Red Velvet Cake Roll Recipe
This Red Velvet Cake Roll features a moist and fluffy red velvet cake rolled up with a smooth and rich cream cheese filling. Ready in 42 min, serves 10.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.
Cooking tools:
- Hand mixer
- Oven
- Baking sheet
- Parchment paper
- Cooling rack
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Kitchen towel
Ingredients
- 1 cup minus 1 Tablespoon (118g) all-purpose flour (spooned & leveled), see note*
- 3 Tablespoons (15g) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 Tablespoons (30ml) canola or vegetable oil
- 2 Tablespoons (30ml) buttermilk
- 1 teaspoon white vinegar (helps the red color stand out)
- 1 Tablespoon liquid red food coloring*
- 2 teaspoons pure vanilla extract
- 1 cup (120g) confectioners’ sugar
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
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