Red Velvet Cake Roll

Abby Marlow

Silky sponge layered with tangy cream cheese filling, rolled into a festive dessert with vibrant red swirls and a tender crumb.

Prep Time 20

Cook Time 14

Resting Time 1

Total Time 1 34

Course Dessert

Cuisine American

Servings 12 slices

Calories 300 kcal

Preheat oven to 375°F. Line a 15x10-inch jelly-roll pan with parchment paper, then lightly grease the paper and pan.
In a large bowl, whisk egg whites with cream of tartar and salt until soft peaks form; gradually whisk in half of the sugar until stiff, glossy peaks appear.
In a separate bowl, beat egg yolks with remaining sugar until pale and nearly doubled in volume. Mix in cocoa powder, cake flour, red food coloring, and vanilla extract until smooth.
Fold one-third of the whipped whites into the yolk mixture to lighten it, then gently fold in the remaining whites until just combined.
Spread the batter into the prepared pan, smoothing the top. Bake for 12 to 14 minutes, until the surface springs back gently and edges pull slightly from the pan.
Lay out a clean kitchen towel and dust it evenly with confectioners’ sugar. Immediately invert hot cake onto the towel, peel off parchment, trim edges, and roll the cake and towel together from the short end. Cool rolled up for 1 hour.

Beat cream cheese and butter until smooth. Gradually add confectioners’ sugar and vanilla extract, beating until light and fluffy.
Gently unroll the cooled cake, discard the towel, and spread the filling evenly over the surface. Reroll cake without the towel, place seam-side down, and chill for at least 2 hours before slicing.

Let egg components rest at room temperature for at least 30 minutes before beginning to ensure silkier texture.

Dusting the towel with powdered sugar keeps the sponge from sticking and cracking during the initial roll.

Chill the assembled roll thoroughly to hold its shape and make slicing neater.

Keyword cake roll, cream cheese filling, holiday dessert, Red Velvet Cake Roll, rolled cake