Red Velvet Cake Roll

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If you love the rich cocoa flavor of red velvet cake and the creamy tang of cream cheese frosting, you’re going to adore this Red Velvet Cake Roll. It combines everything we love about this classic cake into a gorgeous, swirled dessert that looks as amazing as it tastes. The fluffy, tender red velvet sponge is rolled around a silky cream cheese filling, then topped with more whipped cream and juicy strawberries for a stunning finish.

This rolled cake is a total showstopper and surprisingly simple once you get the hang of rolling. Whether you’re making it for Valentine’s Day, a birthday celebration, or just because you deserve something sweet, this Red Velvet Cake Roll is always a hit. And yes, it tastes even better than it looks!

Why You’ll Love This Red Velvet Cake Roll

• Beautiful presentation with minimal decorating effort
• Moist, rich red velvet flavor with the perfect balance of cocoa and vanilla
• Light cream cheese filling that doesn’t overpower
• Can be made ahead and stored for easy entertaining
• Great for holidays, tea parties, and romantic desserts

What Kind of Cocoa Powder Should I Use?

Use unsweetened natural cocoa powder for the best flavor and vibrant color. Dutch-processed cocoa is smoother but darker in color and might mute that signature red hue. Stick with natural cocoa to get the deep, classic red velvet look.

Ingredients

• All-purpose flour: Provides structure to the sponge cake.
• Granulated sugar: Sweetens the cake and helps with moisture.
• Eggs: Give the cake stability and create a light, airy texture.
• Unsweetened cocoa powder: For that mild chocolate undertone.
• Baking powder: Helps the sponge rise evenly.
• Salt: Enhances all the other flavors.
• Buttermilk: Adds a subtle tang and keeps the cake moist.
• Vegetable oil: Makes the cake tender and soft.
• Vanilla extract: Deepens the overall flavor.
• Red food coloring: Creates that signature red hue.
• Cream cheese: The heart of the luscious filling.
• Butter: Softens the filling and adds richness.
• Powdered sugar: Sweetens and stabilizes the cream cheese filling.
• Heavy cream: Whipped for topping or folded into the filling for a lighter texture.
• Fresh strawberries: Optional garnish for beauty and freshness.

How To Make the Red Velvet Cake Roll

Step 1: Prep Your Pan

Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper to ensure an easy release after baking.

Step 2: Make the Cake Batter

In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and sugar until pale and fluffy. Add in the oil, buttermilk, vanilla, and red food coloring. Gently fold the dry ingredients into the wet mixture until just combined.

Step 3: Bake the Cake

Pour the batter evenly into your prepared pan, spreading it into the corners. Bake at 350°F (175°C) for 12–14 minutes, or until the cake springs back when touched.

Step 4: Roll the Cake

While the cake is still warm, carefully flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Gently roll the cake and towel together from the short end. Let it cool completely rolled up.

Step 5: Make the Filling

Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy. If using, fold in a few tablespoons of whipped cream for a lighter texture.

Step 6: Assemble the Roll

Once the cake has cooled, gently unroll it. Spread the cream cheese filling evenly over the surface. Reroll the cake without the towel, wrap it in plastic wrap, and chill for at least 1 hour to set.

Step 7: Decorate and Serve

Top with piped whipped cream and sliced fresh strawberries just before serving.

How to Serve Your Red Velvet Cake Roll

This recipe yields about 10 servings, perfect for a small gathering or party. Each slice is rich but not too heavy, so it pairs beautifully with tea, coffee, or even a glass of bubbly. Serve chilled with a sprinkle of powdered sugar or a few fresh berries for added flair.

How to Store This Cake Roll

Store the assembled cake roll wrapped tightly in plastic wrap in the refrigerator for up to 4 days. For longer storage, freeze the un-decorated roll (wrapped in plastic and foil) for up to 2 months. Thaw in the fridge overnight before decorating and serving.

Frequently Asked Questions

Can I make this cake without red food coloring?
Yes! While it won’t be red, the flavor will still be delicious. You can leave out the food coloring or substitute with beet powder for a natural tint.

Why did my cake crack when rolling?
If the cake cools too much before rolling, it can crack. Make sure to roll it while it’s still warm and pliable. Also, don’t overbake—a dry cake cracks more easily.

Can I add chocolate chips to the filling?
Definitely! Mini chocolate chips or even crushed Oreos make a fun twist in the cream cheese filling.

What if I don’t have buttermilk?
You can make your own by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I use whipped cream instead of cream cheese filling?
Whipped cream alone won’t hold as well over time, but you can lighten the cream cheese filling by folding in some whipped cream.

Want More Cake Ideas with a Twist?

If this Red Velvet Cake Roll inspired you, here are more irresistible bakes you should try:

• Carrot Cake Roll with Cream Cheese Frosting
• Chocolate Covered Strawberry Drip Cake
• Cream Cheese Cranberry Loaf
• Red Velvet Cheesecake Brownies
• Lemon Custard Cake

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go classic or add a twist? Extra chocolate, a liqueur drizzle, or berry swirl maybe?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more recipe inspiration, check out my boards on Life With Livia.

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