Description
This Red Velvet Cake Roll features a soft, moist red velvet sponge cake paired with a rich and creamy ermine frosting. Perfect for any occasion, this indulgent dessert combines the classic red velvet flavor with a fun, roll-up presentation.
Ingredients
Scale
For the cake:
- 1 cup cake flour (120 grams) (all-purpose flour also works)
- 3 tablespoons unsweetened cocoa powder (15 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 eggs, room temperature
- ¾ cup plus 2 tablespoons sugar (175 grams)
- 3 tablespoons vegetable oil (64 grams)
- 2 tablespoons buttermilk (30 grams)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 to 3 teaspoons red food coloring
For the ermine frosting/filling:
- ⅔ cup (80 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- ⅛ teaspoon salt
- 2 cups (472 grams) whole milk
- 2 cups (4 sticks, 452 grams) butter, room temperature
- 1 teaspoon vanilla extract
To assemble:
- Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs with the sugar until light and fluffy, about 3 minutes.
- Add the oil, buttermilk, vinegar, and vanilla extract to the egg mixture and beat until combined.
- Slowly add the dry ingredients to the wet ingredients and mix until smooth.
- Add the red food coloring, starting with 1 teaspoon, and adjust to your desired shade.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare the frosting by whisking the flour and milk in a saucepan over medium heat until thickened.
- Once the mixture thickens, remove from the heat and let it cool completely.
- Beat the butter, sugar, and salt together until light and fluffy. Add the cooled flour mixture and vanilla extract and continue beating until smooth and creamy.
- Once the cake has cooled, dust a clean kitchen towel with powdered sugar and turn the cake onto it.
- Carefully peel away the parchment paper, then spread a layer of ermine frosting over the cake.
- Roll the cake up tightly, starting from one short end.
- Chill the cake roll in the fridge for 1-2 hours to set.
- Slice and serve, garnished with powdered sugar if desired.
Notes
- Ensure the cake is fully cooled before frosting to avoid melting the filling.
- The red food coloring can be adjusted to achieve the desired intensity of color.
- For a smoother cake roll, avoid overbaking the cake, as it may crack when rolling.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American