Name: Sugared Red Velvet Cake Roll
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -; Filling: -; 1 package (8 ounces) cream cheese, softened -; 1/4 cup butter, softened -; 3 cups confectioners' sugar -; 1 teaspoon vanilla extract -; Additional confectioners' sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sugared Red Velvet Cake Roll

1. 4 large eggs -

2. 3/4 cup sugar -

3. 1 bottle (1 ounce) red food coloring -

4. 2 tablespoons buttermilk -

5. 1 tablespoon canola oil -

6. 1 teaspoon cider vinegar -

7. 1 teaspoon vanilla extract -

8. 3/4 cup cake flour -

9. 1/4 cup baking cocoa -

10. 1 teaspoon baking powder -

11. 1/2 teaspoon salt -

12. Confectioners' sugar -

13. Filling: -

14. 1 package (8 ounces) cream cheese, softened -

15. 1/4 cup butter, softened -

16. 3 cups confectioners' sugar -

17. 1 teaspoon vanilla extract -

18. Additional confectioners' sugar -

How to cook deliciously - Sugared Red Velvet Cake Roll

1. Stage

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.

2. Stage

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. Stage

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.

4. Stage

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.