Red Velvet Swiss Roll with Cream Cheese Frosting Recipe

Red Velvet Swiss Roll with Cream Cheese Frosting

• Level: Intermediate
• Yield: 10 to 12 servings
• Nutritional Information Per Serving (1 of 12 servings): Calories 301, Total Fat 16 g, Saturated Fat 8 g, Carbohydrates 35 g, Dietary Fiber 0 g, Sugar 28 g, Protein 4 g, Cholesterol 94 mg, Sodium 212 mg
• Total Time: 5 hr 25 min (including cooling and chilling)
• Active Time: 35 min

This classic dessert is not only a Southern favorite but also often linked to the Juneteenth celebration. The modest amount of cocoa powder used gives this cake its signature taste without making it a full chocolate cake. Wrapped with a luxuriously smooth cream cheese frosting, this Swiss roll is as delightful and elegant as it appears.

Ingredients:

• Nonstick cooking spray, for the pan
• 3/4 cup all-purpose flour
• 2 teaspoons cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt (refer to Cook's Note)
• 4 large eggs
• 3/4 cup granulated sugar
• 2 tablespoons buttermilk
• 2 tablespoons red food coloring (almost 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, softened to room temperature
• 4 tablespoons unsalted butter, softened to room temperature
• 1 1/2 cups confectioners' sugar, plus extra for garnish
• Heavy cream, as needed

Special equipment: a 10-by-15-inch jelly roll pan

Instructions:

1. Preheat your oven to 350F. Line a 10-by-15-inch jelly roll pan with parchment paper, leaving an overhang on all sides. Lightly spray the parchment with nonstick cooking spray.
2. In a small bowl, mix together the flour, cocoa powder, baking soda, and 1/2 teaspoon of salt. Set this mixture aside.
3. Using an electric mixer fitted with a whisk attachment, beat the eggs on medium-high speed until they become pale yellow and double in size, approximately 5 minutes. Reduce speed and gradually add the granulated sugar.
4. In another bowl, combine buttermilk, red food coloring, vegetable oil, vinegar, 1/2 teaspoon vanilla extract, and 1/2 teaspoon vanilla bean paste. On medium-low speed, alternate adding the wet and dry ingredients to the eggs, beginning with the wet mixture. Avoid overmixing.
5. Finish mixing the batter by hand, ensuring to scrape the bowl's edges and bottom with a rubber spatula. Pour the batter evenly into the prepared pan and bake for about 20 minutes, or until a toothpick inserted comes out clean.
6. Immediately place the cake on its parchment paper onto a cooling rack and let it rest for 3 minutes to release steam. Carefully fold the parchment overhang and roll the warm cake tightly. Let it cool for 20 to 30 minutes before unrolling to maintain its shape (see Cook's Note).
7. To prepare the frosting, beat cream cheese and butter together with an electric mixer until light and fluffy, about 3 to 4 minutes. Gradually add confectioners' sugar and beat well. Add the remaining 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, 1/2 teaspoon vanilla bean paste, and enough heavy cream to reach a thick but spreadable consistency. The frosting should be robust enough to avoid leaking when rolling and slicing the Swiss roll.
8. Spread the frosting evenly over the slightly cooled cake, leaving a 1/2-inch border free around the edges. Re-roll the cake gently then wrap it in plastic wrap.
9. Chill the wrapped roll in the refrigerator for at least 4 hours or overnight to set before slicing. Cut chilled slices and dust them with confectioners' sugar before serving.

Cook's Note: This recipe uses Diamond Crystal kosher salt, which is lighter than Morton's. If you use Morton kosher salt, reduce the amount slightly. If the cake feels warm after the initial roll, unroll it and allow it to cool fully on a rack before frosting.