This stunning Red Velvet Cake Roll is filled with the BEST cream cheese frosting. You’ll love this soft and fluffy cake with a hint of cocoa powder.
INGREDIENTS
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Red Velvet Cake:
• 3/4 cup all-purpose flour (stir, spoon & level)
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 Tbsp oil (canola/vegetable)
• 2 Tbsp buttermilk (or 2 Tbsp milk plus 1/2 tsp vinegar; let sit 5 minutes before using)
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract
• 2 Tbsp (one 1 oz bottle) red food coloring
• powdered sugar, optional
Cream Cheese Filling:
• 8 oz brick cream cheese, cold
• 1/2 cup (1 stick) butter, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla
INSTRUCTIONS
• Preheat oven to 350 degrees Fahrenheit. Line a 15×10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them. (Can use Baker’s Joy – a nonstick spray with flour.)
• In a bowl, sift together the flour, cocoa, baking powder and salt. Set aside.
• In the bowl of a stand mixer using the whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. Slowly add the sugar and oil while mixer is running on medium/low.
• Add the buttermilk, vinegar, vanilla and red food coloring. Mix to combine. Add the flour mixture and mix until just incorporated. Pour batter into prepared pan. Spread evenly.
• Bake at 350˚F for 13-15 minutes or until the top of the cake springs back when touched. Or a toothpick comes out clean or with a few moist crumbs after inserting into the center of the cake.
• Lift cake by the parchment paper and place it on a wire rack. Allow cake to rest for 3 minutes for steam to release. Fold parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm. Leave cake on wire rack to cool completely.
• Meanwhile, make filling by beating the cream cheese and butter together in a bowl with an electric hand mixer until smooth. Add the powdered sugar and vanilla. Mix until combined. Place frosting in fridge until cake is cool.
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