If you’re looking to impress family and friends, look no further than this stunning Red Velvet Cake Roll. With its iconic hue and luscious red velvet flavor, this cake roll wraps up the best of classic red velvet in a showstopper dessert that’s as fun to make as it is to eat. Each slice unveils a beautiful swirl of tender cake wrapped around tangy cream cheese filling, making every bite an irresistible celebration. Whether for a holiday table, birthday bash, or just because, this Red Velvet Cake Roll brings color, sophistication, and pure joy to your dessert spread.

Red Velvet Cake Roll Recipe - Recipe Image

Ingredients You’ll Need

The magic of a Red Velvet Cake Roll comes from a carefully chosen lineup of ingredients working together. Each one adds to the beauty, flavor, and melt-in-your-mouth texture. Gather these kitchen staples and a few pantry surprises and you’re halfway to an unforgettable dessert!

All-purpose flour: Lends structure and moisture, forming the tender foundation of the cake roll.
Unsweetened cocoa powder: Creates the subtle chocolate flavor that makes red velvet so alluring—Dutch process or natural works well.
Baking powder: Ensures the cake bakes up soft and fluffy, perfect for rolling.
Salt: A pinch brings balance, highlighting the cocoa and tangy notes in both cake and filling.
Large eggs: Whipped into a light foam, eggs add lift and the signature sponge-like texture, so don’t rush this step.
Granulated sugar: Sweetens the cake just right and helps stabilize the eggs for a light crumb.
Oil (canola or vegetable): Adds all-important moisture so your roll stays soft, not dry.
Buttermilk: For that characteristic velvety crumb and signature tang. In a pinch, milk with vinegar substitutes perfectly.
White distilled vinegar: Enhances the red color and reacts with cocoa for authentic red velvet flavor.
Vanilla extract: A splash rounds out the chocolate and cream notes—don’t skip it!
Red food coloring: The star of the show, delivering that deep signature hue.
Powdered sugar (optional): For dusting and drama before serving—totally optional but so pretty!
Cream cheese (cold): The essential tangy base for a classic cream cheese filling.
Butter (room temperature): Whipped with cream cheese for a rich, silky-smooth frosting.
Powdered sugar: Sweetens and thickens the filling to the perfect, spreadable consistency.
Vanilla: Doubles down in the filling for the absolute best flavor.

How to Make Red Velvet Cake Roll

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit. Line a 15×10-inch jelly roll pan with parchment paper, making sure it covers the bottom and the sides (leave some extra overhanging for easy lifting). If any of the sides of your pan peek out, give them a light grease and flour or use a nonstick spray with flour. Getting your pan ready is key—this helps guarantee the Red Velvet Cake Roll releases flawlessly.

Step 2: Sift and Combine Dry Ingredients

Grab a medium bowl and sift together the flour, cocoa powder, baking powder, and salt. Sifting isn’t just about combining ingredients—it’s what keeps your cake feather-light and free from stubborn cocoa lumps. Set this bowl aside so it’s ready when you are.

Step 3: Whip Eggs for Volume

In a stand mixer fitted with the whisk attachment, whip the eggs on medium speed for a full 5 minutes. Don’t rush—this step is what gives your cake its delicate sponge texture and makes rolling so much easier later. Slowly stream in the granulated sugar and oil while the mixer keeps turning, and watch as it transforms into a pale, frothy base.

Step 4: Mix Wet Ingredients and Combine

Add the buttermilk, vinegar, vanilla, and red food coloring straight into the egg mixture. Mix gently just to combine—the red will practically glow! Now add your flour mixture, mixing until just incorporated. Pour the batter into the prepared pan, using an offset spatula to spread it evenly to every edge.

Step 5: Bake to Perfection

Bake your cake at 350˚F for 13-15 minutes. You’re looking for a cake that springs back in the center when lightly pressed or passes the toothpick test (clean or with a few moist crumbs). Don’t overbake—this is how you ensure the cake rolls without cracking.

Step 6: Roll While Warm

Once the cake is done, use those parchment overhangs to lift it onto a wire rack. Wait 3 minutes—the steam helps make the cake pliable—then fold the parchment over one short edge and roll the cake, parchment and all, into a log while it’s still warm. Let it cool completely on the wire rack; this is where the Red Velvet Cake Roll really takes shape.

