Description
This festive Christmas Red Velvet Cake Roll features a tender, moist red velvet sponge wrapped around a creamy, smooth cream cheese filling. Perfectly balanced with rich cocoa, tangy buttermilk, and a touch of vanilla, this elegant dessert is rolled into a beautiful spiral and chilled to set, creating a show-stopping centerpiece for holiday gatherings.
Ingredients
Scale
For the Cake:
- 4 eggs
- 0.75 cup granulated sugar
- 0.25 cup vegetable oil
- 0.25 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- 0.67 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
For the Filling:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For Serving:
- Extra powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat 4 eggs on high speed for 5 minutes until the mixture is thick and pale. Gradually add 0.75 cup granulated sugar while continuing to beat until well combined and fluffy.
- Add Wet Ingredients: Stir in 0.25 cup vegetable oil, 0.25 cup buttermilk, 1 teaspoon vanilla extract, and 1 tablespoon red gel food coloring until the mixture is even in color and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together 0.67 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 0.25 teaspoon baking soda, and 0.25 teaspoon salt.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix to keep the batter light and airy.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 12 to 14 minutes, or until the top springs back when lightly pressed and a toothpick inserted comes out clean.
- Roll the Cake to Cool: Immediately turn the hot cake onto a clean kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel, starting from the shorter side, and let it cool completely in this rolled shape to prevent cracking.
- Prepare the Filling: Beat 8 ounces of softened cream cheese and 4 tablespoons of softened unsalted butter together until smooth and creamy. Add 1 teaspoon vanilla extract and 1 cup powdered sugar, then continue beating until you achieve a light, fluffy frosting.
- Assemble the Cake Roll: Once the cake has cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, then re-roll the cake roll without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Slice the chilled cake roll into 12 slices. Dust with extra powdered sugar before serving for a festive finish.
Notes
- Make sure to beat the eggs thoroughly to incorporate enough air for a tender sponge.
- Rolling the cake while warm helps prevent cracks.
- Use a gelatin-based red gel food coloring for a vibrant red color without altering batter consistency.
- Chill the assembled roll well to make slicing easier and keep the filling firm.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
