This Red Velvet Cake Roll recipe offers a stunning and delicious way to enjoy the classic flavors of red velvet cake in a delightful rolled format. It’s surprisingly simple to make, perfect for impressing guests or treating yourself to a special dessert.
Key Ingredients for Red Velvet Cake Roll:
- 10-12 large eggs, separated
- 1 ½ cups granulated sugar, divided
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons red food coloring (gel or liquid)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon lemon juice (optional, for tang)
- Powdered sugar, for dusting
How to Make Red Velvet Cake Roll:
This Red Velvet Cake Roll is a showstopper that’s deceptively easy to whip up. The moist, tender cake paired with a luscious cream cheese filling creates a symphony of flavors and textures. With a preparation time of approximately 30 minutes and baking time of 12-15 minutes, you can enjoy this delightful dessert relatively quickly.
H3: Step-by-Step Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
- Create the Red Velvet Batter: In a large bowl, whisk together the egg yolks, ½ cup of the granulated sugar, and vanilla extract until light and fluffy. In a separate small bowl, whisk together the cocoa powder, red food coloring, and 2 tablespoons of warm water until a smooth paste forms. Gradually add this red cocoa paste to the egg yolk mixture, whisking until well combined.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Whip Egg Whites: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1 cup of granulated sugar and continue beating on high speed until stiff, glossy peaks form.
- Fold Egg Whites into Batter: Gently fold about one-third of the whipped egg whites into the red velvet batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the batter. You want a light and airy mixture.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges. Bake for 12-15 minutes, or until the cake springs back when gently touched. Do not overbake, as this can make it difficult to roll.
- Prepare for Rolling: While the cake is baking, lay out a clean kitchen towel or a large sheet of parchment paper on your counter and dust it generously with powdered sugar.
- Invert and Cool the Cake: As soon as the cake comes out of the oven, carefully invert it onto the prepared towel or parchment paper. Peel off the parchment paper that was used for baking. Starting from one of the shorter ends, gently roll up the cake with the towel or parchment paper inside. Let it cool completely this way. This steaming process helps prevent cracking when you unroll it later.
- Make the Cream Cheese Filling: While the cake cools, prepare the filling. In a medium bowl, beat the softened butter and softened cream cheese together until smooth and creamy. Add the remaining ½ cup of powdered sugar (you can adjust this to your sweetness preference) and the optional lemon juice, if using. Beat until well combined and fluffy.
- Assemble the Red Velvet Cake Roll: Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the unfurled cake, leaving a small border along the edges.
- Roll and Chill: Gently re-roll the cake, this time without the towel or parchment paper. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1-2 hours, or until firm.
- Serve: Before serving, dust the Red Velvet Cake Roll with additional powdered sugar, if desired. Slice and enjoy!
Why You’ll Love This Red Velvet Cake Roll:
You’ll adore this Red Velvet Cake Roll for its stunning visual appeal and incredible flavor combination. The rich, velvety texture of the cake is perfectly complemented by the smooth, tangy cream cheese filling, creating a dessert that’s both comforting and elegant. Plus, making this exquisite treat at home is significantly more cost-effective than purchasing a similar pastry from a bakery, allowing you to indulge in its deliciousness without breaking the bank. The vibrant red hue, combined with the classic cream cheese frosting, makes it a festive centerpiece that’s sure to impress.
Imagine a slice of this moist, tender cake giving way to that cool, creamy filling – it’s a dream for any dessert lover! Unlike a traditional layer cake that can be heavy, the rolled format of this Red Velvet Cake Roll offers a lighter, more delicate experience. It’s the perfect way to satisfy your sweet cravings with a sophisticated flair. Don’t wait to create this beautiful and delicious dessert in your own kitchen; grab your ingredients and get baking!
Storing and Reheating Tips:
Proper storage is key to maintaining the freshness and appeal of your Red Velvet Cake Roll. Once assembled and chilled, wrap it tightly in plastic wrap to prevent it from drying out. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze the assembled and wrapped cake roll. When freezing, ensure it’s very well-wrapped in plastic wrap and then an additional layer of aluminum foil or a freezer-safe bag. It can be stored in the freezer for up to 2-3 months.
To reheat or serve a frozen cake roll, it’s best to thaw it in the refrigerator overnight. If you prefer a slightly softer filling, you can let it sit at room temperature for about 30 minutes before slicing. There’s usually no need to reheat this type of cake roll, as it’s designed to be enjoyed chilled. Reheating would likely melt the cream cheese filling and alter the texture of the cake.
Final Thoughts:
This Red Velvet Cake Roll is a truly special dessert that brings together beloved flavors in a beautiful and easy-to-make package. We encourage you to give this recipe a try for your next gathering or simply as a delightful treat for yourself.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Red Velvet Cake Roll
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
- In a large bowl, whisk together the egg yolks, ½ cup of the granulated sugar, and vanilla extract until light and fluffy. In a separate small bowl, whisk together the cocoa powder, red food coloring, and 2 tablespoons of warm water until a smooth paste forms. Gradually add this red cocoa paste to the egg yolk mixture, whisking until well combined.10-12 Large eggs, separated, 1 ½ cups Granulated sugar, divided, 1 teaspoon Vanilla extract, ½ cup Unsweetened cocoa powder, 1 ½ teaspoons Red food coloring (gel or liquid), 2 tablespoons Warm water
- In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.1 cup All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Salt
- In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1 cup of granulated sugar and continue beating on high speed until stiff, glossy peaks form.10-12 Large eggs, separated, 1 ½ cups Granulated sugar, divided
- Gently fold about one-third of the whipped egg whites into the red velvet batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the batter. You want a light and airy mixture.
- Pour the batter evenly into the prepared jelly roll pan, spreading it to the edges. Bake for 12-15 minutes, or until the cake springs back when gently touched. Do not overbake, as this can make it difficult to roll.
- While the cake is baking, lay out a clean kitchen towel or a large sheet of parchment paper on your counter and dust it generously with powdered sugar.Powdered sugar, for dusting
- As soon as the cake comes out of the oven, carefully invert it onto the prepared towel or parchment paper. Peel off the parchment paper that was used for baking. Starting from one of the shorter ends, gently roll up the cake with the towel or parchment paper inside. Let it cool completely this way. This steaming process helps prevent cracking when you unroll it later.
- While the cake cools, prepare the filling. In a medium bowl, beat the softened butter and softened cream cheese together until smooth and creamy. Add the remaining ½ cup of powdered sugar (you can adjust this to your sweetness preference) and the optional lemon juice, if using. Beat until well combined and fluffy.1 cup Unsalted butter, softened, 8 ounces Cream cheese, softened, ½ cup Powdered sugar, 1 teaspoon Lemon juice (optional, for tang)
- Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the unfurled cake, leaving a small border along the edges.½ cup Powdered sugar
- Gently re-roll the cake, this time without the towel or parchment paper. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1-2 hours, or until firm.
- Before serving, dust the Red Velvet Cake Roll with additional powdered sugar, if desired. Slice and enjoy!Powdered sugar, for dusting