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 delightful about a perfectly tender sponge wrapped around a tangy cream cheese filling, and that’s exactly why this Red Velvet Cake Roll with Cream Cheese Frosting Recipe has won a special place in my heart. The way the flavors meld and the textures play is simply magical!

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

I can’t get enough of the balance this recipe strikes between light, airy cake and rich, creamy frosting. Plus, the process is way easier than it looks—perfect if you want to impress folks without losing your mind in the kitchen.

Soft and Moist Cake: The batter comes out wonderfully fluffy thanks to whipped eggs and just the right ingredients.
Classic Cream Cheese Frosting: Tangy, smooth, and not overly sweet – it’s the perfect partner for red velvet.
Simple Techniques: Rolling the cake with a sugared towel is a game-changer to avoid cracks and keep everything perfect.
Versatile and Impressive: Looks fancy on any dessert table but truly doable for even weeknight baking.

Ingredients & Why They Work

Each ingredient plays a special role in making this red velvet cake roll shine. I love how the buttermilk tenderizes the crumb, while the vinegar intensifies that iconic red hue. Let’s break down the key players.

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: The right amount keeps the cake tender but sturdy enough to roll without cracking.
Unsweetened cocoa powder: Provides that subtle chocolate undertone classic to red velvet.
Baking powder: Gives lift so the cake becomes light and fluffy.
Salt: Balances sweetness and enhances flavor.
Eggs: Whipping eggs just right is key to the texture, creating a sponge that’s both airy and moist.
Granulated sugar & brown sugar: Brown sugar adds depth and softness while white sugar sweetens and stabilizes.
Canola or vegetable oil: Keeps the cake moist without altering flavor.
Buttermilk: Adds acidity and tenderness; if you don’t have buttermilk, whole milk works as a substitute, but I recommend buttermilk for best results.
White vinegar: Helps brighten and set the red color beautifully.
Liquid red food coloring: Sets this cake apart visually — you can adjust the amount if you prefer a subtler hue.
Vanilla extract: Rounds out flavor and adds warmth.
Confectioners’ sugar (for rolling & frosting): Prevents sticking and sweetens the frosting evenly.
Cream cheese: The heart of the frosting, delivering tangy creaminess that contrasts perfectly with the cake.
Unsalted butter: Adds richness and silky texture 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

I love to play around a bit with the cream cheese frosting—sometimes I add a pinch of cinnamon or switch up the vanilla for almond extract for a nutty twist. Feel free to customize to your taste buds’ delight!

Variation: One time I swapped the liquid red coloring for gel and used just one teaspoon, which gave a more muted but still beautiful color—perfect when I wanted a less intense red velvet vibe.
Dairy-free option: You can try a vegan cream cheese and nondairy milk, but keep in mind it may change the texture and flavor slightly.
Seasonal add-ins: In fall, a sprinkle of pumpkin pie spice in the frosting adds warmth and seasonal flair.

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: Prepare Your Pan and Gather Ingredients

Before you start mixing, preheat your oven to 350°F (177°C). I always spray my 10×15-inch pan generously, then line it with parchment paper and spray the parchment too—trust me, this nonstick duo makes lifting the cake super easy and prevents frustration later on.

Step 2: Sift the Dry Ingredients

Sift the flour, cocoa powder, baking powder, and salt together until combined and airy. This step is crucial for an even, light texture—don’t skip it! I usually sift twice to make sure there are no lumps.

Step 3: Whip Your Eggs

Using a hand or stand mixer with the whisk attachment, beat four large, room temperature eggs on high speed for about 5 minutes. They should triple in volume and turn pale and fluffy. This makes all the difference—you’re essentially creating the sponge’s structure here.

Step 4: Add Sugars and Liquids

Switch mixer to medium speed and add the granulated sugar, brown sugar, oil, buttermilk, vinegar, red food coloring, and vanilla. Blend until fully combined, then gently fold in your sifted dry ingredients on low speed just until there are no streaks. You want to preserve the air whipped into the eggs.

Step 5: Bake and Prepare to Roll

Pour the batter evenly into your prepared pan and give it a little shake to spread out evenly to the edges. Bake for 17 minutes or until the surface springs back lightly when touched. Don’t overbake or it will dry out and crack when rolling.

Step 6: Roll While Warm

Immediately after taking the cake from the oven, place a clean kitchen towel on your counter and sprinkle it generously with confectioners’ sugar. Carefully invert the hot cake onto the sugared towel and peel off the parchment paper. Starting from the narrow edge, gently roll the cake up along with the towel. This step is a lifesaver to prevent cracking once cooled.

Step 7: Chill and Make the Frosting

Let the rolled cake cool completely—about 2 hours in the fridge works well to speed things up. While it chills, beat softened cream cheese and butter together until smooth, then mix in confectioners’ sugar and vanilla until creamy and luscious.

Step 8: Unroll, Frost, and Reroll

Take the cake out of the fridge and let it warm a few minutes for easier handling. Then unroll carefully, spread the cream cheese frosting evenly leaving about a half-inch border, and roll it back up tightly—but without the towel this time. Don’t stress if a little frosting escapes; it’s part of the charm!

Step 9: Chill Before Serving

Wrap loosely with plastic wrap and refrigerate for at least 20 minutes before slicing. This step sets the frosting and makes it easier to cut those perfect slices. You can dust with a little extra confectioners’ sugar before serving for a pretty finishing touch.

Top Tip

This recipe taught me how crucial rolling the cake while warm is. It’s the secret that prevents cracks and keeps your roll looking flawless.

Perfect Pan Prep: Lining and spraying your pan and parchment ensures a smooth release. If you skip this, you might have frustration peeling the cake.
Whip Eggs Properly: Don’t rush this step—your cake texture depends on those whipped eggs fluffy and voluminous.
Roll Gently: Use a light touch and roll slowly with the towel to avoid breaking your cake.
Chill Before Frosting: Cooling the rolled cake fully makes spreading the cream cheese frosting much easier and neater.

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

Red Velvet Cake Roll - Serving Suggestion

Garnishes

I like to sprinkle a little extra powdered sugar right before serving, or if I’m feeling fancy, some finely chopped pecans or fresh raspberries on top add an elegant touch and a lovely contrast in texture and flavor.

Side Dishes

This cake roll shines as a dessert on its own but if you want to pair it, a fresh cup of coffee or a simple berry compote works beautifully with the creaminess and richness of the cake.

Creative Ways to Present

I once layered thin slices in a trifle dish with whipped cream and strawberries for a stunning, crowd-pleasing dessert. You can also cut the roll into rounds for individual servings—perfect for parties or afternoon tea.

Make Ahead and Storage

Storing Leftovers

I keep leftover slices wrapped tightly in plastic wrap, then sealed inside an airtight container in the fridge. This keeps them moist and fresh for up to 3 days—easy to grab for a sweet bite anytime.

Freezing

This cake roll freezes wonderfully! I wrap it tightly in plastic wrap and then foil to prevent freezer burn. When ready to enjoy, I thaw it overnight in the fridge and it tastes as fresh as day one.

Reheating

I usually eat it chilled, but if you prefer, a few seconds in the microwave (covered, on low power) brings the cream cheese frosting to a soft, luscious state—just don’t overdo it or it melts too much.

Frequently Asked Questions:

Can I use gel food coloring instead of liquid?

Yes! I’ve used gel food coloring in this recipe before. Just try 1 teaspoon instead of 1 tablespoon to avoid an overpowering color and flavor. Gel colors tend to be more concentrated.

How do I prevent the cake from cracking when rolling?

Rolling the cake immediately after it comes out of the oven while it’s still warm is key. Use a clean kitchen towel dusted with powdered sugar to roll it gently. This helps the sponge remember the shape and prevents cracks later on.

Can I make the cake roll ahead of time?

Absolutely! You can prepare the cake and roll it up in the sugared towel, then refrigerate it for up to a day before frosting and finishing. The final rolled cake with frosting can also be refrigerated for up to one day before slicing.

What if I don’t have buttermilk?

Whole milk is an okay substitute if you don’t have buttermilk, but I highly recommend using buttermilk for the best tender crumb and authentic flavor. You can also make a quick buttermilk substitute by adding a tablespoon of vinegar or lemon juice to milk and letting it sit for 5 minutes.

Final Thoughts

This Red Velvet Cake Roll with Cream Cheese Frosting Recipe is more than just a dessert to me—it’s a way to impress without intimidation and a reliable crowd-pleaser that never fails to delight. I truly hope you’ll give it a try and enjoy every luscious bite as much as I do. Baking this is like wrapping a little bundle of joy that you get to slice and share—it’s the kind of treat that makes you proud and keeps ’em coming back for more!