Red Velvet Cake Roll

Photo by Cindy W.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • Cake:

  • 4

    eggs

  • 3/4

    cup sugar

  • 1

    bottle (1 ounce) red food coloring

  • 2

    tablespoons buttermilk

  • 1

    tablespoon canola oil

  • 1

    teaspoon cider vinegar

  • 1

    teaspoon vanilla extract

  • 3/4

    cup cake flour

  • 1/4

    cup baking cocoa

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • Confectioners' sugar

  • Filling:

  • 1

    package (8 ounces) cream cheese, softened

  • 1/4

    cup butter, softened

  • 3

    cups confectioners' sugar

  • 1

    teaspoon vanilla extract

  • Additional confectioners' sugar

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the food coloring, buttermilk, oil, vinegar and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture. Spread into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Refrigerate for 1 hour. Yield: 12 servings.

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