Description
Indulgent red velvet cake roll brings Southern charm to dessert tables with its crimson swirl and creamy filling. Cream cheese frosting nestled inside this elegant Swiss roll promises a delightful experience that will charm guests and satisfy sweet cravings.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, at room temperature
- ¾ cup (150g) granulated sugar
- 1 cup (125g) all-purpose flour
Cake Dry Ingredients:
- 3 tablespoons (15g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon red food coloring
Cake Liquid Ingredients:
- 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (30ml) buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Cream Cheese Filling Ingredients:
- 8 ounces (226g) cream cheese, softened to room temperature
- ¼ cup (60g) unsalted butter, softened to room temperature
- 1 ¾ cups (210g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Meticulously prepare a jelly roll pan by heating the oven to 350F (175C). Coat the pan with grease, layer with parchment paper, and apply additional grease to ensure effortless cake release.
- Sift dry ingredients in a medium bowl, combining flour, cocoa powder, baking powder, and salt. Reserve the mixture to the side.
- Utilize an electric mixer to whip eggs on high velocity for approximately 5 minutes until achieving a thick, pale consistency. Introduce granulated sugar gradually while continuing to beat until thoroughly integrated.
- Transition mixer to low speed, incorporating vegetable oil, buttermilk, vinegar, red food coloring, and vanilla extract. Mix until ingredients are harmoniously blended.
- Delicately fold dry ingredients into wet mixture, ensuring no flour streaks remain. Exercise caution to prevent overmixing.
- Transfer batter into prepared pan, distributing evenly to reach all edges. Bake for 12-15 minutes until the cake’s center responds with resilience when gently pressed.
- Simultaneously, arrange a thin kitchen towel on a flat surface, generously dusting with powdered sugar. Upon cake completion, swiftly loosen edges with a knife and invert onto prepared towel. Carefully remove parchment paper.
- Initiate rolling from a short end, tightly spiraling cake with towel. Position rolled cake on a wire rack for complete cooling.
- Craft cream cheese filling by whipping softened cream cheese and butter until achieving a silky texture. Gradually integrate powdered sugar and vanilla extract, beating until smooth and spreadable.
- After cake reaches room temperature, carefully unroll and spread cream cheese filling evenly, maintaining a small perimeter. Gently re-roll into a compact spiral without the towel.
- Encase cake roll in plastic wrap and refrigerate for minimal one hour to solidify. Prior to serving, optionally dust with powdered sugar and slice into delicate 1-inch portions.
Notes
- Preserve cake’s moisture by rolling while warm, preventing cracking and ensuring a soft, pliable texture.
- Dust towel generously with powdered sugar to prevent sticking and create a clean, smooth cake surface.
- Use room temperature ingredients for smoother batter and more consistent mixing, especially eggs and cream cheese.
- Adapt recipe for dietary needs by substituting gluten-free flour, using dairy-free cream cheese, or reducing sugar content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 263
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 97mg