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- 3 large eggs, at room temperature - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 1 tablespoon red food coloring - 2/3 cup all-purpose flour - 1/4 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Powdered sugar, for dusting - 8 oz cream cheese, softened to room temperature - 1/2 cup unsalted butter, softened to room temperature - 2 cups powdered sugar (for frosting) - 1 teaspoon vanilla extract (for frosting) When making a Red Velvet Cake Roll, use fresh ingredients. The eggs should be at room temperature. This helps them mix well and create a fluffy batter. The granulated sugar adds sweetness and helps with the texture. Be sure to use pure vanilla extract for the best flavor. Red food coloring gives the cake its signature look. Use a good quality brand for the best results. The all-purpose flour and cocoa powder help form the cake structure. Baking powder and baking soda work together to make your cake rise. Salt enhances all the flavors in the cake. For the filling, cream cheese adds a rich, tangy taste. Unsalted butter, also softened, gives the frosting a nice creaminess. Use powdered sugar to sweeten the filling and bring it all together. Don't forget the powdered sugar for dusting. This adds a lovely finish when you serve your cake roll. Gather these ingredients, and you are ready to create a delightful treat! {{ingredient_image_2}} - Set your oven to 350°F (175°C). - Line a 15x10-inch jelly roll pan with parchment paper. Make sure the paper hangs over the edges. This helps with easy removal later. - In a large bowl, beat 3 large eggs and 1 cup of granulated sugar with an electric mixer. Mix until light and fluffy, about 2-3 minutes. - Add 1 teaspoon of pure vanilla extract and 1 tablespoon of red food coloring. Mix until the color is bright and well blended. - In another bowl, whisk together 2/3 cup of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. - Gradually add the dry mix to the wet mix. Fold gently until the batter is smooth. - Pour the batter into the prepared jelly roll pan. Spread it evenly to the edges. - Bake for 12-15 minutes. Check with a toothpick. It should come out clean when done. - After baking, let the cake cool for about 10 minutes. Dust a clean kitchen towel with powdered sugar. Flip the cake onto the towel and peel off the parchment paper. - Roll the cake up from the short side using the towel. This helps keep its shape. Let it cool completely while rolled. - In a mixing bowl, beat 8 oz of softened cream cheese with 1/2 cup of softened butter. Mix until smooth. - Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract. Beat until the filling is fluffy and well combined. - Once the cake is cool, unroll it gently from the towel. - Use an offset spatula to spread the cream cheese filling evenly over the cake. - Carefully roll the cake back up without the towel. Place it seam-side down on a serving platter. - Refrigerate the cake roll for at least 30 minutes to set. - Slice the roll into pieces and serve on dessert plates. Dust with more powdered sugar for an elegant touch. - Store leftover cake roll in an airtight container. - Keep it in the fridge for up to 4 days. - If you want to freeze it, wrap it well in plastic wrap and foil. - Thaw in the fridge overnight before serving. - To prevent cracks, don’t skip cooling the cake in a towel. - Roll the cake tightly but gently. - Roll it from the short side for a better shape. - If it cracks, don’t worry! Just cover it with frosting. - To adjust sweetness, add less powdered sugar to the cream cheese filling. - For flavor, mix in lemon zest or almond extract for a twist. - You can also stir in mini chocolate chips for a fun surprise. - Experiment with different cream cheese flavors, like strawberry or vanilla. Pro Tips Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smoother batter and better incorporation of ingredients. Don't Overmix: When combining the dry and wet ingredients, fold gently to avoid overdeveloping the gluten, which can lead to a dense cake. Dust with Powdered Sugar: Dusting the towel with powdered sugar prevents the cake from sticking and adds a sweet touch to the final presentation. Chill Before Serving: Allowing the cake roll to chill for at least 30 minutes helps the cream cheese filling set, making it easier to slice. {{image_4}} You can give your Red Velvet Cake Roll a fun twist. Adding citrus zest, like orange or lemon, brightens the flavor. It adds a fresh note that pairs well with cream cheese. You can also use flavored cream cheese. Think about strawberry or lemon cream cheese. These flavors can change the whole cake experience. If you need gluten-free options, use a gluten-free flour blend. Many brands work well for baking. You can also make this cake vegan. Use flax eggs instead of regular eggs. Replace the butter with coconut oil or a vegan butter. These swaps keep the cake tasty while meeting dietary needs. Presentation matters, especially for a cake roll. You can garnish it with fresh fruits. Berries or mint leaves add color and freshness. Another fun idea is to dust the cake with cocoa powder or powdered sugar. This gives it a lovely finish that makes it look special. You can keep your red velvet cake roll in the fridge for about 3 to 5 days. Make sure to place it in an airtight container. This keeps it moist and fresh. If you don't have a container, wrap it tightly in plastic wrap. Both methods work well. To freeze the cake roll, wrap it tightly in plastic wrap and then in foil. This keeps it safe from freezer burn. You can freeze it for up to 3 months. When you're ready to enjoy it, move the cake to the fridge. Let it thaw overnight for the best taste and texture. Check for signs of spoilage, like an off smell or mold. If you see either, it’s best to throw it out. To keep the cake roll's texture nice, avoid leaving it out at room temperature for too long. Always return it to the fridge after serving. This way, it stays soft and delicious. To check if your cake roll is done, use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. You can also look for visual signs. The edges should pull away from the pan slightly. The top should look set and have a slight spring when touched. Baking usually takes 12-15 minutes at 350°F. Yes, you can make the cake roll ahead of time. Bake the cake and let it cool completely. Once cool, wrap it tightly in plastic wrap. Store it in the fridge for up to two days. You can also freeze it for longer storage. Just remember to thaw it in the fridge overnight before using. If you want a natural option, consider beet juice or pomegranate juice. These options provide a lovely red hue without synthetic dyes. You can also use hibiscus powder for a unique flavor and color. Just be mindful that these alternatives may change the cake's taste slightly. Making a red velvet cake roll is a fun process. You learned about essential ingredients and step-by-step instructions. I shared tips for perfecting your roll and creative variations to make it your own. Remember, practice makes perfect. Don’t hesitate to adjust flavors and try new things. With the right storage, you can enjoy this cake for days. Keep experimenting, and soon, you’ll master this delightful treat. It’s all about having fun in the kitchen!

