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Red Velvet Cake Roll Recipe

Red Velvet Cake Roll Recipe
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★★★★★

5 from 21 reviews

A delightful and visually stunning Red Velvet Cake Roll featuring a light, fluffy sponge cake tinted a vibrant red and filled with a smooth, creamy cream cheese filling. This recipe guides you through creating a perfect cake roll that’s moist, tender, and elegantly rolled, making it an impressive dessert for any occasion.

Ingredients

Scale

For the Cake:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 3/4 cup all-purpose flour
  • 1 tablespoon red food coloring
  • Powdered sugar for rolling

Cream Cheese Filling:

  • 115 g (4 oz) cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (180°C). Line a rectangular baking sheet of approximately 10×15 inches with parchment paper to prevent sticking and ensure easy removal.
  2. Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until the mixture is light in color and fluffy. This should take about 4 to 5 minutes and is crucial for a light cake texture.
  3. Add Wet Ingredients: Mix in the vegetable oil, vanilla extract, and red food coloring just briefly to incorporate, without deflating the egg mixture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt to evenly distribute all dry components.
  5. Fold Dry into Wet: Gently fold the dry ingredients into the egg mixture slowly, ensuring you maintain as much air as possible for a tender sponge.
  6. Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes; overbaking will make the cake dry, so keep a close eye.
  7. Prepare for Rolling: Immediately cover a clean kitchen towel generously with powdered sugar. Once baked, invert the hot cake onto the towel and carefully peel off the parchment paper.
  8. Roll the Cake: While the cake is still warm, roll it up gently with the towel inside to form the roll shape. Let it cool completely while rolled to set its shape.
  9. Make the Filling: Beat the room temperature cream cheese and unsalted butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and smooth.
  10. Assemble the Roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Roll the cake up tightly without the towel this time.
  11. Chill and Serve: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and filling to set. Before serving, optionally sprinkle powdered sugar on top and slice into pieces.

Notes

  • Be careful not to overbake the cake as it can become dry and difficult to roll.
  • Rolling the cake while warm helps prevent cracking.
  • Make sure cream cheese and butter are at room temperature for a smooth filling.
  • Use a clean, lint-free kitchen towel coated generously with powdered sugar to prevent sticking during rolling.
  • Chilling the cake roll after assembling enhances flavor and improves slicing.

Nutrition

Keywords: Red Velvet Cake Roll, Cream Cheese Filling, Rolled Cake, Dessert, Red Velvet, Cake Roll Recipe

Find it online: https://maicook.com/red-velvet-cake-roll-recipe/