If you're looking for a dessert that feels both festive and comforting, the Red Velvet Cake Roll with Cream Cheese Filling Recipe is a perfect choice. It's got that gorgeous red hue and a silky cream cheese center that's ideal for gatherings or whenever you want to treat yourself. I love how it turns a simple cake into an elegant slice, and you'll notice it always gets compliments for balancing moist cake and luscious filling.
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What Sets This Apart
What I adore about this Red Velvet Cake Roll with Cream Cheese Filling Recipe is how approachable it is without skimping on flavor or aesthetic appeal. The cake stays perfectly tender and flexible, making rolling a breeze, while the filling strikes that just-right balance-not too sweet, delightfully rich.
- Consistent Results: The recipe's clear method prevents cracks or dryness, so you get that flawless roll every time.
- Rich, Balanced Flavor: A subtle cocoa undertone enhances the classic red velvet taste without overwhelming it.
- Pantry-First Ingredients: No fancy or hard-to-find items, just everyday staples with a splash of red food coloring and vinegar.
- Weeknight Friendly: Quick to bake and assemble, it's surprisingly manageable even on busier days.
Ingredient Snapshot
Choosing the right ingredients elevates your Red Velvet Cake Roll with Cream Cheese Filling Recipe from good to unforgettable. I recommend fresh cream cheese and good-quality cocoa powder for depth, plus homemade buttermilk if you can-it really adds tang.
- All-purpose flour: Use fresh, properly sifted to avoid lumps and keep the cake light.
- Unsweetened cocoa powder: Opt for Dutch-processed if possible for a smoother, milder flavor.
- Red food coloring: Liquid or gel both work, but gel gives a richer color without extra liquid.
- Cream cheese: Softened at room temperature, so it blends smoothly in the filling.
- Buttermilk: Adds moisture and tang; substitute with milk + vinegar if needed.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Red Velvet Cake Roll with Cream Cheese Filling Recipe
Step 1 - Prep & Season
First, get your oven preheated to 350°F (175°C) and line your 10×15-inch jelly roll pan with parchment paper. While it warms, sift together your flour, cocoa powder, baking powder, baking soda, and salt. This avoids any gritty clumps and ensures even rising. In a separate bowl, beat the eggs with sugar until the mixture turns pale and fluffy - this usually takes about 3-4 minutes. You'll see the batter lighten and expand, which is key to a tender crumb. Then, stir in your oil, vanilla extract, vinegar, buttermilk, and red food coloring. Mixing the wet ingredients thoroughly will give that gorgeous glossy red color you're aiming for.
Step 2 - Build Flavor
Now, gently fold the dry ingredients into the wet until you have a smooth batter-don't overmix here or you risk toughening the cake. Spread the batter evenly in your prepared pan with an offset spatula, making sure it reaches all edges. Watching the batter settle evenly is so satisfying. Bake for 12 to 14 minutes until the cake springs back lightly when touched. This quick bake keeps it flexible, perfect for rolling. As soon as it's out of the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment carefully, then roll the cake up in the towel from the short edge. This step helps your cake hold its roll shape without cracking. Let it cool completely before unrolling for filling.
Step 3 - Finish for Best Texture
For the cream cheese filling, beat softened cream cheese with butter, powdered sugar, and vanilla until silky smooth. If you like a lighter texture, folding in whipped cream adds airy softness that cuts through the richness beautifully. When your cake is fully cooled, gently unroll it and spread the filling evenly out to the edges. Then, re-roll without the towel, making the roll tight but gentle to keep that signature swirl intact. Pop the roll in the fridge for at least an hour to let everything set and meld together. Right before serving, drizzle melted white chocolate over the top and sprinkle with red velvet crumbs for that extra wow factor.
Cook's Notes & Tricks
I've found that rolling the cake while it's still warm but not hot is the secret to a flawless shape without cracks. Also, letting the filling chill inside the rolled cake gives you those clean slices that everyone admires.
- Doneness Cue: The cake should spring back gently with a light press-not sticky or wobbly.
- Temperature Trick: Bring cream cheese and butter to room temperature in advance for a lump-free filling.
- Make-Ahead Move: You can bake the cake a day ahead, keep it wrapped rolled in a towel, then fill and re-roll before serving.
- Avoid This Pitfall: Don't skip sifting dry ingredients; it prevents a dense texture and ensures even rise.
Serve & Enjoy
Finishing Touches
For a finishing flourish, I love drizzling melted white chocolate across the top-it adds a subtle sweetness and gorgeous gloss that pairs beautifully with the red velvet crumbs sprinkled on after. The contrast in textures and colors always gets a smile around my kitchen.
