Indulge in the extraordinary with our Red Velvet Cake Roll! This isn't just dessert; it's a delightful experience wrapped in a beautiful, spiraled package. Perfect for busy bees looking for a quick treat without compromising on health or flavor, this cake roll is moist, decadent, and surprisingly light. I remember making this for my daughters birthday last year. She loved every bite of it. This Red Velvet Cake Roll is sure to impress!
Why You Will Love This Recipe
Growing up, my Grandma always made swiss rolls for holidays, but they were all vanilla based. The flavors fell flat after all those years, and I wanted to shake things up! I decided to take a familiar favorite, and add a personal touch with my grandmas recipes. This brought our families traditions together into a unique flavor. This Red Velvet Cake Roll quickly became a family favorite, combining tradition with exciting flavor.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions for Making the Recipe
- Preheat oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan.
- In a medium bowl, whisk together flour, baking soda, cocoa powder, and salt.
- In a large bowl, beat sugar and oil until well combined. Add buttermilk, egg, red food coloring, vinegar, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once the cake is out of the oven, immediately invert it onto the prepared towel. Peel off the parchment paper.
- Starting from one short end, roll up the cake with the towel. Let it cool completely in the rolled position.
- While the cake cools, prepare the cream cheese frosting. In a large bowl, beat cream cheese and butter until smooth and creamy. With mixer on low, gradually add the powdered sugar and mix until incorporated. Add vanilla extract.
- Carefully unroll the cooled cake. Spread the cream cheese frosting evenly over the cake.
- Reroll the cake tightly without the towel.
- Wrap the Red Velvet Cake Roll in plastic wrap and chill for at least 1 hour before serving.
- Cut into slices and serve. Enjoy your Red Velvet Cake Roll!
Red Velvet Cake Roll
A moist and decadent Red Velvet Cake Roll, perfect for a quick treat that combines tradition with exciting flavor.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease and flour a 10×15 inch jelly roll pan.
- In a medium bowl, whisk together flour, baking soda, cocoa powder, and salt.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cocoa powder, 1/2 teaspoon salt
- In a large bowl, beat sugar and oil until well combined. Add buttermilk, egg, red food coloring, vinegar, and vanilla extract. Mix until smooth.1 cup granulated sugar, 1/2 cup vegetable oil, 1 cup buttermilk, 1 large egg, 2 tablespoons red food coloring, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cocoa powder, 1/2 teaspoon salt, 1 cup granulated sugar, 1/2 cup vegetable oil, 1 cup buttermilk, 1 large egg, 2 tablespoons red food coloring, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
- Pour batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.3 cups powdered sugar
- Once the cake is out of the oven, immediately invert it onto the prepared towel. Peel off the parchment paper.
- Starting from one short end, roll up the cake with the towel. Let it cool completely in the rolled position.
- While the cake cools, prepare the cream cheese frosting. In a large bowl, beat cream cheese and butter until smooth and creamy. With mixer on low, gradually add the powdered sugar and mix until incorporated. Add vanilla extract.8 ounces cream cheese, softened, 1/2 cup unsalted butter, softened, 3 cups powdered sugar, 1 teaspoon vanilla extract
- Carefully unroll the cooled cake. Spread the cream cheese frosting evenly over the cake.8 ounces cream cheese, softened, 1/2 cup unsalted butter, softened, 3 cups powdered sugar, 1 teaspoon vanilla extract
- Reroll the cake tightly without the towel.
- Wrap the Red Velvet Cake Roll in plastic wrap and chill for at least 1 hour before serving.
- Cut into slices and serve. Enjoy your Red Velvet Cake Roll!