Go Back

Red Velvet Cake Roll

A delightful dessert featuring a soft, moist red velvet cake rolled with a rich cream cheese filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Cake
  • ¾ cup all-purpose flour Light and airy, helps the cake rise beautifully.
  • ¼ cup unsweetened cocoa powder Adds subtle chocolate flavor while enhancing color.
  • 1 tsp baking powder Leavening agent for fluffiness.
  • ½ tsp salt Balances sweetness.
  • 4 large eggs Provides structure and moisture.
  • ¾ cup granulated sugar Adds sweetness.
  • 1 Tbsp oil (canola/vegetable) Adds moisture and richness.
  • 2 Tbsp buttermilk Contributes to luscious texture (can substitute with milk and vinegar).
  • 1 tsp white distilled vinegar Activates the baking powder.
  • 1 tsp vanilla extract Enhances flavors.
  • 2 Tbsp red food coloring Gives the iconic red hue.
For the Cream Cheese Filling
  • 8 oz brick cream cheese (cold) Provides rich and creamy texture.
  • ½ cup butter (1 stick, room temperature) Adds smoothness and flavor.
  • 1 cup powdered sugar Sweetens the filling.
  • 1 tsp vanilla Enhances the flavor.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit and line a 15x10 inch jelly roll pan with parchment paper, greasing any exposed sides.
  2. Sift together all-purpose flour, cocoa powder, baking powder, and salt in a bowl.
  3. In a stand mixer, whip the eggs on medium speed for about 5 minutes until light and frothy. Gradually add granulated sugar and oil.
  4. Slowly incorporate buttermilk, vinegar, vanilla, and red food coloring. Mix until combined, then gently fold in the flour mixture.
Baking
  1. Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes.
  2. Cool the cake in the pan for 3 minutes, then carefully lift it out using the parchment paper and roll it tightly while warm.
Filling
  1. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla.
  2. Chill the frosting while the cake cools.
Assembling
  1. Unroll the cooled cake, spread the cream cheese filling, then roll the cake back up tightly.
  2. Wrap in plastic wrap and refrigerate for 1-2 hours to set.
Serving
  1. Dust with powdered sugar if desired, slice into 12 pieces and serve.

Notes

Add a teaspoon of espresso powder for an extra kick, and be gentle when rolling to prevent cracking. Try different fillings like whipped cream.