Red Velvet Cake Roll with Cream Cheese Frosting 🍰❤️
Serves 8-10
Ingredients:
For the Red Velvet Cake:
3 large eggs, at room temperature
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon red gel food coloring (or liquid)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk (or 1/2 cup milk with 1 tablespoon vinegar added)
1 teaspoon white vinegar
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Prepare the Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, and lightly grease the paper.
Mix the Wet Ingredients: In a medium bowl, beat the eggs and granulated sugar together until thick and pale, about 3-4 minutes. Add the vanilla extract and red food coloring, and beat to combine.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the Oil and Buttermilk: In a small bowl, mix together the vegetable oil and buttermilk. Gradually add the dry ingredients to the wet ingredients, alternating with the oil and buttermilk mixture. Mix until smooth. Stir in the vinegar.
Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
Cool the Cake: As the cake bakes, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately remove it from the oven and carefully flip it out onto the towel. Gently peel off the parchment paper. Starting from one end, roll the cake up with the towel inside it to form a log. Let it cool completely on a wire rack.
Prepare the Cream Cheese Frosting:
Make the Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Continue to beat until the frosting is light and fluffy.
Assemble the Cake Roll:
Unroll the Cake: Once the cake has cooled completely, carefully unroll it from the towel. Spread an even layer of cream cheese frosting over the top, leaving a small border around the edges.
Roll the Cake Back Up: Gently re-roll the cake, this time without the towel. Place it seam-side down on a serving platter.
Frost the Cake: Spread a thin layer of cream cheese frosting over the outside of the cake roll. Optionally, decorate with extra frosting or red velvet cake crumbs for a festive touch.
Serve:
Enjoy! Slice the Red Velvet Cake Roll with Cream Cheese Frosting into individual servings and enjoy this decadent, festive treat that’s perfect for any holiday or special occasion!
Tips and Variations:
Cake Flour: For an even lighter cake, you can use cake flour instead of all-purpose flour.
Decorative Touch: For a more elegant look, sprinkle the cake roll with edible glitter, red velvet cake crumbs, or small decorative sugar sprinkles.
Make-Ahead: The cake roll can be made ahead and stored in the fridge for 1-2 days before serving. Simply cover it tightly with plastic wrap.
This Red Velvet Cake Roll with Cream Cheese Frosting is an irresistibly soft, moist cake wrapped around a rich and tangy cream cheese filling—perfect for festive celebrations! 🍰❤️
