**The Art of Making a Perfect Swiss Roll Red Velvet Cake**

For me, making a red velvet cake is more than just baking a dessert - it's an opportunity to express my creativity and share a piece of myself with others. I've always been fascinated by the significance of color in our lives, particularly red, which holds a special place in my heart, especially for Juneth.

As I begin my recipe, I start with the dry ingredients: 3/4 cup of flour, 2 teaspoons of cocoa powder, and a pinch of salt. This is where many people ask if red velvet cake is just a chocolate cake. While it does contain chocolate notes, it's not a chocolate cake in itself. The minimal amount of cocoa powder used in my recipe ensures that the cake remains light and airy, rather than dense and heavy like traditional chocolate cakes.

Next, I mix together 4 large eggs, 3/4 cup of granulated sugar, and beat them until they're light and fluffy, almost pale in color. This is where the magic begins - adding a splash of red food coloring gives the cake its signature vibrant hue. But what sets red velvet cake apart from other desserts? It's the addition of vinegar, which provides a tangy flavor that complements the sweetness of the sugar.

I also add 2 teaspoons of vanilla extract and a tablespoon of oil to enhance the overall taste and texture of the cake. The result is a batter that's moist, flavorful, and utterly divine. To complete the recipe, I alternate between my dry and wet ingredients, starting with the dry mixture slowly pouring in buttermilk.

As I place the batter on a sheet tray lined with parchment paper, I feel a sense of excitement - this cake is going to be amazing! The parchment paper ensures that the cake will release easily once it's baked and rolled. I pop the tray into the oven at 350°F and let the cake bake for about 20-25 minutes or until a toothpick inserted comes out clean.

While the cake bakes, I prepare my cream cheese frosting - an essential component of any red velvet cake. A half-stick of room temp unsalted butter, one block of room temperature full-fat cream cheese, and a cup and a half of confectioner sugar come together to create a smooth, velvety frosting that's simply divine. I cream the ingredients until they're doubled in size, ensuring that the frosting is stiff and holds its shape.

As my cake finishes baking, I carefully remove it from the oven and let it cool on a cooling rack for about 30 minutes. This is where patience comes into play - the cake needs time to set before we can begin rolling and decorating it. Once it's cooled enough, I unroll it out of its parchment paper and add a generous helping of frosting.

Now comes the fun part - shaping my Swiss roll! Using an offset spatula, I fill in any gaps between the cake layers, creating a uniform surface for the frosting to adhere to. I then roll up the cake tightly, making sure to seal the edges with parchment paper. This is where the magic happens - the cake takes shape and transforms into a beautiful, edible work of art.

As I transfer my Swiss roll cake to a plate, I feel an overwhelming sense of pride - I've created something truly special. The cream cheese frosting adds a tangy, creamy element that complements the sweetness of the cake perfectly. And when I slice into it, the vibrant red color of the cake is revealed, a true testament to its beauty.

**The Significance of Red Velvet Cake**

While making this Swiss roll red velvet cake was a labor of love, there's more to it than just baking a dessert. The significance of color in our lives can't be overstated - colors evoke emotions and create connections between us. In my case, the vibrant red hue of this cake represents love, passion, and creativity.

When I think back on Juneth, I remember how much they loved red velvet cake. It was their favorite dessert, and every time we'd have it together, I felt a sense of connection and joy that I've never experienced before. That's why I made this Swiss roll red velvet cake - to honor their memory and share the love and creativity we shared.

**Tips and Tricks for Making a Perfect Red Velvet Cake**

So, how do you make a perfect red velvet cake? Here are a few tips from my experience:

* Always use room temperature ingredients for the best results.

* Don't overmix the batter - it's essential to keep the eggs light and fluffy.

* Use high-quality vanilla extract for an added depth of flavor.

* Experiment with different types of vinegar to find the perfect balance of flavors.

By following these tips and experimenting with different techniques, you'll be well on your way to creating a stunning Swiss roll red velvet cake that's sure to impress.

