Description
Indulgent red velvet cake roll brings classic Southern charm to dessert tables with its elegant spiral of cream cheese frosting. Velvety cake layers swirl around luscious filling, promising a delightful slice you can’t resist savoring.
Ingredients
Scale
Cake Base:
- 1 cup (120 grams) cake flour
- 4 eggs, room temperature
- 3/4 cup plus 2 tablespoons (175 grams) sugar
Flavoring and Color:
- 3 tablespoons (15 grams) unsweetened cocoa powder
- 1 to 3 teaspoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons (30 grams) buttermilk
Leavening and Seasoning:
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons (64 grams) vegetable oil
Instructions
- Heat oven to 350F (175C) and line a 15×10-inch jelly roll pan with parchment paper, ensuring complete coverage.
- Combine cake flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to eliminate any lumps.
- In a separate large bowl, vigorously beat eggs and sugar until the mixture becomes pale, voluminous, and forms soft peaks, approximately 3 minutes.
- Incorporate oil, buttermilk, vinegar, and vanilla extract into the egg mixture, blending until fully integrated.
- Gradually fold dry ingredients into wet ingredients, stirring gently to create a smooth, consistent batter.
- Add red food coloring incrementally, adjusting until achieving the desired vibrant crimson shade.
- Pour batter into prepared pan, using a spatula to distribute evenly and eliminate air pockets.
- Bake for 12-15 minutes, checking for doneness by gently pressing the surface – it should spring back immediately.
- While cake bakes, prepare ermine frosting by whisking flour and milk in a saucepan over medium heat until thickened and pudding-like.
- Remove flour mixture from heat, allowing complete cooling to room temperature.
- Cream butter, sugar, and salt until light and fluffy, then integrate cooled flour mixture and vanilla extract, beating until silky smooth.
- After cake cools, dust a clean kitchen towel with powdered sugar and carefully invert cake onto towel.
- Delicately remove parchment paper, then spread a generous layer of ermine frosting across the cake’s surface.
- Tightly roll cake from one short end, using the towel to assist in creating a compact, uniform roll.
- Refrigerate cake roll for 1-2 hours to stabilize structure and enhance flavor melding.
- Slice into elegant portions and dust with additional powdered sugar for a decorative finish.
Notes
- Use room temperature ingredients to ensure smooth blending and consistent texture throughout the cake batter.
- Avoid overmixing the cake batter, which can lead to a tough and dense cake roll with less delicate crumb.
- Dust the kitchen towel generously with powdered sugar to prevent the cake from sticking during the rolling process.
- When spreading the frosting, leave a small border around the edges to prevent excess frosting from squeezing out during rolling.
- Prep Time: Approximately 20 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 228 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg