Red Velvet Cake Roll
This red velvet cake roll with cream cheese filling is sweet, soft and just perfect for Valentine’s day. Very easy to make, festive and delicious.
This Red Velvet Cake Roll With Cream Cheese Filling recipe has been originally posted in February 2015 and updated with a few changes in the ingredients in January 2019.
Cake rolls take a lot less time to make than baking a cake and always look impressive.
Take it to a party or serve to your guests or a loved one.
With pretty much everyone is in Valentine’s Day Mood, (including ME, too!)
I decided to experiment and bake a red velvet cake roll.
The result was this fluffy red velvet roll with creamy and tasty cream cheese filling.
What ingredients do you need to make this Red Velvet Cake Roll With Cream Cheese Filling?
- flour
- eggs
- sugar
- vinegar
- red food coloring
- milk
- oil
- vanilla extract
- cocoa powder
- salt
- baking powder
- cream cheese
- butter
- powdered sugar
How to make red velvet cake roll?
To be honest, I had the most trouble when choosing a recipe for the actual cake layer, because for the cream cheese frosting – I have a favorite recipe I always use.
The cake was fluffier for some reason and paired well with the frosting.
I also happened to have about 1/3 of the cream cheese frosting left, because when filling the roll, I felt that it was too much.
Well, I guess it wasn’t doing to be too much and you can go ahead and use the whole amount of frosting. Will do it next time.
Cake:
-
Preheat oven to 350 F (177 C). Spray a 10×15 inch jelly roll pan with cooking spray and line bottom with parchment paper. Grease the parchment paper and lightly flour it. Set a side.
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Generously sprinkle a thin kitchen cotton towel with powdered sugar.
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In a bowl sift together flour, cocoa powder, salt and baking powder. Set a side.
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Beat the eggs – in the bowl of an electric mixer, with the whisk attachment best eggs and sugar for 2 minutes, until fluffy. Add milk and oil. Add vanilla. Beat to combine.
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Add in the dry ingredients and whisk until just combined. Add vinegar.
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Then add the red food coloring and mix until incorporated.
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Transfer batter to the prepared pan and bake for 15-17 minutes, until cake springs back when touched. (I baked it for 17 minutes)
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Immediately loosen cake and turn onto prepared towel. Peel off parchment paper. Starting with the narrow end, roll up cake and towel together. Let it cool completely.
Cream Cheese Filling:
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In the bowl of an electric mixer with paddle attachment beat together cream cheese and butter, until well combined for about 4-5 minutes. Add powdered sugar and beat until incorporated. Add vanilla and mix until evenly distributed.
To Assemble:
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Once cake roll has completely cooled, carefully unroll. You might have some of to stuck to the towel and tiny cracks, but this is ok.
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Spread cream cheese over the surface of the roll.
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Roll cake up again and wrap in plastic wrap. Refrigerate for at least 30 minutes, before serving.
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Dust the top with powdered sugar. Slice and enjoy!
What kind of pan to use for baking a cake roll?
Make sure you use the correct size pan. Mine is 10×15-inch jelly roll pan. This way the cake is the perfect thickness. Too thin or too thick of a cake roll will result in breaking and cracking.
Tips to bake Red Velvet Cake Roll:
- When baking a cake roll, it is very important not to over bake the cake layer, because the roll will end up with a lot of cracks and will be chewy.
- On the other hand – I almost always have cracks in my cake rolls, but they either get hidden when I add the filling or I just sprinkle powdered sugar or cocoa on top.
- Do not over bake the cake layer. Keep a close eye on it. Too dry of a cake layer will be tough and it is prone to cracking.
- Use a 10×15 inch jelly roll pan
- If the cake roll cracks a little, don’t worry, this is fixable, once you add the frosting (filling) and roll the cake roll back, it will “glue” it together.
- The truth is – my rolls are not perfect and I’m ok with it.
As long as they are delicious, it is all good!
What kind of filling is best for red velvet cake roll?
I love the combination of red velvet cake and cream cheese filling.
- Cream cheese filling
- Buttercream filling
- White chocolate filling
Can you make red velvet cake roll with cake mix?
While there are some recipes calling for the use of cake mix, I personally have not tried it and wouldn’t recommend it. Cake rolls are easy to make, but can also easily go wrong, if you don’t use the right ingredients and amounts. Make sure you measure correctly.
Red Velvet Cake Roll
Ingredients
For the cake:
- 1 cup flour — all purpose
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 3 tbsp vegetable oil
- 3/4 cup granulated sugar
- 4 eggs
- 2 tbsp liquid red food coloring
For the cream cheese filling:
- 6 oz cream cheese at room temperature
- 2 oz unsalted butter at room temperature
- 1 3/4 cups powdered sugar — , sifted
- 1 tsp vanilla extract
Instructions
Cake:
-
Preheat oven to 350 F (177 C). Spray a 10x15 inch jelly roll pan with cooking spray and line bottom with parchment paper. Grease the parchment paper and lightly flour it. Set a side.
