Red Velvet Cake Roll

 

 



This is the perfect cake for the holidays and so easy to make.  It’s light and moist with that hint of chocolate that makes it perfect. Paired with luxurious cream cheese frosting, it is undeniably delicious. Just close your eyes and imagine a tender moist cake wrapped around a decadent, rich cream cheese filling – not only is it a beautiful presentation, it is utterly irresistible.

Red Velvet Cake Roll

3/4 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
1 tablespoon canola oil
2 tablespoons buttermilk
1 teaspoon vinegar
2 (or more) drops red food coloring
1 teaspoon vanilla extract

For the cream cheese filling

8 oz. cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
2-3 cups confectioners powdered sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Spray a 10x15 inch jelly roll pan with nonstick cooking spray, line with wax paper, then generously spray again. On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.

In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside. In another bowl, using an electric hand mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color. Add sugar and oil beat until well- combined. Beat in buttermilk, vinegar, red food coloring, and vanilla.

Reduce hand mixer speed to low and slowly beat in dry ingredients until just combined.

Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.

 

 

Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the wax paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

 

In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.

Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.

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