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Homemade Red Velvet Cake Roll photo

Red Velvet Cake Roll

A light red velvet sponge baked in a jelly-roll pan, filled with a creamy cream cheese filling and rolled into a log.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 large eggs
  • 3/4 cup 150 g granulated sugar
  • 1 tablespoon 15 ml vegetable oil
  • 1 teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 1 teaspoonvanilla extract
  • 1 tablespoon 5 g unsweetened cocoa powder
  • 3/4 cup 93 g all purpose flour
  • 1 tablespoon 15 ml red food coloring
  • Powdered sugarto aid in rolling
  • 4 ounces 113 g cream cheeseroom temperature
  • 1/4 cup 57 g unsalted butterroom temperature
  • 2 cups 226 g powdered sugar
  • 1 teaspoonvanilla

Equipment

  • jelly-roll pan (10x15 inches or 10.5x15 inches)
  • foil
  • nonstick cooking spray
  • electric mixer or large mixing bowl
  • Spatula
  • Kitchen Towel
  • Plastic Wrap
  • Oven

Method
 

Instructions
  1. Preheat oven to 350°F. Line a 10×15" (or 10.5×15") jelly-roll pan with foil and spray the foil with floured nonstick cooking spray.
  2. In a large bowl or the bowl of an electric mixer, place 3 large eggs. Beat at medium speed for 3–5 minutes, until foamy and pale yellow.
  3. Add 3/4 cup (150 g) granulated sugar and beat for 2 more minutes, until the mixture is slightly thickened.
  4. Add 1 tablespoon (15 ml) vegetable oil, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1 tablespoon (5 g) unsweetened cocoa powder. Mix to combine.
  5. Add 3/4 cup (93 g) all-purpose flour and mix slowly just until combined; do not overmix.
  6. Stir in 1 tablespoon (15 ml) red food coloring until the batter is evenly colored.
  7. Pour the batter into the prepared pan and spread it evenly with a spatula.
  8. Bake 10–15 minutes at 350°F, until the top is lightly browned and springs back when touched (mine took 12 minutes; ovens vary).
  9. While the cake bakes, lay a clean kitchen towel on the counter and sprinkle powdered sugar over the towel to coat it (powdered sugar is listed as “to aid in rolling”).
  10. When the cake is done, remove the pan from the oven using oven mitts. Immediately invert the pan onto the prepared towel so the cake transfers onto the towel with the foil facing up. Carefully remove the pan and peel off the foil (they will be hot).
  11. Starting at a short side, use the towel to roll the cake and towel together into a log. Let the rolled cake cool completely at room temperature (you may wrap it in plastic wrap and refrigerate overnight if desired).
  12. Make the filling: beat 4 ounces (113 g) cream cheese and 1/4 cup (57 g) unsalted butter (both at room temperature) until creamy. Gradually add 2 cups (226 g) powdered sugar, then 1 teaspoon vanilla, and beat until smooth.
  13. Once the cake is completely cool, carefully unroll the cake and remove the towel. Spread the filling evenly over the cake, leaving a small border around the edges.
  14. Re-roll the cake tightly (without the towel), using your hands or the towel to help keep it snug. Trim any uneven ends if desired.
  15. Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 1 hour before slicing.
  16. Before serving, dust the top with powdered sugar.

Notes

Make sure and beat the eggs at LEAST 3 minutes as it says in the directions. This creates the fluffy cake you see in the photos.
Roll it while it’s hot.
You can make the cake portion up to one day ahead, just wrap it (in the towel) in plastic wrap so it doesn’t get stale.
If the cake cracks, double the filling and frost the outside – no one will know.