If you’re craving a show-stopping dessert that slices into perfect scarlet spirals with a silky cream cheese filling, this Red Velvet Cake Roll Recipe is your new signature bake. The tender, cocoa-kissed sponge wraps around a tangy cloud of frosting for an elegant centerpiece that’s surprisingly manageable, even if you’re new to cake rolls.

Table of Contents

What Makes It “Red Velvet”

Red velvet is more than color; it’s a balance of cocoa, buttermilk, and acid that creates a plush, tender crumb. A whisper of cocoa (not as bold as chocolate cake) provides flavor and a deeper hue for the red. Buttermilk brings acidity to tenderize and soften, while a little vinegar reacts with baking soda at the last minute to lift and brighten color.

Key takeaways

Cocoa + buttermilk + vinegar = the velvet texture and gentle tang you expect.
Use natural cocoa for a classic hue and flavor.
Choose gel or paste color for vibrant red with less liquid; beet powder works for a muted, earthy red.

Ingredients for Red Velvet Cake Roll Recipe

For the red velvet sponge

All-purpose flour (sifted): creates a fine crumb; cake flour is also excellent if you prefer ultra-light.
Granulated sugar: sweetness and tenderness.
Natural cocoa powder: classic red velvet flavor and color synergy.
Baking powder + baking soda: controlled lift; soda activates with vinegar for extra rise.
Fine salt: balances sweetness and boosts flavor.
Large eggs (room temperature): structure and elasticity (room temp helps the batter emulsify).
Buttermilk (room temperature): tang and tenderness.
Neutral oil (or melted butter): moisture and softness; oil keeps the crumb pliable for rolling.
Vanilla extract: aromatic backbone.
Red gel food coloring (or paste): concentrated color without thinning the batter; beet powder for natural tint.
White vinegar: stirred in at the end to activate soda and nudge the hue.

For the cream cheese filling

Full-fat block cream cheese, softened: stable and tangy base.
Unsalted butter, softened: structure and smoothness for neat slices.
Confectioners’ sugar, sifted: sweetness and a smooth finish.
Vanilla extract + pinch of salt: round, balanced flavor.

Red Velvet Cake Roll Recipe with cream cheese swirl

Substitutions & tweaks

Buttermilk → milk + 1 tbsp lemon juice or vinegar per cup; rest 5–10 minutes.
Oil → melted butter for richer flavor; the roll remains supple if you avoid overbaking.
Cocoa → Dutch-process works, but the red may appear deeper/browner—compensate with slightly more gel color.
Coloring → beet powder for a natural red (the shade is rustic rather than neon).
Gluten-free → use a 1:1 gluten-free blend with xanthan gum; spread quickly and avoid overbaking for flexibility.
Dairy-free filling → plant-based cream cheese and butter alternatives can work; chill well before spreading.

Tools That Make Cake Rolls Effortless

10×15-inch jelly-roll pan: the sweet spot for thickness and flexibility.
Parchment paper cut to fit (leave a little overhang for gripping).
Fine-mesh sieve: lump-free dry ingredients and confectioners’ sugar sprinkling.
Clean a tea towel and extra confectioners’ sugar: for the warm pre-roll.
Offset spatula and bench scraper: even spreading, clean edges.
Wire rack: quick, even cooling.
Instant-read thermometer (optional): check doneness if you’re prone to overbaking.

Step-by-Step: Red Velvet Cake Roll Batter

1) Prepare the pan & oven

Preheat to 350°F / 175°C with the rack in the center.
Line a 10×15-inch jelly-roll pan with parchment; a light spray on the parchment helps the sheet release perfectly.

2) Sift the dries

In a bowl, sift flour, cocoa, baking powder, baking soda, and salt. Sifting makes an ultra-soft crumb and prevents streaks.

3) Whisk the wets

In a large bowl, whisk eggs and sugar until slightly thickened and lightened in color.
Stream in oil (or melted butter), then buttermilk and vanilla.
Stir in red gel food color gradually until the shade looks luscious but not oversaturated.

4) Combine with care

Sprinkle dries over wets; fold gently with a spatula until just combined.
Add vinegar last and give it a few gentle turns—this wakes up the soda for a final lift.

5) Spread & smooth

Scrape batter into the pan; use an offset spatula to nudge batter into corners.
Smooth the top; even thickness means even baking and fewer cracks.

Baking & Doneness Cues

Bake for 10–13 minutes—the sheet should be set and spring back lightly in the center. The edges may look just dry enough to release from parchment, but not crusty. Overbaking risks cracks; underbaking causes gumminess.

How to know it’s ready

Touch test: light press springs back.
Visual: matte surface with no wet sheen.
Optional temp: about 205–210°F / 96–99°C in the center (brief reading; don’t dry it out).

Cream Cheese Filling That Holds Its Shape

Beat softened cream cheese and softened butter together until completely smooth—no lumps, no visible butter pieces. Add vanilla and a pinch of salt, then gradually beat in sifted confectioners’ sugar until thick, fluffy, and spreadable. If your kitchen is warm, chill the bowl for 10–15 minutes so the filling firms slightly.

Pro tips

Sift the sugar—it dissolves seamlessly and prevents grittiness.
Don’t overthin; you want a sturdy yet silky frosting for crisp spirals.
If you want extra insurance, beat in a spoonful of cornstarch or chill the filled roll longer for ultra-clean cuts.

