Description
A soft and fluffy red velvet sponge cake rolled around a sweet and creamy cream cheese filling, perfect for holidays and special occasions.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 1/4 cup powdered sugar (for rolling)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup powdered sugar (for filling)
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs and granulated sugar until thick and pale.
- Mix in vegetable oil, vanilla extract, vinegar, and red food coloring.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Spread the batter evenly into the prepared pan.
- Bake for 12–15 minutes, until the cake springs back when lightly touched.
- Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off parchment paper and roll the cake up in the towel while warm. Let cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Unroll the cooled cake, spread the filling evenly, then re-roll tightly.
- Chill for at least 1 hour before slicing and serving.
Notes
- Rolling the cake while warm helps prevent cracking.
- Chill before slicing for clean, neat pieces.
- Store refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American