Description
A delightful red velvet cake rolled with a creamy filling, topped with strawberries and powdered sugar.
Ingredients
Scale
- 4 large eggs
- ¾ cup granulated sugar
- 2 tablespoons vegetable oil
- ⅓ cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ⅔ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries
- Extra powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat eggs for 5 minutes until thick and pale. Gradually add sugar while mixing.
- Mix in oil, buttermilk, vanilla, and red food coloring until well combined.
- In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet batter until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top evenly.
- Bake for 12–15 minutes, or until the top springs back lightly when touched.
- While warm, invert the cake onto a kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake in the towel. Let it cool completely.
- For the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
- Carefully unroll the cake, spread the filling evenly, then roll it back up (without the towel).
- Chill the rolled cake in the fridge for at least 1 hour.
- Dust with powdered sugar and top with strawberries before serving.
Notes
- Ensure your eggs are at room temperature for best results.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg