Red Velvet Cake Roll

There’s something truly magical about a Red Velvet Cake, and transforming it into a beautiful, tender Red Velvet Cake Roll elevates that experience. Imagine layers of moist, cocoa-kissed red velvet cake, delicately swirled with a rich, tangy cream cheese frosting. This stunning dessert offers a delightful texture and an unforgettable flavor that captures hearts and creates cherished memories around any family table. It’s an elegant yet approachable treat perfect for any occasion.

Why You’ll Love This Red Velvet Cake Roll Recipe

• Experience the ultimate blend of moist cake and creamy, tangy frosting in every bite.
• Impress your guests with this visually stunning Red Velvet Cake Roll.
• This recipe is surprisingly simple, guiding you to a perfect cake roll every time.
• Enjoy a delightful dessert that feels indulgent yet can be adapted for lighter options.

Ingredients You’ll Need

Creating a truly remarkable Red Velvet Cake Roll begins with selecting quality ingredients. Just like my grandmother always said, “Good food starts with good ingredients.” You want the freshest eggs, the richest cocoa, and pure extracts to let those beautiful flavors shine through.

• For the Cake:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1-2 tablespoons red food coloring (gel for best results)
• For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Substitutions & Variations

I always encourage creativity in the kitchen, and healthy swaps are a wonderful way to enjoy your favorite treats with a little less guilt. For your Red Velvet Cake Roll, you can make a few conscious choices. Consider using applesauce or Greek yogurt for half of the oil in the cake batter, which adds moisture without as much fat.

You might also use natural beet powder or beet juice concentrate for a more natural red hue, though it may result in a more subdued color. For the frosting, reduce the powdered sugar slightly or incorporate a portion of coconut cream for a richer, less sweet alternative. You can also experiment with a hint of lemon zest in the frosting for an extra tangy brightness that complements the red velvet perfectly. This Red Velvet Cake Roll is adaptable!

To enhance your Red Velvet Cake Roll, consider incorporating alternatives such as Greek yogurt for added moisture. For more delicious twists, check out these Red Velvet Cake Truffles.

Equipment You’ll Need

Having the right tools makes all the difference, especially when you are aiming for that perfect swirl in your Red Velvet Cake Roll. Don’t worry, you likely have most of these in your kitchen already!

• 15×10-inch jelly roll pan
• Parchment paper
• Large mixing bowls
• Electric mixer (stand or hand-held)
• Rubber spatula
• Fine-mesh sieve (for flour and powdered sugar)
• Clean kitchen towel (for rolling)
• Measuring cups and spoons
• Wire cooling rack

Step-by-Step Instructions

Rolling a cake might seem intimidating at first, but I promise you, with a little care and these clear steps, you will master this beautiful Red Velvet Cake Roll in no time. Take your time, enjoy the process, and remember that baking is a labor of love.

1. Prepare Your Pan: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing an overhang on the longer sides. Lightly grease the parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder. Make sure there are no lumps.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, white vinegar, and red food coloring. The vinegar activates the baking soda and enhances the red color.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with an electric mixer on low speed until just combined, then increase to medium and beat for about 1 minute until the batter is smooth and vibrant. Do not overmix.
5. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Spread it to the edges with a spatula. Bake for 12-15 minutes, or until the cake springs back when lightly touched and the edges just begin to pull away from the pan.
6. Prepare for Rolling: While the cake bakes, lay a clean, thin kitchen towel on a flat surface. Lightly dust the towel generously with powdered sugar. This prevents sticking and adds a touch of sweetness.
7. Roll the Cake: Immediately upon removing the cake from the oven, invert it onto the prepared sugared towel. Carefully peel off the parchment paper.
8. First Roll: Starting from one of the short ends, carefully and gently roll the warm cake and towel together into a tight spiral. Allow it to cool completely in this rolled position on a wire rack, about 1-2 hours. This step is crucial for preventing cracks in your Red Velvet Cake Roll.
9. Prepare the Frosting: While the cake cools, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, a cup at a time, beating until smooth after each addition. Mix in the vanilla extract and salt. Beat until the frosting is light and airy.
10. Unroll and Frost: Once the cake is completely cool, carefully unroll it. Spread an even layer of cream cheese frosting over the entire surface of the cake, leaving about a 1-inch border on all sides.
11. Final Roll: Starting from the same short end you began with, re-roll the cake gently but firmly without the towel, creating your beautiful Red Velvet Cake Roll.
12. Chill and Serve: Wrap the finished Red Velvet Cake Roll tightly in plastic wrap and refrigerate for at least 30 minutes to allow the frosting to set. Before serving, you can dust the top with a little extra powdered sugar, or even pipe some decorative frosting flourishes. Slice and enjoy!

Mastering the rolling technique is crucial for creating a stunning Red Velvet Cake Roll that impresses everyone. While you’re at it, try making Red Velvet Trifles for another delightful variation.

Pro Tips for Success

Achieving a picture-perfect Red Velvet Cake Roll takes a few insider tricks. These tips come from years of baking and learning what makes a real difference in the final outcome.

