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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/red-velvet-cake-roll-recipe/