In general, I think cake rolls can seem intimidating, but they’re actually not difficult to make. Cake rolls take a bit of a time commitment in their overall assembly, but actually making the cake and filling is pretty easy.
The Red Velvet Cake Roll batter is a very thin batter, and you will need to spread the batter out evenly so that it reaches all of the pan’s edges. One thing I learned the first time I baked a cake for a cake roll is that my oven wasn’t quite level, and the batter kind of rolled a bit to one side when I put it in the oven. So, one side of my cake was a bit thinner than the other. Not too pleased with that, I can tell you! I ended up trimming off about an inch of the thin side. Grr. The cake roll was still lovely, though, and no one was any the wiser! 🙂
Probably the most significant part of making a cake roll is what we do with the cake once we take it out of the oven. If you’ve never made a cake roll, the process might seem a little funky, but trust me, it works. When the cake is done baking, you immediately turn the hot baked cake onto a very thin towel that is liberally sprinkled (i.e., covered) with powdered sugar.
Then you roll the warm cake up in the towel. It’s very important that the cake is warm when you roll it up in the towel. The reason is that the cake will hold its shape without cracking when you unroll it to spread on the filling.
Ingredients
- Cream Cheese Filling
- 4 ounces cream cheese cubed and softened
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 ¼ cups powdered sugar
- Cake
- ¾ cup cake flour sifted
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 eggs
- ¾ cup granulated sugar
- 1 tablespoon vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1 ounce bottle red food coloring
- Powdered sugar
Instructions
- Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and vanilla extract on medium speed until fluffy.
- Add half of the powdered sugar and beat until combined.
- Add the remaining powdered sugar and mix until smooth. Set aside.
- Cake
- Preheat oven to 350 degrees. Grease a 10 x 15-inch jelly roll pan with vegetable shortening. Line the pan with parchment or waxed paper. Grease the paper.
- Liberally sprinkle a very thin cotton towel with powdered sugar and set aside.
- In a small bowl, sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
- In a small bowl or measuring cup, combine the buttermilk, vinegar, and vanilla extract.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs for five minutes. Slowly add the sugar and oil and beat until well combined. Add the buttermilk mixture and red food coloring and beat until combined.
- Slowly add the flour mixture to the wet ingredients and beat on low speed until well combined, about two minutes.
- Pour the batter into the prepared pan and spread evenly to reach all edges. Bake for 13-15 minutes, or until the top of cake springs back when touched.
- Immediately turn the cake out onto the prepared towel and peel off the paper. Roll up the cake and towel together, starting at the narrow end. Place the cake, seam-side down, on a cooling rack to cool for 30-45 minutes.
- Once cooled, unroll the cake and spread the cream cheese filling over the cake from edge-to-edge, leaving about ¼” on each end. Re-roll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.
- When ready to serve, place cake seam-side down on serving plate. Sprinkle with powdered sugar to taste.
Recipe Notes
Recipe adapted from Domino Sugar.
Thanks done share recipes to : www.worthwhisking.com/red-velvet-cake-roll/