Ingredients
For the Red Velvet Sponge Cake:
Cake flour – 3/4 cup
Cocoa powder – 2 tbsp (unsweetened, not Dutch-process)
Baking powder – 1/2 tsp
Salt – 1/4 tsp
Eggs – 4 large, room temp
Granulated sugar – 3/4 cup
Buttermilk – 1/4 cup
Vegetable oil – 2 tbsp
Red gel food coloring – 1 tsp
Vanilla extract – 1 tsp
White vinegar – 1/2 tsp
For the Cream Cheese Filling:
Cream cheese – 8 oz, softened
Powdered sugar – 1 cup
Heavy cream – 2 tbsp (cold)
Vanilla extract – 1 tsp
Instructions
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, sift together cake flour, cocoa powder, baking powder, and salt. Set aside.
3. In another bowl, beat eggs and sugar for 4–5 minutes until pale and fluffy.
4. Add oil, buttermilk, food coloring, vinegar, and vanilla. Mix well.
5. Gently fold dry ingredients into the wet mixture using a spatula until just combined.
6. Spread batter evenly into pan. Tap to remove air bubbles.
7. Bake for 12–14 minutes until top springs back when touched.
8. While hot, turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll cake up with towel. Let cool.
9. In a bowl, beat cream cheese until smooth. Add powdered sugar, cream, and vanilla. Beat until fluffy and spreadable.
10. Unroll cake, spread cream cheese mixture evenly, then re-roll. Chill 2 hours before serving.
11. Dust with powdered sugar or drizzle with melted white chocolate before slicing.
Notes
Use gel food coloring for intense red without affecting texture.
Roll while warm to prevent cracking.
Chill before slicing for clean swirls.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 75mg