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Red Velvet Roll Cake

Red Velvet Roll Cake Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3/4 cup cake flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • 1/4 cup neutral oil (vegetable or canola)
  • 1 large egg
  • 1 tablespoon liquid red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 teaspoon white vinegar
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment. In a bowl, whisk cake flour, cocoa, baking soda, and salt.
  2. In a separate bowl, beat sugar, oil, egg, food coloring, and vanilla. Mix in dry ingredients alternately with buttermilk, then stir in vinegar.
  3. Spread batter in pan and bake 12 to 15 minutes until the top springs back.
  4. Cool in pan 2 minutes, then invert onto a powdered-sugar-dusted towel. Peel off parchment, roll up cake with the towel, and cool completely.
  5. Beat cream cheese, butter, powdered sugar, and vanilla until fluffy. Unroll cooled cake, spread filling, and roll back up. Wrap and chill at least 30 minutes.
  6. Unwrap, trim ends, dust with powdered sugar, and slice.

Notes

The cake must cool completely in the rolled towel, about 1 hour, before you fill it. Plan for that resting time. For the cleanest slices, use a serrated knife and wipe it between cuts.