Red Velvet Cake Roll (Printable Version)

Tender red velvet sponge rolled around a luscious cream cheese filling with a festive touch.

# What You Need:

→ Red Velvet Sponge

01 - 3/4 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 4 large eggs, room temperature
06 - 3/4 cup granulated sugar
07 - 2 tablespoons vegetable oil
08 - 1 tablespoon buttermilk
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 tablespoon red food coloring
12 - 1/2 cup powdered sugar for dusting

→ Cream Cheese Filling

13 - 8 oz cream cheese, softened
14 - 4 tablespoons unsalted butter, softened
15 - 1 cup powdered sugar, sifted
16 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the surface.
02 - Sift together flour, cocoa powder, baking powder, and salt in a bowl. Set aside for later use.
03 - Beat eggs with an electric mixer on high speed for 5 minutes until thick and pale yellow. Gradually add granulated sugar, beating until fully dissolved.
04 - Pour in oil, buttermilk, vanilla, vinegar, and red food coloring. Mix gently on low speed until the batter turns uniformly red.
05 - Add the flour mixture in two additions, folding gently with a spatula until just combined. Avoid overmixing to maintain sponge texture.
06 - Pour batter into the prepared pan, using an offset spatula to spread evenly. Tap pan firmly on counter to release air bubbles.
07 - Bake for 12-15 minutes until the surface springs back when lightly touched and edges pull slightly from the pan.
08 - While baking, lay a clean kitchen towel flat and dust generously with powdered sugar to prevent sticking.
09 - Immediately loosen cake edges and invert onto the sugared towel. Peel off parchment and roll the cake with the towel from a short end. Cool completely, seam side down.
10 - Beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, mixing until light and fluffy.
11 - Carefully unroll the cooled cake. Spread cream cheese filling evenly over the surface, leaving a small border around edges.
12 - Gently re-roll the cake without the towel. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set the filling.
13 - Unwrap and dust with additional powdered sugar. Slice into rounds and serve chilled or at room temperature.

# Expert Advice:

01 -
  • The contrast between that velvety red sponge and tangy cream cheese filling is absolutely irresistible
  • It looks incredibly impressive but comes together faster than you'd expect
  • The roll while warm technique is like a magic trick that actually works every time
02 -
  • The rolling while warm step is non-negotiable for a crack-free cake
  • Room temperature ingredients for the filling will save you from a lumpy disaster
  • Let the cake cool completely before unrolling or the filling will melt right off
03 -
  • Use a jelly roll pan with sides, otherwise the batter will spread too thin and overcook
  • If you don't have buttermilk, mix regular milk with a splash of vinegar and let it sit for 5 minutes

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