Red Velvet Roll (Print Version)
# Ingredients:
01 -
1 box red velvet cake mix (or homemade red velvet cake).
02 -
3 large eggs.
03 -
1/2 cup vegetable oil.
04 -
1 cup water.
05 -
1 tsp vanilla extract.
06 -
Powdered sugar (for dusting).
07 -
8 oz cream cheese, softened.
08 -
1/4 cup unsalted butter, softened.
09 -
1 cup powdered sugar (for filling).
10 -
1 tsp vanilla extract (for filling).
11 -
1/4 cup pecans, chopped.
12 -
1/4 cup white chocolate, melted.
13 -
2 tbsp raspberry or strawberry sauce (for drizzling).
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
02 -
Prepare the red velvet cake mix according to package instructions (mix eggs, oil, water, and vanilla extract).
03 -
Pour the cake batter into the prepared jelly roll pan and spread it evenly.
04 -
Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
05 -
Dust a clean kitchen towel with powdered sugar while the cake bakes.
06 -
Invert the baked cake onto the powdered sugar-dusted towel, peel off the parchment paper, and roll the cake in the towel while it’s warm. Let it cool completely in this rolled shape.
07 -
In a mixing bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.
08 -
Unroll the cooled cake and spread the cream cheese filling evenly over the surface.
09 -
Carefully re-roll the cake, ensuring the filling remains intact. Wrap it in plastic wrap and refrigerate for at least 1 hour.
10 -
Drizzle melted white chocolate over the top of the roll.
11 -
Sprinkle chopped pecans and drizzle raspberry or strawberry sauce for decoration.
12 -
Slice into portions and serve.
# Notes:
01 -
A creative dessert twist, combining red velvet cake and creamy cheesecake filling.
02 -
Perfect for special occasions with its elegant presentation and delightful flavors.
03 -
The toppings add texture and extra visual appeal, making it a show-stopping treat.