Nothing beats the cozy charm of a homemade cake roll—and this Red Velvet Cake Roll with Cream Cheese Frosting Recipe has a soft, tender crumb wrapped around silky cream cheese frosting that’ll melt in your mouth. It’s the perfect show-stopper for any occasion or a sweet treat for yourself.
Why You’ll Love This Recipe
- Perfect Balance: The gentle cocoa undertone of the red velvet cake pairs amazingly with rich, tangy cream cheese frosting.
- Impressively Simple: Despite looking fancy, this recipe uses straightforward techniques anyone can master.
- Make Ahead Friendly: You can prepare the cake roll a day before and it tastes even better once flavors meld.
- Family Favorite: Every time I make this, my family can’t get enough—so it’s guaranteed to be a hit at your table too.
Ingredients You’ll Need
The magic of this Red Velvet Cake Roll with Cream Cheese Frosting Recipe lies in how these ingredients come together—each adding flavor, moisture, or texture. I always recommend quality cream cheese and fresh eggs for the best results.
- All-purpose flour: Use spooned and leveled flour for accuracy, removing a tablespoon as noted to keep the cake light.
- Unsweetened natural cocoa powder: Cocoa adds that classic red velvet hint without overpowering the cake.
- Baking powder: Helps the cake rise tenderly with just the right spring.
- Salt: Highlights the cake’s flavors and balances the sweetness.
- Large eggs: At room temperature, they whip up beautifully to give structure and airiness.
- Granulated sugar & light brown sugar: Brown sugar adds a subtle molasses depth to the sweet balance.
- Canola or vegetable oil: Oil keeps the cake moist and soft for days.
- Buttermilk: I love the tang and tenderness it imparts, but whole milk works if you’re short.
- White vinegar: This activates the cocoa and helps the vibrant red color pop.
- Liquid red food coloring: Adjust amount based on how bold you want the red hue.
- Pure vanilla extract: Brings warmth and depth to the batter and frosting.
- Confectioners’ sugar: Used for rolling the cake and sweetening the frosting.
- Full-fat brick cream cheese: Always use a good quality cream cheese, softened for easy mixing.
- Unsalted butter: Room temperature for a smooth, creamy frosting.
Variations
One of the great things about this cake roll is how easy it is to tweak for your taste or dietary needs. I often mess with the frosting or play with extraction flavors to keep things interesting.
- Chocolate cream cheese frosting: I sometimes fold in a teaspoon of hot cocoa powder for a chocolaty twist that my kids adore.
- Less sweet: Reduce the confectioners’ sugar in the frosting by a quarter cup if you prefer a milder sweetness.
- Food coloring swap: For a natural option, beet juice powder or pomegranate juice can create a pretty hue without artificial dyes.
- Dairy-free option: I’ve replaced the cream cheese and butter with vegan alternatives and the texture is surprisingly close to the original!
How to Make Red Velvet Cake Roll with Cream Cheese Frosting Recipe
Step 1: Prep and Mix Your Dry Ingredients
Start by sifting together the all-purpose flour, natural cocoa powder, baking powder, and salt. Sifting is a small step that really pays off—it ensures the cocoa blends evenly and helps avoid lumps in your batter. Set this aside after sifting.
Step 2: Whip the Eggs to Fluffy Perfection
This is a game changer. Using a hand or stand mixer with a whisk attachment, beat your room temperature eggs on high speed for a full 5 minutes until they’re pale, light, and fluffy—think mousse texture. This aeration gives the cake its delicate crumb, so don’t rush it!
Step 3: Combine the Sugars and Wet Ingredients
Switch your mixer to medium speed and add the granulated sugar, brown sugar, oil, buttermilk, white vinegar, red food coloring, and vanilla. Mix gently until just combined, then stop before adding the dry ingredients.
