If you have a soft spot for classic red velvet cake and love the idea of a dessert that is as stunning as it is delicious, this Red Velvet Cake Roll with Cream Cheese Filling Recipe is going to become your new obsession. Imagine a tender, vibrant red cake, baked into a delicate sponge, and then rolled lovingly around a luscious, creamy cream cheese filling. It’s a perfect blend of moist, fluffy cake and tangy-smooth frosting wrapped up in one elegant swirl. This is not just a cake; it’s a showstopper that’s perfect for celebrations or when you want to treat yourself to something truly special.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, keeping the cake light and airy, the color vibrant, and the filling irresistibly creamy. These items are simple yet essential, combining to create the unique taste and texture that make this Red Velvet Cake Roll with Cream Cheese Filling Recipe so memorable.
- ¾ cup all-purpose flour: Use the stir, spoon, and level method for the perfect texture without heaviness.
- ¼ cup unsweetened cocoa powder: Adds a subtle chocolate undertone essential to red velvet’s signature flavor.
- 1 tsp baking powder: Helps the cake rise softly while keeping it tender.
- ½ tsp salt: Balances sweetness and enhances overall flavor.
- 4 large eggs: Whisked to airy perfection for structure and lightness.
- ¾ cup granulated sugar: Sweetens without overpowering the slight tang in the cake.
- 1 Tbsp oil (canola or vegetable): Keeps the cake moist and tender.
- 2 Tbsp buttermilk: Or make your own with milk and vinegar; it adds richness and acidity for that classic velvety crumb.
- 1 tsp white distilled vinegar: Reacts with baking soda/powder to lift the cake and deepen flavor.
- 1 tsp vanilla extract: Adds warmth and a sweet aromatic note.
- 2 Tbsp red food coloring: The visual signature that makes this cake unmistakably red velvet.
- Powdered sugar (optional): For dusting and a pretty finishing touch.
- 8 oz cold brick cream cheese: The star of the filling, delivering tangy richness.
- ½ cup butter (room temperature): Adds creaminess and smoothness to the frosting.
- 1 cup powdered sugar: Sweetens and thickens the cream cheese filling beautifully.
- 1 tsp vanilla extract: Rounds out the flavor of the cream cheese filling.
How to Make Red Velvet Cake Roll with Cream Cheese Filling Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Line a 15×10-inch jelly roll pan with parchment paper that covers the bottom and sides. Leaving an overhang makes it easier to lift the cake after baking. Remember, if your pan has exposed sides, lightly grease and flour them to prevent sticking.
Step 2: Mix Dry Ingredients
In a bowl, sift together your flour, unsweetened cocoa powder, baking powder, and salt. This setup ensures there are no lumps and the cocoa is evenly distributed for that perfect red velvet flavor.
Step 3: Whip the Eggs and Sugar
Using a stand mixer fitted with the whisk attachment, beat the eggs on medium speed for about 5 minutes until they’re light and frothy. You’ll notice the volume increase significantly. While the mixer runs, slowly add your granulated sugar and oil, mixing gently but thoroughly to keep that airy texture.
Step 4: Combine Wet Ingredients and Red Coloring
Add the buttermilk, vinegar, vanilla, and red food coloring to the egg mixture. The colors will start to brighten, and the acidity from the buttermilk and vinegar works wonders to create that signature velvet crumb.
Step 5: Incorporate Dry Ingredients
Gently fold your sifted dry ingredients into the wet mixture until just combined. Avoid overmixing; you want the batter to be smooth but tender to ensure a soft cake.
Step 6: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 13 to 15 minutes at 350˚F. You’ll know it’s done when the cake springs back gently to the touch or a toothpick inserted in the center comes out clean or with only a few moist crumbs.
Step 7: Roll While Warm
As soon as the cake comes out of the oven, lift it carefully by the parchment paper onto a wire rack. Let it rest for 3 minutes to release steam. Then, fold the parchment over one of the shorter edges and roll the cake snugly into a log while still warm. This step is crucial; rolling while warm prevents cracks and makes it easier to roll the cake later with the filling.
Step 8: Prepare the Cream Cheese Filling
While the cake cools completely, beat cold cream cheese and room temperature butter together until smooth. Gradually add powdered sugar and vanilla, whipping until silky and luscious. Pop your frosting in the fridge to keep it firm until you’re ready to spread.
Step 9: Fill and Final Roll
Unroll the cooled cake carefully. If it feels sticky, let it rest unrolled for about 5 minutes. Dollop the frosting over the cake and spread evenly, leaving a half-inch border on the edge you’ll roll towards. Keep your spatula tip in the frosting at all times to avoid lifting crumbs. Re-roll the cake tightly, then wrap it well and chill for 1 to 2 hours, or freeze overnight, to let the filling set perfectly.
Step 10: Slice and Serve
Once chilled, unwrap and optionally dust the top with powdered sugar for a decorative finish. Use a serrated knife to cut 12 even slices, rinsing and drying the knife after each cut for clean, beautiful slices.
How to Serve Red Velvet Cake Roll with Cream Cheese Filling Recipe
Garnishes
This cake roll is stunning on its own, but you can easily dress it up with a few garnishes. Fresh berries, a light dusting of cocoa powder, or even a drizzle of melted white chocolate can add a lovely touch that complements the rich cream cheese filling beautifully.
Side Dishes
Serve this cake roll alongside a cup of freshly brewed coffee or a glass of cold milk for a timeless pairing. For an extra indulgent experience, a scoop of vanilla ice cream or a dollop of whipped cream on the side can elevate this dessert to something truly decadent.
