A Red Velvet Cake Roll is a stunning dessert featuring a soft, chocolate-flavored red velvet sponge cake rolled with a luscious cream cheese filling. This delightful treat combines the classic flavors of red velvet with a beautiful swirl, making it perfect for special occasions or holidays.
Why You’ll Love This Recipe
- Eye-Catching Presentation – The striking red color and elegant swirl make it a show-stopping dessert.
- Perfect Texture – Light and fluffy cake with a creamy, rich filling.
- Great for Any Occasion – Ideal for celebrations, Valentine’s Day, Christmas, or whenever you crave red velvet.
- Easier Than It Looks – Though it appears fancy, it’s simple to make with step-by-step guidance.
- Make-Ahead Friendly – Can be prepared in advance, making entertaining stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Vegetable oil
- Buttermilk
- Vanilla extract
- Red food coloring
- Powdered sugar (for rolling)
- Cream cheese
- Butter
- Powdered sugar (for filling)
Directions
- Preheat & Prepare the Pan – Preheat the oven and line a jelly roll pan with parchment paper. Grease lightly.
- Make the Batter – Whisk dry ingredients together. In a separate bowl, beat eggs and sugar until fluffy, then mix in oil, buttermilk, vanilla, and red food coloring. Gradually add dry ingredients.
- Bake the Cake – Spread batter evenly in the pan and bake until set.
- Roll the Cake – While warm, turn the cake onto a powdered sugar-dusted towel, remove parchment, and gently roll it up. Let cool completely.
- Prepare the Filling – Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Assemble the Roll – Unroll the cooled cake, spread the filling evenly, and roll it back up.
- Chill & Serve – Wrap in plastic wrap and refrigerate before slicing. Dust with powdered sugar or drizzle with chocolate for extra flair.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Cooling Time: 1 hour
Variations
- Chocolate Swirl – Add a drizzle of melted chocolate inside the filling for extra indulgence.
- Nutty Crunch – Sprinkle chopped pecans or walnuts over the filling before rolling.
- Festive Flavor – Add peppermint extract for a holiday twist.
- Gluten-Free Option – Use a gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store the cake roll wrapped in plastic wrap in the fridge for up to 4 days.
- Freezing: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
- Serving Tip: Let the roll sit at room temperature for 10-15 minutes before slicing for the best texture.
FAQs
How do I prevent my cake from cracking?
Rolling the cake while it’s still warm prevents cracks. The moisture helps it stay flexible.
Can I make this without red food coloring?
Yes, simply omit the food coloring for a natural cocoa-colored roll.
Why is my cake sticking to the towel?
Make sure you generously dust the towel with powdered sugar before rolling.
Can I use a different frosting?
Absolutely! Try whipped cream or chocolate ganache for a different flavor.
What size pan should I use?
A standard jelly roll pan (10×15 inches) works best for this recipe.
How do I slice the cake cleanly?
Use a sharp knife, and wipe it clean between slices for neat presentation.
Can I make this cake ahead of time?
Yes! It’s even better when made a day in advance, allowing the flavors to meld.
Can I use store-bought frosting?
While homemade filling is best, store-bought cream cheese frosting can work in a pinch.
What’s the best way to decorate the cake roll?
Dust with powdered sugar, drizzle with melted chocolate, or add sprinkles for a festive touch.
Can I add fruit to the filling?
Yes! Fresh raspberries or strawberries make a delicious addition.
Conclusion
A Red Velvet Cake Roll is the perfect combination of elegance and flavor. Whether for a special celebration or just because, this recipe is sure to impress with its soft cake and creamy filling. Try it out and enjoy a delightful twist on classic red velvet!
Description
A moist and tender red velvet sponge cake rolled around a rich cream cheese filling, creating a stunning and delicious dessert perfect for any occasion.
For the Cake:
For the Cream Cheese Filling:
Prepare the Pan:- Preheat your oven to 350°F (175°C).
- Grease a 10×15-inch (25×38 cm) jelly roll pan, line it with parchment paper, and grease the parchment paper as well. This ensures easy release of the cake.
- Mix Dry Ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Beat Eggs and Sugar:
- In a large bowl, using an electric mixer, beat the eggs on high speed for about 5 minutes until thick and pale.
- Gradually add the granulated sugar, continuing to beat until well combined.
- Add Wet Ingredients:
- On low speed, mix in the vegetable oil, buttermilk, vinegar, red food coloring, and vanilla extract until just combined.
- Combine Wet and Dry Mixtures:
- Gently fold the dry ingredients into the wet mixture until no streaks remain. Be careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly to the edges.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center.
- Roll the Cake:
- While the cake is baking, lay a clean, thin kitchen towel on a flat surface and generously dust it with powdered sugar.
- Once the cake is done, immediately loosen the edges with a knife and carefully invert it onto the prepared towel.
- Gently peel off the parchment paper.
- Starting from a short end, roll the cake and towel together into a tight spiral.
- Place the rolled cake on a wire rack to cool completely.
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until the mixture is smooth and spreadable.
- Assemble the Cake Roll:
- Once the cake has cooled, carefully unroll it.
- Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Gently re-roll the cake (without the towel) into a tight spiral.
- Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
- Serve:
- Before serving, dust the top with powdered sugar if desired.
- Slice into 1-inch (2.5 cm) pieces and enjoy!
Notes
Ensure the cake is rolled while warm to prevent cracking.- The cake roll can be stored in the refrigerator for up to 3 days.