Ingredients
Scale
For the Red Velvet Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon red food coloring
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream (optional, for consistency)
For Dusting:
- Powdered sugar (for dusting)
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Sheet: Line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang on the sides. Grease the parchment lightly.
Step 2: Make the Red Velvet Cake Batter
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add the vegetable oil, vanilla extract, white vinegar, and red food coloring, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 3: Bake the Cake
- Spread Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the cake springs back when gently pressed.
Step 4: Roll the Cake
- Cool in the Pan: Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes.
- Invert and Roll: Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, carefully peeling off the parchment paper. Starting from one short end, roll the cake up in the towel, jelly-roll style. Let it cool completely in the towel.
Step 5: Prepare the Cream Cheese Filling
- Beat Filling Ingredients: In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. If needed, add heavy cream to achieve a spreadable consistency.
Step 6: Assemble the Cake Roll
- Unroll the Cake: Once the cake is completely cool, gently unroll it from the towel.
- Spread Filling: Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.
- Roll Again: Carefully roll the cake back up (without the towel) and place seam side down on a serving platter.
Step 7: Chill and Serve
- Chill: Refrigerate the cake roll for at least 1 hour to set the filling.
- Slice and Serve: Dust with additional powdered sugar before slicing. Serve chilled or at room temperature.
- Prep Time: 20
- Cook Time: 15