Flavor Variations You’ll Love

Peppermint swirl: fold crushed peppermint into the filling and finish with a dark chocolate drizzle.
Double cocoa: bump cocoa slightly and finish with a glossy chocolate ganache.
Mascarpone blend: swap part of the cream cheese for mascarpone for a milder tang.
Berry ribbon: paint a thin streak of seedless raspberry jam over the cake before the filling.
Beet-red natural roll: Use beet powder for a more subdued, earthy red.
Gluten-free: a careful 1:1 blend with xanthan gum; watch the bake time like a hawk and roll while warm.

Make-Ahead, Storage & Freezing

Make-ahead: assemble the roll a day in advance; it slices like a dream once fully chilled.
Short-term storage: keep tightly wrapped to prevent drying and absorbing fridge odors.
Freezing (whole or by the slice): wrap in plastic, then foil; thaw overnight in the refrigerator for best texture.
- For general guidance on safe timelines and best practices for baked goods, consult [smart cake storage guidelines]

Re-surface after thawing: a fresh dusting of confectioners’ sugar or a light glaze restores sheen and hides any surface scuffs from wrapping.

Troubleshooting

My roll cracked. What happened?

It likely overbaked (drier edges crack). Next time, pull the sheet the moment the center springs back.
You didn’t pre-roll while warm—that “memory” step is essential.
Rolled too tight or too slow—move confidently, but gently, right out of the oven.

My center feels gummy.

The layer was spread too thick or underbaked. Use the correct pan and spread evenly into corners.
Your oven may run cool; verify temperature with an oven thermometer.

The filling squeezed out.

Cake was still warm during filling—always cool completely before spreading.
Filling was too soft—chill it briefly, then try again with a firmer consistency.
Reroll with firm, even pressure, not a tight squeeze.

Color isn’t vibrant.

Natural cocoa + acid aids color, but some Dutch-process cocoas mute red.
Use gel or paste color—concentrated, vibrant, and won’t thin the batter.
Beet powder yields an artisan red, not a bright neon.

Serving Ideas

Holiday sparkle: dust with confectioners’ sugar “snow,” add white chocolate curls, or a ribbon of crimson glaze.
Valentine’s flourish: stencil hearts across the top; pair with strawberries.
Party platter: slice into mini pinwheels, alternate with fresh berries, and add a small pitcher of ganache for guests to drizzle.

FAQs (People Also Ask–Style)

Why does my cake roll crack and how can I prevent it?
Cracks usually mean overbaked sponge or skipping the warm pre-roll. Bake only until the center springs back, invert immediately, and roll the hot cake in a sugared towel so it “remembers” the curve.

Can I make a red velvet roll without artificial food coloring?
Yes. Beet powder and a touch of natural cocoa yield a more subdued, earthy red. The shade won’t be as vivid as gel color, but the look is beautiful and artisanal.

What pan size works best?
A 10×15-inch jelly-roll pan produces an ideal thickness for rolling with minimal crack risk. Larger pans can work with adjusted batter volume and bake time.

How long should I chill the roll before slicing?
At least 1–2 hours. Chilling firms the filling, tightens the spiral, and gives you clean, bakery-worthy slices.

Can I freeze a cake roll?
Absolutely. Wrap well in plastic and then foil. Thaw overnight in the refrigerator, unwrap, and finish with a fresh dusting or glaze before serving.

Conclusion

Wrap up any celebration with this Red Velvet Cake Roll Recipe, a tender cocoa-kissed sponge, a silky cream cheese swirl, and picture-perfect slices every time. Remember the warm pre-roll, gentle reroll, and chill for clean spirals. Slice, dust, and serve—then save this recipe and leave a comment with your favorite variation!

Red Velvet Cake Roll Recipe

Author: Velma
Total Time: PT1H25M
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

This Red Velvet Cake Roll is a show-stopping dessert with a tender cocoa sponge and a luscious cream cheese filling. It’s the perfect combination of sweet and tangy, wrapped up in a beautiful swirl that’s perfect for holidays, parties, or any special occasion.

Instructions

Prep → Heat oven to 350°F / 175°C. Line a 10×15-inch jelly-roll pan with parchment; lightly spray.
Dries → Sift flour, cocoa, baking powder, baking soda, and salt.
Wets → Whisk eggs and sugar until slightly thickened. Whisk in oil, buttermilk, vanilla, and gel color.
Combine → Fold dries into wets just until smooth. Stir in vinegar last (few gentle folds).
Bake → Spread evenly in pan; bake 10–13 minutes until set and springy.
Warm pre-roll → Dust a towel with sugar; invert hot cake onto it; peel parchment; roll from a short side with the towel; cool completely seam-side down.
Filling → Beat cream cheese and butter smooth; add vanilla and salt; beat in sifted confectioners’ sugar to a thick, spreadable consistency.
Assemble → Unroll cooled cake; spread filling evenly to edges; reroll gently but firmly. Wrap and refrigerate 1–2 hours.
Finish → Trim ends; dust with sugar or glaze; slice with a warm, sharp knife, wiping clean between cuts.

Prep Time: PT25M
Cook Time: P1h00M
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 25g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 95mg

Irresistible Red Velvet Cake Roll Recipe (Silky Cream Cheese Swirl)