Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cake Roll Recipe

★★★★★

5 from 63 reviews
  • Author: Harry
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x

Description

This Red Velvet Cake Roll is a vibrant, deliciously moist cake rolled with a luscious whipped cream and cream cheese filling. Made from a light cocoa and red food coloring cake base, it is easy to bake in a jelly roll pan and rolled while warm to maintain perfect elasticity and prevent cracking. The creamy filling adds a smooth, tangy sweetness that complements the subtle chocolate-flavored cake, making it an elegant dessert perfect for any special occasion.

Ingredients

Scale

Cake Ingredients

  • 1 cup minus 1 tablespoon (122g) all-purpose flour (measured accurately)
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs, divided
  • 3/4 cup (155g) granulated sugar
  • 5 tbsp (75ml) buttermilk
  • 1 tsp white vinegar
  • 1/4 cup (60ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 tsp red food color

Whipped Cream Filling

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 3/4 tsp vanilla extract
  • 4 oz (113g) cream cheese, room temperature

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper, making sure the paper extends at least an inch above the edges to help lift the cake later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the egg yolks, sugar, and buttermilk until well combined. Add vinegar, vegetable oil, vanilla extract, and red food coloring; whisk until homogeneous.
  4. Add Dry to Wet: Gently whisk the dry ingredients into the wet mixture until just combined, then set aside.
  5. Whip Egg Whites: In a separate large bowl, beat the egg whites on high speed until stiff peaks form.
  6. Fold Egg Whites (Part 1): Gently fold one-third of the whipped egg whites into the chocolate batter to lighten it.
  7. Fold Egg Whites (Part 2): Fold in the remaining egg whites carefully until fully incorporated.
  8. Bake Cake: Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched and a toothpick inserted comes out clean.
  9. Remove and Roll: Remove the cake immediately from the oven and lift it out with the parchment paper. While still hot, roll the cake with the parchment paper starting from the shorter edge. Allow to cool while periodically unrolling and rerolling to maintain elasticity and prevent cracking, for about 1 to 1.5 hours.
  10. Prepare Filling: Whip the heavy cream, powdered sugar, and vanilla extract on high speed until thickened. Stir cream cheese to smoothness, then fold it into the whipped cream on low speed until stiff peaks form.
  11. Unroll Cake: Carefully unroll the cooled cake, using an offset spatula to help release stubborn spots.
  12. Spread Filling: Evenly spread the whipped cream and cream cheese filling onto the unrolled cake, leaving some border to allow for rolling.
  13. Re-roll Cake: Roll the cake back up carefully (without parchment). Remove any excess filling squeezed out with a spatula.
  14. Chill Cake: Wrap the cake roll in plastic wrap with the seam side down and refrigerate for at least one hour or overnight to set and firm up.
  15. Serve: Unwrap the chilled cake and place on a serving platter. Dust with powdered sugar before serving.
  16. Storage: Store the cake covered in the refrigerator and consume within 3-4 days for best freshness.

Notes

  • Rolling the cake while warm and periodically unrolling during cooling helps prevent cracking and keeps the roll flexible.
  • Use an offset spatula to loosen the cake from the parchment when unrolling to avoid tearing.
  • The whipped cream filling should be stiff enough to hold shape but still light for easy spreading.
  • Refrigerate the rolled cake to allow the filling to set and the flavors to meld.
  • Consume within 3-4 days and keep refrigerated to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red velvet cake roll, jelly roll cake, cream cheese filling, whipped cream filling, holiday dessert, rolled cake recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbyharry.com/red-velvet-cake-roll-recipe/