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Red Velvet Cake Roll

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

12 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

4 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 15-in. x 10-in. x 1-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

2 of 2

Red Velvet Cake Roll (continued)

Directions (continued)

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. Yield: 12 servings.

Nutrition Facts: 1 slice equals 337 calories, 13 g fat (7 g saturated fat), 101 mg cholesterol, 241 mg sodium, 51 g carbohydrate, trace fiber, 5 g protein.