Creative Ways to Present
For parties, consider arranging the slices on a decorative platter with edible flowers or sprigs of mint. You might also stack the slices as mini cake roll towers for a fun twist that’s sure to surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your slice, wrap the remaining cake roll tightly in plastic wrap and store it in the refrigerator. This keeps both the cake and the cream cheese filling fresh and moist for up to 4 days.
Freezing
This recipe freezes beautifully. Wrap the cake roll tightly in plastic wrap and then in foil for extra protection, and freeze it for up to 2 months. Thaw overnight in the refrigerator before slicing and serving for best results.
Reheating
If you prefer a softer texture, let slices come to room temperature after removing them from the refrigerator. Avoid microwaving as it can melt the cream cheese filling and make the cake soggy.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! You can mimic buttermilk by adding 1/2 teaspoon vinegar to 2 tablespoons of milk and letting it sit for 5 minutes before using. This creates the right acidity to tenderize the cake and enhance flavor.
Why do I need to roll the cake while warm?
Rolling the cake while it’s warm prevents cracking during the final roll with the filling. The cake is more flexible when warm, so it maintains a beautiful spiral without breaking.
Can I make this recipe without red food coloring?
You can, but the vibrant red color is part of what makes red velvet so special. Without the food coloring, the cake will appear more like a chocolate sponge, losing some of its signature appeal.
How thick should I spread the cream cheese filling?
A thin, even layer works best—about ¼ inch thick—so the filling complements rather than overwhelms the cake. Leaving a small border without frosting on the edge helps when you roll it up again.
Is this cake roll suitable for freezing after it’s fully assembled?
Yes! Freezing the fully assembled cake roll helps the cream cheese filling set firmly, making slicing easier and maintaining the roll’s shape beautifully when served later.
Final Thoughts
This Red Velvet Cake Roll with Cream Cheese Filling Recipe is truly a joy to make and share. Its vibrant color, tender crumb, and creamy filling bring warmth and celebration to any occasion. I hope you dive in, roll up your sleeves, and give this delightful dessert a try—it’s bound to become one of your favorite recipes to bake again and again.
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Red Velvet Cake Roll with Cream Cheese Filling Recipe
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 12 servings
Description
This Red Velvet Cake Roll is a stunning dessert featuring a moist, tender red velvet sponge rolled around a luscious cream cheese filling. With its vibrant red color, subtle cocoa flavor, and rich yet balanced cream cheese frosting, this cake roll makes an impressive centerpiece for celebrations or special occasions. The cake is light and fluffy, baked in a jelly roll pan, then carefully rolled while warm to create perfect spirals, and chilled for a firm, sliceable texture.
Ingredients
Cake
- ¾ cup all-purpose flour (stirred, spooned & leveled)
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 Tbsp oil (canola or vegetable)
- 2 Tbsp buttermilk (or 2 Tbsp milk plus ½ tsp vinegar, let sit 5 minutes)
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- 2 Tbsp red food coloring (one 1 oz bottle)
Filling
- 8 oz brick cream cheese (cold)
- ½ cup butter (1 stick, room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Optional for Garnish
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, allowing it to hang over the sides by an inch or two. If parts of the pan sides are exposed, grease and flour them or use a nonstick spray with flour like Baker’s Joy.
- Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside to be added later.
- Whip Eggs and Sugar: Using a stand mixer fitted with a whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. While mixing on medium-low speed, gradually add the granulated sugar and oil slowly to incorporate.
- Add Wet Ingredients and Flour: Mix in the buttermilk (or milk/vinegar substitute), white distilled vinegar, vanilla extract, and red food coloring until combined. Gently fold in the sifted flour mixture until just incorporated, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake in the preheated oven for 13-15 minutes or until the cake springs back when touched or a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Roll the Warm Cake: Immediately lift the cake by the parchment paper onto a wire rack. Allow it to rest for 3 minutes to release steam. While still warm, fold the parchment paper over one of the short sides (10-inch side) and gently roll the cake tightly into a log. Leave it rolled on the wire rack to cool completely.
- Prepare Cream Cheese Filling: In a clean bowl, beat the cold cream cheese and room temperature butter together using an electric hand mixer until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully combined. Chill the filling in the refrigerator until the cake is cool.
- Unroll and Frost: Carefully unroll the cooled cake. If it feels sticky or too warm, let it rest unrolled for 5 additional minutes. Spread the cream cheese filling evenly over the cake with an offset spatula, leaving about ½ inch bare at the edge where you will re-roll. Keep the spatula tip in the frosting to avoid picking up crumbs.
- Re-roll and Chill: Re-roll the cake as tightly as possible. Wrap the cake roll and refrigerate or freeze for 1-2 hours to set the filling. For best results, freeze overnight.
- Serve: Unwrap the chilled cake roll. Dust the top with powdered sugar if desired. Use a serrated knife to cut into 12 even slices, rinsing and drying the knife between cuts for clean edges. Serve chilled.
Notes
- Be sure to roll the cake while it’s still warm to avoid cracking.
- If you don’t have buttermilk, substitute with milk plus vinegar and let sit 5 minutes.
- Use an offset spatula to keep frosting crumb-free during spreading.
- Chill cake roll well before slicing for clean cuts.
- Red food coloring amount can be adjusted for desired color intensity.
- Leftover cake roll can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
