How to Make a Red Velvet Cake Roll

the cake springs back when you poke it with a finger.
Meanwhile lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners sugar. Once the cake comes out of the oven immediately invert it onto the towel. Peel off the parchment paper then starting with the narrow end begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.
Allow the cake to cool completely rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the frosting.
Make the frosting In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners sugar and vanilla and beat on mediumhigh speed until combined and creamy.
Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top leaving about a 12 inch border around the cake. Gently and slowly roll the cake back up without the towel this time. Make sure youre rolling it tightly. Some frosting may spill out the sides thats ok!
Loosely cover with plastic wrap and refrigerate for at least 20 minutes and up to 1 day covered before slicing and serving. Dust with more confectioners sugar if desired