delightful Raspberry Red Velvet Cake Roll


• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon red food coloring
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted

For the Filling:

• 1 cup fresh raspberries
• 1 cup powdered sugar
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract


. Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly-roll pan with parchment paper.
. In a medium bowl, whisk together flour, baking powder, and salt.
. In another bowl, beat eggs until thick and pale. Gradually add sugar, beating well after each addition.
. Mix in cocoa powder, red food coloring, and vanilla extract.
. Add the dry ingredients to the wet ingredients in three parts, alternating with buttermilk. Stir in melted butter.
. Spread the batter evenly into the prepared pan and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
. While the cake is baking, prepare the filling by blending powdered sugar, cream cheese, butter, and vanilla extract until smooth.
. Once the cake is done, immediately turn it out onto a clean kitchen towel dusted with powdered sugar.
. Roll the cake and towel together, starting from the narrow end. Allow it to cool completely.
. Unroll the cake and spread the cream cheese filling evenly over the surface then spread fresh raspberries.
. Carefully roll the cake back up without the towel. Chill in the refrigerator for at least 1 hour before serving.

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