This red velvet cake has a chocolate flavor with a brilliant red color. The filling is a whipped cream cream cheese rolled into one. The perfect pair!
Preheat oven 375 degrees Fahrenheit.
Prepare flour sack towel by dusting with confectioners sugar and set aside. This Manufacturers Duster is what I use.
Grease a 15 1/2 x 10 1/2 jelly roll cake pan. Cover with wax paper. Grease and lightly flour the wax paper and set pan aside.
In a large bowl sift together flour, cocoa, baking powder and salt and set aside.
In a medium bowl beat eggs and sugar for about 2 minutes. Add oil, milk and vanilla to egg mixture. Beat to combine.
Add dry ingredients to egg mixture until well combined then add vinegar and stir. Carefully add food coloring and mix until well incorporated.
Pour batter into prepared jelly roll pan and bake 15 minutes or until cake springs back in center touched.
Immediately invert cake onto prepared flour sack towel. Carefully remove wax paper.
Roll cake and towel together. Cool completely on wire rack.
Place cream cheese in a large bowl. Using hand mixer on medium speed beat cream cheese.
Slowly add heavy whipping cream to cream cheese then add sugar. Continue to beat frosting until stiff peaks form.
Carefully unroll cake. Evenly spread whipped cream cheese filling onto cake.
Re-roll cake, wrap in plastic wrap and chill for 1 hour. Dust with confectioners sugar before serving.
To get a nice clean cut without all the filling oozing out use a sharp serrated bread knife with gentle saw like motion.
Although this red velvet cake roll is perfect for any occasion it is a mandate in my household to serve for Valentine’s Day and Christmas!
Enjoy!