Red Velvet Cake Roll

Why You’ll Love This Recipe

I love how elegant yet approachable this cake roll is. The sponge is moist and subtly chocolatey, and folding in whipped egg whites keeps it wonderfully airy. Pairing tangy cream cheese with whipped cream makes the filling light and fluffy—it’s not too dense, just the right balance. Rolling and unrolling during cooling keeps it crack-free, and slicing reveals a beautiful swirl that’s always a showstopper

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Red Velvet Cake

• 1 cup minus 1 Tbsp (≈122 g) all-purpose flour

• 3 Tbsp natural unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp salt

• 4 large eggs (separated into yolks and whites)

• ¾ cup (≈155 g) granulated sugar

• 5 Tbsp buttermilk

• 1 tsp white vinegar

• ¼ cup vegetable oil

• 1 tsp vanilla extract

• 2 tsp red food coloring

Cream Cheese Whipped Cream Filling

• ¾ cup (≈180 ml) cold heavy whipping cream

• ¼ cup (≈29 g) powdered sugar

• ¾ tsp vanilla extract

• 4 oz (≈113 g) cream cheese, at room temperature

directions

1. I preheat the oven to 350 °F (175 °C) and line a 17×12‑inch jelly roll pan with parchment paper, leaving a 1‑inch overhang.

2. I whisk together flour, cocoa, baking powder, and salt in a medium bowl.

3. In a large bowl, I whisk egg yolks with sugar and buttermilk, then add vinegar, oil, vanilla, and food coloring until blended.

4. I gently fold dry ingredients into the wet mix until combined.

5. I whip egg whites until stiff peaks form, then gently fold one-third into the batter to loosen it, followed by the remaining whites until no streaks remain.

6. I spread the batter evenly in the pan and bake for 10–12 minutes, or until the top springs back when touched and a toothpick inserted in the center comes out clean.

7. Immediately after baking, I lift the cake out with the parchment and roll it (with the paper) from the short end. I unroll and re-roll it several times over the next hour while it cools—this keeps it elastic and prevents cracking

8. For the filling: I whip heavy cream, powdered sugar, and vanilla until it begins to thicken. I stir in room-temperature cream cheese and whip on low until stiff peaks form

9. I unroll the cooled cake, spread the filling evenly, leaving a ½–1 inch border. Then I re-roll it (without parchment), wrap it seam-side down in plastic wrap, and chill for at least 1 hour (or overnight for best results).

10. Before serving, I dust with powdered sugar and slice to reveal the swirl.

Servings and timing

• Yield: 8–10 slices

• Prep time: ~55 minutes (includes cooling/unrolling time)

• Cook time: 10–12 minutes

• Chill time: At least 1 hour (up to overnight)

• Total time: ~4 hours (mostly hands-off cooling time)

Variations

• Swap the filling for a raspberry cream cheese version to echo classics like chocolate–raspberry cake rolls. Many bakers love that!

• Use gel food coloring if you prefer a brighter red without too much liquid.

• Add a teaspoon of espresso powder to the sponge for a deeper chocolate undertone.

storage/reheating

I always store the cake roll in the fridge, wrapped well or sealed in an airtight container—it stays fresh for 3–4 days . You can freeze it too: once chilled, wrap tightly and freeze up to 3 months; thaw overnight in the fridge before serving

FAQs

How do I avoid cracks in the cake roll?

I roll it warm, then unroll and re-roll several times during the first hour of cooling—this relaxes the sponge and prevents cracking

Can I use a different filling?

Absolutely. A raspberry cream cheese filling is popular and delicious–just spread it the same way

What if I don’t have parchment paper?

I sometimes use a clean, lightly sugared tea towel instead. Parchment is easier, but towels work too.

Can I make this ahead?

Yes—I often roll and chill it the night before. It slices beautifully the next day.

Is this cake roll suitable for holiday themes?

Yes—it’s perfect for Valentine’s Day, Christmas, or any celebration. You can dust with colored sugar or drizzle melted white chocolate for extra flair.

Conclusion

I love how this Red Velvet Cake Roll combines simplicity with elegance. The sponge is light and tender, the filling is creamy yet airy, and that swirl is always a crowd-pleaser. Whether I’m making it for a holiday or just to brighten a special afternoon, it’s become a favorite in my baking lineup—and friends always ask for seconds

Red Velvet Cake Roll

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• Author: Mia
• Total Time: ~4 hours (mostly hands-off)
• Yield: 8–10 slices
• Diet: Vegetarian

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Description

This red velvet cake roll is soft, stunning, and filled with a tangy cream cheese whipped cream—perfect for holidays or special dessert tables.

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Ingredients

Red Velvet Cake:

1 cup minus 1 Tbsp (≈122 g) all-purpose flour

3 Tbsp natural unsweetened cocoa powder

1 tsp baking powder

½ tsp salt

4 large eggs (separated)

¾ cup (≈155 g) granulated sugar

5 Tbsp buttermilk

1 tsp white vinegar

¼ cup vegetable oil

1 tsp vanilla extract

2 tsp red food coloring

Cream Cheese Whipped Cream Filling:

¾ cup (≈180 ml) cold heavy whipping cream

¼ cup (≈29 g) powdered sugar

¾ tsp vanilla extract

4 oz (≈113 g) cream cheese, at room temperature

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Instructions

Preheat oven to 350 °F (175 °C). Line a 17×12-inch jelly roll pan with parchment paper, leaving a 1-inch overhang.

In a medium bowl, whisk together flour, cocoa, baking powder, and salt.

In a large bowl, whisk egg yolks with sugar and buttermilk. Add vinegar, oil, vanilla, and food coloring; mix until smooth.

Fold dry ingredients into wet mixture until just combined.

Beat egg whites until stiff peaks form. Gently fold one-third into batter to loosen, then fold in the rest until fully combined.

Spread batter evenly in pan and bake for 10–12 minutes, or until the top springs back when touched.

Immediately lift the cake out using the parchment and roll it (with paper) from the short end. Unroll and re-roll periodically while cooling over the next hour.

To make the filling, whip cream, powdered sugar, and vanilla until it begins to thicken. Add softened cream cheese and beat on low until stiff peaks form.

Unroll cooled cake, spread filling evenly, leaving a ½–1 inch border. Re-roll cake (without parchment), wrap in plastic wrap, and chill for at least 1 hour or overnight.

Before serving, dust with powdered sugar and slice.

 

Notes

For a brighter red color, use gel food coloring.

Add espresso powder to deepen the chocolate flavor.

Try a raspberry cream cheese filling for a fruity variation.

Store in the fridge up to 4 days or freeze (wrapped tightly) up to 3 months.

If you don’t have parchment, use a clean, sugared tea towel to roll.

• Prep Time: 55 minutes (includes cooling/unrolling time)
• Cook Time: 10–12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American