Red Velvet Cake Roll
This light red velvet cake roll is filled with cream cheese filling rolled in a soft sponge cake. Easily made gluten free for the perfect dessert.
Ingredients
- 3/4 cup flour 100 grams - all-purpose flour or gluten-free 1:1 flour
- 3 tbsp cocoa powder 20 grams
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 3 whole eggs room temperature
- 3/4 cup sugar 135 grams
- 2 tbsp melted butter vegan butter or coconut oil, slightly cooled
- 1/2 tsp white vinegar to mix with milk mix this with the 2 tbsp of milk and let sit
- 2 tbsp milk you can also use 2 tbsp of buttermilk
- 1 tsp white vinegar
- 1 tbsp red coloring 1 oz if using gel food coloring, 1/3 to ½ of the 0.67 oz tube
- 2 tsp vanilla
Cream Cheese Filling
- 8 oz block cream cheese room temperature
- 2 tbsp butter room temperature or softened
- 3/4-1 cup powdered sugar
- 1 tsp vanilla
Instructions
- Mix the melted butter and sugar in a bowl.
- Add the eggs one at a time while mixing.
- Add butter milk, the red coloring, and white vinegar and mix well.
- Combine with the flour, cocoa powder, baking powder, baking soda, and salt and mix through.
- Pour into lined 10x15 jelly roll pan.
- Bake 350F for 10 – 11 minutes.
- Take the cake out of the oven and cover it with another baking pan or tin foil to retain the moisture. Loosen the edge a little bit if it appears to be sticking at all.
- While it’s still warm, gently roll it from the short edge. You want to wrap it with a small piece of tin foil to keep it in place.
Cream Cheese Filling
- Whip together the cream cheese, powdered sugar, vanilla extract, and butter into a bowl until smooth.
- Once the cake has cooled for an hour or so, gently unroll it and spread the cream cheese evenly, leaving a little bit around the edge.
- Gently roll it back, but not too tight. It should be easy to roll because of the pre-rolling.
- Wrap it with a plastic wrap tightly and leave it in the fridge overnight.
- Sprinkle powdered sugar, slice, and enjoy this red velvet delight!