-
Generously sprinkle a thin kitchen cotton towel with powdered sugar.
-
In a bowl sift together flour, cocoa powder, salt and baking powder. Set a side.
-
In the bowl of an electric mixer, with the whisk attachment best eggs and sugar for 2 minutes, until fluffy. Add milk and oil. Add vanilla. Beat to combine.
-
Add in the dry ingredients and whisk until just combined. Add vinegar.
-
Add the red food coloring and mix until incorporated.
-
Transfer batter to the prepared pan and bake for 15-17 minutes, until cake springs back when touched. (I baked it for 17 minutes)
-
Immediately loosen cake and turn onto prepared towel. Peel off parchment paper. Starting with the narrow end, roll up cake and towel together. Let it cool completely.
Cream Cheese Filling:
-
In the bowl of an electric mixer with paddle attachment beat together cream cheese and butter, until well combined for about 4-5 minutes. Add powdered sugar and beat until incorporated. Add vanilla and mix until evenly distributed.
To Assemble:
-
Once cake roll has completely cooled, carefully unroll. You might have some of to stuck to the towel and tiny cracks, but this is ok.
-
Spread cream cheese over the surface of the roll.
-
Roll cake up again and wrap in plastic wrap. Refrigerate for at least 30 minutes, before serving.
-
Dust the top with powdered sugar. Slice and enjoy!
Nutrition Information
Calories: 294, Fat: 13g, Saturated Fat: 8g, Cholesterol: 80mg, Sodium: 151mg, Potassium: 97mg, Carbohydrates: 39g, Sugar: 30g, Protein: 4g, Vitamin A: 395%, Calcium: 40%, Iron: 1%More Cake Roll Recipes:
Carrot Cake Roll
I love how you’ve embraced the cake roll, Mira! This one is definitely perfect for Valentine’s, though I’ll eat it today or tomorrow or anytime. And the more frosting, the better!
Thanks Mir!
I made this cake and it came apart, why was that, when I tried to roll, can anyone help me? Thanks wanda
I have no idea what went wrong. If you can see mine cracked a little, but only on one side. I’m suspecting yours was overbaked? Sorry for your experience!
You cannot let the cake cool to long. Roll it when it is warm. My first one became a trifle for the same reason.
You need to roll the cake asap, I did not say it needs to cool, you let it cool when it is wrapped in the towel.
I use a damp towel or cheese cloth to roll mine and it seems to help. Make sure you’re rolling it as soon as it comes out of the oven. I’ve waited to long and that will make it break also. Hope these work for you.
You make the most gorgeous cake rolls, Mira! I’m so impressed with this one. I’m such a sucker for anything red velvet flavored, so this is right up my alley. Looks delicious! Pinned!
Thanks for pinning Gayle!
I love cake rolls and this red velvet one looks perfect! I definitely need to try making one of these soon. That tiramisu one is calling my name too!
I am loving all the red velvet recipes around at the moment. Perfect for Valentine’s Day. I have always wanted to make a roll dessert like this, but I am scared of messing it up haha
Mira, oh my gawd, the weather here is bad too. . SO much snow yesterday. . it literally snowed all day. . I think we got one foot of snow. . I’m loving all the red velvet goodness this morning!!! love this roll cake! so pretty!!! and love that we are all hosting this awesome giveaway today!!! Cheers!
I know Alice, I hope you guys are safe! Glad you like the roll and I’m so excited for the giveaway, too!
Your cake rolls are always so beautiful! Such stunning visual appeal. Red Velvet is a huge hit around here, especially on Valentine’s. My cake rolls tend to just plop over, they have no standing power. Oh well. They still taste really good! Thanks for sharing.
Thanks so much Laura!
This cake roll is GORGEOUS!! 🙂 So perfect for this time of year! I absolutely love it! Pinning!
Thanks girl!
I have never made a cake roll but I really want to try! I don’t know why they intimidate me! ha! This is lovely and I can imagine how tender and delicious it is!! Pinned!
Thanks Annie!
I’ve never made a cake roll. I think they intimidate me a little. Yours turned out beautiful! Pinned!
Thanks Jen!
I’ve never tried making a cake roll, so I’m always wildly impressed with people who do! Yours looks beautiful, and this really makes me want to try making one. Love it!
Thanks a lot Rachel!!!
Let’s hear it for cake rolls! I love them, Mira — they’re so quick and easy, and they’re always a hit. This red velvet version is absolutely gorgeous! Pinned.
thanks, Marcie!
I’m happy you survived the blizzard Mira. We stayed hunkered down at home yesterday, I didn’t want to be out in that crazy wind and snow!! You’re a brave woman to have gone out in that. 🙂
This cake is beautiful, perfect for Valentine’s Day.
Thanks Linda! I’m not going anywhere today though .. After yesterday, I need to relax 🙂
This looks amazing! What a fun take on the classic pumpkin roll! Seriously, this looks tasty and festive! Perf for Valentines day!!
