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TEST KITCHEN APPROVED

Sugared Red Velvet Cake Roll

Name: Sugared Red Velvet Cake Roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 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; FILLING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 3 cups confectioners' sugar; 1 teaspoon vanilla extract; Additional confectioners' sugar

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 30 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Kristie Gentry, King, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 08, 2022

Moist and tender, this classic cake wrapped around luxurious cream cheese frosting is a sweet feast for the eyes. You’ll love its melt-in-your-mouth texture.—Kristie Gentry, King, North Carolina

TEST KITCHEN APPROVED

Sugared Red Velvet Cake Roll

7 Reviews Add your review

Yield:12 servings

Prep:30 min

Cook:15 min

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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

Text Ingredients

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Directions

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 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
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.