Description
This Red Velvet Cake Roll is a stunning dessert featuring a rich cocoa sponge and creamy tangy filling. Perfect for holidays or special occasions, it’s easy to make, slice, and share. Discover this show-stopping red velvet dessert roll recipe that’s ideal for gatherings or indulgent treats.
Ingredients
3 large eggs
¾ cup granulated sugar
2 tablespoons vegetable oil
¼ cup buttermilk
1 teaspoon vanilla extract
1 tablespoon red food coloring
⅔ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
8 oz cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F and line a 10×15 jelly roll pan with parchment paper, greasing the paper.
2. In a bowl, beat eggs and sugar until pale, thick, and fluffy.
3. Mix in oil, buttermilk, vanilla, and food coloring.
4. Sift flour, cocoa, baking powder, and salt together, then fold gently into the wet mixture.
5. Pour batter into pan, spread evenly, and bake for 10-12 minutes until it springs back.
6. While warm, turn out onto powdered sugar-dusted towel, peel parchment, and roll gently in the towel. Let cool.
7. For the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
8. Unroll cooled cake, spread filling evenly, re-roll tightly, and wrap in plastic wrap. Chill for at least 1 hour.
9. Slice and serve with powdered sugar or drizzle as desired.
Notes
Let the cake cool completely before filling to avoid melting the cream cheese.
Dust towel with powdered sugar generously to prevent sticking.
Use a serrated knife for clean, even slices.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg