Easy Red Velvet Cake Roll Recipe Is a Delicious Way to Roll Up On Valentine's Day by Ann Marie G. Halstead

If that special person in your life loves red velvet cake as much as they love you, you've gotta make them one! This red velvet cake roll recipe is simple to make. Really. Don't be intimidated. Just imagine all the points you'll get for your effort on Valentine's Day.

The red velvet cake batter is made with eggs, sugar, buttermilk, oil, red food coloring, white vinegar, vanilla, flour, cocoa powder and baking powder. Your basic red velvet cake ingredients. The batter is baked in a jellyroll pan, rolled up and cooled completely before being unrolled. This is where the creamy filling is added and it is rolled up again. The cake filling is made with cream cheese, butter, vanilla, powdered sugar and white baking chocolate. Sweet, creamy and delicious!

Put this cake on a pretty platter is serving for dessert and dust with a little powdered sugar. You could also put it into a holiday tin and give as a gift to friends and family. When you roll up with this cake, you will win Valentine's Day! 

Cuisine: American
Prep Time: 1 hour
Cook Time: 12 to 15 minutes
Total Time: 1 hour and 15 minutes
Servings: 10

Ingredients

Cake

• 4 eggs
• 3/4 cup granulated sugar
• 2 tablespoons buttermilk
• 1 tablespoon vegetable oil
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 1 1/2 teaspoons vanilla
• 1 cup flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder

Filling

• 8 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 1 teaspoon vanilla
• 1 cup powdered sugar
• 5 ounces white baking chocolate, melted

Here's how to make it: 

1. Line a 15x10-inch jelly roll pan with parchment paper. Spray the parchment paper with nonstick cooking spray. 
2. In a bowl, beat the eggs with an electric mixer for 2 minutes. Slowly start adding in the sugar and beat until thick.
3. Add the buttermilk, oil, food coloring, vinegar and vanilla. Beat until combined. 
4. Combine the flour, cocoa powder and baking soda in another bowl. Whisk to combine. Add the dry mixture into the wet ingredients and beat for about 2 minutes. Pour the mixture evenly onto the prepared pan. 
5. Bake in a preheated 350-degree F oven for about 12 to 15 minutes or until it springs back when touched. Remove and cool about 5 minutes before inverting onto a kitchen towel. Carefully peel off the parchment paper. Roll the cake up and cool completely. 
6. To make the filling, beat the cream cheese, butter and vanilla together. Add the powdered sugar and melted chocolate and beat until smooth. 
7. Unroll the cake. Be sure to let the cake cool completely before unrolling.
8. Spread the filling all over the cake leaving a 1/2-inch border. Roll it up. Trim the ends and place it on a serving platter. Refrigerate until chilled, about 2 hours. Dust with powdered sugar before serving, if desired. Store the cake in an airtight container to keep it fresh. 

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