How To Make Red Velvet Cake Roll
Enjoy the perfect cake roll by whipping up this luscious red velvet cake, loaded with creamy cream cheese, for a richly sweet treat!
Serves:
Ingredients
- 1cupall purpose flour,spoon and leveled
- 3tbspunsweetened natural cocoa powder
- 1tspbaking powder
- ½tspsalt
- 4large eggs,room temperature
- ½cupgranulated sugar
- ¼cuplight brown sugar,packed
- 2tbspcanola oil,or vegetable oil
- 2tbspbuttermilk
- 1tspwhite vinegar
- 1tbspliquid red food coloring
- 2tsppure vanilla extract
For Rolling:
- 1cupconfectioner’s sugar
For Cream Cheese Frosting:
- 6ozcream cheese,(1 block), softened to room temperature
- ¼cupunsalted butter,softened to room temperature
- 1¾cupsconfectioner’s sugar
- 1tsppure vanilla extract
Instructions
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Preheat the oven to 350 degrees F. Spray a 10×15-inch baking pan with nonstick spray or grease with butter. Then, line it with parchment paper. Spray or grease the parchment paper too.
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Sift the flour, cocoa powder, baking powder, and salt together. Set aside.
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Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the eggs for 5 minutes at high speed. At medium speed, beat in the granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla until combined.
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Stop the mixer, pour in the sifted dry ingredients, then beat on low until the batter is completely combined.
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Spread batter evenly into the prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners.
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Bake for 17 minutes or until the cake springs back when poked with a finger.
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Lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel.
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Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently.
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Allow the cake to cool completely rolled up in the towel.
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Remove the cake roll from the refrigerator and allow it to sit on the counter for a few minutes to warm up.
Cream Cheese Frosting:
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In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
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Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
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Gently and slowly unroll the cake. Flatten it out and spread the frosting evenly on top, leaving about a ½-inch border around the cake. Gently and slowly roll the cake back up, without the towel this time.
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Loosely cover with plastic wrap and refrigerate for at least 20 minutes before slicing.
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Dust with more confectioners’ sugar, serve, and enjoy!
Nutrition
- Calories: 322.86kcal
- Fat: 12.92g
- Saturated Fat: 6.00g
- Trans Fat: 0.17g
- Monounsaturated Fat: 4.38g
- Polyunsaturated Fat: 1.37g
- Carbohydrates: 48.51g
- Fiber: 0.78g
- Sugar: 38.97g
- Protein: 4.40g
- Cholesterol: 87.86mg
- Sodium: 210.05mg
- Calcium: 61.94mg
- Potassium: 85.61mg
- Iron: 1.11mg
- Vitamin A: 111.25µg
- Vitamin C: 0.03mg
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