Red Velvet Cake Roll
A delightful dessert that combines festive colors, rich flavors, and a touch of elegance with a rolled sponge cake filled with creamy, sweet cream cheese.
Ingredients
For the Cake
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk Dairy-free option available
- 1 tablespoon red food coloring Essential for signature color
For the Filling
- 1 cup cream cheese, softened Dairy-free option available
- ½ cup powdered sugar
- ½ teaspoon vanilla extract (for filling)
- ½ cup heavy cream
Instructions
Preparation
- Start by gathering all your ingredients.
- Preheat your oven to 350°F (175°C) and grease a baking sheet, lining it with parchment paper.
- In a large bowl, beat the eggs and granulated sugar together until pale and frothy, which takes about 3-5 minutes.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and red food coloring until just combined.
- Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Filling
- Let the cake cool for a few minutes, then roll it in the parchment paper while still warm.
- Let it rest for about 30 minutes.
- Prepare the filling by beating the cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until soft peaks form and gently fold it into the cream cheese mixture.
- Unroll the cooled cake carefully, spread the cream cheese filling evenly, and re-roll tightly.
- Chill the rolled cake in the refrigerator for at least an hour before serving.
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free flour blend. Customize with fillings like chocolate ganache or fruit preserves.