Red Velvet Cake Roll

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This red velvet cake roll is light and tender with that signature red velvet tang and hint of chocolate flavor. It’s filled with cream cheese whipped cream and decorated simply, but beautifully, with a dusting of powdered sugar. Perfect for Valentine’s Day, Christmas, and more!

I personally love cakes rolls. They’re so simple, yet pretty, and much easier to make than people think. I think most people automatically think of pumpkin roll, but as I show in today’s recipe and in other variations like my chocolate Swiss roll and raspberry chocolate cake roll, there are so many possibilities. It’s all about combining a moist sponge cake with the perfect filling. I can’t think of a better complement to red velvet than cream cheese frosting, so I used a variation of that today, combining it with whipped cream for a lighter, fluffier texture.

This Red Velvet Dessert Is Always A Hit

I love making this red velvet roll cake during the holidays and for Valentine’s Day but the truth is, it’s a hit no matter when I make it. Here are a few reasons why I love it so much.

• Classic red velvet flavor. Red velvet is such a unique flavor. It’s not just red chocolate like many believe. True red velvet is its own flavor. It’s tangy, thanks to ingredients like buttermilk and vinegar, with chocolate undertones. I actually don’t add a ton of chocolate to my red velvet desserts though, to keep it from overpowering the other flavors.
• Ultra moist cake. The red velvet sponge cake used to make the cake roll is ultra moist with a dense but light texture. I used oil in the batter for extra moisture and whipped egg whites are folded in to give it the perfect texture.
• The filling! Cream cheese and red velvet are a classic pairing but basic cream cheese frosting was just a bit too dense for this recipe. Instead, I added some heavy whipping cream to make a cream cheese whipped cream. It’s light, fluffy, and tangy. So good!

Recipe Ingredients

This recipe uses many of the same ingredients as a classic red velvet cake plus a few extras for the cream cheese whipped cream. Scroll down to the recipe card below for the exact measurements.

Red Velvet Cake

• All-purpose flour – This recipe calls for 1 cup minus 1 tablespoon of flour so it’s very important to measure it accurately. That tablespoon really does make a difference in the consistency of the cake! I always recommend a food scale.
• Natural unsweetened cocoa powder – Cocoa powder adds the chocolatey undertone to the red velvet cake. Three tablespoons is just enough to add some flavor without turning the batter too brown or making it a chocolate cake.
• Baking powder – Helps the cake to rise just a bit in the oven.
• Salt
• Eggs – The egg yolks and egg whites are used separately in the batter. Whipped egg whites add a lighter texture to the cake.
• Granulated sugar
• Buttermilk – Buttermilk is a key ingredient in red velvet desserts and contributes to the tangy flavor. It also helps make the cake roll moist and tender. Do not substitute any other type of milk here.
• White vinegar – Another common red velvet ingredient, white vinegar adds tang to the flavor of the cake.
• Vegetable oil – Helps keep the cake super moist.
• Vanilla extract
• Red food coloring – Adds the bright red color to the cake roll. Regular food coloring is what I used but gel icing color would work too.

Cream Cheese Whipped Cream Filling

• Heavy whipping cream – Keep it in the fridge until you’re ready to use it, as it needs to be very cold when it’s whipped. Heavy cream that’s too warm will not whip up properly.
• Powdered sugar – Sweetens and stabilizes the filling so that it won’t wilt.
• Vanilla extract
• Cream cheese – Let the cream cheese come to room temperature ahead of time to avoid any lumps in the filling.

How To Make Red Velvet Cake Roll

This red velvet cake roll is pretty simple and straightforward to make but it does require some hands-on time when the cake comes out of the oven. Be sure to leave plenty of time for the cake to cool as well. You can find the printable version of the instructions in the recipe card below.

Make the Cake

• Prep. Preheat the oven to 350°F. Line the jelly roll pan with parchment paper, making sure it sticks up at least an inch on all sides so you can use it to lift the cake out of the pan and roll it later.
• Make the batter. Whisk together the dry ingredients. In another bowl, whisk the egg yolks, sugar, and buttermilk until well combined. Mix in the vinegar, oil, vanilla, and food coloring. Gently whisk in the dry ingredients until combined.

• Add the egg whites. In another bowl, whip the egg whites on high speed until stiff peaks form. Gently fold 1/3 of the egg whites into the cake batter then fold in the rest.

