If you’re searching for a dessert that combines elegance with irresistible flavor, this Red Velvet Cake Roll is exactly what you need. Imagine a tender, perfectly spongy cake that wraps around a luscious cream cheese whipped cream filling, offering that classic red velvet tang and just the right hint of chocolate. It’s a showstopper for Valentine’s Day, Christmas, or any special occasion when you want to impress with something simply stunning yet amazingly tasty. Every slice melts in your mouth and invites you back for more, making this Red Velvet Cake Roll one of those magical recipes that’s as delightful to make as it is to eat.
Ingredients You’ll Need
Gathering the right ingredients sets you up for success, and this Red Velvet Cake Roll is no exception. Each component plays an important role: the flour and cocoa powder build the rich, tender cake base; eggs add structure and lift; and the buttermilk and vinegar create that signature velvet crumb and tang. Then, of course, the cream cheese and whipped cream come together to make the filling irresistibly smooth and creamy.
- All-purpose flour (1 cup minus 1 tbsp): Measured accurately to keep the cake light and not dense.
- Natural unsweetened cocoa powder (3 tbsp): Adds a subtle chocolate depth that’s essential to red velvet flavor.
- Baking powder (1 tsp): Helps the cake rise perfectly fluffy.
- Salt (1/2 tsp): Balances sweetness and enhances flavor.
- Large eggs, divided (4): Yolks add richness while whites create volume when whipped.
- Granulated sugar (3/4 cup): Sweetens while aiding the cake’s tender texture.
- Buttermilk (5 tbsp): Gives the cake a moist crumb and slight tang.
- White vinegar (1 tsp): Reacts with baking powder for uplift and preserves vibrant color.
- Vegetable oil (1/4 cup): Keeps the cake moist and tender.
- Vanilla extract (1 tsp): Adds aromatic warmth and enhances flavors.
- Red food color (2 tsp): That signature bright, festive red that makes the cake visually stunning.
- Heavy whipping cream, cold (3/4 cup): Whipped to soft peaks for the fluffy filling.
- Powdered sugar (1/4 cup): Sweetens the whipped cream without graininess.
- Vanilla extract for filling (3/4 tsp): Infuses the cream with extra nuance.
- Cream cheese, room temperature (4 oz): Produces that classic tangy, luscious filling.
How to Make Red Velvet Cake Roll
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F and lining a jelly roll pan with parchment paper that rises above the sides by an inch. This makes lifting and rolling the cake easier later. Next, sift together the flour, cocoa powder, baking powder, and salt in a bowl to ensure even distribution of dry ingredients. In a separate large bowl, whisk the egg yolks with sugar and buttermilk until smooth, then stir in the vinegar, oil, vanilla, and vibrant red food coloring until the mixture is a smooth deep red. Gently fold the dry mix into the wet ingredients to bring it together, careful not to overmix.
Step 2: Whip the Egg Whites and Combine
Now, whip the egg whites until stiff peaks form to add airy lift to the cake. Incorporate about one-third of the egg whites gently into the batter to lighten it, then carefully fold in the remaining whites. This step ensures your Red Velvet Cake Roll is beautifully fluffy without losing structure.
Step 3: Bake the Cake
Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly pressed and a toothpick comes out clean. The key is to avoid overbaking; you want a soft pliable cake that rolls without cracking.
Step 4: Roll the Cake While Warm
Once out of the oven, lift the cake using the parchment paper and place it on the counter. While still warm, gently roll the cake from the short edge with the parchment paper inside to form the initial roll. To prevent cracks later, unroll and reroll the cake every few minutes as it cools, gradually improving flexibility. This process takes about an hour or so and sets you up perfectly for filling.
Step 5: Make the Cream Cheese Whipped Cream Filling
To make the indulgent filling, whip the cold heavy cream with powdered sugar and vanilla until it just starts thickening. Beat the softened cream cheese until smooth and gently combine it with the whipped cream, whipping briefly on low speed until stiff peaks form. This luxurious filling is the perfect partner to your sponge cake.
Step 6: Fill and Re-Roll the Cake
Unroll the cooled cake carefully, detaching it from the parchment if needed with a spatula. Spread the cream cheese whipped cream filling evenly, leaving a small border to allow rolling room. Re-roll the cake without the parchment, gently handling it to keep the filling inside. Wrap tightly in plastic wrap and chill at least one hour or overnight for the best set before serving.
How to Serve Red Velvet Cake Roll
Garnishes
Keep it simple and sweet by dusting your Red Velvet Cake Roll with powdered sugar just before serving. This gives it an elegant finish without overshadowing the cake’s vibrant red hue. For extra flair, try a few fresh raspberries or edible flowers — they bring freshness and beauty that perfectly complement the rich flavors.
Side Dishes
This cake roll shines on its own but pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of crème fraîche. If you want to serve something fruity, a simple mixed berry compote or fresh strawberries add brightness and balance to each bite.
Creative Ways to Present
Slice your Red Velvet Cake Roll into even pieces and arrange them on a rectangular platter for a stunning display. For parties, you can also cut the roll into petite rounds and serve as elegant finger desserts with decorative toothpicks. Another idea is to layer slices between individual dessert plates for a beautiful plated presentation that wows every guest.
