Red Velvet Cake Roll

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With its deep scarlet hue, velvety texture, and classic cream cheese filling, this Red Velvet Cake Roll is elegance wrapped in dessert form. The tender sponge cake rolls up effortlessly, revealing a gorgeous swirl that slices beautifully on any dessert table. It’s not just a pretty face either—the balance of cocoa and vanilla paired with tangy cream cheese delivers flavor that wows.

Whether you’re hosting a holiday gathering, celebrating a birthday, or just treating yourself on a cozy night in, this cake roll adds sophistication without overwhelming your schedule. It looks intricate, but it’s surprisingly easy to master with just a bit of care and the right technique.

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Why You’ll Love This Red Velvet Cake Roll

• Visually stunning: The striking red color and spiral filling make it a showstopper.
• Classic flavor pairing: Tangy cream cheese meets lightly chocolaty red velvet.
• Make-ahead friendly: Perfect for prepping the day before.
• Soft and moist texture: Thanks to the sponge cake technique, each bite is light and luscious.

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What Kind of Cocoa Should I Use?

For red velvet, use unsweetened natural cocoa powder. Dutch-processed cocoa is less acidic and won’t interact with the baking soda the same way, resulting in a flatter cake and duller red tone. Natural cocoa helps maintain the vibrant color and provides that subtle chocolate flavor we expect in a traditional red velvet dessert.

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Ingredients for the Red Velvet Cake Roll

Eggs – Provide structure and help give the cake its light, spongey texture.

Granulated Sugar – Sweetens the cake and helps stabilize the eggs during whipping.

Vegetable Oil – Adds moisture to keep the sponge tender.

Buttermilk – Gives the cake its signature tang and reacts with baking soda for a tender crumb.

Red Food Coloring – Essential for achieving that deep, iconic red velvet color.

Vanilla Extract – Enhances the flavor with warmth and depth.

All-Purpose Flour – The base of the sponge, giving it structure.

Natural Unsweetened Cocoa Powder – Brings subtle chocolate flavor without overpowering.

Baking Soda – Leavening agent that reacts with buttermilk to lift the cake.

Salt – Balances the sweetness and enhances all the other flavors.

Cream Cheese – Forms the rich, tangy base of the filling.

Unsalted Butter – Adds creaminess and richness to the filling.

Powdered Sugar – Sweetens and thickens the cream cheese filling without graininess.

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How To Make the Red Velvet Cake Roll

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly spray with non-stick spray.

Step 2: Beat Eggs and Sugar

In a large bowl, beat 3 large eggs and 1/2 cup granulated sugar together using a hand mixer for about 5 minutes until thick and pale.

Step 3: Add Wet Ingredients and Color

Mix in 2 tablespoons vegetable oil, 1/4 cup buttermilk, 1 teaspoon vanilla extract, and 1 tablespoon red food coloring until combined.

Step 4: Sift and Fold Dry Ingredients

Sift together 1/2 cup all-purpose flour, 2 tablespoons cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gently fold the dry mix into the wet ingredients using a spatula, being careful not to deflate the batter.

Step 5: Bake the Cake

Spread the batter evenly into the prepared pan and smooth the top. Bake for 10-11 minutes until the cake springs back when touched.

Step 6: Roll the Cake

Immediately remove from oven. Carefully invert the warm cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Starting at the short end, gently roll the cake up with the towel and let it cool completely, seam side down.

Step 7: Make the Cream Cheese Filling

Beat 8 oz softened cream cheese and 4 tablespoons unsalted butter until creamy. Add 1 cup powdered sugar and 1 teaspoon vanilla extract. Beat until smooth and fluffy.

Step 8: Fill and Re-roll

Once the cake is fully cooled, gently unroll it and spread the cream cheese filling evenly across. Carefully re-roll the cake without the towel. Wrap in plastic wrap and refrigerate at least 1 hour before slicing.

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How to Serve This Red Velvet Cake Roll

This cake roll yields 10 slices, perfect for feeding 8 to 10 people. Serve it chilled or at room temperature with a dusting of powdered sugar or piped rosettes of extra filling for a fancy touch. Pair it with coffee, milk, or a dollop of whipped cream for an elevated dessert moment.

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How to Store the Red Velvet Cake Roll

To keep it fresh, wrap the cake roll tightly in plastic wrap and store it in the refrigerator for up to 4 days. You can also freeze it (unfilled or filled) for up to 2 months. If frozen filled, thaw overnight in the fridge before serving. Always slice just before serving to maintain the clean swirl presentation.

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Frequently Asked Questions

Can I make the cake roll in advance?
Yes! It actually improves after resting. You can make it 1 day ahead and keep it chilled.

Why did my cake crack when rolling?
This can happen if the cake is overbaked or not rolled while warm. Be sure to roll it gently with a towel immediately out of the oven.

Can I use a different filling?
Absolutely. A mascarpone or whipped cream-based filling can also work beautifully.

What’s the best way to get that deep red color?
Liquid red food coloring works well here. Gel food coloring is more concentrated and requires less.

Can I double this recipe?
You can, but bake in two separate pans. Trying to double and bake in one pan may result in uneven baking.

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Want More Cake Ideas with a Twist?

If you love this Red Velvet Cake Roll, you’ll enjoy these other sweet treats too:

• Gingerbread Cake for spiced holiday nostalgia.
• Apple Bars if you crave warm fruit dessert with a crust.
• Cinnamon Roll Cheesecake for a fusion of creamy tang and cinnamon spice.
• Christmas Cookie Lasagna if you’re in a festive, layered dessert mood.
• Carrot Cake Cheesecake for a nutty, creamy bite of heaven.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you pipe extra rosettes? Did you swap the filling?

I love seeing your twists on these classics. Share your photos, questions, or tips!

Explore more dessert ideas on my Pinterest: Mad For Meals.

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