Description
Festive Christmas red velvet cake roll brings holiday cheer with its elegant swirl of rich cocoa and cream cheese frosting. Delightful dessert promises a sweet celebration that melts hearts and creates cherished memories for seasonal gatherings.
Ingredients
Scale
Cake Ingredients:
- 4 large eggs
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (90 g) all-purpose flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Liquid and Flavor Ingredients:
- 1 tablespoon oil (canola/vegetable)
- 2 tablespoons buttermilk (or 2 tablespoons milk plus 1/2 teaspoon vinegar)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
Frosting Ingredients:
- 8 ounces (226 g) brick cream cheese, cold
- 1/2 cup (113 g) butter (1 stick), room temperature
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla
- Powdered sugar (optional)
Instructions
- Prepare a meticulous mise en place by sifting the dry ingredients – flour, cocoa, baking powder, and salt – into a pristine mixing vessel. Set this powdery mixture aside for later incorporation.
- Harness the power of your stand mixer with the whisk attachment, whipping eggs at medium velocity for five minutes until they transform into a voluminous, aerated cloud. Gradually cascade sugar and oil into the egg mixture while maintaining a steady medium-low speed.
- Infuse the batter with tangy buttermilk, sharp vinegar, aromatic vanilla, and vibrant red food coloring. Blend these liquid elements until harmoniously integrated.
- Gently fold the reserved dry ingredient mixture into the wet batter, stirring just until combined. Carefully transfer the crimson batter into a prepared baking surface, ensuring an even, smooth distribution.
- Heat the oven to 350˚F and bake the delicate cake for 13-15 minutes. The surface should spring back responsively when gently touched, indicating perfect doneness.
- Elevate the cake using the parchment paper, transferring it to a wire rack. Allow a brief three-minute resting period for steam dissipation. While still warm, tightly roll the cake using the parchment paper as a guide, creating a compact log shape.
- Craft the luscious cream cheese filling by whipping cream cheese and butter until silky smooth. Incorporate powdered sugar and vanilla, mixing until a uniform consistency emerges. Refrigerate the frosting to maintain its structure.
- Delicately unroll the cooled cake, allowing a short resting period if necessary. Apply the chilled cream cheese frosting with surgical precision using an offset spatula, leaving a narrow border. Roll the cake with deliberate tension, ensuring a tight, uniform spiral.
- For optimal texture and flavor development, encase the rolled cake and chill in the refrigerator for 1-2 hours. When ready to serve, dust with a delicate veil of powdered sugar. Slice into twelve elegant portions using a serrated knife, cleansing the blade between cuts for pristine presentation.
Notes
- Master the egg whipping technique by ensuring eggs are at room temperature for maximum volume and fluffiness.
- Use precise measurements and sift dry ingredients to prevent lumps and create a smoother, more even cake texture.
- Avoid overmixing the batter to maintain a delicate, tender crumb and prevent a tough cake roll.
- Experiment with natural food coloring alternatives like beetroot powder for a healthier red velvet option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 235
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 105 mg