Pairs Beautifully With
This cake roll goes beautifully with a cup of strong coffee or a smooth black tea. If you want to elevate dessert hour, a scoop of vanilla bean ice cream or a lightly whipped cream dollop balances the richness perfectly.
Simple Plating Wins
Keep the slices neat on a plain white plate to let those vivid red swirls pop. Garnish with a few fresh raspberries or a sprinkle of edible flowers for a festive touch that feels special but effortless-great for weeknights or holiday gatherings alike.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover Red Velvet Cake Roll with Cream Cheese Filling Recipe wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It stays fresh for about 3 to 4 days. Keep in mind the cream cheese filling can become denser when chilled, but it's still deliciously creamy.
Freezing Tips
This cake roll freezes well if wrapped tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to one month. Thaw overnight in the fridge for the best texture, then bring to room temperature before serving to restore softness.
Reheating Red Velvet Cake Roll with Cream Cheese Filling Recipe Without Drying Out
If you want to warm a slice, the microwave on low power for 10-15 seconds usually does the trick without drying it. You can also try a quick 5-minute warm-up in a 275°F oven, wrapped loosely in foil. Avoid heat that's too strong or long since the cream cheese filling can separate and the cake dry out quickly.
Frequently Asked Questions
Absolutely. While cream cheese filling is classic for red velvet, you can try whipped chocolate ganache or mascarpone-based frostings for a twist. Keep in mind texture differences when spreading and rolling.
Cracking usually happens if the cake cools before rolling or if it's baked too long. Rolling it warm (but not hot) in a towel helps train the cake to hold the shape. Don't rush the cooling process.
Yes, by substituting all-purpose flour with a cup-for-cup gluten-free flour blend. Make sure it contains xanthan gum or another binder to maintain structure. You may need to adjust baking time slightly.
Using gel food coloring intensifies color without adding excess liquid. Also, the vinegar and cocoa powder together help deepen the traditional red velvet tone naturally.
Final Thoughts
This Red Velvet Cake Roll with Cream Cheese Filling Recipe is one of those desserts that's as rewarding to make as it is to eat. You'll enjoy the balance of textures, vibrant colors, and that luxurious filling that turns simple ingredients into a centerpiece-worthy treat. Whether it's for a birthday, a cozy night in, or just because, this cake roll always feels like a warm hug from the kitchen.
PrintFull Recipe
Red Velvet Cake Roll with Cream Cheese Filling Recipe
This Red Velvet Cake Roll with Cream Cheese Filling is a luscious and elegant dessert featuring a soft, tender red velvet sponge cake rolled with a smooth cream cheese filling. Decorated with white chocolate drizzle and red velvet crumbs, it's perfect for special occasions or any sweet craving.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 44 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- ¾ cup all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 2 tablespoon buttermilk
- 1 tablespoon red food coloring
Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup whipped cream (optional, for lighter texture)
Decoration
- White chocolate drizzle
- Red velvet crumbs
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Prepare dry ingredients: In a bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure they are well combined and free of lumps.
- Mix wet ingredients: In a separate large bowl, beat the eggs and granulated sugar until the mixture turns pale and fluffy. Then, add the vegetable oil, vanilla extract, distilled white vinegar, buttermilk, and red food coloring, mixing well.
- Combine wet and dry: Gently fold the sifted dry ingredients into the wet ingredients until the batter is smooth and evenly mixed, being careful not to overmix.
- Spread batter and bake: Pour and evenly spread the batter into the prepared jelly roll pan. Bake for 14 minutes or until the cake springs back when lightly touched.
- Roll the warm cake: While still warm, invert the cake onto a clean towel sprinkled with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel from the short end. Allow it to cool completely in this rolled shape.
- Prepare the filling: Beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy. If desired, gently fold in the whipped cream to create a lighter, fluffier filling.
- Fill and roll the cake: Once the cake is completely cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface. Re-roll the cake tightly without the towel and chill it in the refrigerator for at least 1 hour.
- Decorate and serve: Before serving, drizzle the cake roll with melted white chocolate and sprinkle with red velvet crumbs. Slice into rounds and enjoy this rich, creamy, and stunning dessert!
Notes
- To avoid cracking when rolling the cake, make sure to roll it while it's still warm using a towel dusted with powdered sugar.
- If you don't have buttermilk, you can substitute with milk mixed with 1 tablespoon of vinegar or lemon juice.
- For an extra decorative touch, chill the cake longer for firmer slices.
- You can omit the whipped cream in the filling for a denser cream cheese frosting.
- Use gelatin stabilized whipped cream if you want the filling to hold up longer at room temperature.
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