Red Velvet Cake Roll is a fun twist on the classic red velvet cake, all rolled up with creamy, dreamy cream cheese filling inside. The soft, spongy cake has that lovely deep red color and just a hint of cocoa, while the filling adds the perfect smooth and tangy balance. It’s a dessert that looks as good as it tastes, making it a standout at any gathering.
I love making this cake roll when I want something a little special but not too fussy. Rolling the cake might sound tricky, but I’ve found that letting the cake cool just right and then using a clean kitchen towel sprinkled with sugar makes it easy and mess-free. Plus, the moment you slice into it and see those pretty swirls, you’ll feel like a baking superstar. It’s one of those recipes that always brings smiles around the table.
My favorite way to enjoy this cake roll is with a cup of coffee or tea, especially on a cozy afternoon. It feels like the perfect treat that’s not too heavy but still totally satisfying. If you want to get creative, try adding a little orange zest to the cream cheese filling—it gives a fresh twist that everyone notices. Whether it’s for a holiday, birthday, or just because, this Red Velvet Cake Roll always hits the spot.
Key Ingredients & Substitutions
Eggs: Eggs give the cake structure and help it rise. Use large eggs for best results. For a vegan option, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), but texture may differ.
Red Food Coloring: It gives that classic red velvet look. If you prefer natural options, beet juice or powdered beet can work but might affect taste slightly.
Cream Cheese & Butter: These create the smooth, tangy filling. For a lighter version, you can use reduced-fat cream cheese or Greek yogurt, though the texture will change.
Powdered Sugar: Powdered sugar in the filling and for dusting helps keep things smooth and prevents grittiness.
How Do You Roll the Cake Without Cracking It?
Rolling the cake while warm is the trick to avoid cracking.
- Sprinkle a clean cloth with powdered sugar to stop the cake from sticking.
- Once baked, immediately flip the cake onto the sugared towel and remove the parchment paper carefully.
- Roll the cake and towel together tightly from the short edge. Let it cool fully in this shape.
- When cool, unroll gently to add the filling, then reroll without the towel.
This method helps the cake “remember” the roll shape and stay soft, so it won’t break when you do the final roll.
Equipment You’ll Need
- Jelly roll pan (15×10 inches) – perfect size for baking a thin, even cake layer that’s easy to roll.
- Parchment paper – helps the cake release cleanly from the pan without sticking.
- Electric mixer – makes beating the eggs and cream cheese filling smooth and quick.
- Clean kitchen towel – dusted with powdered sugar, it prevents the cake from sticking while you roll it.
- Rubber spatula – great for gently folding ingredients without deflating the batter.
Flavor Variations & Add-Ins
- Swap red food coloring with natural beet juice for a milder color and earthy taste.
- Add a teaspoon of orange zest to the cream cheese filling for a fresh, citrus twist.
- Fold in mini chocolate chips into the batter for extra chocolate surprise in every bite.
- Try a mixed berry filling instead of cream cheese for a fruity, lighter option.
How to Make Red Velvet Cake Roll?
Ingredients You’ll Need:
For The Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon red food coloring
For The Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Powdered sugar (for dusting)
- Whipped cream or piped cream cheese frosting (optional)
- Fresh herbs or mint leaves (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 12-15 minutes to bake. Allow at least 1 hour for the cake to cool and set after rolling with the cream cheese filling, so plan for around 1.5 to 2 hours total from start to serving.
Step-by-Step Instructions:
1. Preparing the Cake Batter:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs and granulated sugar on high speed with an electric mixer until the mixture is thick and pale, about 3-5 minutes. Slowly add the vegetable oil, vanilla extract, and red food coloring, mixing until just combined.
2. Adding Dry Ingredients & Baking:
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet mixture in batches, stirring carefully until smooth and fully combined. Pour the batter evenly into the prepared pan and spread with a spatula. Bake the cake for about 12-15 minutes until it springs back lightly when touched.
3. Rolling the Cake:
While baking, sprinkle a clean kitchen towel with powdered sugar. When the cake is done, immediately invert it onto the sugared towel and carefully peel off the parchment paper. Working from the short end, roll the cake and towel together tightly, then let it cool completely on a wire rack. This rolling while warm prevents the cake from cracking later.
4. Making the Filling and Final Roll:
Beat the cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla, mixing until fluffy. Once cool, gently unroll the cake and remove the towel. Spread the cream cheese filling evenly over the cake, leaving a small border. Carefully roll the cake back up tightly, this time without the towel.
5. Finishing Touches:
Transfer the rolled cake to a serving plate. Dust the top lightly with powdered sugar. For extra flair, decorate with whipped cream or piped cream cheese frosting, and add a sprig of fresh herbs like parsley or mint if you like. Refrigerate the cake roll for at least 1 hour to set before slicing and serving chilled.
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use cream cheese that’s fully thawed and softened to room temperature. This ensures a smooth, creamy filling without lumps. To thaw quickly, place the cream cheese in a sealed bag submerged in cold water for about 30 minutes.
How Long Can I Store Leftover Cake Roll?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, you can let slices sit at room temperature for 10-15 minutes to soften slightly or enjoy chilled.
Can I Make the Cake Roll Ahead of Time?
Yes! You can bake and roll the cake a day ahead, keep it wrapped in plastic in the fridge, and add the filling just before serving to keep it fresh and moist.
What Can I Substitute for Red Food Coloring?
If you prefer natural options, beet juice or beet powder are great alternatives. They provide a lovely red hue, though the flavor might be a bit earthier than traditional red food coloring.