RED VELVET CAKE ROLL

RED VELVET CAKE ROLL

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

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 15x10-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.

• Carefully unroll the cake. If it's still warm or particularly wet and sticky after unrolling, let it rest (unrolled) for 5 minutes. Dollop the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving 1/2-inch bare on the end you will roll towards. IMPORTANT: Keep the tip of the spatula in the frosting the whole time as to not lift crumbs into the frosting.

• Re-roll the cake as tightly as you can. For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternately freeze the cake overnight.

• Unwrap the chilled cake. Dust the top with powdered sugar, optional. Use a serrated knife to cut 12 even pieces. Rinse and dry knife between cuts for clean slices.

NOTES

• NO PARCHMENT/TOWEL METHOD: If not using parchment paper, heavily grease and flour the pan before adding the batter. Then turn the hot baked cake out onto a tea towel that's been sprinkled with about 1/2 cup of powdered sugar. Roll the cake up in towel while warm, and follow the steps as written.

• TO FREEZE: Double wrap the red velvet cake roll with plastic wrap and freeze it up to 2-3 months. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20 minutes before serving. Alternately thaw cake in fridge overnight before slicing and serving.

• STORE leftovers covered with plastic wrap in the fridge up to 5 days.