Red Velvet Cake Roll Recipe

Name: Red Velvet Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 3/4 cup sugar; 2 tablespoons buttermilk; 1 tablespoon canola oil; 1 tablespoon red food coloring; 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/4 cup baking cocoa; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 1 teaspoon vanilla extract; 1 cup confectioners' sugar; 5 ounces white baking chocolate, melted; Additional confectioners' sugar, optional

Servings: persons

4 large eggs
3/4 cup sugar
2 tablespoons buttermilk
1 tablespoon canola oil
1 tablespoon red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
5 ounces white baking chocolate, melted
Additional confectioners' sugar, optional

1
Preheat oven to 350u00b0. Line a greased 15x10x1-in. baking pan with parchment paper; grease paper.
2
In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly.
3
Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack.
4
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners' sugar. Carefully remove and discard strips.

1161

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large eggs, 3/4 cup sugar, 2 tablespoons buttermilk, 1 tablespoon canola oil, and more.

Yes, Red Velvet Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cake Roll

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