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Red Velvet Cake Roll with Cream Cheese Filling Recipe

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3.9 from 50 reviews

  • Author: Sara
  • Total Time: 2 hours 30 minutes (including chilling time)
  • Yield: 12 servings

Description

This Red Velvet Cake Roll is a stunning dessert featuring a moist, tender red velvet sponge rolled around a luscious cream cheese filling. With its vibrant red color, subtle cocoa flavor, and rich yet balanced cream cheese frosting, this cake roll makes an impressive centerpiece for celebrations or special occasions. The cake is light and fluffy, baked in a jelly roll pan, then carefully rolled while warm to create perfect spirals, and chilled for a firm, sliceable texture.

Ingredients

Cake

  • ¾ cup all-purpose flour (stirred, spooned & leveled)
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 Tbsp oil (canola or vegetable)
  • 2 Tbsp buttermilk (or 2 Tbsp milk plus ½ tsp vinegar, let sit 5 minutes)
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 2 Tbsp red food coloring (one 1 oz bottle)

Filling

  • 8 oz brick cream cheese (cold)
  • ½ cup butter (1 stick, room temperature)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Optional for Garnish

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, allowing it to hang over the sides by an inch or two. If parts of the pan sides are exposed, grease and flour them or use a nonstick spray with flour like Baker’s Joy.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside to be added later.
  3. Whip Eggs and Sugar: Using a stand mixer fitted with a whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. While mixing on medium-low speed, gradually add the granulated sugar and oil slowly to incorporate.
  4. Add Wet Ingredients and Flour: Mix in the buttermilk (or milk/vinegar substitute), white distilled vinegar, vanilla extract, and red food coloring until combined. Gently fold in the sifted flour mixture until just incorporated, being careful not to overmix.
  5. Bake the Cake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake in the preheated oven for 13-15 minutes or until the cake springs back when touched or a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Roll the Warm Cake: Immediately lift the cake by the parchment paper onto a wire rack. Allow it to rest for 3 minutes to release steam. While still warm, fold the parchment paper over one of the short sides (10-inch side) and gently roll the cake tightly into a log. Leave it rolled on the wire rack to cool completely.
  7. Prepare Cream Cheese Filling: In a clean bowl, beat the cold cream cheese and room temperature butter together using an electric hand mixer until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully combined. Chill the filling in the refrigerator until the cake is cool.
  8. Unroll and Frost: Carefully unroll the cooled cake. If it feels sticky or too warm, let it rest unrolled for 5 additional minutes. Spread the cream cheese filling evenly over the cake with an offset spatula, leaving about ½ inch bare at the edge where you will re-roll. Keep the spatula tip in the frosting to avoid picking up crumbs.
  9. Re-roll and Chill: Re-roll the cake as tightly as possible. Wrap the cake roll and refrigerate or freeze for 1-2 hours to set the filling. For best results, freeze overnight.
  10. Serve: Unwrap the chilled cake roll. Dust the top with powdered sugar if desired. Use a serrated knife to cut into 12 even slices, rinsing and drying the knife between cuts for clean edges. Serve chilled.

Notes

  • Be sure to roll the cake while it’s still warm to avoid cracking.
  • If you don’t have buttermilk, substitute with milk plus vinegar and let sit 5 minutes.
  • Use an offset spatula to keep frosting crumb-free during spreading.
  • Chill cake roll well before slicing for clean cuts.
  • Red food coloring amount can be adjusted for desired color intensity.
  • Leftover cake roll can be stored covered in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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