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.
Overview: How To Make Red Velvet Cake Roll?
Get ready to dazzle your taste buds with this marvelous Red Velvet Cake Roll, boasting the most divine cream cheese frosting you’ve ever tasted. This soft, fluffy cake carries just a hint of cocoa powder, making every bite a delightful experience.
To kick things off, preheat your oven to 350 degrees Fahrenheit. Line a 15×10-inch jelly roll pan with parchment paper, ensuring coverage of both the bottom and sides, with a bit of overhang. If any sides are exposed, a quick grease and flour will do the trick.
In a bowl, mix together your flour, cocoa, baking powder, and salt. Set this heavenly mixture aside for now. Next up, let’s whip those eggs! Using a stand mixer with the whisk attachment, beat the eggs until they’re light and frothy, which should take about 5 minutes. Slowly add in the sugar and oil while the mixer works its magic.
Now, it’s time to add some flavor bombs! Incorporate the buttermilk, vinegar, vanilla, and that iconic red food coloring. Once mixed, gently fold in the flour mixture until just combined. Pour this delightful concoction into your prepared pan and spread it out evenly.
Pop that pan into the oven and let the magic happen for 13-15 minutes, or until the cake springs back when touched. Once baked to perfection, let it rest on a wire rack for a few minutes before rolling it up while it’s still warm. Let it cool completely while you prepare the creamy filling.
For the filling, whip together cream cheese and butter until smooth, then add powdered sugar and vanilla. Once the cake is cooled, unroll it and generously slather on the frosting. Carefully roll it back up and pop it in the fridge or freezer for a bit to set.
When you’re ready to indulge, slice it up, dust it with powdered sugar if you fancy, and prepare to be transported to dessert heaven with every bite!
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?
Guide to Store Leftovers!
To Freeze:
- Wrap your precious roll snugly in plastic wrap, doubling up for extra protection.
- Pop it into the freezer, where it can chill for 2-3 months without a worry in the world.
- When the craving strikes, unwrap your frozen treasure and slice it up straight from the freezer. No need to thaw immediately!
To Thaw:
- Give your frozen roll a little room to breathe by leaving it out at room temperature for about 20 minutes before indulging.
- Alternatively, for a slower thaw and even more anticipation, let it thaw in the fridge overnight. Patience is a virtue, especially when it comes to cake.
For Short-term Storage:
- Keep your leftover slices covered in plastic wrap, ensuring they stay snug and fresh.
- Pop them in the fridge, where they’ll stay delicious for up to 5 days.