Red Velvet Cake Roll
A decadent red velvet cake baked thin, rolled with a creamy, sweet cream cheese whipped cream filling, and chilled to perfection.
Equipment
- Oven
- Jelly roll sheet pan (17x12-inch)
- Parchment paper
- Medium bowl
- Large bowl
- Large mixer bowl
- Whisk
- Spatula
- Toothpick
- Plastic wrap
- Serving platter
- Offset spatula (optional)
Ingredients
Cake Ingredients
- 1 cup minus 1 tablespoons all-purpose flour (122g, measured accurately)
- 3 tbsp natural unsweetened cocoa powder (21g)
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs divided
- 3/4 cup granulated sugar (155g)
- 5 tbsp buttermilk (75ml)
- 1 tsp white vinegar
- 1/4 cup vegetable oil (60ml)
- 1 tsp vanilla extract (for cake batter)
- 2 tsp red food color
Cream Cheese Filling
- 3/4 cup heavy whipping cream cold (180ml)
- 1/4 cup powdered sugar (29g)
- 3/4 tsp vanilla extract (for filling)
- 4 oz cream cheese room temperature (113g)
Instructions
Cake Preparation
- Preheat oven to 350°F and line a 17×12-inch jelly roll sheet pan with parchment paper, ensuring it extends at least an inch above the pan sides.
- Whisk together flour, cocoa, baking powder, and salt in a medium bowl, then set aside.
- In a large bowl, whisk egg yolks, granulated sugar, and buttermilk until combined; then add vinegar, vegetable oil, vanilla extract, and red food color, whisking again.
- Gently whisk the dry ingredient mixture into the wet ingredients until just combined, then set aside.
- Whip the egg whites in a large mixer bowl on high speed until stiff peaks form.
- Carefully fold about one-third of the whipped egg whites into the chocolate batter to lighten it.
- Add the remaining egg whites and gently fold until the batter is well combined.
- Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until a toothpick inserted comes out clean.
Rolling and Cooling the Cake
- Immediately lift the hot cake out of the pan using the parchment paper and place it on a counter.
- While the cake is hot, slowly roll it up from the shorter end using the parchment paper; allow it to cool completely, unrolling and re-rolling a few times during cooling to help prevent cracking.
Cream Cheese Filling Preparation
- Once the cake is cool, prepare the whipped cream filling by whipping heavy cream, powdered sugar, and vanilla extract in a large mixer bowl until the cream begins to thicken.
- Stir the cream cheese until creamy, then add it to the whipped cream and whip on low speed until stiff peaks form quickly.
Assembling and Serving
- Very carefully unroll the cooled cake, using an offset spatula or similar tool to release any areas sticking to the parchment paper.
- Spread the whipped cream filling evenly onto the unrolled cake, leaving a small border around the edges.
- Roll the cake back up without the parchment paper; use a spatula to remove any filling that squeezes out.
- Wrap the cake roll in plastic wrap with the seam side down and refrigerate for at least an hour to firm up.
- When ready to serve, remove from plastic wrap, place on a serving platter, and dust the top with additional powdered sugar.
- Store any leftovers covered in the fridge for up to 3-4 days.
Notes
Ensure parchment paper extends above the pan for easy cake removal and rolling. To prevent cracking, unroll and re-roll the warm cake several times during cooling. Add the filling only when the cake is completely cool. Refrigerate the assembled cake roll for at least one hour (or overnight) to firm up before serving. Dust with powdered sugar just before serving for best presentation and store leftovers covered in the fridge for up to 3-4 days.