Red Velvet Cake Roll

Red Velvet Cake Roll

from insanelygoodrecipes.com
35 min

This red velvet cake roll is a total show-stopper! With swirls of cream cheese filling in a beautiful red cake, it's a feast for the senses!

Ingredients

  • ¾ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • ¼ cup vegetable oil
  • 2 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1-2 teaspoons red food coloring (adjust to preference)
  • Powdered sugar (for rolling)
  • 8 oz cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract

Directions

  1. 1

    Preheat your oven to 350°F. Grease a 10x15-inch jelly roll pan and line it with parchment paper, leaving a bit of overhang for easy removal.

  2. 2

    In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

  3. 3

    In a large mixing bowl, beat the eggs with an electric mixer on high speed for 4-5 minutes until thick and pale. Gradually add the sugar and continue beating until fully combined.

  4. 4

    Reduce the mixer speed to low and add the oil, buttermilk, vanilla, vinegar, and red food coloring. Mix until smooth.

  5. 5

    Gently fold in the dry ingredients using a spatula until just combined. Be careful not to overmix.

  6. 6

    Pour the batter into the prepared pan and spread evenly. Tap the pan lightly on the counter to release any air bubbles. Bake for 12-15 minutes or until the cake springs back when lightly touched.

  7. 7

    While the cake bakes, lay a clean kitchen towel flat on a work surface and dust it generously with powdered sugar.

  8. 8

    Once the cake is out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, roll the cake and towel together into a tight spiral. Place the rolled cake on a wire rack to cool completely.

  9. 9

    In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla and mix until fluffy. If the mixture feels too thick, add a tablespoon of milk to loosen it slightly.

  10. 10

    Once the cake is cool, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Re-roll the cake (without the towel) as tightly as possible. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

  11. 11

    Dust the cake roll with powdered sugar for an extra touch. Slice and serve chilled.