Desserts are expected to feel effortless yet refined. This soft red velvet roll cake fits right in—light, flexible sponge with a gentle cocoa note, wrapped around a smooth cream filling. It’s the kind of dessert you’d see at a weekend gathering in SoHo or served after dinner in a cozy Upper West Side apartment: elegant, but never overdone.
Ingredients (Serves 8)
Cake
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- Red food coloring (to preference)
Filling
- 1 cup cream cheese, softened
- ½ cup white chocolate, melted and cooled
- 4 tablespoons unsalted butter, softened
- ½ cup powdered sugar
- 1¼ cups heavy cream, whipped to soft peaks
Instructions
Preheat the oven to 365°F. Line a rimmed baking sheet (about 15 × 10 inches) with parchment paper.
In one bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, mix the milk, vanilla extract, and vinegar.
In a large mixing bowl, beat the butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Gradually alternate adding the dry ingredients and the milk mixture, mixing just until smooth. Blend in the red food coloring until the desired shade is reached.
Spread the batter evenly onto the prepared pan. Bake for 15–18 minutes, until the cake springs back lightly when touched.
While warm, carefully lift the cake with the parchment paper and gently roll it into a log. Let it cool completely.
For the filling, beat cream cheese, butter, and powdered sugar until smooth. Mix in the cooled white chocolate, then gently fold in the whipped cream.
Unroll the cooled cake, spread the filling evenly, and roll it back up. Chill briefly before slicing for clean cuts.
