Red Velvet Cake Roll

Red Velvet Cake Roll

A beautiful and delicious dessert --— guests will ooh and aah with pleasure!


8 servings



  • 4 eggs
  • 3/4 cup Domino® Granulated Sugar
  • 1 tablespoon oil
  • 2 tablespoons buttermilk
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 ounce red food coloring
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup cocoa powder, unsweetened
  • 3/4 cup cake flour, sifted


  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 3 cups Domino® Confectioners Sugar (plus extra for optional dusting)
  • 1 teaspoon vanilla extract
  • white chocolate bits, for optional glaze
  • water



Preheat oven to 350°F. Coat jelly roll pan (cookie sheet with sides) with nonstick cooking spray. Line with waxed paper. Coat paper with nonstick cooking spray.

Beat the eggs for 5 minutes. Slowly add sugar and oil; beat well. Add buttermilk, vinegar, vanilla and red food coloring. Sift together dry ingredients. Add slowly to liquid ingredients. Beat 2 minutes, until well combined. Pour batter into prepared pan.

Bake on middle rack for 12 to 15 minutes, until the cake springs back when touched in center.

Sprinkle a clean cloth dish towel with confectioners' sugar. Immediately turn cake out onto towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together. Place seam side down on rack; cool for 30 minutes.


Combine filling ingredients; beat well.

Unroll cake and spread filling over it. Trim any rough edges. Re-roll cake, without towel. Place seam side down on cookie sheet. Dust with confectioners' sugar; refrigerate.

When ready to serve, slice cake into 1-inch thick slices. Melt white chocolate in microwave for 1 minute. Thin with a little water; stir until smooth. Drizzle over sliced cake, or just dust cake with additional confectioners'’ sugar.