A red velvet cake roll is one of those desserts that looks fancy, tastes amazing, and always gets a reaction when you slice into it. Deep red, soft sponge cake rolled around a sweet, tangy cream cheese filling it’s like a portable red velvet cupcake, only a thousand times more impressive.

Don’t be intimidated if you can flip a cake and roll it up in a towel, you’ve got this.

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💛 Why You’ll Love This Cake Roll

• Gorgeous presentation: A beautiful swirl that looks way harder than it is.
• Classic red velvet flavor: Buttermilk, cocoa, and that hint of tang.
• Cream cheese frosting inside: Soft, sweet, and perfectly balanced.
• Holiday-perfect: Great for Valentine’s Day, Christmas, or birthdays.
• Make-ahead friendly: Chill it in the fridge until you’re ready to slice and serve.

📊 Quick Recipe Stats

• Prep time: 20 minutes
• Bake time: 13 minutes
• Cool & chill time: 2+ hours
• Total time: ~2.5 hours
• Yield: 8–10 slices
• Calories: ~280 per slice (varies by filling thickness)

🧾 Ingredients

For the Red Velvet Cake:

• 3/4 cup (95g) all-purpose flour
• 1/4 cup (20g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 3/4 cup (150g) granulated sugar
• 2 tbsp (30ml) vegetable oil
• 1 tsp vanilla extract
• 1/3 cup (80ml) buttermilk
• 1 tsp white vinegar
• 1 tbsp red food coloring (liquid or gel)
• Powdered sugar, for dusting

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• 4 tbsp (56g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

👩‍🍳 How to Make a Red Velvet Cake Roll

1. Prep the Pan & Oven

• Preheat oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper.
• Lay out a clean kitchen towel and dust generously with powdered sugar.

2. Make the Cake

1. In a bowl, whisk together flour, cocoa, baking powder, and salt.
2. In a separate bowl, beat eggs and sugar for about 3–4 minutes until pale and thick.
3. Add oil, vanilla, buttermilk, vinegar, and red food coloring. Mix to combine.
4. Fold in the dry ingredients until just incorporated.
5. Pour into prepared pan and spread evenly.
6. Bake for 12–14 minutes the cake should spring back when lightly touched.

3. Roll the Cake

1. Immediately loosen edges and invert the hot cake onto the prepared towel.
2. Gently peel off parchment paper.
3. Starting at the short end, roll the cake with the towel into a tight spiral.
4. Let cool completely while rolled up about 1 hour.

4. Make the Filling

• Beat cream cheese and butter until smooth.
• Add powdered sugar, vanilla, and salt. Mix until fluffy.

5. Fill & Re-Roll

1. Carefully unroll the cooled cake.
2. Spread the cream cheese filling evenly over the surface.
3. Roll the cake back up (without the towel) and wrap tightly in plastic wrap.
4. Chill for at least 1 hour before slicing. Dust with powdered sugar before serving.

🔁 Substitutions & Tips

• No buttermilk? Use 1/3 cup milk + 1 tsp vinegar or lemon juice.
• Less food coloring? Use gel food coloring for deeper color with less liquid, or skip for a chocolate cake roll.
• Make it chocolate: Swap red coloring for 1 extra tbsp cocoa for a chocolate version.
• Prevent cracks: Don’t overbake the cake and always roll while warm.
• Want extra frosting? Double the filling and serve slices with a dollop on top.

🧊 Storage

• Fridge: Store in plastic wrap or an airtight container for up to 4 days.
• Freezer: Wrap tightly in plastic + foil and freeze for up to 2 months. Thaw in the fridge overnight.