Step 4: Fold in the Dry Ingredients
Pour in your sifted dry ingredients and mix on low speed until everything is fully incorporated and smooth. The batter should have a beautiful ruby red color and a light texture. Be careful not to overmix here—you want to preserve that fluffiness.
Step 5: Bake and Roll While Warm
Spread the batter evenly in a greased and parchment-lined 10×15-inch pan. Give the pan a little shake to level the batter and reach the corners. Bake at 350°F for about 17 minutes, or until the cake springs back lightly to the touch. This quick bake is key—don’t overbake or the cake will crack.
Once out of the oven, immediately invert the cake onto a kitchen towel dusted with confectioners’ sugar. Peel off the parchment and, while the cake is still warm, gently roll it up with the towel from the narrow end. This “warm roll” helps create the perfect shape and prevents cracking later.
Step 6: Let It Cool Completely Rolled Up
I like to pop mine in the fridge (still rolled up in the towel) for about 2 hours to speed cooling and make it easier to spread the frosting later. This step is crucial—you don’t want to frost a warm cake or it will melt your frosting!
Step 7: Make the Cream Cheese Frosting
Beat softened cream cheese until smooth, then add softened butter and mix until creamy. Sift in the confectioners’ sugar and vanilla, then beat until light, fluffy, and perfectly spreadable. I swear, this frosting is the star of the show.
Step 8: Frost and Roll the Cake
Carefully unroll the cooled cake and spread an even layer of frosting, leaving about a half-inch border so it doesn’t squeeze out too much when rolling. Then roll the cake back up tightly but gently—don’t worry if a little frosting peeks out, it’s delicious that way!
Step 9: Chill and Slice
Wrap the roll loosely with plastic wrap and refrigerate for at least 20 minutes to let everything set. This also makes slicing cleaner. When you’re ready, dust with extra confectioners’ sugar if you like a pretty finish.
Pro Tips for Making Red Velvet Cake Roll with Cream Cheese Frosting Recipe
- Don’t Skip the Kitchen Towel Roll: Rolling the warm cake in a sugared towel helps prevent cracking later—trust me, it’s a total game changer.
- Room Temperature Ingredients: I always use room temp eggs, cream cheese, and butter to ensure smooth, even mixing and a light texture.
- Use Real Buttermilk: It adds tang and tenderness that you just can’t beat; if you don’t have any, mix a tablespoon of vinegar with whole milk and let it sit.
- Avoid Overbaking: Keep a close eye near the 17-minute mark—the cake should gently spring back, not feel firm or dry.
How to Serve Red Velvet Cake Roll with Cream Cheese Frosting Recipe
Garnishes
I love topping slices with a light dusting of powdered sugar and a few fresh raspberries or sliced strawberries. It adds a pop of freshness and a pretty visual without stealing the show from the creamy frosting.
Side Dishes
This cake roll pairs wonderfully with a simple cup of coffee or tea, but I’ve also served it alongside fresh fruit salad for a lighter, balanced dessert spread that guests appreciate.
Creative Ways to Present
For special celebrations, I like to slice the roll and arrange the pieces in a spiral or on a dessert platter with edible flowers and a drizzle of chocolate sauce. It turns a humble cake into a centerpiece!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. Keeping it chilled helps retain the frosting’s texture and keeps the cake moist. Just let it sit a few minutes at room temp before serving.
Freezing
I’ve frozen the fully assembled cake roll wrapped tightly in plastic wrap and foil. It freezes perfectly for 2-3 months; just thaw overnight in the fridge to preserve the cream cheese frosting’s creaminess and the cake’s softness.
Reheating
To warm slices, I let them sit at room temperature for about 20 minutes or gently microwave for 10 seconds to soften slightly without melting the frosting. It’s a little like fresh-baked magic all over again.
FAQs
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Can I make the Red Velvet Cake Roll without food coloring?
Absolutely! The food coloring enhances the classic red hue, but the cake will still have that lovely cocoa flavor without it. You can also try natural alternatives like beet juice powder or just omit it entirely for a more subtle appearance.
