Red Velvet Cake Roll Recipe

ByHarry Bern
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Introduction

This Red Velvet Cake Roll is a delightful twist on the classic red velvet cake, combining a light cocoa-infused sponge with a creamy whipped cream and cream cheese filling. It’s perfect for special occasions or whenever you want a show-stopping dessert that’s both elegant and delicious.

A rolled red velvet cake is shown with three visible layers: the outermost layer is a rich, deep red soft sponge with a slightly crumbly texture. Inside it, there is a thick layer of smooth, white cream filling that forms a spiral as the cake is rolled. The cake roll is dusted lightly with powdered sugar all over the top, giving it a fine white coating. The roll sits on a white rectangular plate placed on a white marbled surface, with a white bowl of fresh red strawberries blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup minus 1 tablespoon (122g) all-purpose flour (measured accurately)
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs, divided
  • 3/4 cup (155g) granulated sugar
  • 5 tbsp (75ml) buttermilk
  • 1 tsp white vinegar
  • 1/4 cup (60ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 tsp red food color
  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 3/4 tsp vanilla extract
  • 4 oz (113g) cream cheese, room temperature

Instructions

  1. Step 1: Preheat your oven to 350°F and line a 17×12-inch jelly roll sheet pan with parchment paper, ensuring the paper sticks up at least an inch above the sides on all edges for easy lifting later.
  2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Step 3: In a large bowl, whisk the egg yolks, sugar, and buttermilk until well combined. Add vinegar, vegetable oil, vanilla extract, and red food coloring, and whisk until smooth.
  4. Step 4: Gently fold the dry ingredients into the wet mixture until combined; set aside.
  5. Step 5: In a separate large bowl, whip the egg whites on high speed until stiff peaks form.
  6. Step 6: Fold one-third of the whipped egg whites into the batter to loosen it, then fold in the remaining whites gently until fully incorporated.
  7. Step 7: Spread the batter evenly into the prepared pan and bake for 10-12 minutes, or until the top springs back when touched and a toothpick comes out clean.
  8. Step 8: Remove the cake from the oven and immediately lift it out using the parchment paper. Place it on the counter to cool.
  9. Step 9: While still warm, carefully roll the cake up with the parchment paper from the short end. Unroll and re-roll it several times over an hour to prevent cracking and maintain elasticity.
  10. Step 10: For the filling, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until cream begins to thicken.
  11. Step 11: Stir the cream cheese until smooth, then add it to the whipped cream and whip on low speed until stiff peaks form.
  12. Step 12: Gently unroll the cooled cake, using a spatula to loosen any areas sticking to the parchment paper.
  13. Step 13: Spread the whipped cream filling evenly over the cake, leaving a small border around the edges.
  14. Step 14: Roll the cake back up without the parchment paper. Remove any excess filling squeezed out with a spatula.
  15. Step 15: Wrap the cake roll tightly in plastic wrap with the seam side down and refrigerate for at least one hour to firm up, or overnight if preferred.
  16. Step 16: When ready to serve, unwrap the cake, place it on a serving plate, and dust with powdered sugar. Slice and enjoy!

Tips & Variations

  • For a more classic red velvet flavor, use a combination of vinegar and buttermilk to react with the cocoa powder for a subtle tang.
  • If you don’t have buttermilk, make a substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
  • Use gel food coloring for a more vibrant red without altering the batter’s consistency.
  • To prevent cracks, be gentle when rolling and re-rolling the cake while it cools to build elasticity.
  • You can add finely chopped pecans or walnuts into the filling for extra texture if desired.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3-4 days. Keep it chilled to maintain the cream filling’s texture. For best results, slice and serve chilled. If needed, let the cake sit at room temperature for 10-15 minutes before serving to soften slightly.

How to Serve

A red velvet roll cake with a rich red outer layer rolled tightly around a smooth, creamy white filling in the center, showing three visible spiral layers. The cake is dusted with a fine white powder being sifted from a small metal sifter held by a woman's hand above it. The roll sits on a white rectangular plate with a textured pattern on a white marbled surface in a bright setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can assemble the cake roll a day in advance. Refrigerate it tightly wrapped overnight to allow the flavors to meld and the filling to firm up.

What can I use instead of cream cheese in the filling?

If you prefer a lighter filling, you can omit the cream cheese and whip only heavy cream with powdered sugar and vanilla. The texture will be lighter but less tangy.

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Red Velvet Cake Roll Recipe

★★★★★

5 from 63 reviews
  • Author: Harry
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
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Description

This Red Velvet Cake Roll is a vibrant, deliciously moist cake rolled with a luscious whipped cream and cream cheese filling. Made from a light cocoa and red food coloring cake base, it is easy to bake in a jelly roll pan and rolled while warm to maintain perfect elasticity and prevent cracking. The creamy filling adds a smooth, tangy sweetness that complements the subtle chocolate-flavored cake, making it an elegant dessert perfect for any special occasion.

Ingredients

Scale

Cake Ingredients

  • 1 cup minus 1 tablespoon (122g) all-purpose flour (measured accurately)
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs, divided
  • 3/4 cup (155g) granulated sugar
  • 5 tbsp (75ml) buttermilk
  • 1 tsp white vinegar
  • 1/4 cup (60ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 tsp red food color

Whipped Cream Filling

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 3/4 tsp vanilla extract
  • 4 oz (113g) cream cheese, room temperature

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper, making sure the paper extends at least an inch above the edges to help lift the cake later.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the egg yolks, sugar, and buttermilk until well combined. Add vinegar, vegetable oil, vanilla extract, and red food coloring; whisk until homogeneous.
  4. Add Dry to Wet: Gently whisk the dry ingredients into the wet mixture until just combined, then set aside.
  5. Whip Egg Whites: In a separate large bowl, beat the egg whites on high speed until stiff peaks form.
  6. Fold Egg Whites (Part 1): Gently fold one-third of the whipped egg whites into the chocolate batter to lighten it.
  7. Fold Egg Whites (Part 2): Fold in the remaining egg whites carefully until fully incorporated.
  8. Bake Cake: Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched and a toothpick inserted comes out clean.
  9. Remove and Roll: Remove the cake immediately from the oven and lift it out with the parchment paper. While still hot, roll the cake with the parchment paper starting from the shorter edge. Allow to cool while periodically unrolling and rerolling to maintain elasticity and prevent cracking, for about 1 to 1.5 hours.
  10. Prepare Filling: Whip the heavy cream, powdered sugar, and vanilla extract on high speed until thickened. Stir cream cheese to smoothness, then fold it into the whipped cream on low speed until stiff peaks form.
  11. Unroll Cake: Carefully unroll the cooled cake, using an offset spatula to help release stubborn spots.
  12. Spread Filling: Evenly spread the whipped cream and cream cheese filling onto the unrolled cake, leaving some border to allow for rolling.
  13. Re-roll Cake: Roll the cake back up carefully (without parchment). Remove any excess filling squeezed out with a spatula.
  14. Chill Cake: Wrap the cake roll in plastic wrap with the seam side down and refrigerate for at least one hour or overnight to set and firm up.
  15. Serve: Unwrap the chilled cake and place on a serving platter. Dust with powdered sugar before serving.
  16. Storage: Store the cake covered in the refrigerator and consume within 3-4 days for best freshness.

Notes

  • Rolling the cake while warm and periodically unrolling during cooling helps prevent cracking and keeps the roll flexible.
  • Use an offset spatula to loosen the cake from the parchment when unrolling to avoid tearing.
  • The whipped cream filling should be stiff enough to hold shape but still light for easy spreading.
  • Refrigerate the rolled cake to allow the filling to set and the flavors to meld.
  • Consume within 3-4 days and keep refrigerated to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red velvet cake roll, jelly roll cake, cream cheese filling, whipped cream filling, holiday dessert, rolled cake recipe

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