From the Kitchen: Red Velvet Cake Roll

¾ cup cake flour
1 teaspoon baking powder
4 large eggs
¼ cup cocoa powder
¼ teaspoon salt
1 tablespoon canola oil
¾ cup granulated sugar
2 tablespoons buttermilk
1 teaspoon vinegar
1 oz red food coloring
1 teaspoon vanilla extract
Ingredients for the cream cheese filling:
8 ounces cream cheese, room temperature
3 cups confectioners powdered sugar
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F.
  2. Spray a 10×15 inch jelly roll pan with nonstick cooking spray. Line the pan with wax paper, then spray again. Set the pan aside and lay down a clean towel. Sprinkle the towel with powdered sugar.
  3. In a medium bowl, sift together the flour, baking powder, salt and cocoa powder.
  4. In a separate bowl, use an electric hand mixer to beat eggs on medium speed for three minutes, or until the eggs are frothy.
  5. Add in the sugar and oil to the eggs and beat until well-mixed. Beat in the buttermilk, food coloring, vanilla and vinegar.

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