Hey Foodies! Anne Carter here from Beyond the Bayou Blog, inviting you into my kitchen for a mouthwatering experience. Today, I’m thrilled to share with you an amazing recipe: Red Velvet Cake Roll.
This amazing dessert mixes the traditional goodness of red velvet cake with a fun rolled-up style. It’s bright red and has a really creamy filling that tastes fantastic. This Red Velvet Cake Roll looks so cool and tastes so good that everyone will love it!
Perfect for special occasions or simply as a treat to indulge in, this recipe promises a harmonious blend of flavors and textures that will leave you craving for more.
So, join us on this culinary adventure as we embark on creating a masterpiece that will roll its way into your heart and onto your dessert table.
Red Velvet Cake Roll Recipe
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Jelly Roll Pan
- Parchment Paper
- Cooling Rack
- Sharp Knife
- Measuring Cups
Ingredients
Red Velvet Cake:
- 3/4 cup all-purpose flour stir, spoon & level
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 Tbsp oil canola/vegetable
- 2 Tbsp buttermilk
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- 2 Tbsp one 1 oz bottle red food coloring
- powdered sugar optional
Cream Cheese Filling:
- 8 oz brick cream cheese cold
- 1/2 cup 1 stick butter, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F and line jelly roll pan with parchment paper.
- Sift together flour, cocoa, baking powder, and salt in a bowl.
- Whip eggs until frothy, then gradually add sugar and oil.
- Mix in buttermilk, vinegar, vanilla, and red food coloring, followed by flour mixture.
- Pour batter into pan, spread evenly, and bake for 13-15 minutes.
- Roll warm cake tightly in parchment paper, then cool on wire rack.
- Prepare cream cheese frosting and spread evenly over cooled cake.
- Roll cake tightly again, refrigerate, then slice and serve.
Nutrition
Some Things to Keep in Mind!
- Keep an eagle eye on the oven timer. Overbaking leads to cracks, and nobody wants a dry, crackly roll. It’s like trying to roll up a stale carpet – not fun.
- Embrace imperfections. Even the most seasoned bakers get a few cracks here and there. Don’t sweat it! Just cover ’em up with some powdered sugar or cocoa dusting, or let the filling work its magic.
- Size matters when it comes to pans. Stick with a 10×15-inch jelly roll pan for the perfect thickness. Anything bigger or smaller might throw off the delicate balance of flavors and textures.
- The frosting is your secret weapon. If cracks happen, fear not! The frosting acts like a delicious adhesive, holding everything together like culinary superglue.
- Practice makes perfect-ish. Let’s be real, no role is ever truly flawless, and that’s okay! Each one is a delicious learning experience, and imperfections just add character.
What to Serve with Red Velvet Cake Roll?
