Introduction

Velvety, cocoa-kissed, and impossibly tender, Red Velvet Cake Roll delivers bakery-level drama with surprisingly simple steps. The sponge bakes thin and flexible, rolls without cracking, and wraps around a luscious cream cheese filling that melts into every bite. This classic dessert stands out for its vibrant color, soft crumb, and elegant swirl. If you love showstopping sweets that taste as good as they look, Red Velvet Cake Roll deserves a spot in your rotation. You’ll learn how to bake, roll, fill, and slice this beauty with confidence and flawless results.

Why You’ll Love This Recipe

You’ll fall hard for Red Velvet Cake Roll because it balances indulgence with ease. The cake stays light and springy, while the filling adds tangy richness for a perfect contrast. Each slice reveals a stunning spiral that feels celebratory without requiring fancy tools. The cocoa flavor whispers instead of shouts, letting the cream cheese shine. This recipe rolls warm to lock in flexibility, then chills to set clean slices. It works for holidays, birthdays, and make-ahead entertaining. Plus, the texture contrast—pillowy cake against silky filling—keeps every forkful interesting and satisfying.

Ingredients

For the cake: 3 large eggs (room temperature) create structure and lift; 3/4 cup (150 g) granulated sugar sweetens and stabilizes; 1 tablespoon vegetable oil adds moisture; 1 teaspoon vanilla extract boosts aroma; 1 teaspoon white vinegar brightens the crumb; 2 tablespoons red gel food coloring for vivid color; 3/4 cup (95 g) all-purpose flour for a tender sponge; 2 tablespoons (10 g) unsweetened cocoa powder for subtle chocolate notes; 1 teaspoon baking powder for rise; 1/4 teaspoon fine salt to balance sweetness.
For the filling: 8 oz (225 g) cream cheese, softened; 1/2 cup (60 g) powdered sugar; 1/2 cup (120 ml) heavy cream, cold; 1 teaspoon vanilla extract. Optional dusting: powdered sugar.

Pro Tips

First, roll the cake while it’s warm. Heat keeps the sponge flexible, preventing cracks later. Use a clean kitchen towel dusted with powdered sugar to avoid sticking.
Second, whip the filling just until smooth and spreadable. Overwhipping makes it stiff and harder to roll cleanly. Chill the filling briefly if your kitchen runs warm.
Third, trim the edges before filling. Clean edges create a tighter spiral and professional slices. These small steps turn Red Velvet Cake Roll into a stress-free win.

Instructions

Step 1
Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment, leaving a small overhang for easy lifting. Lightly grease the parchment.

Step 2
Beat the eggs and granulated sugar on high speed for 3 to 4 minutes until pale, thick, and ribbony. This aeration gives the sponge its light texture.

Step 3
Blend in the oil, vanilla, vinegar, and red food coloring until evenly colored. Keep mixing gentle to protect the air you built.

Step 4
Whisk the flour, cocoa powder, baking powder, and salt in a separate bowl. Sift the dry ingredients over the batter, then fold carefully with a spatula until just combined.

Step 5
Spread the batter evenly in the prepared pan. Smooth the top and tap the pan once to release large bubbles.

Step 6
Bake for 10 to 12 minutes, until the cake springs back when lightly pressed. Do not overbake, or rolling becomes tricky.

Step 7
While hot, dust a clean towel with powdered sugar. Turn the cake out onto the towel, peel off parchment, then roll the cake up from the short end with the towel inside. Let it cool completely.

Step 8
Make the filling by beating cream cheese and powdered sugar until smooth. Add vanilla. Slowly stream in cold cream and beat just until fluffy and spreadable.

Step 9
Unroll the cooled cake gently. Spread filling evenly, leaving a small border at the far edge. Roll the cake back up without the towel, applying light, even pressure.

Step 10
Wrap and chill for at least 1 hour. Dust, slice, and serve Red Velvet Cake Roll with confidence.

Variations

Try a chocolate-lover’s twist by adding mini chocolate chips to the filling for extra texture. For a lighter option, swap half the cream cheese with mascarpone for a milder tang. Prefer dairy-free? Use a plant-based cream cheese and coconut cream whipped to soft peaks. During the holidays, add orange zest to the filling for a festive note. These tweaks keep Red Velvet Cake Roll fresh and flexible for any table.

Storage/Serving

Store Red Velvet Cake Roll wrapped tightly in the refrigerator for up to 3 days. For longer storage, freeze the wrapped roll for up to 1 month; thaw overnight in the fridge before slicing. Serve chilled for clean cuts or let slices sit 10 minutes for a softer bite. Pair with fresh berries, a drizzle of chocolate sauce, or a scoop of vanilla ice cream to elevate presentation and flavor.

FAQs

Can I make this ahead?
Yes. Chill the assembled roll up to 24 hours before serving.

Why did my cake crack?
Overbaking or rolling when cool causes cracks. Roll warm and bake briefly.

Can I reduce the food coloring?
Yes. Use less gel for a muted red without affecting texture.

What pan size works best?
A 10×15-inch jelly roll pan ensures proper thickness and flexibility.

How do I get clean slices?
Chill well and wipe the knife between cuts.

Conclusion

This Red Velvet Cake Roll is comfort food at its finest — a tender cocoa sponge wrapped around silky cream cheese filling with a showstopping swirl. It’s the kind of dish that turns simple gatherings into celebrations and makes any dessert table feel special, without demanding complicated techniques or hours in the kitchen.