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Red Velvet Cake Roll Recipe

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3.9 from 43 reviews

This Red Velvet Cake Roll is a classic, vibrant dessert featuring a moist red velvet sponge cake rolled with a creamy, smooth cream cheese filling. Perfectly baked in a jelly roll pan for an elegant presentation, this recipe combines rich cocoa flavor with the subtle tang of buttermilk and vinegar, topped with a luscious cream cheese frosting that makes every slice irresistible.

Ingredients

Red Velvet Cake:

  • ¾ cup (90 g) all-purpose flour, (stir, spoon & level)
  • ¼ cup (20 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 large eggs
  • ¾ cup (150 g) granulated sugar
  • 1 Tbsp oil (canola or vegetable)
  • 2 Tbsp buttermilk (or 2 Tbsp milk plus ½ tsp vinegar, let sit 5 minutes before using)
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract
  • 2 Tbsp red food coloring (one 1 oz bottle)
  • Powdered sugar (optional, for dusting)

Cream Cheese Filling:

  • 8 oz (226 g) brick cream cheese, cold
  • ½ cup (113 g) butter (1 stick), room temperature
  • 1 cup (120 g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, ensuring coverage on bottom and sides with some overhang. Grease and flour any exposed sides to prevent sticking.
  2. Sift Dry Ingredients: In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
  3. Whip Eggs and Sugar: Using a stand mixer with a whisk attachment, whip eggs on medium speed for 5 minutes until light and frothy. Gradually add sugar and oil while mixing at medium-low speed.
  4. Add Wet Ingredients: Add buttermilk, vinegar, vanilla extract, and red food coloring to the egg mixture. Mix until combined.
  5. Incorporate Dry Ingredients: Add flour mixture to wet ingredients and mix until just incorporated. Avoid overmixing to ensure a tender cake.
  6. Pour and Bake: Pour batter evenly into the prepared pan and spread smoothly. Bake at 350°F for 13-15 minutes or until the top springs back to touch or a toothpick inserted comes out clean or with moist crumbs.
  7. Roll Cake Warm: Remove cake from oven and lift using parchment paper onto a wire rack. Let rest for 3 minutes to release steam. Fold parchment over one short side and roll the cake tightly into a log while still warm. Leave rolled on the rack to cool completely.
  8. Prepare Cream Cheese Filling: Beat cold cream cheese and room temperature butter together with an electric mixer until smooth. Add powdered sugar and vanilla extract, mixing until fully combined. Chill filling in fridge until cake is cool.
  9. Unroll and Fill Cake: Carefully unroll cooled cake. If still moist or warm, let rest unrolled for 5 minutes. Spread cream cheese filling evenly over cake, leaving a ½-inch border on the rolling edge. Use an offset spatula held in the filling to avoid mixing crumbs.
  10. Re-roll and Chill: Roll the cake back up tightly. Wrap in plastic wrap and refrigerate or freeze for 1-2 hours to set the filling. For longer storage, freeze overnight.
  11. Slice and Serve: Unwrap chilled cake, dust top with powdered sugar if desired. Using a serrated knife, cut into 12 even slices. Clean knife between cuts for neat slices.

Notes

  • If parchment paper is unavailable, heavily grease and flour the pan. After baking, invert cake onto a powdered sugar-dusted tea towel and roll while warm. Proceed with filling and rolling as directed.
  • To freeze: Double wrap the cake roll in plastic wrap and freeze for up to 2-3 months. Slice from frozen and let thaw at room temperature for 20 minutes or overnight in fridge before serving.
  • Store leftovers wrapped in plastic wrap in the refrigerator for up to 5 days.

Find it online: https://flavorspath.com/red-velvet-cake-roll-recipe/