Introduction
The Red Velvet Roll is a stunning and delicious take on the beloved American red velvet cake. Known for its vibrant red color, velvety texture, and subtle cocoa flavor, red velvet has captured the hearts (and taste buds) of dessert lovers everywhere. This rolled version adds a fun and elegant presentation, perfect for holidays, birthdays, or any time you want to impress your guests with something both beautiful and tasty. Filled with a creamy, tangy cream cheese frosting and rolled into a spiral, it’s as delightful to look at as it is to eat.
Ingredients:
For the Red Velvet Sponge:
3 large eggs
100 g (1/2 cup) granulated sugar
1 tsp vanilla extract
1 tbsp cocoa powder
1/4 tsp salt
100 g (3/4 cup) all-purpose flour
1/2 tsp baking powder
2 tbsp buttermilk
1 tbsp red food coloring (gel or liquid)
For the Cream Cheese Filling:
200 g (1 cup) cream cheese, softened
60 g (1/4 cup) unsalted butter, softened
100 g (3/4 cup) powdered sugar
1/2 tsp vanilla extract
Instructions:
Prepare the sponge cake:
Preheat your oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.
Make the batter:
In a large mixing bowl, beat the eggs and sugar together for 4–5 minutes until pale and fluffy. Add vanilla extract, red food coloring, and buttermilk. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until smooth and evenly colored.
Bake the cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the top springs back when touched and a toothpick inserted in the center comes out clean.
Roll the sponge:
While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake (with the towel inside) from the short side. Let it cool completely in this rolled shape to avoid cracks.
Make the filling:
Beat the cream cheese, butter, powdered sugar, and vanilla together until smooth and fluffy.
Assemble the roll:
Once the cake is completely cool, unroll it gently and spread the cream cheese filling evenly across the surface. Roll it back up tightly (without the towel this time), then wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.
Serving and Storage Tips:
Serving:
Slice the roll into 1–2 cm thick pieces and serve chilled or at room temperature. For an elegant touch, dust with powdered sugar or garnish with fresh berries.
Storage:
Store the red velvet roll in an airtight container in the refrigerator for up to 4 days. It’s best enjoyed within the first two days for maximum freshness. You can also freeze it (wrapped tightly in plastic wrap and foil) for up to a month—just thaw in the fridge overnight before serving.
Variations:
