Red Velvet Cake Roll Recipe

Introduction

Red Velvet Cake Roll is a delightful twist on the classic red velvet cake, featuring a light, cocoa-infused sponge rolled around a creamy cream cheese filling. It’s perfect for celebrations or whenever you want an impressive yet approachable dessert.

Ingredients

• ¾ cup all-purpose flour (stirred, spooned & leveled)
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs
• ¾ cup granulated sugar
• 1 Tbsp oil (canola or vegetable)
• 2 Tbsp buttermilk (or 2 Tbsp milk plus ½ tsp vinegar, let sit 5 minutes)
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract
• 2 Tbsp red food coloring (one 1 oz bottle)
• Powdered sugar (optional, for dusting)
• 8 oz brick cream cheese (cold)
• ½ cup butter (1 stick, room temperature)
• 1 cup powdered sugar
• 1 tsp vanilla

Instructions

1. Step 1: Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If the pan sides are exposed, grease and flour them or use a nonstick spray with flour like Baker’s Joy.
2. Step 2: In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Step 3: In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. Gradually add the sugar and oil while mixing on medium-low speed.
4. Step 4: Add the buttermilk, vinegar, vanilla extract, and red food coloring. Mix to combine. Gently fold in the flour mixture until just incorporated. Pour the batter into the prepared pan and spread evenly.
5. Step 5: Bake for 13 to 15 minutes, or until the top springs back when touched or a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Step 6: Lift the cake by the parchment paper and place it on a wire rack. Let it rest for 3 minutes to release steam. Carefully fold the parchment paper over one of the 10-inch sides and roll the cake tightly into a log while it’s still warm. Leave it on the rack to cool completely.
7. Step 7: Meanwhile, prepare the filling by beating the cold cream cheese and room temperature butter in a bowl with an electric mixer until smooth. Add the powdered sugar and vanilla, mixing until combined. Chill the frosting until the cake is cool.
8. Step 8: Once cooled, carefully unroll the cake. If still warm or sticky, let it rest unrolled for 5 minutes. Spread the cream cheese filling evenly over the cake, leaving a ½-inch border at one end to avoid overflow when rolling. Keep the tip of your spatula in the frosting as you spread to prevent lifting crumbs.
9. Step 9: Re-roll the cake as tightly as possible. Wrap it tightly and refrigerate or freeze for 1 to 2 hours to let the filling set; freezing overnight also works well.
10. Step 10: Unwrap the chilled cake and dust the top with powdered sugar if desired. Using a serrated knife, cut into 12 even slices, rinsing and drying the knife between cuts for clean pieces.

Tips & Variations

• Use buttermilk for a tangier, more tender cake, or substitute with milk plus vinegar if you don’t have buttermilk on hand.
• If you prefer a less sweet filling, reduce the powdered sugar slightly or add a splash of lemon juice for brightness.
• To make swirling easier, keep the cake warm when first rolling; this helps it bend without cracking.
• Try adding a teaspoon of instant espresso powder to the cocoa mixture to enhance the chocolate flavor.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the wrapped cake for up to 1 month. Thaw in the refrigerator overnight before slicing and serving. Reheat slices briefly in the microwave if you prefer them slightly warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, the cake roll can be made a day ahead and kept refrigerated or frozen until ready to serve. Chilling helps the filling set and makes slicing easier.

What if my cake cracks when rolling?

If the cake cracks when rolling, it may be too cool or dry. Try rolling the warm cake more gently and tightly right after baking to prevent cracks. Using a slightly damp kitchen towel under the parchment while rolling can help keep the cake moist and flexible.

Red Velvet Cake Roll Recipe

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★★★★★

4.7 from 480 reviews

This Red Velvet Cake Roll is a delightful and visually stunning dessert featuring a soft, cocoa-infused red velvet sponge cake rolled around a creamy, tangy cream cheese frosting. Perfectly moist and tender, this recipe yields a beautiful cake roll that makes an impressive centerpiece for any occasion. The cake is baked in a jelly roll pan, rolled warm to maintain pliability, and chilled to set the luscious cream cheese filling. Finished with an optional dusting of powdered sugar, it is both classic and festive.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes (including chilling time)
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• ¾ cup all-purpose flour (stir, spoon & level)
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs
• ¾ cup granulated sugar
• 1 Tbsp oil (canola or vegetable)
• 2 Tbsp buttermilk (or 2 Tbsp milk plus ½ tsp vinegar; let sit 5 minutes before using)
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract
• 2 Tbsp red food coloring (one 1 oz bottle)

For the Frosting:

• 8 oz brick cream cheese (cold)
• ½ cup butter (1 stick, room temperature)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• Powdered sugar for dusting (optional)

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure the paper extends an inch or two over the sides to help lift the cake out easily after baking. If any pan edges are exposed, grease and flour them or spray with a nonstick baking spray with flour.
2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside while you prepare the wet ingredients.
3. Whip Eggs and Sugar: Using a stand mixer fitted with the whisk attachment, beat the eggs on medium speed for 5 minutes until they become light, frothy, and pale in color. Gradually add the granulated sugar and oil with the mixer running on medium-low speed to incorporate fully.
4. Add Wet Ingredients and Combine: Mix in the buttermilk, white vinegar, vanilla extract, and red food coloring until evenly blended. Gradually add the sifted dry ingredients and mix gently just until combined to avoid overmixing and toughening the cake batter.
5. Pour and Bake: Pour the batter into the prepared jelly roll pan and spread it evenly using a spatula. Bake at 350°F for 13 to 15 minutes, or until the cake springs back when lightly touched or a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Roll Cake Warm: Once baked, immediately lift the cake out of the pan by the overhanging parchment paper and place it onto a wire rack. Let it rest for 3 minutes to release steam. While still warm, fold the parchment paper over one of the shorter 10-inch sides and carefully roll the cake into a tight log. Allow it to cool completely on the rack in this rolled shape.
7. Make the Frosting: While the cake cools, beat the cold cream cheese and room temperature butter together in a bowl using an electric hand mixer until the mixture is smooth and creamy. Add the powdered sugar and vanilla extract, then mix until fully combined. Chill the frosting in the refrigerator until the cake is ready.
8. Assemble the Cake Roll: Once the cake is completely cool, carefully unroll it. If the cake feels warm or sticky, allow it to rest unrolled for 5 minutes. Spread the cream cheese frosting evenly over the surface using an offset spatula, leaving about half an inch bare at the edge you will roll towards. Be sure to keep the spatula tip in the frosting to avoid mixing crumbs into the filling.
9. Re-roll and Chill: Gently but tightly re-roll the cake. Wrap it tightly in plastic wrap and refrigerate or freeze for 1 to 2 hours to let the filling set fully. For best results, freeze overnight.
10. Serve: Unwrap the chilled cake roll and optionally dust the top with powdered sugar. Using a serrated knife, slice into 12 even pieces. Clean and dry the knife between cuts for neat slices. Serve and enjoy.

Notes

• Rolling the cake while warm prevents cracking and helps maintain a smooth finish.
• If you don’t have buttermilk, a simple substitute is milk plus vinegar, which the recipe includes.
• Using an offset spatula helps spread frosting evenly without disturbing the cake surface.
• Chilling the cake roll before slicing ensures clean, neat slices.
• Rinsing and drying the knife between cuts reduces crumb buildup for prettier presentation.
• Red food coloring is essential for the classic red velvet color; use gel or liquid according to preference.

Keywords: Red Velvet Cake Roll, Red Velvet Cake, Cream Cheese Frosting, Jelly Roll Cake, Holiday Desserts