Red Velvet Cake Roll

Lynn demonstrates how to make a Red Velvet Cake Roll that would be a perfect Valentine's Day dessert.



  • 4 eggs
  • ¾ cup sugar
  • 1 bottle (1 ounce) red food coloring
  • 2 Tablespoons buttermilk
  • 1 Tablespoon canola oil
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla extract
  • ¾ cup cake flour
  • ¼ cup baking cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Confectioners' Sugar


  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup butter, softened
  • 3 cups confectioner's sugar
  • 1 teaspoon vanilla extract
  • Additional confectioners' sugar

Preheat oven to 350°.

Line a greased 15x10x1 inch jelly roll pan with waxed paper and spray it with cooking spray.  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 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, lint free towel, dusted with confectioners' sugar.  Gently peel off waxed paper.  Roll up the 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 with 1/2 " of edges.  Roll up again.  Place seam side down on a serving platter.  Dust with additional confectioners' sugar.  Refrigerate for 1 hour.  

Serves approximately 12

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Lynn's Recipes: February 2013

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