This Red Velvet Swiss Roll with Cream Cheese Filling is a delicious and impressive dessert. It looks intimidating, but I was surprised at how simple it was to make! It has a moist cake rolled around a smooth cream cheese filling. I cut some of the sweetness out of the cream cheese filling and it is so good!
I love how fancy this red velvet cake roll looks! It will make a perfect Valentine’s dessert. I made this for a dinner party this past weekend and it was a hit!
- 3/4 cup (77 grams) cake flour
- 1/4 cup (18 grams) cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon canola oil
- 2 tablespoons buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1 teaspoon red food dye
Cream Cheese Filling
- 8 ounces cream chesse, softened
- 1/4 cup unsalted butter, softened
- 2 cups confectioners powdered sugar
- 1 teaspoon vanilla
- Preheat your oven to 350 degrees Farenheight.
- Prepare the jelly roll pan by spraying the cooking spray on all surfaces. Trim down the parchment paper to fit into the bottom of the pan and then spray the cooking spray on top of the parchment paper.
- You will also lay down a clean, thin towel onto a flat surface. The towel should be larger than your jelly roll pan. Make sure it is an old towel or you don’t care if it stains.
- Prepare your dry ingredients in a medium bowl. Sift together the cake flour, cocoa powder, baking powder and salt. Give it a quick whisk and set it aside.
- In another medium bowl, use either a hand or stand mixer and beat the eggs for 2-3 minutes until the eggs are frothy. Then, combine the granulated sugar, canola oil, buttermilk, and vanilla extract.
- Add in the dry ingredients. Blend until combined, making sure there are no clumps. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
- Add in your red food coloring. I used about .25 ounces, about 1 teaspoon. You can add more or less to get the coloring to your preference.
- Pour the batter into your prepared baking pan. Use your spatula to spread the batter to the edges of the pan. It will be very thin. Try to make sure it is spread evenly, and make sure that it isn’t jostled too much when placing it into the oven.
- Bake for 10 to 12 minutes, or until it springs back slightly when touched in the center of the cake. Do NOT overbake or you will dry out the cake and cause it to crack.
- Immediately after removing the cake from the oven, use a knife around the edges of the pan to loosen the cake from the edges. Carefully invert the pan onto the towel, allowing about 3 inches of the towel to hang out from one of the short ends of the cake. Fold that towel portion up over the cake, and slowly roll the cake and towel into a roll. Set aside and allow to cool completely.
Make the Cream Cheese Frosting
- While waiting for the cake to cool, you can make the cream cheese frosting.
- In a medium bowl, you will beat the cream cheese, butter, powdered sugar, and vanilla until well combined and smooth.
- Once the cake is cooled completely, unroll the cake and spread the cream cheese frosting evenly on top the cake, making sure to get to the edges of the short ends of the cake. Reroll it back up as it was rolled previously.
- Cover in saran wrap and refrigerate for at least an hour in the refrigerator.
- Just before serving, dust with powdered sugar. Using a bread knife trim off the outer edges of the cake to get clean ends. Slice into 8 even slices.
- Category: Cake
- Method: Bake
- Serving Size: 8
Keywords: Red Velvet Swiss Roll