"WEBVTTKind: captionsLanguage: ennow I'm making a Swiss roll red velvet cake and the reason why I'm making a red velvet cake is because red is a significant color for juneth I'm starting off with my dry 3/4 cup of flour 2 teaspoons of cocoa powder and I always get this question is red velvet cake just a chocolate cake it is not it has chocolate notes but it is not a chocolate cake there's only a minimal amount of cocoa especially in my recipe one teaspoon of baking soda and a half a teaspoon of salt mix it up set that aside and now for the wet I have four large eggs 3/4 cup of granulated sugar beat this until it's light and fluffy almost pale in color all right now that I've creamed my sugar with my eggs now I'm going to add in red food color the good Southern red velvet cake has a very saturated red color it's very bright a little vanilla extract some oil 3 tpoon of vinegar again this is what makes a red velvet cake different from your standard chocolate cake it's a little bit more tart oh you see that pretty vibrant red okay and now I'm going to add about 2 teaspoons of vanilla paste just a more concentrated vanilla flavor all right now I'm going to alternate between my dry and my wet so I'm going to start with my dry slowly pour in some buttermilk all right add in the rest of my dry mix and that last bit of Buttermilk so my batter is done I have a sheet tray lined with parchment paper that I sprayed with nonstick a Swiss roll cake is just kind of how it sounds it's a cake that you roll up so once it bakes it's going to cool and I'm going to roll it up I'm going to lay it back out flat and add frosting and then roll it again it's going to set up like that I'm going to slice it and serve it just like that I have my oven preheated to 350 I'm going to bake this for about 20 to 25 minutes or until a toothpick is inserted and it comes out clean now for I think my favorite part of a red velvet cake the frosting with a red velvet cake you always have to use a cream cheese frosting when I have red velvet cakes that have a buttercream what are you doing this is not a red velvet you got to have the cream cheese frosting so I have a half a stick of room temp unsalted butter with one block of room temp full fat cream cheese cream that with a cup and a half of confectioner sugar 2 teaspoons of vanilla paste a pinch of salt I'm not going to add any liquids to this because I want this cream cheese frosting to be nice and stiff if the cream cheese frosting is too thin it's just going to spill out the sides so you want something that's going to stand up with that Swiss roll cake I'm going to cream this until it's doubled in size all right definitely spreadable and not too loose exactly what I'm looking for my cake is done oh yeah look how pretty and red that is is all right so while it's warm I'm going to roll the cake in this parchment paper to make it easier to roll once I put that frosting on kind of creating that roll that Swiss roll and I want it to cool in this shape pull out my cooling rack here and let it cool on the cooling wrap you don't want it to cool on the hot tray just transfer it over so my Swiss roll has been cooling for about 30 minutes now I'm going to unroll it out of the parchment paper and add the frost ing look at that nice and pliable so I've added my frosting to a Piping Bag to make it a little easier to work with make a border first and then just fill it in it's like a coloring book use offset and just spread it across and I didn't go too far to the edge because I don't want it to spill out take my cake and roll it back up in that parchment paper now that I've used that parchment paper it should be easier to just roll you see how it's just coming off the parchment paper all right there we go keep it on the parchment paper to make it easier to transfer to my plate I'm going to transfer this to the refrigerator to let it set up a little more I'm sure you've had red velvet cake before yes ma'am so I thought it'd be really nice to kind of switch it up a little bit and make a red velvet Swiss roll cake very nice oh this is is is good red velvet cake can vary depending on you know each black households I find here and South it has to have cream cheese frosting yeah people know that they bringing red velvet cake to me it's got to have cream cheese frosting cuz if not I don't even want to look at it like fornow I'm making a Swiss roll red velvet cake and the reason why I'm making a red velvet cake is because red is a significant color for juneth I'm starting off with my dry 3/4 cup of flour 2 teaspoons of cocoa powder and I always get this question is red velvet cake just a chocolate cake it is not it has chocolate notes but it is not a chocolate cake there's only a minimal amount of cocoa especially in my recipe one teaspoon of baking soda and a half a teaspoon of salt mix it up set that aside and now for the wet I have four large eggs 3/4 cup of granulated sugar beat this until it's light and fluffy almost pale in color all right now that I've creamed my sugar with my eggs now I'm going to add in red food color the good Southern red velvet cake has a very saturated red color it's very bright a little vanilla extract some oil 3 tpoon of vinegar again this is what makes a red velvet cake different from your standard chocolate cake it's a little bit more tart oh you see that pretty vibrant red okay and now I'm going to add about 2 teaspoons of vanilla paste just a more concentrated vanilla flavor all right now I'm going to alternate between my dry and my wet so I'm going to start with my dry slowly pour in some buttermilk all right add in the rest of my dry mix and that last bit of Buttermilk so my batter is done I have a sheet tray lined with parchment paper that I sprayed with nonstick a Swiss roll cake is just kind of how it sounds it's a cake that you roll up so once it bakes it's going to cool and I'm going to roll it up I'm going to lay it back out flat and add frosting and then roll it again it's going to set up like that I'm going to slice it and serve it just like that I have my oven preheated to 350 I'm going to bake this for about 20 to 25 minutes or until a toothpick is inserted and it comes out clean now for I think my favorite part of a red velvet cake the frosting with a red velvet cake you always have to use a cream cheese frosting when I have red velvet cakes that have a buttercream what are you doing this is not a red velvet you got to have the cream cheese frosting so I have a half a stick of room temp unsalted butter with one block of room temp full fat cream cheese cream that with a cup and a half of confectioner sugar 2 teaspoons of vanilla paste a pinch of salt I'm not going to add any liquids to this because I want this cream cheese frosting to be nice and stiff if the cream cheese frosting is too thin it's just going to spill out the sides so you want something that's going to stand up with that Swiss roll cake I'm going to cream this until it's doubled in size all right definitely spreadable and not too loose exactly what I'm looking for my cake is done oh yeah look how pretty and red that is is all right so while it's warm I'm going to roll the cake in this parchment paper to make it easier to roll once I put that frosting on kind of creating that roll that Swiss roll and I want it to cool in this shape pull out my cooling rack here and let it cool on the cooling wrap you don't want it to cool on the hot tray just transfer it over so my Swiss roll has been cooling for about 30 minutes now I'm going to unroll it out of the parchment paper and add the frost ing look at that nice and pliable so I've added my frosting to a Piping Bag to make it a little easier to work with make a border first and then just fill it in it's like a coloring book use offset and just spread it across and I didn't go too far to the edge because I don't want it to spill out take my cake and roll it back up in that parchment paper now that I've used that parchment paper it should be easier to just roll you see how it's just coming off the parchment paper all right there we go keep it on the parchment paper to make it easier to transfer to my plate I'm going to transfer this to the refrigerator to let it set up a little more I'm sure you've had red velvet cake before yes ma'am so I thought it'd be really nice to kind of switch it up a little bit and make a red velvet Swiss roll cake very nice oh this is is is good red velvet cake can vary depending on you know each black households I find here and South it has to have cream cheese frosting yeah people know that they bringing red velvet cake to me it's got to have cream cheese frosting cuz if not I don't even want to look at it like for\n"