Description
This festive rolled cake blends classic red velvet flavor with a light, fluffy cream, finished with a rustic bark-like texture and chocolate shavings.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 1 1/2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Chocolate shavings (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper. Dust a kitchen towel with powdered sugar.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, beat the eggs, butter, food coloring, vanilla, and vinegar until smooth. Combine wet and dry ingredients until just mixed.
- Pour the batter into the prepared pan and bake for 15–20 minutes until a toothpick comes out clean.
- Turn the cake out onto the powdered sugar-dusted towel, remove parchment, and roll the cake with the towel inside. Let it cool completely.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Unroll the cake, spread whipped cream evenly, and re-roll without the towel.
- Frost the outside with the remaining whipped cream and create a bark-like texture with a fork. Garnish with chocolate shavings and chill before serving.
Notes
Serve chilled or at cool room temperature. Slice into 1-inch thick pieces for presentation. Store in an airtight container for 3–4 days or freeze for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 140mg