Red Velvet Cake Roll with Cream Cheese Filling Recipe
This Red Velvet Cake Roll with Cream Cheese Filling is a delightful and visually stunning dessert perfect for any occasion. Featuring a soft, tender red velvet sponge rolled with a rich, creamy cream cheese filling, this recipe combines classic flavors and a beautiful presentation that will impress your guests. The cake is baked in a jelly roll pan, then carefully rolled to create a perfect spiral of vibrant red cake and luscious filling.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 44 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
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
- 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 ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar for 3–4 minutes until the mixture becomes thick and pale, creating a light and airy base.
- Add Wet Ingredients and Food Coloring: Gently mix in the vanilla extract, distilled white vinegar, vegetable oil, buttermilk, and red food coloring into the egg mixture.
- Combine Wet and Dry Ingredients: Sift the dry ingredient mixture into the wet ingredients and carefully fold until smooth, being careful not to overmix to keep the batter light.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan. Bake for 12–14 minutes or until the cake springs back when lightly touched, indicating it’s properly baked.
- Roll the Cake: When the cake comes out hot from the oven, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake tightly with the towel starting from the short side. Allow it to cool completely, about 1 hour, to set the shape.
- Prepare the Cream Cheese Filling: In a bowl, beat the softened cream cheese and unsalted butter until creamy. Add powdered sugar, vanilla extract, and a pinch of salt, then beat until the filling is smooth and fluffy.
- Assemble the Cake Roll: Unroll the cooled cake carefully, spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Roll and Chill: Gently re-roll the cake without the towel, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to allow the filling to set and the flavors to meld.
Notes
- Ensure eggs are at room temperature to help achieve a light cake texture.
- Use gel or liquid red food coloring for the classic vibrant red color.
- Allow the cake to cool completely while rolled to keep its shape when filled.
- The cream cheese filling can be adjusted for sweetness by adding more or less powdered sugar according to taste.
- Slice the cake roll with a serrated knife for clean, neat slices.
