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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.
Print Recipe Pin Recipe
Cook Time 15 minutes
Chill Time 1 hour
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Cake:
  • 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
For the Cream Cheese Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Jelly Roll Pan (10x15 inch)
  • Mixing Bowls
  • Whisk
  • Mixer
  • Kitchen Towel

Method
 

  1. Preheat oven to 375°F (190°C). Grease and flour a 10x15 inch jelly roll pan.
  2. 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
  3. 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
  4. 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
  5. Pour batter into the prepared pan and spread evenly.
  6. Bake for 12-15 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. 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
  8. Once the cake is out of the oven, immediately invert it onto the prepared towel. Peel off the parchment paper.
  9. Starting from one short end, roll up the cake with the towel. Let it cool completely in the rolled position.
  10. 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
  11. 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
  12. Reroll the cake tightly without the towel.
  13. Wrap the Red Velvet Cake Roll in plastic wrap and chill for at least 1 hour before serving.
  14. Cut into slices and serve. Enjoy your Red Velvet Cake Roll!