Red Velvet Cake Roll Cream Cheese (Printable Version)
Tender red velvet sponge rolled around creamy cheese filling, ideal for celebrations and festive moments.
# What You Need:
→ Red Velvet Sponge
01 - 3/4 cup all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 4 large eggs, room temperature
06 - 3/4 cup granulated sugar
07 - 2 tablespoons vegetable oil
08 - 1 tablespoon buttermilk
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon distilled white vinegar
11 - 1 tablespoon red food coloring
→ Dusting
12 - 1/2 cup powdered sugar
→ Cream Cheese Filling
13 - 8 oz cream cheese, softened
14 - 4 tablespoons unsalted butter, softened
15 - 1 cup powdered sugar, sifted
16 - 1 teaspoon vanilla extract
# How-To:
01 - Preheat oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the surface.
02 - Sift together flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
03 - Beat eggs with an electric mixer on high speed for 5 minutes until thick and pale. Gradually add granulated sugar, beating until fully incorporated.
04 - Add oil, buttermilk, vanilla, vinegar, and red food coloring to the egg mixture. Mix gently until combined.
05 - Fold in the dry ingredients in two additions, mixing gently until just combined. Avoid overmixing to maintain texture.
06 - Pour batter into prepared pan and spread evenly. Tap the pan gently on the counter to remove air bubbles.
07 - Bake for 12-15 minutes until the cake springs back when lightly touched.
08 - While baking, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
09 - Immediately loosen edges of baked cake and invert onto the prepared towel. Peel off parchment paper. Starting from a short end, roll cake and towel together while warm. Cool completely, seam side down.
10 - Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beating until fluffy and well combined.
11 - Carefully unroll the cooled cake. Spread cream cheese filling evenly over the surface. Gently re-roll the cake without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
12 - Before serving, dust generously with powdered sugar. Slice into rounds and serve chilled.
# Expert Tips:
01 -
- The striking red spiral looks like you spent hours, but the technique is surprisingly forgiving once you understand it
- Cream cheese and red velvet are a classic combination that never fails to impress at gatherings
02 -
- Roll the cake while it is still warm or it will crack when you try to shape it later
- The towel method might seem fussy but it prevents the cake from sticking to itself as it cools
03 -
- If the cake cracks while rolling, do not panic, the filling will hide most imperfections
- Use an offset spatula for spreading the filling evenly without tearing the cake