Red Velvet Cake Roll
A stunning red velvet cake roll filled with cream cheese frosting. Perfect for any special occasion, this dessert combines rich flavor and elegant presentation.
Ingredients
- 3 cups cake flour
- 2 tbsp unsweetened natural cocoa powder
- 4 large eggs (room temperature)
- Gel food coloring (for vibrant red color)
- 1 cup buttermilk
- 1 cup canola oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- 20 g cream cheese (for filling)
- (130 g heavy cream (for filling)
- 20 g sugar (for filling)
Instructions
- Preheat the oven to 375°F and prepare a 10x15-inch jelly roll pan with parchment paper.
- Beat the eggs until thick and light yellow, about 5 minutes.
- Gradually add brown sugar and oil while mixing.
- Incorporate buttermilk, vanilla extract, and red food coloring until well combined.
- Sift together the cake flour, cocoa powder, and dry ingredients; fold gently into the wet mixture.
- Pour the batter evenly into the prepared pan and bake for 11–13 minutes or until a toothpick inserted comes out clean.
- Cool the cake for 5 minutes before flipping it onto a towel dusted with confectioners' sugar.
- Roll the cake gently in the towel and let it cool for 30–45 minutes.
- Prepare the cream cheese filling: Beat cream cheese, sugar, and heavy cream until smooth and fluffy.
- Unroll the cooled cake, spread the filling evenly, and re-roll tightly.
- Wrap in plastic wrap and refrigerate for at least 2 hours.
- Dust with confectioners' sugar, drizzle with white chocolate, or garnish with berries before serving.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Do not overmix the batter to maintain a light texture.
- Roll the cake while warm to prevent cracks.
- Optional add-ins like mini chocolate chips or raspberry puree can enhance the flavor.
- Store the cake roll in the refrigerator for up to 3 days.
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