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
Sugared Red Velvet Cake Roll
Sugared Red Velvet Cake Roll
Prep Time
30 min
Cook Time
15 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
Directions
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
- 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.
- 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.
- 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.
Nutrition Facts
1 slice: 337 calories, 13g fat (7g saturated fat), 101mg cholesterol, 241mg sodium, 51g carbohydrate (41g sugars, 0 fiber), 5g protein.
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