Red Velvet Cake Roll with Cream Cheese Filling Recipe
This Red Velvet Cake Roll with Cream Cheese Filling is a luscious and elegant dessert featuring a soft, tender red velvet sponge cake rolled with a smooth cream cheese filling. Decorated with white chocolate drizzle and red velvet crumbs, it’s perfect for special occasions or any sweet craving.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 44 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- ¾ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
- 2 tbsp buttermilk
- 1 tbsp red food coloring
Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup whipped cream (optional, for lighter texture)
Decoration
- White chocolate drizzle
- Red velvet crumbs
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Prepare dry ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure they are well combined and free of lumps.
- Mix wet ingredients: In a separate large bowl, beat the eggs and granulated sugar until the mixture turns pale and fluffy. Then, add the vegetable oil, vanilla extract, distilled white vinegar, buttermilk, and red food coloring, mixing well.
- Combine wet and dry: Gently fold the sifted dry ingredients into the wet ingredients until the batter is smooth and evenly mixed, being careful not to overmix.
- Spread batter and bake: Pour and evenly spread the batter into the prepared jelly roll pan. Bake for 14 minutes or until the cake springs back when lightly touched.
- Roll the warm cake: While still warm, invert the cake onto a clean towel sprinkled with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel from the short end. Allow it to cool completely in this rolled shape.
- Prepare the filling: Beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy. If desired, gently fold in the whipped cream to create a lighter, fluffier filling.
- Fill and roll the cake: Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface. Re-roll the cake tightly without the towel and chill it in the refrigerator for at least 1 hour.
- Decorate and serve: Before serving, drizzle the cake roll with melted white chocolate and sprinkle with red velvet crumbs. Slice into rounds and enjoy this rich, creamy, and stunning dessert!
Notes
- To avoid cracking when rolling the cake, make sure to roll it while it’s still warm using a towel dusted with powdered sugar.
- If you don’t have buttermilk, you can substitute with milk mixed with 1 tablespoon of vinegar or lemon juice.
- For an extra decorative touch, chill the cake longer for firmer slices.
- You can omit the whipped cream in the filling for a denser cream cheese frosting.
- Use gelatin stabilized whipped cream if you want the filling to hold up longer at room temperature.
