Gregg’s Happy Birthday Red Velvet Cake Roll
I made this for Gregg’s birthday this year. He took it to work with him, and said it didn’t last six minutes before it was all gone. The cream cheese filling tasted amazing, and Gregg said the whole thing was absolutely wonderful.
Ingredients
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10×15 jelly roll pan. Line the pan with waxed paper. Grease and flour the waxed paper.
- Sift together the salt, baking powder, cocoa powder, and cake flour; set aside.
- Beat the eggs for five minutes.
- Slowly add the sugar and oil. Beat until combined.
- Add the buttermilk, vinegar, vanilla, and red food coloring. Stir in the flour mixture until combined.
- Spread evenly into the prepared pan.
- Bake 13 to 15 minutes or until the top of the cake springs back when touched.
- Meanwhile, liberally dust a clean kitchen towel with powdered sugar.
- As soon as you remove the cake from the oven, flip it over onto the prepared towel.
- Carefully peel off the waxed paper.
- Roll up the cake and towel together long-ways (so that you have a 15-inch long roll).
- Cool, seam side down, on a wire rack.
- While it’s cooling, beat the filling ingredients together until smooth.
- Carefully unroll the cooled cake and spread with the filling.
- Roll back up, without the towel.
- Wrap tightly with plastic wrap.
- Refrigerate for several hours or overnight.
- Slice and serve.
Nutrition
Notes
You will need a 10×15 jelly roll pan, waxed paper, a clean kitchen towel, and plastic wrap.
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