Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Parchment paper
- Rolling pin
- Cake pan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Mix until just combined.
6. Stir in the red food coloring and vanilla extract.
7. Pour the batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before removing it from the pan.
9. To make the cream cheese filling, beat the cream cheese and butter together until smooth.
10. Add the powdered sugar and vanilla extract and beat until well combined.
11. Place the cake on a sheet of parchment paper and use a rolling pin to flatten it to a thickness of about 1/4 inch.
12. Spread the cream cheese filling over the flattened cake, leaving a 1/2 inch border around the edges.
13. Roll the cake tightly, using the parchment paper to help you.
14. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
Makes 8-10 servings
Nutritional information:
Calories: 420
Fat: 21g
Carbohydrates: 54g
Protein: 5g
Sodium: 290mg
Sugar: 42g
Substitutions for ingredients:
- Whole milk can be used instead of buttermilk.
- Margarine can be used instead of butter.
- Brown sugar can be used instead of granulated sugar.
- Neufchâtel cheese can be used instead of cream cheese.
Variations:
- Add chopped nuts or chocolate chips to the cream cheese filling.
- Use different food coloring to create different colors.
- Add a layer of fruit preserves or jam to the cream cheese filling.
Tips and tricks:
- Make sure the cake is completely cool before rolling it.
- Use a sharp knife to cut the cake into slices.
- Dust the cake with powdered sugar before serving for an extra touch of sweetness.
Storage instructions:
Store the rolled cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake cracks while rolling, use the cream cheese filling to patch it up.
- If the cake is too dry, brush it with a simple syrup before rolling.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all utensils before preparing the recipe.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
Bolo de rolo is a traditional Brazilian dessert that originated in the state of Pernambuco. It is a rolled cake filled with guava paste and has been popular in Brazil since the 19th century. The red velvet version of this cake is a modern twist on the classic recipe.
Flavor profiles:
Sweet, tangy, and chocolatey.
Serving suggestions:
Serve the cake as a dessert or as a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Portuguese
Taste: Rich, Creamy, Sweet, Chocolatey, Decadent