• Don’t Overbake: An overbaked cake will be dry and brittle, making it very difficult to roll without cracking. Watch it carefully; it’s better to slightly underbake than overbake.
• Roll While Warm: The key to a crack-free cake roll is to roll it while it’s still warm, right out of the oven. The cake is most pliable at this stage.
• Powdered Sugar on Towel: Don’t skimp on the powdered sugar when dusting your kitchen towel. It prevents sticking and also adds a lovely finish.
• Cool Completely: Ensure the cake is completely cool before you unroll and frost it. If it’s even slightly warm, the frosting will melt and slide off.
• Room Temperature Ingredients for Frosting: Always use softened cream cheese and butter for your frosting. This ensures a smooth, lump-free texture.
• Sift Powdered Sugar: Sifting your powdered sugar prevents lumps in your cream cheese frosting, giving it a beautifully smooth consistency for your Red Velvet Cake Roll.

Storage & Reheating Tips

Keeping your Red Velvet Cake Roll fresh means you can enjoy it for days. Proper storage helps maintain its delightful texture and flavor. This Red Velvet Cake Roll keeps beautifully.

• Refrigeration: Store leftover Red Velvet Cake Roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting requires refrigeration.
• Freezing: For longer storage, you can freeze the entire Red Velvet Cake Roll or individual slices. Wrap it tightly in plastic wrap, then an additional layer of aluminum foil. It will keep well in the freezer for up to 1 month.
• Thawing: To enjoy from frozen, transfer the cake roll to the refrigerator overnight to thaw. Let slices come to room temperature for about 15-20 minutes before serving for the best texture and flavor.

To keep your Red Velvet Cake Roll fresh and flavorful, proper storage is key. For an elegant and festive treat, consider pairing it with Sugared Prosecco Grapes.

What to Serve With This Recipe

While this Red Velvet Cake Roll is certainly a showstopper on its own, thoughtful pairings can elevate the whole experience. I always love to balance a rich dessert with something fresh and light. Consider these delightful and healthy options.

• Fresh Berries: A simple bowl of mixed berries like strawberries, raspberries, and blueberries provides a lovely tart contrast and a burst of freshness.
• Light Fruit Salad: A vibrant fruit salad featuring melons, grapes, and citrus segments offers a refreshing palate cleanser.
• Mint Tea: A warm cup of peppermint or spearmint tea can beautifully cut through the richness of the cake.
• Unsweetened Coffee: A robust, unsweetened coffee provides a classic pairing that complements the cocoa notes of the red velvet.
• Plain Greek Yogurt: A dollop of plain Greek yogurt, perhaps with a drizzle of honey, can add a creamy, tangy element that mirrors the frosting.

Frequently Asked Questions (FAQ)

The Red Velvet Cake Roll is a delightful twist on the classic red velvet cake, featuring a moist cake rolled around a creamy filling. This unique dessert captures the essence of the traditional cake while offering a visually appealing presentation, perfect for gatherings and celebrations; learn more about it in this article on cakes.

Final Thoughts

This Red Velvet Cake Roll isn’t just a dessert; it’s a canvas for creating joy, sharing love, and making new family traditions. Each slice tells a story of care and brings smiles, reminding us that the simplest moments, especially those around the table, are truly the most precious. It’s a treat for the heart as much as for the taste buds, a true reflection of homemade goodness.

Nutrition Information (per serving)

Please note that these are approximate values and can vary based on specific ingredients and portion sizes. This estimate is for one slice of Red Velvet Cake Roll.

Dominique

Red Velvet Cake Roll

This Red Velvet Cake Roll features layers of moist, cocoa-kissed red velvet cake, delicately swirled with a rich, tangy cream cheese frosting. An elegant and approachable dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1-2 tablespoons red food coloring (gel for best results)
• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Method

 

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, vinegar, and red food coloring.
4. Pour the wet ingredients into the dry ingredients and mix with an electric mixer until just combined. Do not overmix.
5. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes.
6. While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
7. Once the cake is done, invert it onto the sugared towel and carefully peel off the parchment paper.
8. Starting from one of the short ends, roll the cake and towel together into a tight spiral and let it cool on a wire rack for 1-2 hours.
9. For the frosting, beat the cream cheese and butter until light and fluffy, then gradually add the powdered sugar. Mix in the vanilla extract and salt.
10. Once the cake is cool, unroll it and spread an even layer of frosting on the surface.
11. Re-roll the cake without the towel and chill it in plastic wrap for at least 30 minutes before serving.

Notes

Be careful not to overbake the cake as it can become dry and crack; roll the cake while it’s warm for best results.

Dominique

Web

Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.

• Dominique

  

  January 24, 2026

  Valentine’s Day Smoothies
• Dominique

  

  January 23, 2026

  Pink Velvet Cake
• Dominique

  

  January 22, 2026

  Healthy Orange Jelly
• Dominique

  

  January 22, 2026

  Orange Jelly Candy