Description
A delightful red velvet cake rolled with a creamy filling, perfect for dessert.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring
- 1 teaspoon white vinegar
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing the paper to hang over the edges for easy removal.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, or until thick and creamy. Add vegetable oil, vanilla extract, red food coloring, and vinegar. Mix until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Roll Cake: Immediately lift the cake using the parchment paper and transfer it to a flat surface. Carefully roll the cake, starting from the short end with the parchment paper still intact. Allow it to cool completely.
- Prepare Filling: In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, beating until well combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Assemble: Once the cake is completely cool, unroll it and spread the filling evenly over the cake. Carefully re-roll the cake, peeling away the parchment paper as you roll.
- Chill and Serve: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour. Slice and serve chilled.
Notes
- Ensure the cake is completely cool before spreading the filling to prevent it from melting.
- For a smoother roll, do not overfill the cake with the filling to avoid excessive seepage.
- Use a serrated knife for cleaner cuts when slicing the cake roll.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice