Name: Red Velvet Cake Roll with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 17 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 1 cup minus 1 Tablespoon (118g) all-purpose flour (spooned & leveled); 3 Tablespoons (15g) unsweetened natural cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 4 large eggs, room temperature; 1/2 cup (100g) granulated sugar; 1/4 cup (50g) packed light brown sugar; 2 Tablespoons (30ml) canola or vegetable oil; 2 Tablespoons (30ml) buttermilk; 1 teaspoon white vinegar; 1 Tablespoon liquid red food coloring; 2 teaspoons pure vanilla extract; 1 cup (120g) confectioners’ sugar for rolling; 6 ounces (170g) full-fat brick cream cheese, softened to room temperature; 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature; 1 and 3/4 cups (210g) confectioners’ sugar; 1 teaspoon pure vanilla extract

There’s something irresistibly festive and comforting about a classic roll cake, and this Red Velvet Cake Roll with Cream Cheese Frosting Recipe hits all the right notes. The tender, ruby-red sponge combined with the luscious tangy cream cheese frosting makes it a showstopper for any occasion.

The image shows a rolled cake with a dark reddish-brown outer layer and a thick, creamy white filling spiraled inside. The cake is dusted lightly with powdered sugar on top. A woman's hand is holding a purple knife with white dots, gently slicing into the roll from the right side. The cake is placed on white parchment paper over a white marbled surface. The texture of the cake looks soft and spongy, while the filling is smooth and creamy. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cake Roll with Cream Cheese Frosting Recipe
Top Tip
How to Serve Red Velvet Cake Roll with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cake Roll with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

This Red Velvet Cake Roll with Cream Cheese Frosting Recipe is a delightful twist on the traditional layered cake. It’s perfect when you want something elegant yet homey, and it’s surprisingly easier to make than you might think.

Perfectly Moist Texture: The buttermilk and oil create a soft, tender crumb that’s not dry or crumbly.
Vibrant Color: The red food coloring paired with cocoa powder makes this cake striking and festive.
Classic Flavor Combo: The tangy cream cheese frosting balances the lightly chocolatey cake perfectly.
Impressive Yet Manageable: Rolling the cake may seem intimidating, but I’ll walk you through easy tips that make it doable and fun.

Ingredients & Why They Work

Each ingredient in this Red Velvet Cake Roll with Cream Cheese Frosting Recipe plays an important role. The balance of flavors and textures relies on fresh, quality ingredients, so here’s the scoop on what you’ll need and why they come together so well.

Flat lay of a small mound of all-purpose flour on a white ceramic plate, a small white bowl filled with unsweetened natural cocoa powder, a small white bowl with fine granulated sugar, a small white bowl with packed light brown sugar, four large whole brown eggs with clean shells, a small white bowl of golden vegetable oil, a small white bowl of creamy buttermilk, a small white bowl containing white vinegar, a small white bowl with vibrant red liquid food coloring, a small white bowl of pure vanilla extract, a small white bowl filled with powdered confectioners’ sugar, a block of full-fat cream cheese on a white ceramic plate, a small white bowl with softened unsalted butter placed near the cream cheese, all arranged symmetrically with perfect proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure without making the cake too dense; spooned and leveled measurement keeps it light.
Cocoa powder: Adds subtle chocolate flavor and deepens the red hue.
Baking powder: Gives the cake its lightness and helps it rise just right.
Salt: Balances sweetness and enhances overall flavor.
Eggs: Provide richness and help trap air for a fluffy cake.
Granulated and brown sugar: Brown sugar adds a hint of molasses flavor and moisture, while granulated sugar sweetens evenly.
Oil: Keeps the cake moist and tender.
Buttermilk: Adds tanginess and reacts with baking powder for lift; helps tenderize the crumb.
White vinegar: Enhances the red color and keeps the cake tender.
Liquid red food coloring: Gives that iconic red velvet look—feel free to adjust based on your preference.
Vanilla extract: Deepens flavor with gentle warmth.
Confectioners’ sugar: Used for rolling the cake and in the frosting for smooth sweetness.
Cream cheese: For that rich, creamy frosting with a perfect balance of tang and sweetness.
Unsalted butter: Adds silkiness and body to the frosting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Red Velvet Cake Roll with Cream Cheese Frosting Recipe is how versatile it can be. I often tweak it depending on the season or my mood, and you can, too.

Variation: I like to swap the liquid red food coloring for gel food coloring on special occasions because it yields a richer color with less added liquid. Just a teaspoon of gel food coloring does the trick beautifully.
Dairy-Free Version: If you’re avoiding dairy, try coconut cream cheese and dairy-free butter substitutes in the frosting for a similar creamy texture.
Spiced-Up Twist: Adding a pinch of cinnamon or espresso powder to the batter adds a warm depth of flavor without overpowering the classic taste.
Mini Roll Cakes: For a little party or kids’ gathering, I’ve made mini roll cakes using smaller pans—just adjust your baking time accordingly!

Step-by-Step: How I Make Red Velvet Cake Roll with Cream Cheese Frosting Recipe

The image shows a red velvet cake roll sliced into thick pieces on white plates with a scalloped edge. Each slice has two visible layers: a deep red, moist sponge cake outer layer wrapped around a smooth, creamy white filling, spiraled evenly from center to edge. The texture of the cake looks soft and crumbly, contrasting with the creamy and smooth filling. A silver fork with engraved text

Step 1: Prep Your Pan and Preheat the Oven

This part sets you up for success. I always grease a 10×15-inch baking pan thoroughly, then line it with parchment paper—sprayed or greased too—to create that nonstick barrier. Then preheat the oven to 350°F (177°C). Trust me, a good nonstick surface is key to peeling the cake right off later!

Step 2: Sift the Dry Ingredients

Sift the flour, cocoa powder, baking powder, and salt thoroughly. This step keeps lumps out and lightens the batter. Taking your time here saves headaches later.

Step 3: Beat the Eggs Until Fluffy

Using a stand or hand mixer, beat your room-temp eggs on high for 5 minutes. When you stop, they should be pale and fluffy. This step is what makes the cake light and airy, so don’t rush it!

Step 4: Mix Wet Ingredients and Combine with Dry

On medium speed, add granulated sugar, brown sugar, oil, buttermilk, white vinegar, liquid red food coloring, and vanilla to the eggs. Once combined, gently fold in your sifted dry ingredients on low speed until just mixed. You’re aiming for a smooth, ruby-red batter.

Step 5: Spread Batter and Bake

Spread the batter evenly in your prepared pan. Give the pan a quick shake or tap on the counter to even it out and release any air bubbles. Bake for 17 minutes, or until the top springs back when lightly touched. Don’t overbake or the roll will crack!

Step 6: Roll It Up While Warm

The moment the cake comes out of the oven, invert it onto a clean kitchen towel that's been dusted with confectioners’ sugar. Peel off the parchment paper gently. Then, starting from the narrow end, roll it up with the towel in one smooth motion. This rolling while warm teaches the cake to hold its shape without cracking later.

Step 7: Let the Cake Cool Rolled Up

Set the rolled cake aside to cool completely—about 2 hours in the fridge works best for me. Leaving it rolled keeps it flexible for the final assembly step.

Step 8: Make the Cream Cheese Frosting

While the cake chills, beat softened cream cheese on high speed until smooth—about one minute. Add butter and mix to combine, then gradually beat in confectioners’ sugar and vanilla until creamy and spreadable. This frosting is lightly sweet and perfectly tangy.

Step 9: Unroll, Frost, and Re-roll

Carefully unroll the chilled cake. Spread the frosting evenly over the surface, leaving about a ½-inch border to prevent squeezing out. Then gently roll the cake back up—this time without the towel. It might ooze a bit, and that’s okay; it only means extra yum!

Step 10: Chill Before Serving

Wrap the cake roll loosely with plastic wrap and refrigerate at least 20 minutes to set the frosting. You can chill it up to a day ahead, which makes it perfect for parties or special dinners.

Top Tip

From my experience, rolling the cake while it’s still warm is the secret to avoiding cracks and breaks. Trust me, it feels a bit scary at first to handle a hot cake, but that step is what keeps your roll soft and perfect. Also, don’t skip dusting the towel with powdered sugar — it prevents sticking beautifully.

Roll While Warm: It conditions the cake’s shape and prevents cracking later.
Don’t Overbake: A few seconds over the time can dry the cake, making rolling tough.
Room-Temperature Ingredients: They mix better and give a fluffier cake.
Chill Properly: Cooling the cake rolled up before frosting is essential to keep the roll intact.

How to Serve Red Velvet Cake Roll with Cream Cheese Frosting Recipe

Red Velvet Cake Roll - Serving Suggestion

Garnishes

I usually dust the top lightly with extra confectioners’ sugar for a snowy effect. Sometimes I add a few fresh raspberries or edible rose petals to complement the cake’s color and add a pop of freshness. It makes it look festive and taste even better.

Side Dishes

When I serve this cake, I like to keep sides simple so the dessert shines. A scoop of vanilla bean ice cream or a simple bowl of lightly sweetened whipped cream pairs beautifully. A fresh berry salad or a bright citrus compote is also lovely to cut through the richness.

Creative Ways to Present

For holiday parties, I’ve arranged slices standing upright on a festive platter with dollops of frosting piped decoratively on top. Adding sprigs of mint or tiny star-shaped fondant decorations has always wowed guests. And wrapping individual slices in parchment paper tied with twine makes for charming party favors.

Make Ahead and Storage

Storing Leftovers

Store leftovers covered tightly in the fridge. I like to use plastic wrap around the whole roll or keep it in an airtight container to maintain moisture and prevent the frosting from drying out. It stays fresh for up to 3 days, and the flavors actually deepen overnight.

Freezing

This cake roll freezes wonderfully. Wrap it well in plastic wrap and then foil, and freeze for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator to keep the frosting and cake just right. I love having it handy for unexpected visitors!

Reheating

I usually serve this cake chilled or at room temperature, but if you want to warm a slice slightly, just let it sit out for 15-20 minutes. Avoid microwaving as it can soften the frosting and make the cake soggy. A gentle warming makes the cream cheese frosting even more luscious.

Frequently Asked Questions:

Can I make this Red Velvet Cake Roll without food coloring?

Yes! The cake will still have that delicious cocoa flavor and tender texture, but the red hue will be much lighter. You can use less or no food coloring depending on your preference without affecting the cake's structure.

Why do I have to roll the cake while it's warm?

Rolling the cake while it's warm helps it mold into the roll shape without cracking. If you wait until it cools, the cake becomes less flexible and more prone to breaking when rolled later.

Can I make this cake roll ahead of time?

Absolutely! You can bake and roll the cake up to step 7 and chill it in the refrigerator for up to 1 day. After that, you can frost and re-roll it. The prepared cake roll also freezes well, making it great for planning ahead.

How do I prevent the cream cheese frosting from being too runny?

Make sure your cream cheese and butter are softened but not melted or too warm. Beat them together first until smooth, then gradually add confectioners’ sugar. If the frosting feels too soft, chill it briefly to firm up before spreading.

Final Thoughts

This Red Velvet Cake Roll with Cream Cheese Frosting Recipe feels like a special hug in dessert form. Baking it has become a little tradition for me—it’s impressive enough to serve guests but simple enough to make anytime you want a beautiful homemade treat. I can’t wait for you to try it and enjoy that perfect balance of moist cake and tangy frosting just like I do!