Thanks Cailee!
Wow – what a gorgeous cake roll – I so struggle with cake rolls – I once made one with oats and you know how yours has that gorgeous semi circular curve to it on the inside? Well, mine was a straights line? what???? I need your skillz!
Thanks so much Shashi! Mine sometimes crack pretty badly, but I’ve made so many and they are starting to look good!
We got hit with a ton of snow too and can’t even leave our house. Hope you are staying warm and indoors. I absolutely love this cake roll, Mira! It’s stunning! You make the prettiest cake rolls and the red velvet is just perfect for Valentine’s Day!
I’ve tried making cake rolls but they never end up as perfect looking as yours. Wow.
Looks beautiful honey!!! And I too loooooove cream cheese frosting! PInned!
What a beautiful cake roll! This is wonderfully decadent for a romantic Valentine’s Day 🙂 Great giveaway too – I just entered!
I guess I’m going to exercise more because I won’t give up eating delicious sweet delicacies like this one.
My mother used to make delicious rolls filled with cooked condensed milk, and I bet this one is as good as hers.
Got to pin it!
Thanks Regina!
You are my go-to girl when it comes to roll cakes. Keep ’em coming!
Thank you Sarah!
Chocolate roll is a favourite so know I would love this – ramping up that flavour – delicious.
Thanks Rachel!
Mira, this cake roll looks so perfect. Definitely makes me think about Valentines Day, which I need to begin thinking about preparing for that day. 😀
Gorgeous! I love that beautiful contrast of the red velvet cake against the creamy frosting. The photos are just beautiful and I bet it tasted delicious!
Yum! This one is mouthwatering!!!! Love red velvet cakes, rolls etc… pinned!
Less than an hour?! Wow! This cake roll looks perfect to me! So yum 🙂
I have always wanted to make a cake roll and everytime I see one, I decide to make it!! But that never happens!! This looks so moist and super delicious!! Bookmarking it!!
I haven’t made a cake roll in FOREVER, but i think this is a sign that I need to get one into my life. Especially if it’s red velvet – my favorite!
I can’t believe this only took an hour to whip up. It looks so impressive. I’m sure your friends thought you spent days in the kitchen working on this. It looks pretty perfect to me.
Thank you Lynn! I’m very familiar with the process of making rolls, that’s why it took me only 1 hour. But if you make it for the first time, might take longer!
Mira, this RED VELVET CAKE ROLL looks spectacular and seems pretty easy! And I’m totally digging these!
This is just beautiful, Mira! Red velvet anything is pretty, but a roll works perfectly. You’ve inspired me to have a go at making a roll like this myself.
looks delicious!
Love how beautiful this looks! Ive never made a cake roll before. I need to get to that!!!
I love cake rolls, they’re so fancy looking, and every bite of cake has frosting! And I LOVE your red velvet version, so delicious looking, pinned 🙂
yummmmm I love red velvet cake! cake please 😉 delicious!
The roll looks perfect and I can’t believe it’s quite easy to make! It’s such a great idea for the V-day. Pinned and saved, think my boyfriend will love this 🙂
Great!
Your red velvet cake roll is beautiful. It looks so yummy. I haven’t made a cake roll in some time. I used to make chocolate ones with ice cream.
Thanks for sharing at Turn It Up Tuesday,
Bev
Thanks Bev! I love chocolate cake roll and need to make one soon!!!
Decided to try this for Christmas but was extremely disappointed in the cake. I Tried to unroll and it cracked in multiple places. Applied the filling and again had a difficult time rolling up due to the large multiple cracks in the cake. I will definitely not be using this recipe again. I have been making pumpkin rolls for years without problems so was upset to find this recipe failed its5 Stars approval rating.
Hi M. Wheeler, sorry to hear that the recipe did not work for you. I’ve tested the recipe over 3 times and it has worked for me and other readers. Sometimes cake rolls do crack, sometimes they don’t. I obviously was not there with you to see and know what went wrong. If a cake roll cracks I’m usually able to still”glue” it together with the filling. Your roll might have been over or under baked. If it didn’t work, I understand you are not going to try it again. Pumpkin cake rolls are different from red velvet and they might crack less. Sorry for your experience!
I feel like eating my screen, this is yummy
Can this be frozen for a short period of time if wrapped really well in freezer paper? I like to bake a lot at one time and sell around the holidays…. thanks in advance!
(And by freeze for a short period of time I mean maybe a month at the most)
Yes, definitely. You can freeze it for up to 1 month. Defrost in the fridge overnight.
Can I substitute the milk for coconut milk?
yes, but use the coconut milk that comes in a carton box, not a tin can.
I followed the instructions precisely, and yet when I rolled it up the whole cake cracked and fell apart. I’m not sure if I want to make it again. It was delicious, though!
It happens sometimes with cake rolls. Without any details, I cannot tall what went wrong.