Red Velvet Cake Roll Recipe

I’m not fancy, and neither is this cake roll—just a messy, velvet-red sponge wrapped around clouds of cream cheese frosting. It looks like you tried really hard, but like, the kind of really hard that’s worth it. It’s buttery, tangy, a little dramatic, and somehow perfect for birthdays, last-minute guests, or when you need to pretend you’re a pastry chef for an hour.

My husband thinks I’m a witch because I can make this look elegant in under an hour (lie). The kid calls it “Santa’s cinnamon log” and will eat awkward amounts of frosting with a spoon while I try to unroll the cake. It’s become our go-to when we want something special but don’t want to commit to a multi-layer cake and a full day of cleaning. Once, I tried to hide the leftovers in the back of the fridge and he found them like a bloodhound—now we just agree to share immediately.

Kitchen Talk

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I always joke that the trickiest part is convincing yourself the sponge won’t snap when you roll it. Spoiler: if it’s warm and you roll it gently with the towel, it’s fine. One time I overbaked it by two minutes and had to do three stealthy steam-fixes (covered with a damp towel while it cooled) to coax it pliable again. Also, red food coloring—use what you have. Natural beet powder makes a softer pink; the neon stuff gets you that classic red showstopper. I once swapped half the oil for applesauce because I was out of oil; it worked but the sponge was denser—still delicious, but less showy.

Shopping Tips

– Baking Basics: Use plain, all-purpose flour unless you love a super-bouncy sponge—American AP is your friend here.
– Fats & Oils: Neutral oil (canola, vegetable) keeps the sponge tender; butter is fine for richness but can make the texture tighter.
– Eggs: Room-temperature eggs beat up lighter and make a fluffier sponge; take them out 20–30 minutes before baking.
– Dairy: Full-fat cream cheese for the filling gives the best texture and tang—avoid the “whipped” tubs for filling.
– Flavor Boosts: Pure vanilla and a squeeze of lemon brighten the frosting; don’t skip the acid in the filling.

Prep Ahead Ideas

– Whip the cream cheese filling a day ahead and keep it covered in the fridge; bring it to room temp before spreading so it’s soft enough to spread without tearing the cake.
– Line and butter your jelly roll pan the night before; have your towel dusted with powdered sugar ready in a plastic bag.
– Store the rolled, wrapped cake in the fridge for up to 24 hours before serving—perfect for making dessert in the morning for evening guests.

✔Time-Saving Tricks

– Use a handheld electric mixer to whip the eggs and sugar—saves elbow time and gets you to volume faster.
– Make the frosting while the cake bakes so you’re not standing around starring at the oven.
– If you’re short on time, skip intricate decorations: a dusting of powdered sugar or a quick drizzle of melted chocolate makes it look intentional.

✔Common Mistakes

– Overbaking is the #1 killer. Even a minute too long dries the sponge and makes rolling a tragedy—check it a minute or two early.
– Rolling while it’s cold will crack it. I learned this the hard way and patched a few slices with frosting like a cake surgeon; don’t be me.
– Using a greasy towel will make the cake stick. Dust the towel generously with powdered sugar.
– If your filling is too runny, chill it briefly; if it’s too stiff, fold in a tablespoon of cream to loosen.

What to Serve It With

– A scoop of vanilla ice cream or lightly sweetened whipped cream elevates each slice.
– Fresh berries on the side cut the richness and add color.
– A simple espresso or strong black tea balances the sweetness.
– Light green salad with citrus vinaigrette for a surprising contrast.

✔Tips & Mistakes

– Roll it warm, unroll to fill, then re-roll gently—this reduces cracks.
– Don’t over-sugar the filling; cream cheese needs acid to sing.
– If the cake splits at the seam, slather with extra filling and press pieces together.
– Cool the rolled cake seam-side down to keep it pretty.

✔Storage Tips

Leftovers live happily in the fridge wrapped tightly in plastic wrap for 3–4 days. You can freeze slices for up to a month—wrap in plastic and then foil. Eating it cold? Totally fine—some folks prefer it slightly chilled like a fancy cream cake. If it’s for breakfast, I won’t judge you (I literally ate cake for breakfast once and felt zero shame).

✔Variations and Substitutions

– Swap red food coloring for beet powder if you want a natural tint; expect a gentler color and slightly earthy note.
– Use mascarpone instead of some cream cheese for a richer filling.
– Add a thin layer of raspberry jam under the filling for a fruit surprise.
– For a chocolate twist, fold a tablespoon of cocoa into the batter—don’t expect pure chocolate cake, just a cocoa kiss.

Frequently Asked Questions

Red Velvet Cake Roll Recipe

This plush red velvet cake roll wraps a tangy cream cheese filling in a tender cocoa-kissed sponge. Easy to slice, perfect for celebrating.

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Prep Time: 45 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 57 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 4 large eggs
• ▢ 0.67 cup granulated sugar
• ▢ 1 tbsp neutral oil such as canola or vegetable
• ▢ 1 tsp vanilla extract
• ▢ 1 tbsp red gel food coloring use liquid if preferred
• ▢ 0.75 cup all-purpose flour spooned and leveled
• ▢ 2.5 tbsp unsweetened cocoa powder
• ▢ 1 tsp baking powder
• ▢ 0.25 tsp fine salt
• ▢ 1 tsp white vinegar
• ▢ 0.33 cup powdered sugar for dusting the towel
• ▢ 8 oz cream cheese, softened brick style
• ▢ 4 tbsp unsalted butter, softened
• ▢ 1.25 cup powdered sugar for the filling
• ▢ 1 tsp vanilla extract for the filling
• ▢ 0.13 tsp salt for the filling
• ▢ 1 tbsp heavy cream add as needed for spreadable texture

Instructions

Preparation Steps

• Heat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment and lightly grease.
• Dust a clean kitchen towel generously with powdered sugar and set it aside for rolling.
• Beat eggs and granulated sugar on high until thick, pale, and ribbon-like, about 3 to 4 minutes.
• Mix in oil, vanilla, and red food coloring until the color looks even.
• Whisk flour, cocoa, baking powder, and salt. Sift over the bowl and gently fold to combine.
• Stir in vinegar just until incorporated. Spread batter evenly in the prepared pan and tap to release bubbles.
• Bake until the cake springs back to a light touch, 10 to 12 minutes.
• Invert the hot cake onto the sugared towel. Peel off parchment and trim the edges if needed.
• Roll the cake up in the towel, starting from a short side. Let cool until barely warm, about 30 minutes.
• Beat cream cheese and butter until smooth and fluffy, 1 to 2 minutes.
• Add powdered sugar, vanilla, and salt. Beat until creamy, adding heavy cream to loosen if needed.
• Unroll the cake. Spread filling evenly, leaving a small border. Re-roll without the towel, seam side down.
• Chill 30 minutes to set. Dust with powdered sugar, slice, and serve.

Notes

Variation: Drizzle the chilled roll with melted white chocolate and a sprinkle of crushed freeze-dried raspberries. Storage: Wrap tightly and refrigerate up to 3 days; slice just before serving. For cleaner slices, freeze 15 minutes, then cut with a hot, dry knife.

This recipe is an original creation inspired by classic Red Velvet Cake Roll Recipe flavors. All ingredient ratios and instructions are independently developed.