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Red Velvet Cake Roll with Cream Cheese Filling Recipe

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4.9 from 81 reviews

This Red Velvet Cake Roll with Cream Cheese Filling is a delightful, visually stunning dessert perfect for any occasion. The soft, cocoa-infused red velvet sponge is rolled with a luscious, creamy cheese filling that balances sweetness and tanginess. Easy to prepare and impressive to serve, this cake roll combines classic flavors with an elegant presentation.

Ingredients

For the Cake:

  • ¾ cup (95 g) all-purpose flour
  • ¼ cup (25 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 large eggs (room temperature)
  • ¾ cup (150 g) granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp distilled white vinegar
  • 2 tbsp vegetable oil
  • 1 tbsp red food coloring (liquid or gel)
  • 2 tbsp buttermilk

For the Cream Cheese Filling:

  • 8 oz (225 g) cream cheese (softened)
  • 4 tbsp unsalted butter (softened)
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
  3. Beat Eggs and Sugar: In a separate large bowl, beat the room temperature eggs and granulated sugar for about 3 to 4 minutes until the mixture becomes thick, pale, and fluffy, which helps create a light texture.
  4. Add Wet Ingredients: Gently mix in the vanilla extract, distilled white vinegar, vegetable oil, buttermilk, and red food coloring into the egg mixture, combining carefully to maintain the eggs’ airiness.
  5. Combine and Spread Batter: Sift the dry ingredient mixture into the wet ingredients and fold them together just until smooth, being careful not to overmix. Spread the batter evenly into the prepared jelly roll pan.
  6. Bake the Cake: Place the pan in the preheated oven and bake for 12 to 14 minutes, or until the cake springs back when lightly touched, indicating it has set but remains moist.
  7. Roll the Cake: When the cake is still hot, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up tightly in the towel starting from the short side. Let it cool completely for about 1 hour while rolled to maintain shape.
  8. Prepare Filling: In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Add powdered sugar, vanilla extract, and a pinch of salt, then continue to beat until the filling is fluffy and well combined.
  9. Fill and Roll Cake: Carefully unroll the cooled cake and spread the cream cheese filling evenly across the surface, leaving a small border to prevent overflow. Gently roll the cake back up without the towel.
  10. Chill the Cake: Wrap the rolled cake tightly with plastic wrap and refrigerate for at least 1 hour to allow the filling to set and the flavors to meld before serving.

Notes

  • Use room temperature eggs for better volume when beating.
  • Ensure the cake is still warm when rolling to prevent cracking.
  • Chilling helps the roll hold its shape and makes slicing easier.
  • Substitute buttermilk with milk plus 1 tsp lemon juice if needed.
  • Use gel food coloring for a more vibrant red without altering the batter’s consistency.

Find it online: https://mealoria.com/red-velvet-cake-roll-with-cream-cheese-filling-recipe/