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. I know the filling tasted amazing – Gregg said the whole thing was absolutely wonderful.
FOR THE CAKE:
½ tsp Kosher salt
1 tsp baking powder
¼ cup cocoa powder
¾ cup cake flour, sifted
¾ cup sugar
1 TBS oil (I used Sunflower)
2 TBS buttermilk
1 tsp vinegar
1 tsp vanilla extract
2 TBS red food coloring (I used beet juice – more on the how and why on another post)
palm shortening, coconut oil, or butter to grease pan
dusting of flour to flour pan
FOR THE FILLING:
8 oz. cream cheese, at room temperature
1 cup powdered sugar, sifted
6 TBS butter, softened
1 tsp vanilla extract
clean kitchen towel
10×15 jelly roll pan
measuring cups spoons
Preheat oven to 350° degrees F (120° degrees C).
Grease jelly roll pan.
Line pan with waxed paper.
Grease and flour the waxed paper.
Sift together salt, baking powder, cocoa powder, and cake flour; set aside.
Beat the eggs for five minutes.
Slowly add sugar and oil. Beat until combined.
Add buttermilk, vinegar, vanilla and red food coloring. Stir in flour mixture until combined.
Spread evenly into prepared pan.
Bake in 350°F 13 to 15 minutes or until top of cake springs back when touched.
Meanwhile, liberally dust the 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 wax paper.
Roll up cake and towel together long-ways (so that you have a 15-inch long roll).
Cool, seam side down, on 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.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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