IRRESISTIBLE RED VELVET CHEESECAKE ROLLUPS 
Red Velvet Cake Layer
3/4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 large eggs
1/2 cup granulated sugar
1/4 cup buttermilk
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring
Cream Cheese Filling
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
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Instructions
1. Make the Red Velvet Cake:
Preheat oven to 350°F (175°C).
Line a jelly roll pan (10×15”) with parchment paper and lightly grease it.
In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
In another bowl, beat eggs and sugar until pale and fluffy.
Mix in buttermilk, vanilla, vinegar, and food coloring.
Fold in the dry ingredients until just combined.
Pour into the pan and spread evenly.
Bake for 10–12 minutes or until the cake springs back when touched.
2. Roll the Cake:
While warm, invert the cake onto a clean towel dusted with powdered sugar.
Peel off the parchment, then gently roll the cake (with towel) from short side.
Let it cool completely.
3. Prepare the Filling:
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla. Beat until creamy and spreadable.
4. Assemble Rollups:
Unroll the cooled cake and spread filling evenly.
Gently re-roll without the towel. Chill for 1 hour.
Slice into pinwheels and serve!
