Description
This Christmas Red Velvet Cake Roll is a festive and delicious dessert that’s perfect for the holiday season. It features a soft and moist red velvet cake filled with a creamy cream cheese frosting.
Ingredients
Units
Scale
Red Velvet Cake:
- 3/4 cup (90 g) all-purpose flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon oil (canola/vegetable)
- 2 tablespoons buttermilk (or 2 tablespoons milk plus 1/2 teaspoon vinegar)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- Powdered sugar (optional)
Cream Cheese Filling:
- 8 oz (226 g) brick cream cheese, cold
- 1/2 cup (113 g) butter (1 stick), room temperature
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat and Prep: Preheat the oven to 350 degrees F. Line a 15×10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them.
- Combine Dry Ingredients: In a bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
- Whip Eggs and Add Sugar: In the bowl of a stand mixer using the whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. Slowly add the sugar and oil while the mixer is running on medium/low.
- Add Wet Ingredients: Add the buttermilk, vinegar, vanilla, and red food coloring. Mix to combine.
- Combine Wet and Dry Ingredients: Add the flour mixture and mix until just incorporated. Pour batter into the prepared pan and spread evenly.
- Bake: Bake at 350˚F for 13-15 minutes or until the top of the cake springs back when touched.
- Cool and Roll: Lift cake by the parchment paper and place it on a wire rack. Allow the cake to rest for 3 minutes for steam to release. Fold parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm. Leave the cake on a wire rack to cool completely.
- Make Filling: Meanwhile, make filling by beating the cream cheese and butter together in a bowl with an electric hand mixer until smooth. Add the powdered sugar and vanilla. Mix until combined. Place frosting in the fridge until the cake is cool.
- Fill and Roll: Carefully unroll the cake. If it’s still warm or particularly wet and sticky after unrolling, let it rest (unrolled) for 5 minutes. Dollop the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving ½-inch bare on the end you will roll towards. IMPORTANT: Keep the tip of the spatula in the frosting the whole time as to not lift crumbs into the frosting. Re-roll the cake as tightly as you can.
- Chill and Serve: For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternately freeze the cake overnight. Unwrap the chilled cake. Dust the top with powdered sugar (optional). Use a serrated knife to cut 12 even pieces. Rinse and dry the knife between cuts for clean slices.
Notes
- No Parchment/Towel Method: If not using parchment paper, heavily grease and flour the pan before adding the batter. Then turn the hot baked cake out onto a tea towel that’s been sprinkled with about ½ cup of powdered sugar. Roll the cake up in the towel while warm, and follow the steps as written.
- Freezing: Double wrap the red velvet cake roll with plastic wrap and freeze it for up to 2-3 months. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20 minutes before serving. Alternately, thaw the cake in the fridge overnight before slicing and serving.
- Storage: Store leftovers covered with plastic wrap in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
