Go Back
Delicious Black Velvet Cake Roll with cream filling on a white plate
Print Recipe

Black Velvet Cake Roll

A mesmerizing twist on classic chocolate cake, featuring a rich cocoa sponge and a luscious cream cheese filling, perfect for any special occasion.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Black Velvet Cake Roll, Chocolate Cake, Cream Cheese Filling, Dessert Recipe
Servings: 10 servings
Calories: 300kcal

Ingredients

Cake Ingredients

  • 3/4 cup all-purpose flour Provides structure while keeping it tender.
  • 1/4 cup unsweetened cocoa powder Enhances the chocolate flavor.
  • 1 teaspoon baking powder Provides leavening.
  • 1/4 teaspoon salt Enhances all flavors.
  • 4 large eggs Provides moisture and binding.
  • 3/4 cup granulated sugar Sweetens and aids browning.
  • 1 teaspoon vanilla extract Adds depth to flavor.
  • 1 drop red food coloring Optional for appearance.
  • powdered sugar for dusting For presentation.

Cream Cheese Filling

  • 8 oz cream cheese, softened Rich filling.
  • 1/2 cup unsalted butter, softened Adds creaminess.
  • 2 cups powdered sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Infuses flavor.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving overhang on the long sides.
  • Sift together the all-purpose flour, cocoa powder, baking powder, and salt in one bowl.
  • In another bowl, beat the eggs and granulated sugar until thick and pale. Add the vanilla extract.
  • Fold in the dry ingredients until just combined. Add red food coloring as desired.
  • Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes or until the cake springs back when touched.
  • While baking, sprinkle a kitchen towel with powdered sugar.
  • Once baked, invert the cake onto the prepared towel and peel off the parchment paper.
  • Roll the cake with the towel starting from the short end and let it cool completely on a wire rack.

Filling and Rolling

  • For the cream cheese filling, beat the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla until creamy.
  • Once the cake is cool, unroll it carefully and spread the cream cheese filling evenly.
  • Roll the cake back up without the towel, ensuring it's tight yet not overly so. Wrap in plastic wrap and refrigerate for at least one hour.
  • Before serving, dust the exterior with powdered sugar.

Notes

Sift dry ingredients thoroughly to avoid lumps. Adjust red food coloring gradually. Use a fresh, powdered sugar-dusted towel for rolling.