Red Velvet Cake Roll with Cream Cheese Delight

A delightful red velvet cake rolled with a creamy cheese filling, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 3 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon red food coloring
  • 2.67 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • to taste powdered sugar, for dusting
  • 8 oz cream cheese, softened to room temperature
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 cup powdered sugar (plus more if needed for consistency)
  • 1 teaspoon vanilla extract (for frosting)

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring there's an overhang on the sides.
  • Prepare the Batter: In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes. Stir in the vanilla extract and red food coloring until well blended.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until smooth.
  • Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
  • Cool the Cake: Remove from the oven and let cool for about 10 minutes. Dust a kitchen towel with powdered sugar, flip the cake onto it, peel away the parchment, and roll the cake up from the short side. Allow to cool completely.
  • Make the Cream Cheese Filling: In a mixing bowl, beat the cream cheese and butter until smooth. Gradually incorporate the powdered sugar and vanilla extract until fluffy.
  • Assemble the Cake Roll: Unroll the cooled cake gently. Spread the cream cheese filling evenly over the cake, then roll it back up (without the towel) and place seam-side down on a platter.
  • Chill and Serve: Refrigerate for at least 30 minutes. Slice and serve on dessert plates, dusting with additional powdered sugar.

Notes

Consider serving the slices on a festive platter, garnished with a few fresh berries or mint leaves for a pop of color and freshness!
Keyword cake roll, cream cheese, red velvet