Red Velvet Cake Roll
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + cooling
YIELD: 16 servings.
Get ready for oohs and aahs when you set this on the table. A creamy white chocolate filling rolls up beautifully inside a layer of fluffy red velvet cake. To make it extra festive, dust stripes of confectioners' sugar for a candy cane look. —Tonya Forsyth, Waurika, Oklahoma
Ingredients
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4 large eggs
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3/4 cup sugar
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2 tablespoons buttermilk
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1 tablespoon canola oil
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1 tablespoon red food coloring
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1 teaspoon white vinegar
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1/4 cup baking cocoa
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1 teaspoon baking powder
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1/2 teaspoon salt
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1/4 cup butter, softened
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1 teaspoon vanilla extract
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1 cup confectioners' sugar
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5 ounces white baking chocolate, melted
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Additional confectioners' sugar, optional
Directions
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1.
Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with parchment; grease paper.
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2.
In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly.
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3.
Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with short side. Cool completely on a wire rack.
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4.
In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in. strips of waxed paper across cake roll; dust lightly with additional confectioners’ sugar. Carefully remove and discard strips.
Nutrition Facts
1 slice: 196 calories, 8g fat (4g saturated fat), 54mg cholesterol, 155mg sodium, 30g carbohydrate (23g sugars, 0 fiber), 3g protein.
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