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–+ servings
Red Velvet Cake Roll

Red Velvet Cake Roll

This Red Velvet Cake Roll is a visually stunning dessert that delights with its rich flavors and fluffy cream cheese filling.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: DESSERTS & TREATS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 large eggs essential for creating a light and fluffy cake texture.
  • 1 cup granulated sugar adds sweetness and color.
  • ½ cup vegetable oil keeps the cake moist.
  • 1 cup buttermilk enhances flavor with a subtle tang.
  • 1 teaspoon vanilla extract gives rich aroma.
  • 2 tablespoons red food coloring creates signature hue.
  • 1 cup all-purpose flour base for structure.
  • 2 tablespoons unsweetened cocoa powder adds depth of flavor.
  • 1 teaspoon baking powder provides necessary lift.
  • 1 teaspoon baking soda works with buttermilk for rise.
  • ½ teaspoon salt enhances overall flavor.
For the Filling
  • 8 oz cream cheese soft and creamy base.
  • ¼ cup unsalted butter adds smoothness.
  • 1 cup powdered sugar sweetens the filling.
  • 1 teaspoon vanilla extract enhances flavor.
For Garnish
  • 1 cup fresh strawberries adds fruity sweetness.
  • extra powdered sugar for a finishing touch.

Equipment

  • 10×15-inch jelly roll pan
  • mixing bowls
  • Parchment Paper
  • spatula
  • kitchen towel

Method
 

How to Make Red Velvet Cake Roll
  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
  2. Beat the eggs in a large bowl for about 5 minutes until thick and pale. Gradually add sugar while mixing.
  3. Combine wet ingredients: vegetable oil, buttermilk, vanilla extract, and red food coloring.
  4. Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
  5. Fold the dry ingredients into the wet batter gently.
  6. Pour the batter into the prepared pan and smooth it out.
  7. Bake for 12–15 minutes, until the top springs back lightly when touched.
  8. Invert the cake onto a powdered sugar-dusted towel and roll it up while warm.
  9. Beat the filling: combine cream cheese and butter until smooth, then add powdered sugar and vanilla.
  10. Unroll the cooled cake, spread the filling, and roll it back up without the towel.
  11. Chill the cake roll in the fridge for at least an hour.
  12. Dust the top with powdered sugar and garnish with fresh strawberries before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Ensure eggs are at room temperature for better volume when beaten. Avoid overmixing to maintain a light texture.

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