A Red Velvet Cake Roll is the kind of dessert that feels like a celebration in every slice. I love how the rich red sponge wraps around a creamy swirl of tangy cream cheese frosting—it’s both elegant and indulgent. The color alone makes it perfect for romantic occasions, birthdays, or holidays, but I honestly enjoy it any time I want something special that isn’t overly complicated to prepare.
Why You’ll Love This Recipe
I love how this cake roll looks so fancy but comes together with basic ingredients and simple steps. It’s soft, moist, and bursting with flavor from a hint of cocoa and vanilla. I always get compliments when I serve it, and it disappears quickly—especially once everyone sees that stunning spiral of red cake and white filling. It’s also easy to make ahead and keeps beautifully in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk
2 tablespoons red gel food coloring
1 teaspoon vanilla extract
3 large eggs
For the frosting filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
Directions
I start by preheating my oven to 350°F (175°C). Then I line a 15×10 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
In a medium bowl, I whisk together 1 cup of flour, 1/3 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
In a separate large bowl, I combine 1 cup of sugar and 1/2 cup of vegetable oil, mixing until well combined. Then I beat in the eggs one at a time.
I add 1/2 cup of buttermilk and 1 teaspoon of vanilla extract, stirring until smooth.
I mix in 2 tablespoons of red gel food coloring to give the batter that signature red velvet look.
Gradually, I add the dry ingredients to the wet mixture and stir just until everything is incorporated—I avoid overmixing to keep the cake soft.
I pour the batter into the prepared pan, spreading it evenly with a spatula. It bakes for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
While it bakes, I prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is out of the oven, I immediately flip it onto the towel and roll it up gently (with the towel inside) while it’s still warm. This helps it hold its shape without cracking.
After it has completely cooled, I carefully unroll it and spread a layer of frosting made by beating 8 oz of softened cream cheese with 1/4 cup of powdered sugar until smooth.
I roll it back up, this time without the towel, then wrap it in plastic and chill it in the fridge for about an hour before slicing.
Servings and timing
Servings: About 10 slices
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: Approximately 1 hour 35 minutes
Variations
Sometimes I switch things up by using a whipped cream filling instead of cream cheese or adding mini chocolate chips to the frosting for a little crunch. I’ve even tried tinting the frosting pink or adding peppermint extract for a holiday version. A dusting of cocoa or extra powdered sugar on top makes it even more festive.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. It tastes great cold, but I like letting a slice sit at room temperature for 15–20 minutes before serving for the best texture. This dessert isn’t meant to be reheated, but it freezes well. I wrap it tightly in plastic wrap and freeze it whole, then thaw overnight in the fridge before slicing.
FAQs
What does Red Velvet Cake Roll taste like?
It has a mild chocolate flavor with a subtle tang from the buttermilk and cream cheese. The texture is light and soft, and the frosting gives it a creamy, sweet contrast.
Can I make this cake roll ahead of time?
Yes, I often prepare it a day in advance. Chilling it helps the flavors meld and makes it easier to slice cleanly.
What can I use instead of cream cheese frosting?
If I’m out of cream cheese, I like using whipped cream, mascarpone filling, or a buttercream frosting flavored with vanilla or white chocolate.
My cake cracked while rolling—what went wrong?
I’ve found that rolling the cake while it’s still warm prevents cracking. If it does crack, don’t worry—just cover it with frosting or powdered sugar. It’ll still taste amazing.
Can I freeze this cake roll?
Definitely. I wrap the whole roll tightly in plastic wrap and freeze it before slicing. When I want to serve it, I thaw it in the fridge overnight.
Conclusion
This Red Velvet Cake Roll is one of those desserts that always brings smiles and compliments. I love making it for special occasions—or even just a cozy weekend at home. It’s beautiful, flavorful, and surprisingly easy to master. Every slice is a sweet reminder that a little effort in the kitchen can lead to something truly unforgettable.
This Red Velvet Cake Roll is a stunning dessert featuring a soft, cocoa-kissed red sponge wrapped around a tangy cream cheese filling. Perfect for romantic occasions, holidays, or just because, it’s both beautiful and surprisingly simple to make.
Total Time:1 hour 35 minutes
Yield:10 slices
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk
2 tablespoons red gel food coloring
1 teaspoon vanilla extract
3 large eggs
8 oz cream cheese, softened (for filling)
1/4 cup powdered sugar (for filling)
Instructions
Preheat oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, mix sugar and oil until well combined. Beat in eggs one at a time.
Stir in buttermilk and vanilla extract until smooth.
Mix in red gel food coloring for that signature red hue.
Gradually add dry ingredients to the wet mixture, stirring until just combined.
Pour batter into the prepared pan and spread evenly. Bake for 12–15 minutes or until a toothpick comes out clean.
Dust a clean kitchen towel with powdered sugar. Flip the warm cake onto the towel and gently roll it up with the towel inside. Let cool completely.
Unroll the cooled cake and spread a filling made by beating softened cream cheese with powdered sugar until smooth.
Roll the cake back up (without the towel), wrap in plastic, and chill for 1 hour before slicing and serving.
Notes
Roll the cake while warm to prevent cracking.
Let the chilled cake rest at room temperature before serving for best texture.
Decorate with powdered sugar or cocoa dusting for an elegant finish.
