Grammy's Kitchen · Red Velvet Cake · Red Velvet Cake Roll
One of 22 red velvet cake recipes we measured
from sallysbakingaddiction.com
It ranks #3 of 22 for rise among the red velvet cake recipes we compared. 19 cooks on sallysbakingaddiction.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| fat | 71% | 113% |
| total sugar | 407% | 292% |
| brown sugar share of total sugar | 10% | 0% |
| egg | 169% | 37% |
| leavener | 3% | 2% |
| salt | 3% | 2% |
| liquid | 26% | 92% |
| dairy | 170% | 194% |
| chocolate | 13% | 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.
| 118 g | 1 cup minus 1 Tablespoon (118g) all-purpose flour (spooned & leveled), see note* |
| 15 g | 3 Tablespoons (15g) unsweetened natural cocoa powder |
| 4 g | 1 teaspoon baking powder |
| 3 g | 1/2 teaspoon salt |
| 200 g | 4 large eggs, room temperature |
| 100 g | 1/2 cup (100g) granulated sugar |
| 50 g | 1/4 cup (50g) packed light brown sugar |
| 27 g | 2 Tablespoons (30ml) canola or vegetable oil |
| 31 g | 2 Tablespoons (30ml) buttermilk |
| 5 g | 1 teaspoon white vinegar (helps the red color stand out) |
| 1 Tablespoon liquid red food coloring* | |
| 9 g | 2 teaspoons pure vanilla extract |
| 120 g | for rolling: 1 cup (120g) confectioners’ sugar |
| 170 g | 6 ounces (170g) full-fat brick cream cheese, softened to room temperature |
| 56 g | 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature |
| 210 g | 1 and 3/4 cups (210g) confectioners’ sugar |
| 4 g | 1 teaspoon pure vanilla extract |
Method: 11 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you for this recipe and the thorough instruction. This was my first cake roll, and your directions took the daunt out of it. I did use a bigger pan than was called for (it was only slightly bigger, but made a big difference in the outcome), and didn't ad” — a cook, 5.0★
“I made the cake part but used a whipped cream/cream cheese recipe as I had lots of whipped cream. I baked the cake on a parchment-lined jelly roll pan for maybe 12 minutes and any longer would have dried it. I rolled up the cake using a clean tea towel and di” — a cook, 5.0★