Description
This Black Velvet Cake Roll is the ultimate showstopper dessert, combining a moist, rich chocolate cake with tangy cream cheese frosting. Topped with fresh berries and chocolate shards, it’s a feast for the eyes and the taste buds! Whether for a special occasion or simply indulging your sweet tooth, this cake roll is guaranteed to impress.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup dark cocoa powder
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup buttermilk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- Black gel food coloring (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
For Topping:
- Fresh berries (strawberries, raspberries, blackberries, etc.)
- Chocolate shards or curls
Instructions
- Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Add black gel food coloring, if desired, to achieve a deep black hue.
- Gradually fold the dry ingredients into the wet ingredients until combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes or until the cake springs back when touched.
- While the cake is warm, transfer it to a clean kitchen towel dusted with powdered sugar. Roll the cake up gently (with the towel) and let it cool completely.
- Meanwhile, prepare the frosting by beating cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
- Unroll the cooled cake and spread an even layer of frosting over the surface. Re-roll the cake (without the towel) and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour.
- Decorate the outside of the roll with the remaining frosting, fresh berries, and chocolate shards. Slice and serve!
Notes
- For an extra crunch, add chopped nuts like hazelnuts or almonds to the topping.
- If you don’t have buttermilk, substitute with regular milk mixed with 1 tsp of vinegar or lemon juice.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes