This red velvet roll cake with cream cheese frosting is soft, not too sweet and has the perfect combination of vanilla and cocoa flavor. Plus it’s extra festive for the holidays.
red velvet cake
3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
4 large eggs
3/4 cup granulated sugar
1 tbs oil (vegetable or canola)
2 tbs buttermilk ( make your own 2 tbs milk with 1/2 tsp vinegar, let sit for 5 minutes before using)
1 tsp white distilled vinegar
2-3 tbs red food coloring
Cream cheese frosting
16 oz. cream cheese (room temp)
1 cup butter (room temp)
2 cups powdered sugar
2 tsp vanilla
- Preheat oven to 350 degrees. Line a 13”x10” tray with parchment paper. Let some overhang so you can easily pull it out.
- In a medium bowl sift your dry ingredients: flour, cocoa powder, baking powder, and salt. Set aside.
- In your stand mixer fitted with a whisk attachment add your eggs. Beat on the highest setting for 3-5 minutes.
- Slowly add your sugar and continue beating.
- Add your buttermilk, oil, vinegar, and vanilla and continue beating till all is incorporated.
- Pour batter onto prepared sheet tray.
- Bake for 10-13 minutes or until a toothpick is interested and comes out clean.
- 8. Lift cake by the parchment paper and place it on a wire rack. Let the steam come out for about 3-5 minutes. Fold parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm. Leave cake on wire rack to cool completely. save the parchment paper with the cake film on it. This is what you will use to dust your cake once you decorate.
Prepare cream cheese frosting-
- Add cream cheese and butter to stand mixer fitted with a paddle attachment.
- Beat on high until smooth.
- Add powdered sugar and vanilla and continue to mix until combined.
Assemble
Carefully unroll the cake. Dollop half the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving 1/2-inch bare on the end you will roll towards.
Re-roll the cake as tightly as possible.
Apply a very thin layer of frosting around the cake to create a crumb coat.
Place cake in the fridge for 10-15 minutes so frosting sets.
Add the rest of the frosting all over the cake. Spread it with an offset spatula. For a smooth finish use an acetate sheet to smooth the sides.
Use a fine mesh strainer and dust the cake with the leftover cake that was on your parchment paper.
Let the cake set in the fridge for 30 minutes before slicing so you get nice clean slices.