Grammy's Kitchen · Red Velvet Cake · Red Velvet Cake Roll
One of 22 red velvet cake recipes we measured
21 cooks on www.melskitchencafe.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| fat | 142% | 113% |
| total sugar | 181% | 292% |
| egg | 42% | 37% |
| leavener | 2% | 2% |
| salt | 1% | 2% |
| liquid | 102% | 92% |
| dairy | 291% | 194% |
| chocolate | 127% | 5% |
| acid | 4% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup all-purpose flour |
| 11 g | 2 tablespoons unsweetened natural cocoa powder |
| 2 g | 1/2 teaspoon baking soda |
| 1 g | 1/8 teaspoon salt |
| 122 g | 1/2 cup milk |
| 4 g | 1 teaspoon pure vanilla extract |
| 5 g | 1 teaspoon apple cider or white vinegar |
| 114 g | 1/2 cup room temperature butter |
| 150 g | 3/4 cup granulated sugar |
| 50 g | 1 large egg |
| 1 tablespoon liquid red food coloring (1/2 fluid ounce) | |
| 227 g | 1 (8-ounce) package room temperature cream cheese |
| 142 g | 5 ounces white chocolate (melted) |
| 57 g | 4 tablespoons butter (softened) |
| 67 g | 1/3 cup powdered sugar (sifted) |
| Powdered sugar for dusting |
Method: 10 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We went to Chicago and ate at a fantastic breakfast restaurant. They made this roll cake into French toast. They served it with fresh berries and real whipping cream. I am going to make this and then use the leftovers for French toast. Wish me luck. I am so ha” — a cook, 5.0★
“I halved this, left out the food coloring, (it is pale brown), and it still turned out delicious. A bit tricky figuring out how to roll it, but I did my best. It might not be beautiful, like your picture, but it is tasty! Thanks.” — a cook, 5.0★