Step 7: Make Cream Cheese Filling

While the cake cools, combine cold cream cheese and room temperature butter in a bowl, beating until creamy and smooth. Add powdered sugar and vanilla, mixing just until incorporated. Pop the frosting in the fridge while you wait—chilling makes it easier to spread later.

Step 8: Unroll and Fill

Once the cake is cool, carefully unroll it. If it feels a bit damp or sticky, let it air out for a few minutes. Then, dollop the cream cheese frosting over the top, spreading it evenly but leaving half an inch bare on the far edge. Keep your spatula in the frosting as you spread to prevent crumbs from mixing in for a flawless swirl.

Step 9: Roll Again and Chill

Reroll the cake tightly (without the parchment), tucking in the filling as you go. For the most beautiful slices, wrap your Red Velvet Cake Roll in plastic wrap and chill it in the fridge or freezer for 1–2 hours (or even overnight) to help it set perfectly.

Step 10: Slice and Serve

Unwrap your masterpiece and, if you’d like, dust with a little powdered sugar for sparkle. Use a serrated knife to slice into 12 even pieces, rinsing the blade between cuts for neat layers that wow. Now, take a moment to admire that beautiful spiral!

How to Serve Red Velvet Cake Roll

Garnishes

For a festive touch, sprinkle the Red Velvet Cake Roll with a flurry of powdered sugar, a few chocolate curls, or even a scattering of fresh raspberries. A small mint leaf adds a pop of color, and a drizzle of melted white chocolate can turn each slice into a bakery-worthy treat.

Side Dishes

Pair each slice with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream for a dreamy contrast. Coffee or espresso brings out the subtle cocoa flavor, or try a glass of cold milk for old-fashioned comfort. Fresh berries are a delightful and colorful companion, especially during spring and summer gatherings.

Creative Ways to Present

For extra drama, serve your Red Velvet Cake Roll on a cake stand and slice at the table so everyone can admire the perfect spiral. Layer slices in individual dessert glasses with extra cream cheese frosting for a luxe parfait, or cut into petite rounds for elegant mini desserts at parties. There’s truly no wrong way to show off this stunner!

Make Ahead and Storage

Storing Leftovers

Store any leftover Red Velvet Cake Roll tightly wrapped in plastic wrap or an airtight container in the refrigerator. It stays fresh and incredibly moist for up to 4 days, making it a great make-ahead dessert for busy weeks or entertaining.

Freezing

Yes, you can freeze the Red Velvet Cake Roll! Wrap the whole roll or individual slices in plastic wrap, then a layer of foil. Freeze for up to 2 months. Just thaw overnight in the fridge before serving for the same rich flavor and smooth swirl.

Reheating

This cake roll is best enjoyed chilled or at room temperature to preserve the cream cheese filling. If you like it just slightly warmer, allow a cold slice to sit out for 15–20 minutes—no microwave needed. Warming any more can affect the frosting’s texture.

FAQs

Can I make Red Velvet Cake Roll without a jelly roll pan?

A jelly roll pan is ideal for even baking and easy rolling, but if you have a rimmed baking sheet close to 15×10 inches, you can use it. Just keep an eye on the bake time and ensure even spreading.

My cake cracked during rolling—how do I prevent that?

Cracking often happens if the cake is overbaked or rolled when cool. Roll it up while still warm and moist, and don’t skip letting steam escape for those crucial few minutes. If cracks happen, powdered sugar or extra frosting can cleverly disguise them!

Is the red food coloring necessary?

For classic red velvet color, yes—but for a natural take, beet powder or gel coloring can be used, though the hue will be softer. The flavor remains just as delicious, so use what feels right for you.

Can I use low-fat cream cheese for the filling?

You can, but full-fat cream cheese creates the richest, silkiest filling. Low-fat versions can be softer and slightly less stable for spreading, so chill the filling well before using.

Could I turn this into cupcakes or a layered cake instead?

While this batter is designed for rolling, it can be adapted as cupcakes or a classic layer cake! The texture will be lighter and more sponge-like than traditional red velvet, but the signature flavor will shine.

Final Thoughts

If you’ve never tried your hand at a Red Velvet Cake Roll, this is your invitation to jump in. Every step delivers a rewarding mix of beauty and flavor—plus, just imagine the smiles when you serve that first spiral slice! Treat yourself (and your loved ones) to a dessert that’s as fun to make as it is to eat.

Red Velvet Cake Roll Recipe