Description
Red velvet cake roll offers a delightful twist on classic dessert traditions. Cream cheese frosting and velvety cake create a luxurious Swiss roll perfect for special occasions.
Ingredients
Scale
- 4 large eggs (room temperature)
- ¾ cups (150g) granulated sugar
- 1 cup (125g) all-purpose flour
- 3 tbsps (15g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp red food coloring
- 2 tbsps (30ml) vegetable oil
- 2 tbsps (30ml) buttermilk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 8 oz (226g) cream cheese (softened to room temperature)
- ¼ cup (60g) unsalted butter (softened to room temperature)
- 1 ¾ cups (210g) powdered sugar
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preparation: Preheat oven to 350F (175C). Grease a jelly roll pan, line with parchment paper, and re-grease to ensure easy cake release.
- Dry Ingredients: Sift flour, cocoa powder, baking powder, and salt into a medium bowl, setting aside for later incorporation.
- Egg Mixture: Whip eggs on high speed for 5 minutes until thick and pale. Gradually add granulated sugar, beating until fully integrated.
- Liquid Incorporation: Reduce mixer speed, blend in vegetable oil, buttermilk, vinegar, red food coloring, and vanilla extract until smooth.
- Batter Fusion: Gently fold dry ingredients into wet mixture, ensuring no flour streaks remain without overmixing.
- Baking Process: Pour batter into prepared pan, spreading evenly. Bake for 12-15 minutes until center springs back when lightly pressed.
- Towel Rolling: Dust a kitchen towel with powdered sugar. Immediately after baking, loosen cake edges, invert onto towel, and remove parchment paper. Roll cake tightly from short end, including towel.
- Filling Preparation: Whip cream cheese and butter until silky. Gradually add powdered sugar and vanilla extract, beating until smooth and spreadable.
- Cake Assembly: Once cooled, unroll cake carefully, spread cream cheese filling evenly, leaving a small border. Re-roll into a compact spiral without the towel.
- Finishing Touch: Wrap cake roll in plastic wrap, refrigerate for at least one hour. Before serving, dust with powdered sugar and slice into elegant portions.
Notes
- Achieve Airy Texture: Whip eggs thoroughly for 5 minutes to create a light, fluffy base that ensures the cake roll’s delicate consistency.
- Prevent Cracking: Roll the warm cake immediately with the towel to help the cake maintain flexibility and prevent unwanted cracks during cooling.
- Color Correction: Adjust red food coloring amount for vibrant color without affecting the cake’s moisture or taste; start with less and add gradually.
- Filling Distribution: Spread cream cheese filling evenly but leave a small border to prevent overflow when re-rolling, ensuring a neat and professional-looking cake roll.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg