Sugared Red Velvet Cake Roll Recipe

Name: Sugared 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; 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; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; Additional confectioners' sugar

Servings: persons

4 large 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
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar

1
Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
2
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.
3
Bake at 350u00b0 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.
4
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.

1327

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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, 1 bottle (1 ounce) red food coloring, 2 tablespoons buttermilk, and more.

Yes, Sugared 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.

That's it — enjoy your meal!

Sugared Red Velvet Cake Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions