A spongy layer of red velvet cake rolled into a log stuffed with whipped white chocolate cream cheese frosting makes this dessert a vision of beauty. Of course, red velvet cake can take on so many delicious forms—cake balls, cookies, cinnamon rolls and so on. Still, this red velvet cake roll recipe tops the list for several reasons: It’s easy to prepare, garners immediate presentation points due to its unique design and makes slicing into even portions a breeze. Although optional, a light dusting of confectioners’ sugar enhances this simple dessert’s sweetness and makes it even prettier to look at.
Ingredients for Red Velvet Cake Roll
- Eggs and sugar: Whipping these ingredients together at high speed helps make the cake even airier. As the sugar stabilizes the egg it traps air bubbles.
- Buttermilk and canola oil: These ingredients add the appropriate amount of moisture to the cake batter to ensure the cake roll isn’t too dry or dense.
- Red food coloring:Â Red food coloring gives the red velvet cake its iconic, deep red color.
- White vinegar:Â The acids in white vinegar activate the baking soda and help the cake rise and maintain its light, airy texture.
- Vanilla:Â Opt for high-quality vanilla extract for an aromatic, warm flavor.
- All-purpose flour, baking cocoa, baking powder and salt: These are the dry components in this red velvet cake roll recipe. Gradually incorporate them into the wet ingredients to ensure they are adequately homogenized.
- Cream cheese, butter, vanilla extract, confectioners’ sugar and white baking chocolate: These ingredients combine to make a light, airy whipped cream cheese filling that’s slathered on the prepared red velvet cake. Bring the cream cheese and butter to room temperature for a smooth, lump-free texture.
Directions
Step 1: Prepare the baking pan
Preheat the oven to 350°F. Line a greased 15x10x1-inch baking pan with parchment; grease the paper.
Step 2: Prepare the red velvet cake batter
In a large bowl, beat the eggs on high speed for three minutes. Gradually add the sugar, beating until thick and lemon-colored. Beat in the buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk the flour, cocoa, baking powder and salt; gradually beat into the egg mixture. Beat on high speed for two minutes. Transfer to the prepared pan, spreading evenly.
Step 3: Roll the cake
Bake for 12 to 15 minutes or until the top springs back when lightly touched. Cool for five minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off the parchment. Roll up the cake in the towel jelly-roll style, starting with the short side. Cool completely on a wire rack.
Step 4: Prepare the filling
In a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in the confectioners’ sugar and baking chocolate until smooth. Unroll the cake and spread the filling over the cake to within 1/2 inch of the edges. Roll it up again without the towel, then trim the ends. Place it on a platter seam side down. Cover and refrigerate the red velvet cake roll for at least two hours. If desired, place 1-inch strips of waxed paper across the cake roll and dust lightly with additional confectioners’ sugar. Carefully remove and discard the strips.
Red Velvet Cake Roll Variations
- Fill the cake with vanilla frosting: Although cream cheese pairs well with red velvet, you can opt for a cheese-free rendition by making a homemade batch of vanilla frosting.
- Add mini chocolate chips to the icing: For added crunch and texture, gently fold mini chocolate chips into the icing before spreading it on the cake layer.
- Fold in the dry ingredients: When preparing the cake batter, skip beating the dry ingredients into the wet ingredients and gently fold them instead. This can help improve the cake’s texture, as overbeating can cause gluten to develop and result in a gummier consistency.
How to Store a Red Velvet Cake Roll
Store the red velvet cake roll in an airtight container or tightly wrapped in the refrigerator for up to seven days. We don’t recommend storing the cake roll at room temperature because the filling contains cream cheese.
Can you freeze a red velvet cake roll?
Freeze the cake roll tightly wrapped for two to three months. Thaw it in the refrigerator before serving it.
Red Velvet Cake Roll Tips
What makes red velvet cake taste different?
This cake roll red velvet dessert has a unique flavor due to its modest amount of baking cocoa compared to chocolate cake, making it taste more like a rich vanilla cake. It also has tangy undertones thanks to ingredients like buttermilk and white vinegar.
Do you use gel or liquid food coloring for red velvet cake?
We recommend using gel instead of liquid food coloring as it achieves a deeper, more vibrant color with less product.
Can I use apple cider vinegar instead of white vinegar for red velvet?
Yes. Other types of vinegar, like apple cider vinegar, will achieve similar results in this red velvet cake recipe. Aside from the tangy flavor, vinegar helps activate the baking powder in the batter to leaven the cake for even fluffier results.
