RED VELVET CAKE ROLL | August 30, 2024

Add the buttermilk, vinegar, vanilla and red food coloring. Mix to combine. Add the flour mixture and mix until just incorporated. Pour batter into prepared pan. Spread evenly.

• Bake at 350˚F for 13-15 minutes or until the top of the cake springs back when touched. Or a toothpick comes out clean or with a few moist crumbs after inserting into the center of the cake.

• Lift cake by the parchment paper and place it on a wire rack. Allow cake to rest for 3 minutes for steam to release. Fold parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm. Leave cake on wire rack to cool completely.

• Meanwhile, make filling by beating the cream cheese and butter together in a bowl with an electric hand mixer until smooth. Add the powdered sugar and vanilla. Mix until combined. Place frosting in fridge until cake is cool.

• Carefully unroll the cake. If it’s still warm or particularly wet and sticky after unrolling, let it rest (unrolled) for 5 minutes. Dollop the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving 1/2-inch bare on the end you will roll towards. IMPORTANT: Keep the tip of the spatula in the frosting the whole time as to not lift crumbs into the frosting.

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