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Red Velvet Cake Roll with Cream Cheese Filling Recipe

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4.6 from 23 reviews

This Red Velvet Cake Roll with Cream Cheese Filling is a stunning dessert featuring a soft, cocoa-flavored red velvet sponge rolled with a luscious cream cheese frosting. Perfect for special occasions or a delightful treat, this recipe combines classic flavors with an elegant presentation.

Ingredients

For the Cake

  • ¾ cup (95 g) all-purpose flour
  • ¼ cup (25 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 large eggs (room temperature)
  • ¾ cup (150 g) granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp distilled white vinegar
  • 2 tbsp vegetable oil
  • 1 tbsp red food coloring (liquid or gel)
  • 2 tbsp buttermilk

For the Cream Cheese Filling

  • 8 oz (225 g) cream cheese (softened)
  • 4 tbsp unsalted butter (softened)
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt ensuring they are well combined.
  3. Beat Eggs and Sugar: In another large bowl, beat the large eggs and granulated sugar for about 3 to 4 minutes until the mixture becomes thick and pale in color, incorporating plenty of air.
  4. Add Wet Ingredients: Gently mix in vanilla extract, distilled white vinegar, vegetable oil, buttermilk, and red food coloring into the egg mixture until combined.
  5. Combine Dry and Wet Mixtures: Sift the dry ingredients into the wet ingredients and carefully fold them together just until the batter is smooth, avoiding overmixing.
  6. Bake the Cake: Spread the batter evenly into the prepared jelly roll pan and bake for 14 minutes, or until the top springs back when lightly touched.
  7. Roll Cake While Warm: Immediately after baking, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake tightly using the towel starting from the short side. Allow it to cool completely for about 1 hour in the rolled form.
  8. Prepare Cream Cheese Filling: Beat softened cream cheese and unsalted butter together until creamy. Add powdered sugar, vanilla extract, and a pinch of salt, then beat until smooth and fluffy.
  9. Fill and Roll Cake: Gently unroll the cooled cake, spread the cream cheese filling evenly over the surface leaving a small border, then carefully roll it back up without the towel.
  10. Chill to Set: Wrap the filled cake roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set and flavors to meld.

Notes

  • For best results, make sure the eggs are at room temperature before beating to help achieve a light and airy batter.
  • Use a clean kitchen towel dusted with powdered sugar to prevent sticking while rolling the cake.
  • If you don’t have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar and let it sit for 5 minutes.
  • The cake is delicate, so handle it with care when rolling and unrolling to avoid cracks.
  • You can add a little extra powdered sugar when dusting the towel if you find the cake sticking slightly.
  • For a more vivid red color, gel food coloring is recommended over liquid.
  • Chilling the cake roll helps it hold its shape and makes slicing easier.

Find it online: https://mealsbykate.com/red-velvet-cake-roll-with-cream-cheese-filling-recipe/