Sugared Red Velvet Cake Roll Recipe
Sugared Red Velvet Cake Roll Recipe photo by Taste of Home
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Sugared Red Velvet Cake Roll Recipe

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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
Featured In: 19 Red Velvet Recipes
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 12 servings


  • 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
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional confectioners' sugar

Nutritional Facts

1 slice: 337 calories, 13g fat (7g saturated fat), 101mg cholesterol, 241mg sodium, 51g carbohydrate (41g sugars, 0 fiber), 5g protein.


  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Red Velvet Cake Roll in Country Woman December/January 2013, p55

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K3Mom1 User ID: 6305286 220568
Reviewed Feb. 15, 2015

"This recipe was horrible. I felt like I was on an episode of Pintrest Fails! I am an experienced cook and baker but I could not save this one. This recipe is flawed and frustrating. Move along to another one."

Isasongs User ID: 8181498 215813
Reviewed Dec. 24, 2014

"I'm just making it for Christmas. And I just rolled it up in the towel, but its broken everywhere. Don't know how you guys did it. I hope it will still turn out ok, because I made it for a Christmas party. Bit disappointed I must say..."

Nichaphat User ID: 7588309 196564
Reviewed Apr. 13, 2014

"I don't know what cause the cake to be chewy. The filling was too sweet for me but my husband liked it."

catherine47 User ID: 7483231 125391
Reviewed Feb. 17, 2014

"This cake was way to dry. Two many eggs I think. Very disappointed"

captgeo5 User ID: 6856757 196303
Reviewed Jan. 24, 2013

"hi, that is what i used apple cider vinegar"

ruthie.brito User ID: 7060914 196302
Reviewed Dec. 29, 2012

"i try doing it but it did not come out right sooo sweet and i got apple vinegar not cidar vinegar could not fine it can u tell me where i could buy it"

captgeo5 User ID: 6856757 193367
Reviewed Dec. 11, 2012

"nice and moist , filling was a little sweet for my taste , nice presentation in the roll , a must make for everybody"

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