Imagine biting into a slice of heaven—a beautiful swirl of moist, red velvet cake embracing a creamy, sweet filling. That's exactly what you get with our Red Velvet Cake Roll. This isn't your grandma's all-day baking project; it's a quick, surprisingly healthy, and undeniably flavorful treat that you can whip up any time the craving hits. I remember my first attempt; a bit wonky, yes, but the taste? Pure joy. Get ready to fall in love!
Why You Will Love This Recipe
My grandmother, Nana Rose, used to make the most elaborate desserts. While I loved them, I never had the time (or the patience!). This Red Velvet Cake Roll recipe captures her spirit of deliciousness, but in a fraction of the time. Perfect for busy lives and sweet tooth emergencies!
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions for Making the Recipe
Get ready to impress!
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, extending the paper over the edges. Grease the parchment paper lightly.
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, combine the buttermilk, red food coloring, and vanilla extract.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour & Bake: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare to Roll: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Invert & Roll: As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
- Roll & Cool: Starting from one of the short ends, roll the cake up tightly in the towel. Let it cool completely on a wire rack.
- Make the Filling: While the cake cools, prepare the cream cheese filling. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
- Unroll & Fill: Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake.
- Reroll & Chill: Reroll the cake tightly, without the towel this time. Wrap the Red Velvet Cake Roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
- Slice & Serve: Before serving, trim the ends of the cake roll for a neat appearance. Slice the Red Velvet Cake Roll into 1-inch thick slices and serve.
Red Velvet Cake Roll
A quick, surprisingly healthy, and undeniably flavorful Red Velvet Cake Roll recipe that captures the spirit of deliciousness in a fraction of the time.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, extending the paper over the edges. Grease the parchment paper lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a separate bowl, combine the buttermilk, red food coloring, and vanilla extract.1/2 cup buttermilk, 1 teaspoon red food coloring, 1 teaspoon vanilla extract
- In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer.1/2 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition.2 large eggs
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.1/2 cup buttermilk
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.3 cups powdered sugar
- As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
- Starting from one of the short ends, roll the cake up tightly in the towel. Let it cool completely on a wire rack.
- While the cake cools, prepare the cream cheese filling. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.8 ounces cream cheese, softened, 1/2 cup unsalted butter, softened, 3 cups powdered sugar, 1 teaspoon vanilla extract
- Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the cake.
- Reroll the cake tightly, without the towel this time. Wrap the Red Velvet Cake Roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
- Before serving, trim the ends of the cake roll for a neat appearance. Slice the Red Velvet Cake Roll into 1-inch thick slices and serve.