A classic Southern dessert, red velvet cake also holds a common association with Juneteenth. Just a hint of cocoa powder lends the cake its characteristic flavor without turning it into a chocolate cake. Filled with a velvety cream cheese frosting and rolled into a spiral, this Swiss roll looks as dramatic as it tastes.
Info
- Cook time: 35 minutes
- Total time: 5 hours 25 minutes
- Yield: 10 to 12
Ingredients
- Nonstick cooking spray, for greasing the pan
- 3/4 cup all-purpose flour
- 2 teaspoons cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt (see Cook’s Note)
- 4 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons buttermilk
- 2 tablespoons red food coloring (nearly a full bottle)
- 2 tablespoons vegetable oil
- 2 teaspoons white distilled vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- One 8-ounce block cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 1/2 cups confectioners’ sugar, plus extra for dusting
- Heavy cream, as needed
Instructions
- Heat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with a large sheet of parchment paper, letting it overhang on all sides. Give the paper a light coat of nonstick spray.
- Whisk together the flour, cocoa powder, baking soda and 1/2 teaspoon of the salt in a small bowl; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium-high until they are pale yellow and have doubled in volume, about 5 minutes. Lower the speed and gradually add the granulated sugar. In a separate small bowl, stir together the buttermilk, food coloring, vegetable oil, vinegar, 1/2 teaspoon of the vanilla extract and 1/2 teaspoon of the vanilla bean paste. With the mixer on medium-low, add the wet and dry mixtures alternately in stages, beginning with the wet ingredients and taking care not to overmix.
- Finish blending the batter by hand, scraping the sides and bottom of the bowl with a rubber spatula. Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Move the cake, still on its parchment, to a cooling rack right away and let it rest for 3 minutes so steam can escape. Carefully fold the parchment overhang over the cake and roll it up tightly while still warm. Let it cool for 20 to 30 minutes before unrolling so the shape sets (see Cook’s Note).
- To make the frosting, beat the cream cheese and butter with an electric mixer until light and fluffy, 3 to 4 minutes. Add the confectioners’ sugar and beat until fully incorporated. Add the remaining 1/4 teaspoon salt, the remaining 1/2 teaspoon vanilla extract, the remaining 1/2 teaspoon vanilla bean paste and heavy cream as needed to reach the desired consistency; the frosting should be fairly thick so it doesn’t seep out when you roll and slice the cake.
- Spread the frosting over the surface of the slightly cooled cake, leaving a 1/2-inch border bare around the edge. Carefully roll the cake up again, then wrap the whole log in plastic wrap. Refrigerate for at least 4 hours, or up to overnight, to firm up. Slice the chilled cake and dust with confectioners’ sugar.
Notes
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less. If the cake is still warm after being rolled up for 20 minutes, unroll and allow to cool on a cooling rack before you add frosting.