• Bake. Spread the cake batter into the prepared pan. Bake for 10-12 minutes, or until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean.
• Roll the cake. Immediately lift the cake out of the pan with the parchment paper and place it on the counter. Use the parchment paper to slowly roll the cake, starting at the shorter end. While you can roll it and set it aside, I like to unroll and re-roll the cake a few times to help it keep its elasticity and prevent cracking later. Let cool completely.

Make the Whipped Cream Filling and Assemble

• Make the whipped cream. Whip the heavy whipping cream, powdered sugar, and vanilla on high until the cream begins to thicken. Give the cream cheese a stir in another bowl until creamy then add it to the whipped cream mixture. Whip on low speed until stiff peaks form.
• Unroll the cake. Carefully unroll the cake, taking care of any areas where the parchment paper may be sticking. Run an offset spatula along the parchment paper as you unroll it to help it release.
• Add the filling. Spread the whipped cream on the unrolled cake, leaving space around the edges.

• Roll the cake. Roll the cake without the parchment paper. Some of the whipped cream may squeeze out the sides, just remove it with a spatula.
• Chill. Wrap the red velvet cake roll in plastic wrap, seam side down, and refrigerate for at least an hour. (If you’re making it ahead of time, refrigerate overnight.)
• Serve. Remove the cake roll from the plastic wrap onto a serving platter. Dust with powdered sugar then slice and enjoy.

The Key To Preventing Cracks in the Cake

My #1 tip for preventing cracks in this red velvet cake roll (and really any cake roll) is to unroll and re-roll the cake a few times during the cooling process. This helps it keep its elasticity which in turn helps prevent it from cracking when you unroll and reroll it once it has cooled.

I roll the cake immediately after removing it from the pan, as noted in the directions. I first unroll it after about 5 minutes, then after another 5 minutes, and again after another 10 minutes. From there, I might roll it out 2-3 more times after 10-15 minute intervals. It should take about an hour to an hour and a half to cool completely, depending on the temperature of your home.

Do I Have To Roll My Cake in Parchment?

No, you don’t have to. It’s more common to use a hand towel and you can certainly do that. I personally like to roll the cake in the parchment paper it’s baked it. I find it easier to work with and far less messy. Plus, hand towels soak up all the moisture created by the heat released as the cake cools in the roll shape. When you use parchment paper, that moisture can make the cake feel more sticky, but the cake also gets to absorb that extra moisture. Feel free to use whichever method you prefer though.

Tips for the Perfect Cake Roll

• Do not over mix. Be careful not to over mix when adding the egg whites. You don’t want to deflate them and lose the lift that they add to the light sponge.
• Avoid overbaking. Since the cake for this cake roll is pretty thin, it bakes quickly. 10-12 minutes max is really all it needs. I like to check that it’s done by pressing down on the cake. If it bounces back quickly, it’s done. A toothpick inserted in the center should also come out clean.
• Roll immediately. Remove the cake from the pan with the parchment paper as soon as it comes out of the oven then roll it on the counter. If it cools, it won’t roll as easily and will crack.
• Unroll and re-roll. This is my number one recommendation, as mentioned above. It really makes the biggest difference.
• Fill immediately after cooling. Once your cake roll is cool, you want to go ahead and add the filling. Don’t refrigerate it or set it aside to fill later. It will get too set in the rolled up shape and end up cracking when you unroll it.
• Leave space around the edge. Leave 1/2 inch to 1 inch around the edge of the cake when adding the filling. It will spread and squish out as you roll the cake. No big deal, I just remove it with a spatula, but I prefer to keep as much of the filling inside the cake as possible.

Proper Storage

• Fridge. Red velvet cake roll should be stored in the fridge, either in an airtight container or covered tightly with plastic wrap. It’s best enjoyed within 3-4 days.
• Freeze. The cake roll can also be frozen. Once it has chilled in the fridge, wrap it well in plastic wrap then freeze for up to 3 months. Thaw overnight in the fridge.

More Red Velvet Desserts

• Red Velvet Cupcakes
• Red Velvet Cookies
• Best Red Velvet Cake
• Red Velvet Cheesecake
• Red Velvet Cheesecake Swirl Brownies
• Red Velvet Cheesecake Cake

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