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A Festive Twist on Classic Red Velvet Cake Roll

This indulgent RED VELVET CAKE ROLL features a rich cocoa flavor and velvety texture, making it an ideal centerpiece for celebrations and special gatherings.

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon cocoa powder
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon juice

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease and line a 15x10-inch jelly roll pan with parchment paper.
  • In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt.
  • In another bowl, mix the sugar, vegetable oil, eggs, food coloring, and vanilla until smooth.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for 5 minutes.
  • Invert the cake onto a clean kitchen towel dusted with powdered sugar.
  • Carefully peel off the parchment paper and roll the cake up in the towel, starting from one short end.
  • Let the rolled cake cool completely on a wire rack.
  • While cooling, prepare the cream cheese filling by beating together the cream cheese, powdered sugar, and lemon juice until smooth.
  • Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface.
  • Roll the cake back up without the towel, starting from one short side.
  • Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before slicing.
  • Slice and serve the cake roll, garnishing if desired.