Red Velvet Cake Roll With Whipped Cream Cheese

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If It Looks Good It Tastes Good

That is an understatement for this red velvet cake roll! It should say, “If it looks good, it tastes undeniably fantastic”.

Seriously, I could literally eat four or five pieces of this cake with no problem. Oh…heck. I’m kidding myself! I could eat the whole thing in one sitting. It is that good!

Yes, it tastes as good as it looks!

Believe it or not, this red velvet cake roll tastes like chocolate with a thickened whipped cream and a slight tang.

That’s because one ingredient in this cake is cocoa which gives it it’s chocolate flavor. And the filling is a combination of just three ingredients which include heavy whipping cream, cream cheese, and granulated sugar.

Red Velvet Cake Roll Recipe

This red velvet cake has a chocolate flavor with a brilliant red color. The filling is a whipped cream cream cheese rolled into one. The perfect pair!

I hope you enjoy this recipe as much as my family does.

In order for this recipe to be a success there are some important supplies needed:

• 15 1/2 x 10 1/2 jelly roll cake pan. The pan size is very important.
• wax paper (greased and floured)
• flour sack dish towel dusted with confectioners sugar (Best Manufacturers Duster)
• Cooling rack
• spatula
• medium and large mixing bowls
• hand mixer
• plastic wrap

Ingredients:

Cake:

• 1 cup all-purpose flour
• 3 Tablespoons cocoa powder unsweetened
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 Tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 3 Tablespoons vegetable oil
• 3/4 cup granulated sugar
• 3 large eggs
• 2 Tablespoons red liquid food coloring

Filling/Icing:

• 8 ounce package cream cheese (room temperature)
• 1 cup heavy whipping cream
• 1/2 cup granulated sugar

Directions:

Preheat oven 375 degrees Fahrenheit.

Prepare flour sack towel by dusting with confectioners sugar and set aside.

Cake:

Grease jelly roll cake pan. Cover with wax paper. Grease and lightly flour the wax paper and set pan aside.

In a large bowl sift together flour, cocoa, baking powder and salt and set aside.

In a medium bowl beat eggs and sugar for about 2 minutes. Add oil, milk and vanilla to egg mixture. Beat to combine.

Add dry ingredients to egg mixture until well combined then add vinegar and stir. Carefully add food coloring and mix until well incorporated.

Pour batter into prepared jelly roll pan and bake 15 minutes or until cake springs back in center touched.

Immediately invert cake onto prepared flour sack towel. Carefully remove wax paper.

Roll cake and towel together. Cool completely on wire rack.

Filling/Frosting:

Place cream cheese in a large bowl. Using hand mixer on medium speed beat cream cheese.

Slowly add heavy whipping cream to cream cheese then add sugar. Continue to beat frosting until stiff peaks form.

Carefully unroll cake. Evenly spread whipped cream cheese filling onto cake.

Re-roll cake, wrap in plastic wrap and chill for 1 hour. Dust with confectioners sugar before serving.

To get a nice clean cut without all the filling oozing out use a sharp serrated bread knife with gentle saw like motion. Enjoy!

Although this red velvet cake roll is perfect for any occasion it is a mandate in my household to serve for Valentine’s Day and Christmas!

I AM EXCITED YOU ARE VIEWING JETT’S RED VELVET CAKE ROLL RECIPE WITH WHIPPED CREAM CHEESE FILLING AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO COME BACK AND LET US KNOW IN THE COMMENTS! 

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Red Velvet Cake Roll with Whipped Cream Cream Cheese Filling

This red velvet cake has a chocolate flavor with a brilliant red color. The filling is a whipped cream cream cheese rolled into one. The perfect pair!

Course Dessert

Cuisine American

Keyword cake, cream cheese frosting, red velvet, whipped cream

Prep Time 35 minutes

Cook Time 15 minutes

cool time 1 hour

Total Time 1 hour 50 minutes

Servings 1 roll

Author jettskitchen.com

Ingredients

Cake

• 1 cup all-purpose flour
• 3 Tablespoons cocoa powder unsweetened
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 Tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 3 Tablespoons vegetable oil
• 3/4 cup granulated sugar
• 3 large eggs
• 2 Tablespoons red liquid food coloring

Filling/Icing

• 8 ounce package cream cheese room temperature
• 1 cup heavy whipping cream
• 1/2 cup granulated sugar

Instructions

Cake

1. Preheat oven 375 degrees Fahrenheit.

   Prepare flour sack towel by dusting with confectioners sugar and set aside. This Manufacturers Duster is what I use.

   Grease a 15 1/2 x 10 1/2 jelly roll cake pan. Cover with wax paper. Grease and lightly flour the wax paper and set pan aside.

2. In a large bowl sift together flour, cocoa, baking powder and salt and set aside.

3. In a medium bowl beat eggs and sugar for about 2 minutes. Add oil, milk and vanilla to egg mixture. Beat to combine.

4. Add dry ingredients to egg mixture until well combined then add vinegar and stir. Carefully add food coloring and mix until well incorporated.

5. Pour batter into prepared jelly roll pan and bake 15 minutes or until cake springs back in center touched.

6. Immediately invert cake onto prepared flour sack towel. Carefully remove wax paper.

7. Roll cake and towel together. Cool completely on wire rack.

Filling/Frosting

1. Place cream cheese in a large bowl. Using hand mixer on medium speed beat cream cheese.

2. Slowly add heavy whipping cream to cream cheese then add sugar. Continue to beat frosting until stiff peaks form.

3. Carefully unroll cake. Evenly spread whipped cream cheese filling onto cake.

4. Re-roll cake, wrap in plastic wrap and chill for 1 hour. Dust with confectioners sugar before serving.

5. To get a nice clean cut without all the filling oozing out use a sharp serrated bread knife with gentle saw like motion.

6. Although this red velvet cake roll is perfect for any occasion it is a mandate in my household to serve for Valentine’s Day and Christmas!

7. Enjoy!