Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 tablespoon vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons deep red gel food coloring
- Powdered sugar (for dusting the towel)
- 8 oz cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving a bit of overhang on the sides. Grease the parchment paper as well to ensure the cake releases easily. Lay a clean, thin kitchen towel on your counter and dust it generously with powdered sugar.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Sift these ingredients if the cocoa powder looks lumpy. Setting the dry base aside ensures the leavening agents are evenly distributed before you hit the wet ingredients.
- In a large bowl, beat the four eggs at high speed for about 5 minutes. The mixture should become very pale, thick, and tripled in volume. Gradually add the granulated sugar while continuing to beat. This aeration is the secret to a flexible sponge that won’t crack when rolled.
- Lower the mixer speed and stir in the vegetable oil, buttermilk, vinegar, vanilla extract, and the red gel food coloring. Use enough gel to achieve a deep, dark crimson. The vinegar and buttermilk react with the cocoa to enhance the classic velvet flavor and tenderize the crumb.
- Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix, or you will lose the air you worked so hard to beat into the eggs. Pour the batter into the prepared pan and spread it evenly to the corners. Bake for 10 to 12 minutes, or until the top of the cake springs back when lightly touched.
- Immediately after removing the cake from the oven, invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper. While the cake is still hot, flip one short end of the towel over the cake and roll it up tightly. Let the rolled cake cool completely on a wire rack in this position. This “trains” the cake to hold its shape.
- While the cake cools, beat the cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy. Once the cake is cold, gently unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border at the edges. Roll the cake back up (without the towel this time). Wrap the roll in plastic wrap and refrigerate for at least one hour before slicing.
- Cook Time: 37 minutes