Description
This Red Velvet Cheesecake Roll is a stunning and indulgent dessert featuring a rich red velvet sponge rolled around a light, creamy cheesecake filling. Perfect for holidays, celebrations, or whenever you crave something beautiful and delicious.
Ingredients
For the Red Velvet Cake:
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1 cup all-purpose flour
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1 cup granulated sugar
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup vegetable oil
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1/2 cup buttermilk
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2 large eggs
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1 tablespoon red food coloring
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1 teaspoon vanilla extract
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1 teaspoon white vinegar
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1/2 cup heavy cream, whipped
Instructions
Step 1: Make the Cake
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Preheat oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
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In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
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Combine wet and dry ingredients until just mixed.
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Pour batter into pan and spread evenly. Bake 12–15 minutes or until a toothpick comes out clean.
Step 2: Prepare the Filling
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Beat cream cheese until smooth.
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Add powdered sugar and vanilla extract; mix until smooth.
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Gently fold in whipped cream.
Step 3: Assemble the Roll
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Let cake cool in pan for 5 minutes. Turn onto a powdered sugar-dusted kitchen towel.
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Remove parchment.
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Spread cheesecake filling evenly over warm cake.
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Starting at one short end, roll up gently with the towel. Let cool completely.
Step 4: Serve
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Chill before slicing for best results. Dust with powdered sugar or drizzle with white chocolate if desired.
Notes
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Rolling the cake while warm prevents cracks.
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Use gel food coloring for vibrant red hue.
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Wrap tightly in plastic wrap if making ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American