Add the buttermilk, vinegar, vanilla and red food coloring. Mix to combine. Add the flour mixture and mix until just incorporated. Pour batter into prepared pan. Spread evenly.
• Bake at 350˚F for 13-15 minutes or until the top of the cake springs back when touched. Or a toothpick comes out clean or with a few moist crumbs after inserting into the center of the cake.
• Lift cake by the parchment paper and place it on a wire rack. Allow cake to rest for 3 minutes for steam to release. Fold parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm. Leave cake on wire rack to cool completely.
• Meanwhile, make filling by beating the cream cheese and butter together in a bowl with an electric hand mixer until smooth. Add the powdered sugar and vanilla. Mix until combined. Place frosting in fridge until cake is cool.
• Carefully unroll the cake. If it’s still warm or particularly wet and sticky after unrolling, let it rest (unrolled) for 5 minutes. Dollop the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving 1/2-inch bare on the end you will roll towards. IMPORTANT: Keep the tip of the spatula in the frosting the whole time as to not lift crumbs into the frosting.
Wild Boar Cake: Ready in Just 15 Minutes Without Baking!
Baked Pierogi Casserole
THE ULTIMATE CHOCOLATE CHIP COOKIE RECIPE
Brittney Griner Announces Departure from the U.S.: ‘Disrespect Me and You’ll Lose Your TALENT’
Oreo Pancakes with Cream Cheese Drizzle
Title: Spaghetti in a Pan with 250g Mushrooms and Cheese – A Quick, Creamy, and Flavorful Dish Ready in 30 Minutes
My Gender Reveal Party Ended in Disaster – Here’s What Happened
Delicious No-Bake Banana Split Cheesecake
No oven, no flour, quick dessert in 10 minutes! incredibly delicious
