Gregg’s Happy Birthday Red Velvet Cake Roll
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.
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FOR THE CAKE:
½ tsp Kosher salt
1 tsp baking powder
¼ cup cocoa powder
¾ cup cake flour, sifted
4 eggs
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
powdered sugar
FOR THE FILLING:
8 oz. cream cheese, at room temperature
1 cup powdered sugar, sifted
6 TBS butter, softened
1 tsp vanilla extract
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sifter
clean kitchen towel
10×15 jelly roll pan
waxed paper
mixer
bowl
plastic wrap
measuring cups spoons
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Preheat oven to 350° degrees F (120° degrees C).
Grease jelly roll pan.
Line pan with waxed paper.
Grease and flour the waxed paper.
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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.
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16 slices
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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?
Hallee
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“2 TBS red food coloring (I used beet juice – more on the how and why on another post)”
Does it change the flavor at all? Love the idea for beet juice instead of chemical coloring.
Not at all. You can faintly smell the beets in the batter, but there is NO flavor of them in the baked cake.
Can I use the cake and filling recipe to make cupcakes with frosting?!
I wouldn’t. It might be too tough. Here’s a red velvet recipe: http://www.halleethehomemaker.com/2009/11/heavenly-red-velvet-cake/ — it has a link to the frosting recipe.
Be still my heart. Red Velvet might be my favorite cake of all time…..but I always grew up with flour frosting instead of cream cheese frosting on it. So now, cream cheese icing just seems wrong. LOL
That looks great…..wish I worked with Gregg. ;-)
I liked that this recipe used beet juice instead of the food coloring- can I sub beet juice in the red velvet cake? thanks for replying so quickly :)
I’ve done it for the roll and stuffed red velvet cookies so far and it worked great. I haven’t tried it with the cake yet.
In the ingredient list, it doesn’t say how much baking powder or eggs. I can see from the picture its 4 eggs, but I had to guess on the baking powder. I hope it turns out.
Thank you – I’m sorry that happened. I must have typed it really fast. I’ve corrected the recipe.