Name: Red Velvet Cake Roll
Prep time: 25 min
Cook time: 15 min
Total time: PT-489443H31M1S
Cuisine: American
Ingredients: 3 large eggs; ¾ cup granulated sugar; 2 tablespoons vegetable oil; ¼ cup buttermilk; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; ¾ cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 8 oz cream cheese, softened; 4 tablespoons unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract

If you’re looking to impress guests or simply indulge your own sweet cravings, this Red Velvet Cake Roll is a showstopper. With its iconic deep red hue, delicate sponge texture, and the swirl of rich cream cheese filling, it’s everything you love about red velvet cake—just in a gorgeous rolled form. It slices beautifully and tastes even better than it looks.

Whether for the holidays, birthdays, Valentine’s Day, or simply a cozy weekend treat, this dessert feels festive yet surprisingly easy to make. The balance of the slightly tangy cocoa cake and the luscious cream cheese makes every bite dreamy. Once you try it, this might just become your new go-to red velvet favorite.

Why You’ll Love This Red Velvet Cake Roll

Elegant presentation: Perfect for impressing at gatherings or gifting.
Classic flavor combo: That signature cocoa-vanilla red velvet flavor meets tangy cream cheese.
Make-ahead friendly: You can prepare it a day in advance and it actually tastes better once chilled.
Soft and fluffy texture: Thanks to the sponge technique, the cake is light and tender.

Preparation Phase & Tools to Use

Before diving in, gathering your tools and understanding their roles will ensure a smooth rolling experience:

Jelly Roll Pan (10×15 inch): Essential for achieving the thin, flexible sponge needed for rolling.
Parchment Paper: Prevents sticking and helps lift the cake from the pan effortlessly.
Hand Mixer or Stand Mixer: Necessary for whipping the eggs to create volume and fluffiness.
Clean Kitchen Towel & Powdered Sugar: You’ll use these to roll the cake while it’s warm, preventing cracks.
Cooling Rack: Allows the cake to cool evenly and prevents it from getting soggy.

These tools help you create a pliable, crack-free roll with a smooth, creamy filling. Don’t skip the towel trick—it’s the key to success!

Ingredients for the Red Velvet Cake Roll

Every ingredient in this recipe plays a key role in creating the perfect cake roll:

Eggs: Whipped to provide structure and a light, spongy texture to the cake.
Granulated Sugar: Sweetens and stabilizes the whipped eggs.
Vegetable Oil: Adds moisture to keep the cake soft.
Buttermilk: Enhances the classic tangy flavor of red velvet and reacts with baking soda for a tender crumb.
Red Food Coloring: Gives the cake its iconic deep red hue.
Vanilla Extract: Balances and deepens the overall flavor.
All-Purpose Flour: The base that binds everything together.
Unsweetened Cocoa Powder: Adds a hint of chocolate that’s essential to red velvet.
Baking Powder & Baking Soda: These leavening agents help the sponge rise and stay airy.
Salt: Enhances all the flavors and balances the sweetness.
Cream Cheese: For that creamy, tangy filling.
Butter: Makes the filling smooth and rich.
Powdered Sugar: Sweetens and stabilizes the filling.
More Vanilla Extract: Adds depth to the cream cheese frosting.

How To Make the Red Velvet Cake Roll

Step 1: Prep Your Tools and Oven

Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. Lay a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.

Step 2: Make the Cake Batter

In a large bowl, beat the eggs for 5 minutes until thick and pale. Gradually add the sugar and mix until fluffy. Mix in oil, buttermilk, food coloring, and vanilla extract. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Fold the dry mixture into the wet ingredients until just combined.

Step 3: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the center springs back when touched. Do not overbake.

Step 4: Roll While Warm

Immediately invert the hot cake onto the prepared towel. Peel off the parchment paper. Starting at the short end, roll the cake and towel together into a log. Let it cool completely on a wire rack.

Step 5: Make the Cream Cheese Filling

Beat together softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Mix until light and fluffy.

Step 6: Assemble the Cake Roll

Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface. Gently re-roll the cake (without the towel) and place seam-side down on a platter.

Step 7: Chill and Serve

Wrap the roll in plastic wrap and refrigerate for at least 1 hour. Dust with powdered sugar or garnish with red velvet crumbs before slicing.

Serving and Storing Your Red Velvet Cake Roll

This cake roll is best served chilled, which allows the cream cheese filling to firm up and makes slicing easier. Cut into clean, even slices with a serrated knife for that perfect spiral reveal.

To store, keep it wrapped in plastic wrap or in an airtight container in the fridge. It stays fresh for up to 3 days. You can also freeze individual slices by wrapping them in parchment and storing in a freezer-safe bag for up to 2 months. Simply thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I use a different filling instead of cream cheese?

Absolutely! Mascarpone, whipped ganache, or even a stabilized whipped cream can work beautifully.

How do I keep the cake from cracking?

Rolling it while it’s still warm and using a towel dusted with powdered sugar is key to avoiding cracks.

Do I need a jelly roll pan?

Yes, a jelly roll pan ensures the right thickness. A regular sheet pan is too large and will make the cake too thin to roll properly.

Can I make this ahead of time?

Yes, in fact, it tastes even better after chilling for several hours or overnight.

Is it possible to skip the food coloring?

You can skip it, but the vibrant red color is part of the charm. Without it, the cake will look more like a light chocolate sponge.

Want More Cake Ideas?

If you love this Red Velvet Cake Roll, you might also enjoy these dreamy dessert recipes:

Moist and Tangy Key Lime Pound Cake — citrusy and refreshing.
Cinnamon Roll Cheesecake — a fusion of two classics.
Amish Applesauce Cake — a moist, nostalgic bite.
Pecan Pie Lasagna — layers of indulgent flavor.
Bonnie’s Blue Ribbon Chocolate Dream Cake — rich, chocolatey perfection.

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And let me know in the comments how yours turned out. Did you swirl in something extra like raspberry jam? Or did you keep it classic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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