Red Velvet Cake Roll Recipe: A Stunning Holiday Dessert with Cream Cheese Filling
This eye-catching red velvet cake roll combines the rich, cocoa-kissed flavor of classic red velvet with a luscious cream cheese filling, all wrapped in a beautiful spiral. Perfect for holiday gatherings, birthdays, or anytime you want an impressive yet surprisingly simple dessert, this cake roll stays moist and tender while delivering that signature red velvet taste in every bite.
Prep Time:
30 minutes
Cook Time:
2 hours
Calories:
Approximately 320 per slice
ingredients
For the Red Velvet Cake:
¾ cup all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
3 large eggs, room temperature
¾ cup granulated sugar
2 tbsp vegetable oil
1 tsp vanilla extract
1 tbsp red food coloring (gel preferred)
2 tbsp buttermilk
For the Cream Cheese Filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
For Dusting:
Powdered sugar (optional)
Directions——————
1. Prepare the Cake:
Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
In a bowl, whisk flour, cocoa powder, baking powder, and salt. Set aside.
Using a mixer, beat eggs and sugar on high for 4-5 minutes until pale and thick.
Mix in oil, vanilla, food coloring, and buttermilk.
Gently fold in dry ingredients until just combined.
Spread batter evenly in prepared pan. Bake for 10-12 minutes until springy to touch.
2. Roll the Cake:
Immediately dust a clean kitchen towel with powdered sugar.
Invert warm cake onto the towel and carefully peel off parchment.
Starting at a short end, roll cake and towel together into a spiral. Cool completely (about 1 hour).
3. Make the Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth.
In another bowl, whip cream to stiff peaks, then fold into cream cheese mixture.
4. Assemble:
Gently unroll cooled cake and spread filling evenly, leaving a ½-inch border.
Re-roll cake (without towel), wrap in plastic, and chill for 2+ hours.
Dust with powdered sugar before serving.
Frequently Asked Questions
1. Why did my cake crack when rolling?
Overbaking is the main culprit. Remove at 10 minutes if your oven runs hot, and roll while still warm.
2. Can I make this ahead?
Yes! The assembled roll keeps refrigerated for 3 days or frozen (without dusting) for 1 month.
3. What if I don’t have buttermilk?
Make a substitute by mixing 2 tbsp milk with ½ tsp lemon juice/vinegar. Let sit 5 minutes before using.
4. How do I get vibrant red color?
Gel food coloring works best. Add an extra ½ tsp if using liquid.
5. Can I pipe decorations?
Absolutely! Reserve ½ cup filling to pipe swirls on top or add red velvet crumbs for texture.
Tools You'll Need
15×10-inch jelly roll pan
Parchment paper
Stand/hand mixer
Powdered sugar duster
Thin kitchen towel
Plastic wrap
Tips
Room temperature eggs incorporate more air for a lighter texture
Use a light-colored pan to prevent over-browning
Chill filling 15 minutes before spreading for easier handling
For clean slices, dip knife in hot water between cuts
Garnish with fresh berries or white chocolate shavings
Allergy Information
Contains: Gluten, dairy, eggs
Gluten-free: Substitute with 1:1 GF flour blend
Dairy-free: Use plant-based cream cheese and coconut cream
Egg-free: This recipe requires eggs for structure
Conclusion
This stunning red velvet cake roll is guaranteed to be the star of any dessert table! With its velvety texture, tangy cream cheese filling, and festive appearance, it’s surprisingly simple to master. The make-ahead convenience means less stress when entertaining. We’d love to see your beautiful swirls—tag your creations with #RedVelvetRollMagic! Happy baking!
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