Red Velvet Cake Roll

Anyone who loves classic red velvet cake will be instantly drawn to the allure of this Red Velvet Cake Roll. It’s as visually delightful as it is delicious, making it a memorable centerpiece for a dinner party, holiday table, or special celebration. This recipe walks through each step, from mixing vibrant red batter to achieving a seamless spiral with tangy cream cheese filling.

Why Make a Red Velvet Cake Roll?

Red velvet cake has a devoted following because of its deep cocoa flavor, subtle tang, and rich color. Transforming it into a cake roll elevates the experience—both in presentation and in serving. Each slice showcases the dramatic swirl: tender red velvet cake encasing a velvety, sweet filling. Rolling the cake might seem intimidating, but with a clear guide, it’s entirely achievable—even for a first-timer.

You’ll enjoy:

Striking appearance without elaborate decoration
Creamy filling balanced by tender cocoa cake
Simple serving with neat, uniform slices
The fun of mastering a new baking technique

Essential Ingredients

To create the signature taste and texture of a red velvet cake roll, both the cake and filling rely on a few key components. Here’s a breakdown of what you’ll need:

Cake Components

All-purpose flour: For a soft but sturdy base
Unsweetened cocoa powder: Just a touch provides depth and classic flavor
Baking powder and salt: For structure and flavor balance
Eggs: Give the cake lift and stability
Granulated sugar: For sweetness and fine texture
Vegetable oil: Keeps the cake moist enough to roll easily
Buttermilk: Offers tang and tenderizes the crumb
Vanilla extract: Adds aroma and warmth
White vinegar: Reacts with baking powder, enhancing the red hue
Red food coloring: Traditional and unmistakable
Powdered sugar: Used for dusting the kitchen towel and finishing

Cream Cheese Filling

Cream cheese: Provides body and tang
Butter: Adds richness and helps create a smooth texture
Powdered sugar: Makes the filling fluffy and sweet without a grainy texture
Vanilla extract: Rounds out the flavor

Step-by-Step Recipe

The following process breaks down each stage for a moist, crack-free cake and a smooth, evenly spread filling. If you’re new to cake rolls, reading each step before beginning will help you feel prepared.

1. Preheat and Prepare the Pan

Set your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, then line it with parchment paper, leaving a little extra on each end to help lift the cake later. This keeps the delicate cake from sticking and tearing. Lightly grease the parchment, too.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

Whisk thoroughly to evenly distribute the cocoa and leavening.

3. Beat Eggs and Sugar

In a large mixing bowl, beat 4 large eggs using an electric mixer on high for 4 minutes. The eggs should turn pale and thick. Slowly add 3/4 cup granulated sugar, continuing to beat for another minute until glossy. This helps the cake get its airy texture.

4. Incorporate Wet Ingredients

Add the following to the egg mixture, beating on low speed:

1/4 cup vegetable oil
1/3 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 teaspoons red gel or liquid food coloring

Mix just until smooth and evenly colored.

5. Combine and Fold

Gently fold the dry ingredients into the wet mixture with a spatula. Use broad, sweeping motions to avoid deflating the batter—a light touch ensures a spongy, flexible cake. Stop as soon as no dry streaks remain.

6. Bake the Cake

Pour the batter into the prepared pan, spreading evenly to all corners. Give the pan a gentle tap on the counter to pop large air bubbles. Bake for 12-15 minutes until the cake springs back when touched gently in the center. The surface should look dry and set.

7. Prepare for Rolling

While the cake bakes, lay a clean kitchen towel (larger than the jelly roll pan) flat on your work surface. Liberally dust it with powdered sugar—this prevents sticking and adds a subtle sweetness to the cake’s exterior.

8. Invert and Roll

As soon as the cake emerges from the oven, loosen the edges with a knife if needed. Quickly flip the cake, parchment side up, onto the sugared towel. Carefully peel off the parchment. Starting from the narrow end, roll the cake and towel together into a snug spiral. Handle it gently to avoid cracks. Allow the rolled cake to cool on a wire rack until it reaches room temperature—usually about 1 hour.

9. Prepare Cream Cheese Filling

Beat together in a medium bowl:

8 ounces (225g) cream cheese, room temperature
4 tablespoons (55g) unsalted butter, room temperature

Once creamy and combined, add:

1 cup powdered sugar, sifted
1 teaspoon vanilla extract

Continue mixing until the filling is smooth, fluffy, and easy to spread. If it seems stiff, a tablespoon of milk can help loosen the texture.

10. Assemble and Fill

Unroll the cooled cake gently. Spread the cream cheese filling in an even layer, leaving a 1/2-inch border around the edges so the filling doesn’t squeeze out. Re-roll the cake (without the towel), wrapping as tightly as you can without tearing. The cream cheese should form a distinct spiral inside the cake.

Wrap the rolled cake in plastic wrap and place in the refrigerator. This firms up the filling and helps the cake set, making slicing easier. Chill for at least 1 hour.

11. Serve

Unwrap the cake and dust with powdered sugar using a fine mesh sieve. For extra flair, drizzle melted chocolate or a few chocolate shavings over the top. Using a sharp, serrated knife, cut the roll into 1/2- to 1-inch thick slices.

Tips for Success

Room temperature eggs, cream cheese, and butter: This helps everything blend smoothly and gently, reducing the risk of lumps or curdling.
Do not overbake: Check the cake after 12 minutes; a fully baked cake will spring back.
Work quickly after baking: Rolling while warm is key to a spiral that stays neat.
Vary the filling: Stir in a handful of mini chocolate chips, orange zest, or even a spoonful of crushed freeze-dried raspberries for another flavor note.
Chill before slicing: Cold cake holds its shape when cut, producing those sharp-edged spirals.

Serving Ideas

This cake is a showstopper by itself, but you can pair it with a few accompaniments:

Dollop of whipped cream or vanilla-infused Greek yogurt
Fresh berries for a burst of color
Drizzle of dark chocolate sauce

Storage and Make-Ahead Tips

Refrigerator: Tightly wrap the finished cake roll in plastic. It will stay fresh for up to 5 days. Before serving, let it sit out for 10-15 minutes to soften slightly for the best texture.

Freezer: Wrap the roll first in plastic, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge, or slice while still frozen and allow pieces to come to room temperature for 20 minutes before serving.

Troubleshooting: Avoiding Cake Cracks

If your cake cracks during rolling, don’t worry. The filling binds it together, and a dusting of powdered sugar disguises imperfections.
Overbaking is the most common cause of cracking, so keep a close eye on the cake as it nears the baking time.

Frequently Asked Questions

Can I use natural red coloring?
Beet powder or juice provides a natural hue, but the color may turn out more subdued compared to commercial food coloring.

Can I double the recipe?
For a crowd, you can bake two rolls side by side or in batches. Stick to the jelly roll size for each roll to ensure even baking.

How do I keep the cake super moist?
Measuring ingredients accurately and not overbaking makes all the difference. The oil and buttermilk keep the cake tender and flexible.

The Red Velvet Cake Roll is proof that a little extra effort in the kitchen pays off with eye-catching, memorable results. Whether you make it for a holiday, a birthday, or just to treat yourself, it’s a celebration on a plate—velvety, tangy, and always impressive.

Red Velvet Cake Roll
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