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Red Velvet Cake Roll
Dominique

Red Velvet Cake Roll

This Red Velvet Cake Roll features layers of moist, cocoa-kissed red velvet cake, delicately swirled with a rich, tangy cream cheese frosting. An elegant and approachable dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1-2 tablespoons red food coloring (gel for best results)
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, vinegar, and red food coloring.
  4. Pour the wet ingredients into the dry ingredients and mix with an electric mixer until just combined. Do not overmix.
  5. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes.
  6. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  7. Once the cake is done, invert it onto the sugared towel and carefully peel off the parchment paper.
  8. Starting from one of the short ends, roll the cake and towel together into a tight spiral and let it cool on a wire rack for 1-2 hours.
  9. For the frosting, beat the cream cheese and butter until light and fluffy, then gradually add the powdered sugar. Mix in the vanilla extract and salt.
  10. Once the cake is cool, unroll it and spread an even layer of frosting on the surface.
  11. Re-roll the cake without the towel and chill it in plastic wrap for at least 30 minutes before serving.

Notes

Be careful not to overbake the cake as it can become dry and crack; roll the cake while it's warm for best results.