Red Velvet Cake Roll

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1 tablespoon liquid red food coloring
  • 1 tsp Baking powder
  • 1/4 cup Brown sugar, packed light
  • 3 tbsp Cocoa powder, unsweetened natural
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Canola or vegetable oil
  • 1 tsp White vinegar

• Dairy

  • 2 tbsp Buttermilk

• Other

  • 1 cup Minus 1 tablespoon all-purpose flour (see note1

Found on sallysbakingaddiction.com

Ingredients

• 1 cup minus 1 Tablespoon all-purpose flour (see note)1
• 3 Tablespoons (15g) unsweetened natural cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 2 Tablespoons (30ml) canola or vegetable oil
• 2 Tablespoons (30ml) buttermilk
• 1 teaspoon white vinegar (helps the red color stand out)
• 1 Tablespoon liquid red food coloring2
• 2 teaspoons pure vanilla extract
• for rolling: 1 cup (120g) confectioners sugar

Directions

• Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out! Preheat oven to 350°F (177°C). Spray a 10x15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll. Sift the flour, cocoa powder, baking powder, and salt together. (Make sure theyre sifted well!) Set aside. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the eggs for 5 minutes on high speed. They will be light and very fluffy. On medium speed, beat in the granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla until combined. Stop the mixer, pour in the sifted dry ingredients, then beat on low until the batter is completely combined. It will be a ruby red color. Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 17 minutes or until the cake springs back when you poke it with a finger. Meanwhile, lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven. Allow the cake to cool completely rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up. Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the frosting. Make the frosting: In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners sugar and vanilla and beat on medium-high speed until combined and creamy. Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2 inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure youre rolling it tightly. Some frosting may spill out the sides, thats ok! Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners sugar, if desired. Make ahead tip: You can prepare the cake through step 7 and chill the rolled up cake/towel in the refrigerator for up to 1 day before continuing with step 8. Prepared cake roll, with frosting, freezes well for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.