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Red Velvet Cake Roll Recipe

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
Cook Time: 12 minutes
Total Time: 57 minutes
Servings: 10

Ingredients
 

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.