Red Velvet Cake Roll Recipe

1. Preheat the oven to 350 degrees F. Spray a 10×15-inch baking pan with nonstick spray or grease with butter. Then, line it with parchment paper. Spray or grease the parchment paper too.

2. Sift the flour, cocoa powder, baking powder, and salt together. Set aside.

3. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the eggs for 5 minutes at high speed. At medium speed, beat in the granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla until combined.

4. Stop the mixer, pour in the sifted dry ingredients, then beat on low until the batter is completely combined.

5. Spread batter evenly into the prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners.

6. Bake for 17 minutes or until the cake springs back when poked with a finger.

7. Lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel.

8. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently.

9. Allow the cake to cool completely rolled up in the towel.

10. Remove the cake roll from the refrigerator and allow it to sit on the counter for a few minutes to warm up.

Cream Cheese Frosting:

1. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.

2. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.

3. Gently and slowly unroll the cake. Flatten it out and spread the frosting evenly on top, leaving about a ½-inch border around the cake. Gently and slowly roll the cake back up, without the towel this time.

4. Loosely cover with plastic wrap and refrigerate for at least 20 minutes before slicing.

5. Dust with more confectioners’ sugar, serve, and enjoy!