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 truly enchanting about the swirl of vibrant red velvet wrapped around a luscious cream cheese center. This Red Velvet Cake Roll with Cream Cheese Frosting Recipe delivers all that charm in one gorgeous, festive dessert that’s as fun to make as it is to eat.

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 is one of those recipes that feels like a celebration every time you make it. The balance of moist, tender cake and tangy cream cheese frosting hits all the right notes, and the rolled shape gives it that classic wow factor without a ton of fuss.

Vibrant Color and Flavor: The red food coloring and cocoa powder create that signature rich red velvet taste and look.
Light, Fluffy Texture: Beating the eggs like I describe makes this cake wonderfully airy and soft, so the roll doesn’t crack.
Classic Cream Cheese Frosting: It’s the perfect creamy complement, tangy but smooth, and spreads easily without overpowering the cake.
Great for Special Occasions — or Just Because: Whether it’s a holiday, birthday, or you just want to impress yourself, this cake roll feels special and fulfilling.

Ingredients & Why They Work

Every ingredient in this recipe plays a role, whether it’s giving structure, moisture, tang, or that irresistible red velvet flavor. Here’s a quick rundown so you get why each part matters, plus a few tips for buying or substituting.

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: Using the exact measure—1 cup minus 1 tablespoon—is key; too much flour can dry out the cake, so spoon it carefully and level it off.
Cocoa Powder: Natural unsweetened cocoa powder gives that classic velvety taste and pairs beautifully with the tangy frosting.
Baking Powder: Helps the cake rise and stay light, which is crucial for rolling without cracks.
Salt: A pinch balances the sweetness and intensifies flavor.
Eggs: Beaten until fluffy, eggs provide volume and structure, making the cake soft enough to roll.
Granulated & Brown Sugar: The combo adds sweetness and a subtle molasses note from the brown sugar.
Oil (Canola or Vegetable): Keeps the cake moist without weighing it down.
Buttermilk: Gives the cake its tender crumb and slight tang—whole milk can work, but buttermilk is worth the extra flavor.
White Vinegar: Reacts with the baking soda for lift and sharpens the red color.
Liquid Red Food Coloring: Use as much or as little as you like; I love a bold, festive red, but it’s optional.
Vanilla Extract: Adds warmth and depth to the cake’s flavor.
Confectioners’ Sugar (for rolling & frosting): Prevents sticking when rolling and sweetens the frosting gently.
Cream Cheese & Butter: The frosting bases that combine into that dreamy, creamy texture everyone loves.

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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 making this Red Velvet Cake Roll with Cream Cheese Frosting Recipe my own by sometimes swapping out a tablespoon of oil for melted browned butter—it adds such a subtle nutty flavor! You can also experiment with swapping natural cocoa for Dutch-processed, though natural gives a better tang for velvet.

Variation: One time, I added a little orange zest to the frosting for a bright twist. It was unexpected and so delicious!
Dietary Options: I’ve had luck with dairy-free cream cheese alternatives for frosting, though I’d recommend chilling a bit longer so it firms up nicely.
Less Red Color: You don’t have to go full-on bright red—try just 1 teaspoon of food coloring if you want a softer look.

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 Sift Dry Ingredients Meticulously

I always start by preheating the oven to 350°F and preparing my baking pan carefully. Spray it well with nonstick spray, then line with parchment and spray that too. This double layer is a game changer for easy cake release—you’ll thank me later. Sifting the flour, cocoa, baking powder, and salt together ensures even mixing and no lumps—don’t skip it!

Step 2: Beat Eggs Until Fluffy, Then Add Sugars & Liquids

Using a mixer, beat those eggs on high for a full 5 minutes until they get pale and fluffy—this step is key to that light texture. Then, add your granulated and brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla on medium speed until everything is just combined. This part smells so good!

Step 3: Incorporate Dry Ingredients and Bake

Turn the mixer to low and gently mix in the sifted dry ingredients until just combined; you want a smooth ruby red batter. Pour it into your pan, spread evenly, and give the pan a gentle shake to ensure it reaches all the edges. Bake for about 17 minutes—test by lightly pressing; the cake should spring back, not stick.

Step 4: Roll While Warm to Prevent Cracks

This is the critical moment! Lay a clean kitchen towel sprinkled with confectioners’ sugar on your counter. When the cake’s out of the oven, immediately invert it onto the towel, then carefully peel off the parchment. Starting from the narrow end, roll it up WITH the towel. Doing this while warm trains the cake to roll and keeps it from breaking.

