Name: Red Velvet Cake Roll
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -; Filling: -; 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Red Velvet Cake Roll

1. 4 large eggs -

2. 3/4 cup sugar -

3. 2 tablespoons buttermilk -

4. 1 tablespoon canola oil -

5. 1 tablespoon red food coloring -

6. 1 teaspoon white vinegar -

7. 1 teaspoon vanilla extract -

8. 1 cup all-purpose flour -

9. 1/4 cup baking cocoa -

10. 1 teaspoon baking powder -

11. 1/2 teaspoon salt -

12. Filling: -

13. 1 package (8 ounces) cream cheese, softened -

14. 1/4 cup butter, softened -

15. 1 teaspoon vanilla extract -

16. 1 cup confectioners' sugar -

17. 5 ounces white baking chocolate, melted -

18. Additional confectioners' sugar, optional -

How to cook deliciously - Red Velvet Cake Roll

1. Stage

Preheat the oven to 350°F. Line a greased 15x10x1-inch baking pan with parchment; grease the paper.

2. Stage

In a large bowl, beat the eggs on high speed for three minutes. Gradually add the sugar, beating until thick and lemon-colored. Beat in the buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk the flour, cocoa, baking powder and salt; gradually beat into the egg mixture. Beat on high speed for two minutes. Transfer to the prepared pan, spreading evenly.

3. Stage

Bake for 12 to 15 minutes or until the top springs back when lightly touched. Cool for five minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off the parchment. Roll up the cake in the towel jelly-roll style, starting with the short side. Cool completely on a wire rack.

4. Stage

In a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in the confectioners’ sugar and baking chocolate until smooth. Unroll the cake and spread the filling over the cake to within 1/2 inch of the edges. Roll it up again without the towel, then trim the ends. Place it on a platter seam side down. Cover and refrigerate the red velvet cake roll for at least two hours. If desired, place 1-inch strips of waxed paper across the cake roll and dust lightly with additional confectioners’ sugar. Carefully remove and discard the strips.