Make Ahead and Storage
Storing Leftovers
After enjoying your Red Velvet Cake Roll, wrap any leftovers tightly with plastic wrap or keep in an airtight container in the fridge. This keeps the cake fresh and moist. Best eaten within 3 to 4 days to savor every bit of that silky filling and tender cake.
Freezing
If you want to prepare your cake roll in advance or save a portion for later, freezing is your friend. First chill it well in the fridge, then wrap securely in plastic wrap and freeze for up to 3 months. Thaw it overnight in the fridge when ready to enjoy, and it will be nearly as fresh as the day you made it.
Reheating
Since this cake roll features a delicate cream cheese filling, reheating isn’t recommended as it may melt the filling and change textures. Instead, serve chilled or at room temperature for the best experience.
FAQs
Can I make the Red Velvet Cake Roll without food coloring?
You can skip the red food coloring for a milder, chocolate-tinged cake, but the iconic vibrant red color is what makes a Red Velvet Cake Roll so special. If you prefer natural alternatives, beet juice or powder can be tried, but results may vary.
What’s the best way to avoid cracks when rolling the cake?
Rolling the cake immediately while it’s warm, then unrolling and rerolling it a few times as it cools helps keep it flexible and less prone to cracking. Using parchment paper to assist with the rolling also protects the cake’s surface.
Can I use regular whipped cream instead of cream cheese filling?
While you could, the cream cheese in the filling adds that distinctive tang and richness that pairs perfectly with the red velvet cake. Regular whipped cream would result in a milder, less structured filling.
How do I know when the cake is done baking?
The cake is done when the surface springs back gently when touched and a toothpick inserted in the center comes out clean. It should still be soft to the touch but set enough to hold together when rolled.
Is it okay to make the cake roll a day ahead?
Absolutely! In fact, making your Red Velvet Cake Roll the day before and chilling it overnight helps the flavors meld and the filling set perfectly. Just be sure to wrap it tightly to preserve moisture.
Final Thoughts
This Red Velvet Cake Roll is one of those special treats that feels like a little celebration in every bite. With its tender, velvety crumb and luscious cream cheese whipped cream filling, it’s a recipe that’s truly worth every minute of preparation. You’re going to love sharing this beauty with friends and family — trust me, once you try it, you’ll want to make it again and again!
PrintRed Velvet Cake Roll
This red velvet cake roll is a light and tender dessert with a classic red velvet tang and subtle chocolate flavor. Filled with creamy whipped cream and tangy cream cheese, it’s elegantly finished with a dusting of powdered sugar. Perfect for festive occasions like Valentine’s Day or Christmas, this cake roll offers a delightful blend of flavors and textures in every slice.
- Prep Time: 55 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 5 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Red Velvet Cake
- 1 cup minus 1 tablespoon (122g) all-purpose flour (measured accurately)
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs, divided
- 3/4 cup (155g) granulated sugar
- 5 tbsp (75ml) buttermilk
- 1 tsp white vinegar
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
- 2 tsp red food color
Cream Cheese Whipped Cream Filling
- 3/4 cup (180ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 3/4 tsp vanilla extract
- 4 oz (113g) cream cheese, room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper, ensuring it extends at least an inch above all sides to help lift the cake later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the egg yolks, granulated sugar, and buttermilk until combined. Add white vinegar, vegetable oil, vanilla extract, and red food coloring and whisk until smooth.
- Incorporate Dry Ingredients: Gently whisk the dry ingredient mixture into the wet ingredients until well combined, then set aside.
- Whip Egg Whites: Using a mixer, beat the egg whites on high speed until stiff peaks form.
- Fold Egg Whites into Batter: Gently fold one-third of the whipped egg whites into the batter to lighten it. Then fold in the remaining egg whites carefully until just combined.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 10-12 minutes until the cake springs back when touched and a toothpick comes out clean.
- Roll Cake While Warm: Remove the cake from the oven and immediately lift it from the pan using the parchment paper. Starting at the short end, roll the cake up with the parchment inside. To prevent cracking, unroll and re-roll the cake several times while it cools for about 1 to 1.5 hours.
- Prepare Whipped Cream Filling: In a large bowl, whip cold heavy cream, powdered sugar, and vanilla until it begins to thicken. Stir the cream cheese until smooth, then add it to the whipped cream and whip on low speed until stiff peaks form.
- Unroll and Fill Cake: Carefully unroll the cooled cake, loosen any sticking with an offset spatula if needed. Spread the cream cheese whipped cream evenly, leaving space around the edges.
- Re-roll and Chill: Roll the cake back up without parchment. Remove any excess filling squeezed out. Wrap the roll tightly in plastic wrap with the seam side down and refrigerate for at least an hour or overnight to set.
- Serve: Remove from the fridge, unwrap, and place on a serving platter. Dust the top with powdered sugar before slicing into 8-10 pieces and serving.
Notes
- Store the cake roll covered in the refrigerator in an airtight container or tightly wrapped in plastic wrap. Best consumed within 3-4 days.
- The cake roll can be frozen after chilling. Wrap well in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Rolling and unrolling the cake while it’s warm helps prevent cracking and maintains elasticity.
- Use an offset spatula to gently loosen the cake from the parchment paper when unrolling to avoid tears.