Go Back
–+ servings
Red Velvet Cake Roll + Video

Irresistible Red Velvet Cake Roll Recipe + Video Guide

This Red Velvet Cake Roll is a stunning dessert featuring rich cream cheese frosting and a soft, fluffy cake, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour Provides structure to the cake; measure accurately for best results.
  • 1 tbsp unsweetened cocoa powder Adds depth of flavor; can use Dutch-process cocoa for richness.
  • 1 tbsp baking powder Leavening agent that helps the cake rise; ensure it's fresh for effectiveness.
  • 1/2 tsp salt Balances sweetness and enhances flavor.
  • 3 large eggs Provides moisture and structure; room temperature eggs yield better volume when whipped.
  • 1 cup granulated sugar Sweetens the cake; can substitute with light brown sugar for a caramel flavor.
  • 1/2 cup oil (canola/vegetable) Keeps the cake moist; avoid olive oil as it alters flavor.
  • 1 cup buttermilk Contributes to tenderness and flavor; substitute with milk plus vinegar or lemon juice.
  • 1 tbsp white distilled vinegar Reacts with baking soda for leavening.
  • 1 tsp vanilla extract Enhances flavor; use pure vanilla for the best results.
  • 1 tbsp red food coloring Gives the cake its signature color; use gel for vibrant color without changing consistency.
  • powdered sugar optional For dusting before serving.
For the Cream Cheese Filling
  • 8 oz brick cream cheese (cold) Forms the base of the frosting; use full-fat for better texture.
  • 1/4 cup butter (room temperature) Adds richness; must be soft for easy mixing.
  • 2 cups powdered sugar Sweetens the frosting and gives it a creamy texture.
  • 1 tsp vanilla extract Complements the cream cheese flavor.

Equipment

  • 15x10-inch jelly roll pan
  • mixing bowl
  • stand mixer
  • Parchment Paper
  • spatula
  • serrated knife
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 15x10-inch jelly roll pan by lining it with parchment paper.
  2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
  3. In the bowl of a stand mixer, whisk the large eggs on medium speed for about 5 minutes until light and frothy. Gradually add granulated sugar and oil, mixing until well incorporated.
  4. With the mixer on low speed, add the buttermilk, white vinegar, vanilla extract, and red food coloring. Mix until well combined.
  5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
  6. Pour the batter into the prepared jelly roll pan and smooth the top. Bake for 13-15 minutes or until the cake springs back when touched.
  7. Lift the cake from the pan using the parchment paper and place it on a clean kitchen towel. Roll the cake tightly while warm.
  8. Beat together the cold cream cheese and soft butter until smooth. Gradually add powdered sugar and vanilla extract.
  9. Unroll the cooled cake and spread the cream cheese frosting across the surface, leaving a small border.
  10. Re-roll the cake tightly without the towel and place it seam-side down on a platter. Cover with plastic wrap and refrigerate for 1-2 hours.
  11. Slice the Red Velvet Cake Roll with a serrated knife to reveal the swirls inside.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

For a lighter texture, consider swapping the cream cheese filling for whipped cream and experiment with different flavors.

Tried this recipe?

Let us know how it was!