Halloween Blood Velvet Cake Roll Recipe
- Cook Time: 55 minutes
- Total Time: 55 minutes
Ingredients
Scale
- 3/4 cup cake 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
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons red gel food coloring
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup white chocolate chips
- 2 tablespoons heavy cream
- Additional red food coloring (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper. Grease the top of the parchment paper as well to ensure the cake releases easily after baking.
- In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, and salt. Sifting these ingredients together ensures there are no lumps and makes for a lighter sponge.
- In a large mixing bowl, beat the 4 eggs and granulated sugar on high speed for about 5 minutes. The mixture should become very thick and pale yellow. This aeration is crucial for the cake’s structure.
- Gently fold in the vegetable oil, vanilla extract, white vinegar, and red gel food coloring. Ensure the color is evenly distributed until you reach a deep, vibrant “blood” red hue.
- Gently fold the dry flour mixture into the wet ingredients using a spatula. Do this carefully so you don’t deflate the eggs. Stop as soon as no streaks of flour remain.
- Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes, or until the top of the cake springs back when lightly touched. Do not overbake, or it will become brittle and crack.
- Immediately after removing from the oven, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Carefully roll the warm cake up in the towel, starting from the short end. Let it cool completely in this rolled position.
- In a bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and a splash of vanilla. Mix until the frosting is light and fluffy.
- Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a small border at the edges. Roll the cake back up tightly (without the towel this time). Wrap in plastic wrap and refrigerate for at least one hour to set.
- Melt white chocolate chips and heavy cream together in the microwave in 20-second bursts. Stir in red food coloring until it looks like bright blood. Drizzle the glaze messily over the top of the cake roll to create a “bleeding” effect.