Description
This red velvet cake roll is soft, stunning, and filled with a tangy cream cheese whipped cream—perfect for holidays or special dessert tables.
Ingredients
Red Velvet Cake:
1 cup minus 1 Tbsp (≈122 g) all-purpose flour
3 Tbsp natural unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
4 large eggs (separated)
¾ cup (≈155 g) granulated sugar
5 Tbsp buttermilk
1 tsp white vinegar
¼ cup vegetable oil
1 tsp vanilla extract
2 tsp red food coloring
Cream Cheese Whipped Cream Filling:
¾ cup (≈180 ml) cold heavy whipping cream
¼ cup (≈29 g) powdered sugar
¾ tsp vanilla extract
4 oz (≈113 g) cream cheese, at room temperature
Instructions
Preheat oven to 350 °F (175 °C). Line a 17×12-inch jelly roll pan with parchment paper, leaving a 1-inch overhang.
In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
In a large bowl, whisk egg yolks with sugar and buttermilk. Add vinegar, oil, vanilla, and food coloring; mix until smooth.
Fold dry ingredients into wet mixture until just combined.
Beat egg whites until stiff peaks form. Gently fold one-third into batter to loosen, then fold in the rest until fully combined.
Spread batter evenly in pan and bake for 10–12 minutes, or until the top springs back when touched.
Immediately lift the cake out using the parchment and roll it (with paper) from the short end. Unroll and re-roll periodically while cooling over the next hour.
To make the filling, whip cream, powdered sugar, and vanilla until it begins to thicken. Add softened cream cheese and beat on low until stiff peaks form.
Unroll cooled cake, spread filling evenly, leaving a ½–1 inch border. Re-roll cake (without parchment), wrap in plastic wrap, and chill for at least 1 hour or overnight.
Before serving, dust with powdered sugar and slice.
Notes
For a brighter red color, use gel food coloring.
Add espresso powder to deepen the chocolate flavor.
Try a raspberry cream cheese filling for a fruity variation.
Store in the fridge up to 4 days or freeze (wrapped tightly) up to 3 months.
If you don’t have parchment, use a clean, sugared tea towel to roll.
- Prep Time: 55 minutes (includes cooling/unrolling time)
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
