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Red Velvet Roll Cake for Two with The Jason Show

Yield: 2-4 slices Prep Time: 25 minutes Total Time: 1 Hour (includes cooling)


  • 1 /4 Cup + 1/8 teaspoon all-purpose flour
  • 2 + 1/4 teaspoon unsweetened natural cocoa powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 large eggs, room temperature
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon packed light brown sugar
  • 1/2 Tablespoon canola or vegetable oil
  • 1/2 Tablespoons (30ml) buttermilk
  • 1/4 teaspoon white vinegar (helps the red color stand out)
  • 1/4 Tablespoon liquid red food coloring
  • 1/2 teaspoons pure vanilla extract
  • for rolling: 1/4 cup (120g) confectioners’ sugar
  • Cream Cheese Frosting


  1. Preheat oven to 350°F (177°C).
  2. Using doubled up aluminum foil, create a 6.5” X 9” Mini Baking Sheet. (this is the equivalent of a quarter baking pan. Do this by folding up the sides about 1” to hold the batter in.
  3. Spray your mini aluminum 6 1/2” x 9” baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper and spray the parchment paper too. Really non-stick is the goal here.
  4. In a Medium bowl, sift the dry ingredients together:  flour, cocoa powder, baking powder, and salt. Set aside.
  5. In another Medium or large bowl, using a hand mixer with whisk attachment, beat the egg for 5 minutes on high speed. It will become pale in color, light, frothy, and very fluffy.
  6. Next, beat in the granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla until combined.
  7. Add in the dry ingredients, then beat on low until the batter is completely combined.
  8. Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 10-12 minutes or until the cake springs back when you poke it with a finger.
  9. While the cake is baking, lay a thin tea style towel on the counter. Sprinkle with 1/4 cup of confectioners’ sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.
  10. Allow the cake to cool completely rolled up in the towel. You can refrigerate to speed this up.
  11. Unroll the cake nice and gently to prevent cracking. Flatten it out and spread frosting evenly on top, (Piping the frosting and then spreading can help do this more evenly)
  12. Slowly roll the cake back up, without the towel this time. Make sure you’re rolling it tightly. Some frosting may spill out the sides, that’s ok!
  13. Refrigerate for at least 20 minutes loosely wrapped in plastic wrap or parchment paper before slicing and serving. This allows the cake shape to set a bit more. When ready to serve, dust with more confectioners’ sugar, optional