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Red Velvet Cake Roll

 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


  • 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 McCormick® Pure Vanilla Extract
  • 3/4 cup cake flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Additional confectioners' sugar


  • 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

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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.
Nutritional 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.