Step 5: Cool Completely and Prepare the Frosting

Let the cake cool fully rolled up in the towel—popping it in the fridge for a couple hours helps speed this up. Meanwhile, whip your cream cheese and butter until silky smooth, then blend in confectioners’ sugar and vanilla extract until creamy and spreadable.

Step 6: Frost and Re-Roll Your Cake

Gently unroll the cooled cake and spread the frosting evenly, leaving a half-inch border around the edges. Then carefully roll it back up—this time without the towel—with a bit of a snug but gentle touch. Don’t stress if some frosting peeks out, it just means yummy for later!

Step 7: Chill Before Slicing

Wrap your cake roll loosely in plastic wrap and refrigerate for at least 20 minutes (or up to a day) so the frosting firms up and slicing is cleaner. When ready, dust with extra confectioners’ sugar for that perfectly pretty finish.

Top Tip

Over the years, I’ve learned a few tricks that make this Red Velvet Cake Roll with Cream Cheese Frosting Recipe foolproof and stress-free. These simple tips help you avoid common hiccups like cracking or dryness and ensure a beautiful, delicious result every time.

Egg Beating is Essential: Don’t rush beating the eggs; 5 full minutes on high is what gives you lightness needed for an elastic cake.
Don’t Skip the Parchment and Spray: I’ve learned the hard way—without these the cake sticks, tearing your perfect roll.
Roll While Warm: Rolling the cake right out of the oven with the sugared towel is the secret weapon against cracks.
Chill Before Frosting: Cooling completely before unrolling and frosting guards against breakage during spreading.

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

Red Velvet Cake Roll - Serving Suggestion

Garnishes

I love adding a sprinkle of edible red velvet crumbs or a gentle dusting of extra confectioners’ sugar on top for a delicate finishing touch. If I’m feeling fancy, a few fresh raspberries or a sprig of mint add a lovely pop of color and freshness.

Side Dishes

This cake roll pairs wonderfully with a simple cup of coffee or tea. For dessert spreads, I often serve it alongside fresh fruit salad or lightly whipped cream to balance out the rich cream cheese frosting.

Creative Ways to Present

For holiday gatherings, I’ve decorated the cake roll with piped swirls of cream cheese frosting or scattered red and white candy pearls. Another fun idea is slicing thicker pieces and serving them as mini roulades stacked like a festive tower—great conversation starter!

Make Ahead and Storage

Storing Leftovers

After trying many ways to store, I wrap the cake roll tightly in plastic wrap and keep it in the fridge for up to 3 days. This keeps the frosting firm and the cake moist. If storing longer, I slice before freezing—it makes defrosting easier and cleaner.

Freezing

Freezing the assembled cake roll is a lifesaver when you want to prepare ahead. I wrap tightly in plastic then foil, storing for up to 2-3 months. When thawing, moving it overnight to the fridge keeps condensation away and maintains texture.

Reheating

Because it’s a cake roll, reheating isn’t really necessary. If you want it less cold, just take it out of the fridge about 20 minutes before serving for the best texture and flavor.

Frequently Asked Questions:

Can I make this Red Velvet Cake Roll with Cream Cheese Frosting Recipe without food coloring?

Absolutely! While the food coloring gives that classic bright red appearance, the cake will still have the lovely velvety flavor without it. You can reduce or skip the coloring if you prefer a more natural look.

How do I prevent the cake from cracking when rolling?

The key is rolling the cake while it’s still warm using a sugared kitchen towel. This gently shapes the cake without breaking it. Also, be sure to cool the cake rolled up so it remembers the shape before frosting.

Can I prepare this cake roll in advance?

Yes! You can prepare the cake, roll it up with the towel, and refrigerate it for up to a day before frosting. The fully assembled cake roll can be refrigerated for a day or two or frozen for longer storage.

What’s the best way to slice the cake roll?

Chilling the cake in the fridge for at least 20 minutes before slicing makes the frosting firm and slicing cleaner. Use a sharp serrated or thin blade knife, and wipe it clean between cuts for neat slices.

Final Thoughts

This Red Velvet Cake Roll with Cream Cheese Frosting Recipe has become my go-to for showing off a little baking skill without stress. It’s that perfect combo of pretty, flavorful, and fun to slice and serve with friends or family. I’m confident once you try this recipe, you’ll find yourself making it again and again, especially when you want a dessert that feels both classic and homemade with heart.