How to Make a Red Velvet Cake Roll

If you've never made a cake roll previously and are scared to death to attempt OR have endeavored to make a cake roll previously and have fizzled, don't you worry. I recovered your! Together, we're going to make the most overwhelming red velvet cake roll Christmas has ever observed.

Furthermore, everything begins with a full breath. Take one! Since making a red velvet cake roll isn't as precarious as it looks. It just takes a little tolerance.

We should bounce directly in light of the fact that there are a million step pictures to traverse. You can use stainless steel jelly roll pan.It help you to make the cake with hassle free. Like most jelly roll type cakes, this is a wipe cake. But with a tasty red velvet flavor! There's cocoa and vanilla, a little dark colored sugar, with a slight tang from buttermilk. It's a light and vaporous cake, raised for the most part by the air whipped into the eggs in step 4. We're talking loads of air– 5 entire minutes of beating 4 eggs together. This is the heft of the cake hitter.

This cake formula is specific. Which means there's 1 cup Less 1 Tablespoon of flour*, just 2 Tablespoons of this, and 3 Tablespoons of that. It's best to pursue the ingredients absolutely as any little change could disrupt your endeavors. I experienced difficulty getting the correct wipe surface and taste. At first, I put all my exertion into making the red velvet cake roll with creamed butter (for butter enhance) but the cake continually wound up excessively dry and split. When I changed to oil, I had zero issue. Furthermore, I am sure about the last formula underneath! You'll cherish it.

In contrast to alternate ingredients, you can play around with the measure of red sustenance shading. If you're not open to utilizing nourishment shading in your cake roll, essentially forget it. If you need the ruby red shade of this cake roll, use around 1 Tablespoon of fluid nourishment shading or around 1 teaspoon of gel shading.

The cake prepares for just around 16-17 minutes until it springs back when you jab it with your finger. Presently once it leaves the broiler, don't squander whenever. Flip that thing directly out of the lined pan and onto a meager kitchen towel to start rolling. Why promptly? If you roll it up while it's still warm, it will help prevent any breaks in the cake roll.

3 hints for this step:

  1. Set up the kitchen towel as the cake heats. Spread it out on your counter and sprinkle it with 1 cup of confectioners' sugar. Be liberal with the sugar. It will prevent the sticky cake from clinging to the towel. The towel will enable you to roll it up. Keep in mind, make beyond any doubt it's a dainty towel.
  2. Make beyond any doubt you had that cake pan fixed with material paper so it totally does not adhere to the pan!
  3. Quickly flip the warm cake onto the prepared towel once it leaves the broiler.

Strip the material paper off of the warm cake. What you see here is the base of the cake and the surface that will be iced with cream cheddar frosting once it cools.


  • 1 cup short 1 Tablespoon generally useful flour (see note)1
  • 3 Tablespoons (15g) unsweetened common cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 huge eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) stuffed light dark colored sugar
  • 2 Tablespoons (30ml) canola or vegetable oil
  • 2 Tablespoons (30ml) buttermilk
  • 1 teaspoon white vinegar (enables the red shading to emerge)
  • 1 Tablespoon fluid red nourishment coloring2
  • 2 teaspoons unadulterated vanilla concentrate

for rolling:

  • 1 cup (120g) confectioners' sugar
  • Cream Cheddar Frosting
  • 6 ounces (170g) square cream cheddar, mellowed to room temperature
  • 1/4 cup (1/2 stick; 60g) unsalted butter, mellowed to room temperature
  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1 teaspoon unadulterated vanilla concentrate


  • Peruse the guidelines through before starting. Make beyond any doubt you are prepared for step 7 quickly when that cake turns out!
  • Preheat broiler to 350°F (177°C). Shower a 10x15 inch baking pan with nonstick splash or oil with butter, so the material paper sticks. At that point line it with material paper so the cake flawlessly discharges in step 5. Shower or oil the material paper as well. We need an amazingly nonstick surface for this cake roll.
  • Sift the flour, cocoa powder, baking powder, and salt together. (Make beyond any doubt they're sifted well!) Put aside.
  • Utilizing a hand blender or a stand blender fitted with whisk connection, beat the eggs for 5 minutes on rapid. They will be light and soft. On medium speed, beat in the granulated sugar, dark colored sugar, oil, buttermilk, vinegar, sustenance shading, and vanilla until consolidated. Stop the blender, pour in the sifted dry ingredients, at that point beat on low until the player is totally joined. It will be a ruby red shading.
  • Spread hitter evenly into prepared pan. Give the pan a shake to make beyond any doubt the hitter is level and achieves the corners. Prepare for 17 minutes or until the cake springs back when you jab it with a finger.
  • In the interim, lay a slender kitchen towel level on the counter. Sprinkle with 1 cup of confectioners' sugar. When the cake leaves the broiler, promptly upset it onto the towel. Strip off the material paper at that point, beginning with the tight end, start rolling the cake up with the towel. Do this gradually and tenderly. The cake will be warm as it just left the broiler.
  • Enable the cake to cool totally rolled up in the towel. I stick dig in the cooler for around 2 hours to speed it up.
  • Remove the cake roll from the fridge and permit to sit on the counter for a couple of minutes to heat up as you set up the frosting.
  • Make the frosting: In a substantial bowl utilizing a hand-held or stand blender fitted with an oar or whisk connection, beat the cream cheddar for 1 minute on fast until totally smooth and rich. Beat in the butter until consolidated. Include the confectioners' sugar and vanilla and beat on medium-rapid until joined and smooth.
  • Delicately and gradually unroll the cake. Level it out and spread frosting evenly to finish everything, leaving around a 1/2 inch outskirt around the cake. Delicately and gradually roll the cake back up, without the towel this time. Make beyond any doubt you're rolling it firmly. Some frosting may spill out the sides, that is alright!
  • Freely spread with saran wrap and refrigerate for no less than 20 minutes (and as long as 1 day, covered) before cutting and serving. Residue with more confectioners' sugar, if desired.

Make ahead tip: You can set up the cake through step 7 and chill the rolled up cake/towel in the icebox for as long as 1 day before proceeding with step 8. Prepared cake roll, with frosting, solidifies well for up to 2-3 months. Defrost medium-term in the cooler before cutting and serving.

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