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How do I prevent the cake from cracking when rolling?
Rolling the cake warm, right out of the oven, in a powdered sugar-dusted kitchen towel is the key. It sets the shape gently and prevents cracks. Also, don’t let it cool completely flat before rolling—that’s a common mistake.
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Can I prepare the frosting ahead of time?
Yes! You can make the cream cheese frosting a day ahead. Just store it covered tightly in the fridge and give it a quick whisk before spreading to restore its creamy texture.
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Is there a substitute for buttermilk in this recipe?
If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and let it sit for 5-10 minutes before using. This helps keep the cake tender and gives it that slight tang.
Final Thoughts
This Red Velvet Cake Roll with Cream Cheese Frosting Recipe holds a special place in my kitchen because it’s foolproof yet feels like a bakery-level treat. Sharing it with friends and family always sparks happy smiles and requests for seconds. I can’t wait for you to try it and make it your own favorite too!
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Red Velvet Cake Roll with Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Total Time: 3 hours 45 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Velvet Cake Roll is a stunning and delicious dessert featuring a light, fluffy red velvet sponge cake rolled with creamy, smooth cream cheese frosting. Perfect for celebrations or a special treat, this recipe guides you through creating a beautifully tender cake with a vibrant red color and a luscious filling.
Ingredients
Cake
- 1 cup minus 1 Tablespoon (118g) all-purpose flour (spooned & leveled)
- 3 Tablespoons (15g) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 2 Tablespoons (30ml) canola or vegetable oil
- 2 Tablespoons (30ml) buttermilk
- 1 teaspoon white vinegar
- 1 Tablespoon liquid red food coloring
- 2 teaspoons pure vanilla extract
- 1 cup (120g) confectioners’ sugar for rolling
Cream Cheese Frosting
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the pan. Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, then line it with parchment paper and grease the parchment as well for easy cake release.
- Sift dry ingredients. Sift together flour, cocoa powder, baking powder, and salt in a bowl to ensure even mixing and aeration; set aside.
- Beat eggs and sugars. Using a mixer with a whisk attachment, beat the eggs on high speed for 5 minutes until fluffy. On medium speed, add granulated sugar, brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla; beat until combined.
- Combine batter. Stop the mixer, add the sifted dry ingredients, then beat on low speed until the batter is well mixed and ruby red in color.
- Bake the cake. Pour batter evenly into the prepared pan and shake to level. Bake for 17 minutes or until the cake springs back when touched.
- Roll the cake. Immediately invert the hot cake onto a confectioners’ sugar-sprinkled kitchen towel. Remove parchment paper and, starting at the narrow end, gently roll the cake with the towel. Let it cool completely rolled up; refrigerate for about 2 hours to speed cooling.
- Prepare frosting. Beat cream cheese on high speed for 1 minute until smooth. Add butter and beat until combined. Add confectioners’ sugar and vanilla extract; beat on medium-high speed until creamy.
- Assemble the roll. Unroll cooled cake carefully, spread frosting evenly leaving 1/2 inch border, then reroll tightly without the towel. Wrap loosely with plastic wrap.
- Chill before serving. Refrigerate for at least 20 minutes or up to 1 day before slicing. Optionally, dust with confectioners’ sugar before serving.
Notes
- You can prepare the cake through step 7 and refrigerate the rolled cake (with towel) for up to 1 day before frosting and rolling again.
- The cake roll with frosting freezes well for 2-3 months; thaw in the refrigerator overnight before serving.
- Measure flour by filling 1 cup then removing 1 Tablespoon for accuracy.
- Buttermilk is recommended for best flavor and texture; whole milk can substitute in a pinch but avoid low fat or nondairy milks.
- Food coloring is optional; adjust quantity for color preference or substitute with gel red food coloring (1 teaspoon).
- Ensure the pan and parchment are well greased for easy cake release.
