Step-by-step instructions
- Preheat your oven to 350°F (180°C) and line a rectangular baking sheet (approximately 10×15 inches) with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy, about 4–5 minutes.
- Add in the vegetable oil, vanilla extract, and red food coloring. Mix for a few seconds to combine.
- In another bowl, stir together the flour, cocoa powder, baking powder, and salt. Gradually fold this dry mixture into the egg mixture, being careful not to deflate it.
- Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
- Dust a clean kitchen towel generously with powdered sugar. Once the cake is out of the oven, turn it upside down onto the towel, removing the parchment paper gently.
- While the cake is still warm, roll it up with the towel and allow it to cool completely.
- In a separate bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, mixing until creamy.
- Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake.
- Roll it back up tightly, wrap in plastic wrap, and refrigerate for at least 1 hour. Before serving, you can sprinkle powdered sugar on top and slice it.
Best ways to enjoy it
Ready to enjoy your creation? The Red Velvet Cake Roll is beautiful on its own, but presentation can elevate it even more! Serve it with fresh berries for a burst of color and a refreshing contrast to the sweetness. Drizzling some chocolate or raspberry sauce over top adds a gourmet touch. Consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for that added indulgence.
How to store & freeze
To keep your Red Velvet Cake Roll fresh, store it wrapped in plastic wrap in the refrigerator for up to 3 days. This dessert can also be frozen—just wrap it tightly in plastic wrap followed by aluminum foil, and it can last up to 2 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight, then slice and serve.
Helpful cooking tips
- Make sure your ingredients are at room temperature, particularly the cream cheese and butter, for a smoother filling.
- When folding the dry ingredients, be gentle; this helps keep the airy texture.
- For best results, roll the cake while it’s warm; it makes the process easier and prevents cracking.
Creative twists
Want to switch it up? Try adding a hint of almond extract to the cream cheese filling for a unique flavor. You can even experiment with different colors for the cake, using natural food dyes, or top it with toasted coconut for a tropical flair. For a more decadent version, consider adding chocolate chips to the batter!
Common questions
Q: How long does it take to make the Red Velvet Cake Roll?
A: Preparation and baking take about 30 minutes, but don’t forget the chilling time of at least 1 hour.
Q: Can I make this recipe gluten-free?
A: Absolutely! Substituting regular flour with gluten-free flour will work beautifully.
Q: How do I prevent my cake from cracking?
A: Rolling the cake while it’s still warm helps maintain its soft texture, reducing the chance of cracks.
Q: What’s the best way to serve this dessert?
A: Slice the roll and enjoy it with berries or ice cream on the side for a delightful treat!
By infusing this festive dessert with your own flair, you’re in for a joyfully delicious experience! Give the Red Velvet Cake Roll a try, and I guarantee it will become a favorite in your baking repertoire.
