It was my friend’s birthday and we both love red velvet cake so I thought I would try to master my cake rolling skills. These cake rolls are a bit finicky. So I decided to make this red velvet cake roll and see if my rolling skills were better than my last one that I made it July.
Make your red velvet cake batter as per instructions. Let it cool and roll it up. Some recipes say to use a thin towel which I did this time around but I think parchment paper works better. I didn’t get step by step pictures because I have a 4th of July Cake Roll that has them. Click the link on how to roll the red velvet cake roll. 4th of July Cake Roll
While the cake is cooling make the cream cheese frosting. Once the cake is cooled unroll it and apply the cream cheese frosting on top of the red velvet cake roll. Roll it back up without the towel or parchment paper. Don’t get discourage if the cake breaks it will still roll up nicely and the cream cheese frosting will keep it all together.
Add more powdered sugar to the top of the roll if you want. Slice up the red velvet cake roll and share away. People loved the cake roll idea when I served it at the birthday party.
Red Velvet Cake Roll
- 1 cup minus 1 Tablespoon all-purpose flour
- 3 tbsp unsweetened natural cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tbsp vegetable oil
- 2 tbsp milk
- 1 tsp white vinegar helps the red color stand out
- 1 tbsp red food coloring or paste
- 2 tsp pure vanilla extract
- 1 cup confectioners' sugar
Cream Cheese Frosting
- 6 ounces block cream cheese softened to room temperature
- 1/4 cup unsalted butter softened to room temperature
- 1 3/4 cups confectioners' sugar
- 1 tsp pure vanilla extract
Directions: Read all instructions before starting
Preheat oven to 350°F. Spray a 10x15 inch baking pan with nonstick spray so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases when it's done. Spray or grease the parchment paper too.
Sift the flour, cocoa powder, baking powder, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with whisk attachment, beat the eggs for 5 minutes on high speed. They will be light and very fluffy. On medium speed, beat in the granulated sugar, brown sugar, oil, milk, vinegar, food coloring, and vanilla until combined.
Stop the mixer, pour in the sifted dry ingredients, then beat on low until the batter is completely combined.
Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17 minutes or until the cake springs back when you poke it with a finger.
Meanwhile, lay a thin kitchen towel or parchment paper flat on the counter. Sprinkle with 1 cup of confectioners' sugar. Once the cake comes out of the oven, immediately invert it onto the towel or parchment paper. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.
Allow the cake to cool completely rolled up in the towel or parchment paper.
Make the frosting: In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar and vanilla and beat on medium-high speed until combined and creamy.
Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2 inch border around the cake. Gently and slowly roll the cake back up, without the towel or parchment paper this time. Make sure you're rolling it tightly. Some frosting may spill out the sides.
Dust with more confectioners' sugar, if desired.