Red Velvet Cake Roll

A Red Velvet Cake Roll is a stunning dessert featuring a soft, chocolate-flavored red velvet sponge cake rolled with a luscious cream cheese filling. This delightful treat combines the classic flavors of red velvet with a beautiful swirl, making it perfect for special occasions or holidays.

Why You’ll Love This Recipe

  • Eye-Catching Presentation – The striking red color and elegant swirl make it a show-stopping dessert.
  • Perfect Texture – Light and fluffy cake with a creamy, rich filling.
  • Great for Any Occasion – Ideal for celebrations, Valentine’s Day, Christmas, or whenever you crave red velvet.
  • Easier Than It Looks – Though it appears fancy, it’s simple to make with step-by-step guidance.
  • Make-Ahead Friendly – Can be prepared in advance, making entertaining stress-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Salt
  • Eggs
  • Granulated sugar
  • Vegetable oil
  • Buttermilk
  • Vanilla extract
  • Red food coloring
  • Powdered sugar (for rolling)
  • Cream cheese
  • Butter
  • Powdered sugar (for filling)

Directions

  1. Preheat & Prepare the Pan – Preheat the oven and line a jelly roll pan with parchment paper. Grease lightly.
  2. Make the Batter – Whisk dry ingredients together. In a separate bowl, beat eggs and sugar until fluffy, then mix in oil, buttermilk, vanilla, and red food coloring. Gradually add dry ingredients.
  3. Bake the Cake – Spread batter evenly in the pan and bake until set.
  4. Roll the Cake – While warm, turn the cake onto a powdered sugar-dusted towel, remove parchment, and gently roll it up. Let cool completely.
  5. Prepare the Filling – Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
  6. Assemble the Roll – Unroll the cooled cake, spread the filling evenly, and roll it back up.
  7. Chill & Serve – Wrap in plastic wrap and refrigerate before slicing. Dust with powdered sugar or drizzle with chocolate for extra flair.

Servings and Timing

  • Servings: 8-10 slices
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Cooling Time: 1 hour

Variations

  • Chocolate Swirl – Add a drizzle of melted chocolate inside the filling for extra indulgence.
  • Nutty Crunch – Sprinkle chopped pecans or walnuts over the filling before rolling.
  • Festive Flavor – Add peppermint extract for a holiday twist.
  • Gluten-Free Option – Use a gluten-free flour blend.

Storage/Reheating

  • Refrigeration: Store the cake roll wrapped in plastic wrap in the fridge for up to 4 days.
  • Freezing: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
  • Serving Tip: Let the roll sit at room temperature for 10-15 minutes before slicing for the best texture.

FAQs

How do I prevent my cake from cracking?

Rolling the cake while it’s still warm prevents cracks. The moisture helps it stay flexible.

Can I make this without red food coloring?

Yes, simply omit the food coloring for a natural cocoa-colored roll.

Why is my cake sticking to the towel?

Make sure you generously dust the towel with powdered sugar before rolling.

Can I use a different frosting?

Absolutely! Try whipped cream or chocolate ganache for a different flavor.

What size pan should I use?

A standard jelly roll pan (10×15 inches) works best for this recipe.

How do I slice the cake cleanly?

Use a sharp knife, and wipe it clean between slices for neat presentation.

Can I make this cake ahead of time?

Yes! It’s even better when made a day in advance, allowing the flavors to meld.

Can I use store-bought frosting?

While homemade filling is best, store-bought cream cheese frosting can work in a pinch.

What’s the best way to decorate the cake roll?

Dust with powdered sugar, drizzle with melted chocolate, or add sprinkles for a festive touch.

Can I add fruit to the filling?

Yes! Fresh raspberries or strawberries make a delicious addition.

Conclusion

A Red Velvet Cake Roll is the perfect combination of elegance and flavor. Whether for a special celebration or just because, this recipe is sure to impress with its soft cake and creamy filling. Try it out and enjoy a delightful twist on classic red velvet!

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Red Velvet Cake Roll

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A moist and tender red velvet sponge cake rolled around a rich cream cheese filling, creating a stunning and delicious dessert perfect for any occasion.

  • Author: Beth
  • Prep Time: 10 minutes
  • Chill Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 1012 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Cake:

  • 1 cup (125g) all-purpose flour
  • 3 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons (30ml) vegetable oil
  • 2 tablespoons (30ml) buttermilk
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

For the Cream Cheese Filling:

 

  • 8 ounces (226g) cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 3/4 cups (210g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

 

  1. Prepare the Pan:
    • Preheat your oven to 350°F (175°C).
    • Grease a 10×15-inch (25×38 cm) jelly roll pan, line it with parchment paper, and grease the parchment paper as well. This ensures easy release of the cake.
  2. Mix Dry Ingredients:
    • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Beat Eggs and Sugar:
    • In a large bowl, using an electric mixer, beat the eggs on high speed for about 5 minutes until thick and pale.
    • Gradually add the granulated sugar, continuing to beat until well combined.
  4. Add Wet Ingredients:
    • On low speed, mix in the vegetable oil, buttermilk, vinegar, red food coloring, and vanilla extract until just combined.
  5. Combine Wet and Dry Mixtures:
    • Gently fold the dry ingredients into the wet mixture until no streaks remain. Be careful not to overmix.
  6. Bake the Cake:
    • Pour the batter into the prepared pan, spreading it evenly to the edges.
    • Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center.
  7. Roll the Cake:
    • While the cake is baking, lay a clean, thin kitchen towel on a flat surface and generously dust it with powdered sugar.
    • Once the cake is done, immediately loosen the edges with a knife and carefully invert it onto the prepared towel.
    • Gently peel off the parchment paper.
    • Starting from a short end, roll the cake and towel together into a tight spiral.
    • Place the rolled cake on a wire rack to cool completely.
  8. Prepare the Cream Cheese Filling:
    • In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
    • Gradually add the powdered sugar and vanilla extract, beating until the mixture is smooth and spreadable.
  9. Assemble the Cake Roll:
    • Once the cake has cooled, carefully unroll it.
    • Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
    • Gently re-roll the cake (without the towel) into a tight spiral.
    • Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
  10. Serve:
    • Before serving, dust the top with powdered sugar if desired.
    • Slice into 1-inch (2.5 cm) pieces and enjoy!

Notes

 

  • Ensure the cake is rolled while warm to prevent cracking.
  • The cake roll can be stored in the refrigerator for up to 3 days.

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