracy.
- Buttermilk is recommended for flavor and texture; whole milk can be used in a pinch but avoid lower fat or nondairy milks.
- Food coloring is optional; use less or substitute 1 teaspoon of gel red food coloring for a less intense color.
- Use a thin kitchen towel to roll the cake cleanly without tearing while warm.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
