Red Velvet Cake Roll

I found this recipe on another food blog.

  • 4 eggs
  • 3/4 cup sugar
  • 1 tablespoon oil
  • 2 tablespoons buttermilk
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 2 tablespoons red food colouring
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa powder
  • 3/4 cup flour


  • 1 cup cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla


1. Preheat oven to 350F. Coat jelly roll pan with cooking spray, line with wax paper and coat wax paper with cooking spray as well.

2. Beat eggs for 5 minutes. Slowly add sugar and oil. Beat well. Add buttermilk, vinegar, vanilla and red food colouring.

3. Sift together dry ingredients and slowly add to wet ingredients. Stir 2 minutes, until well combined.

4. Pour batter into jelly roll pan and bake 12-15 min on the middle rack. Cake should spring back when touched.

5. Sprinkle a dishtowel with powdered sugar and immediately turn cake out onto towel. Peel off wax paper. Starting at narrow end, roll cake and towel together. Place seam side down to cool for 30 min.

6. Combine filling ingredients. Beat well. Gently unroll cooled cake. Spread filling over cake and re-roll without towel. (We had enough icing to ice the top of the cake as well.) Place seam side down on serving dish. Cake must be kept refrigerated when not being eaten.

Red Velvet Cake

Verdict: I didn’t really like this cake. It was very dense and didn’t taste like any store-bought red velvet I’ve ever had (I won’t compare it to my own because I have never succeeded in making red velvet cake or cupcakes). It’s a shame, because I thought we did an incredible job with the cake. It looked beautiful!


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