Red Velvet Roll Cake Recipe

This Red Velvet Roll Cake is a delightful dessert featuring a moist, vibrant red sponge swirled with creamy filling, topped with rich chocolate shavings.

Ingredients

For the Cake:

• 1 cup (120g) all-purpose flour
• 2 tablespoons (10g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup (200g) granulated sugar
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 2 tablespoons (30ml) vegetable oil
• 1 tablespoon (15ml) white vinegar

For the Filling:

• 8 oz (225g) cream cheese, softened
• 1 cup (120g) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (240ml) heavy cream, whipped to stiff peaks

For the Topping:

• 1/2 cup (90g) chocolate shavings or chips
• 1/4 cup (30g) powdered sugar (for dusting)
• Additional chocolate pieces (optional)

Equipment

• 10×15-inch jelly roll pan
• Parchment paper
• Electric mixer
• Mixing bowls
• Whisk
• Clean kitchen towel
• Offset spatula

Instructions

Step 1: Prepare the Cake

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat eggs and sugar with an electric mixer on high for 3-5 minutes until thick and pale.
4. Add red food coloring, vanilla extract, vegetable oil, and vinegar. Mix until combined.
5. Gently fold in the dry ingredients until just incorporated, avoiding overmixing.
6. Spread batter evenly into the prepared pan. Bake for 10-12 minutes or until the cake springs back when touched.

Step 2: Roll the Cake

1. While the cake bakes, lay a clean kitchen towel on a flat surface and dust with powdered sugar.
2. Immediately upon removing the cake from the oven, turn it onto the towel. Peel off the parchment paper.
3. Starting at a short end, roll the cake and towel together. Let it cool completely (about 30 minutes) to set the shape.

Step 3: Prepare the Filling

1. In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
2. Gently fold in the whipped heavy cream until fully combined.

Step 4: Assemble the Cake

1. Unroll the cooled cake carefully. Spread the filling evenly over the cake, leaving a 1-inch border.
2. Roll the cake back up without the towel. Place seam-side down on a serving platter.

Step 5: Decorate and Serve

1. Pipe or spread additional whipped cream or frosting along the top in lines.
2. Sprinkle chocolate shavings and pieces over the top. Dust with powdered sugar.
3. Chill for 30 minutes before slicing. Serve fresh.

Cooking Tips

• Rolling: Roll while warm to prevent cracking; the towel helps maintain shape.
• Color: Adjust food coloring for a deeper red if desired.
• Storage: Keep refrigerated for up to 3 days. Freeze for up to 1 month, wrapped tightly.

Nutritional Information (Per Serving, Approximate)

• Calories: 320
• Protein: 5g
• Fat: 18g
• Carbohydrates: 36g
• Fiber: 1g
• Sodium: 150mg

Serving Suggestions

Pair with coffee, tea, or a glass of milk. Add biscuits or fresh berries on the side for a complete dessert spread.

Fun Fact

Red velvet cake’s signature color originally came from a reaction between cocoa and vinegar, though food coloring is now standard for that vibrant hue!