How to Make a Red Velvet Cake Roll

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Red Velvet Cake is a favorite at my house. I grew up eating my aunt Jean’s Red Velvet Cake. Every time we have a family gathering, I always grab a piece of her Red Velvet Cake for dessert. I also make a Red Velvet Cake and Cupcakes that are pretty awesome. This time around I decided to make a Red Velvet Cake Roll.

There’s just something about a cake roll that’s festive, pretty and just different from an ordinary cake. Plus, they are not as hard to make as you think they are. A cake roll is also springier and sturdier than a regular cake.

Red Velvet Cake Roll

Preheat oven to 350º F and line a 15″ x 10″ x 1″ baking pan with parchment paper. Grease the paper. I use Baker’s Joy spray (it has flour in the spray).

Sift the flour, cocoa powder, baking soda, and salt together. Set aside.

In a mixing bowl, beat eggs on high for 3 minutes. Gradually add sugar. Beat until thick and lemon colored.

Beat in oil, buttermilk, food coloring, vanilla extract, and vinegar. I just measure and add them all together in a cup and add them to the eggs and sugar mixture.

Gradually add the flour mixture. Beat until combined.

Spread batter evenly in the prepared pan. I drop the cake pan onto the counter 3-4 times. This will level the batter and eliminate any air bubbles.

Bake 12-15 minutes or until cake springs back when lightly touched.

While the cake is baking, sprinkle 1/2 cup powdered sugar evenly over a dish towel.

As soon as the cake comes out of the oven, loosen the edges of the cake from the pan and invert the cake onto the prepared towel. Carefully remove the parchment paper.

Starting at a short side, roll up cake and towel together.

Cool completely on a wire rack, seam side down.

Once the cake is cool, carefully unroll. Spread a thick layer of the filling mixture over the top of the cake, leaving a 1″ border around the outside of the cake.

Roll up tightly, ending with seam side down. I went ahead and cut off a little slice from one end because it wasn’t even. Yes, I ate it. I mean, someone has to give it a taste.

Refrigerate for 30 minutes before serving.

How to Make the Cream Cheese Filling

To make the filling, mix cream cheese and butter together and beat on medium speed until light and fluffy. Turn the mixer to low and add the powdered sugar, a little at a time, scraping down the sides of the bowl occasionally. Turn up the speed to medium and beat for approximately two minutes or until light and fluffy.

Helpful Hint: You can make this Red Velvet Cake Roll the day before and refrigerate until ready to serve.

Sprinkle with powdered sugar before serving.

How to Keep a Cake Roll From Cracking

Sometimes, a cake roll may have a few cracks in it. It’s not a big deal. Cover the cake roll with powdered sugar and go with it. If it cracks way too much, make a trifle.

To keep cracking at a minimum, there are a few things you can do.

1. Spread the cake batter evenly in the pan to ensure the cake bakes evenly.
2. Make sure you don’t overbake the cake.
3. Remove the cake from the pan immediately after it comes out of the oven. Carefully remove the parchment paper and roll the cake up with a thin dish towel dusted evenly with powdered sugar.

 

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