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 magical about a treat that’s both elegant and comforting—enter the Red Velvet Cake Roll with Cream Cheese Frosting Recipe. It combines the tender crumb of red velvet cake with a tangy, creamy frosting, all wrapped up in a beautiful swirl that’s as delightful to look at 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

Honestly, this Red Velvet Cake Roll with Cream Cheese Frosting Recipe holds a soft spot in my heart. It's the perfect balance of flavor and texture, plus it’s stunning enough to impress guests (or just treat yourself). I've made it several times, and it never fails to wow everyone at the table.

Distinctive Flavor: The subtle cocoa and tangy cream cheese frosting make every bite rich yet balanced.
Beautiful Presentation: The rolled spiral shape adds an elegant touch, perfect for special occasions or any day you want a little fancy.
Moist and Tender Texture: Thanks to buttermilk and careful folding, the cake isn't dry or crumbly—just soft and flexible enough to roll beautifully.
Fun and Rewarding to Make: Rolling a cake might sound intimidating but trust me, with the right tools and tips, it’s easier than you'd think and super satisfying!

Ingredients & Why They Work

The ingredients in this Red Velvet Cake Roll with Cream Cheese Frosting Recipe are straightforward yet purposeful. Each component plays a role, from ensuring the vibrant color to creating the perfect cake texture. Here’s a little rundown on why these ingredients make the difference.

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: Choosing the right flour amount (slightly less than a full cup) prevents the cake from becoming too dense and allows it to roll without cracking.
Unsweetened cocoa powder: Just a bit to give that classic mild chocolate hint that pairs perfectly with the cream cheese.
Baking powder: Leavens the cake just enough to keep it light and fluffy.
Salt: Balances the sweetness and enhances the cocoa flavor.
Eggs: Provide structure and richness; beating them until fluffy is key for a light crumb.
Granulated and brown sugar: The combo adds sweetness and a touch of caramel depth from the brown sugar.
Canola or vegetable oil: Keeps the cake moist and tender without overpowering flavors.
Buttermilk: Adds tang and tender crumb—if you don’t have it, whole milk works but buttermilk is best.
White vinegar: Reacts with the baking powder to enhance texture and makes that red color pop.
Liquid red food coloring: For that iconic red velvet look—you can adjust the amount based on how vibrant you want.
Vanilla extract: Adds warmth and depth to the flavor profile.
Confectioners’ sugar (for rolling and frosting): Prevents sticking and sweetens the frosting to creamy perfection.
Full-fat cream cheese and unsalted butter: The base of the frosting—softening them to room temp before whipping gives you a smooth, luscious result.

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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 thing I absolutely encourage is making this Red Velvet Cake Roll with Cream Cheese Frosting Recipe completely your own. Whether it’s adjusting the amount of food coloring or trying different frosting flavors, small twists can make your baking experience even more fun.

Less Red, More Natural: I sometimes cut down the food coloring to half or swap it for natural beet powder—it gives a gentler red tone without artificial dyes.
Frosting Variations: For a lighter option, you could fold in some whipped cream into the cream cheese frosting, making it a cloud-like swirl.
Dietary Tweaks: Need gluten-free? I’ve successfully substituted a well-balanced gluten-free flour blend—just measure carefully to keep that perfect texture.
Seasonal Touches: In fall, a dash of cinnamon or nutmeg added to the batter adds warmth that pairs beautifully with the cream cheese frosting.

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 Your Dry Ingredients

Before you start mixing, I like to ensure my pan is perfectly prepared—sprayed with nonstick spray and lined with parchment paper that’s also greased. This helps the cake release cleanly when rolling. Then sift together the flour, cocoa powder, baking powder, and salt. Sifting is crucial—it ensures that there are no lumps, and your cake bakes evenly.

Step 2: Whip the Eggs Into Fluffy Heaven

Using a hand or stand mixer, beat the eggs on high speed for a full 5 minutes until they’re pale and fluffy. This aeration is the secret to a light cake that’s flexible enough to roll without cracking. Then mix in the sugars, oil, buttermilk, vinegar, food coloring, and vanilla on medium speed until combined.

Step 3: Incorporate Dry Ingredients Gently and Bake

Stop the mixer and add your sifted dry ingredients all at once, then fold everything together on low speed until just combined—don’t overmix or you’ll deflate those beautiful eggs! Pour the batter evenly into your prepared pan, give it a shake to level it, and bake at 350°F (177°C) for 17 minutes. You’ll know it’s done when the cake springs back at a gentle poke.

Step 4: The Critical Towel Roll

This step requires a bit of patience but is key to perfect rolling. While the cake is baking, lay out a clean, thin kitchen towel and dust it generously with confectioners’ sugar. As soon as the cake is out of the oven, invert it onto the towel, peel off the parchment, and slowly roll it up from the narrow end WITH the towel inside. This prevents cracks and sets the cake’s shape.

Step 5: Chill and Frost

Let your rolled cake cool completely (I usually pop it in the fridge for about 2 hours). Meanwhile, whip together the softened cream cheese and butter until creamy, then beat in the confectioners’ sugar and vanilla until perfectly smooth. Gently unroll the cake, spread the frosting leaving a small border to avoid overflow, and roll it back tightly—now without the towel.

Step 6: Set and Serve

Wrap it loosely in plastic wrap and refrigerate for at least 20 minutes to let the frosting firm up and flavors meld. When you slice it, each spiral is a perfect picture of that silky cream cheese gloss against the ruby red sponge.

Top Tip

Making this Red Velvet Cake Roll with Cream Cheese Frosting Recipe taught me that timing and technique make all the difference. Rolling the cake while it's warm but not hot helped me avoid cracks. Also, chilling the roll before frosting prevented the cream cheese from melting into a mess.

Roll While Warm: Doing this right away when the cake is fresh out of the oven helps set its shape and prevents cracking later.
Don’t Skip the Confectioners' Sugar: Dusting the towel generously helps to avoid sticky situations when unfurling the cake.
Soften Cream Cheese and Butter Properly: This ensures a smooth frosting without lumps.
Chill After Rolling: Refrigerate the rolled cake before applying frosting to keep everything neat and easy to handle.

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

red velvet cake roll - Serving Suggestion

Garnishes

I enjoy dusting the finished cake roll with extra confectioners’ sugar or a light sprinkle of cocoa powder for contrast. Adding a few fresh berries or edible flowers lends a pop of color and freshness that complements the rich cream cheese flavor beautifully.

Side Dishes

This cake roll pairs wonderfully with simple accompaniments like a scoop of vanilla ice cream or a dollop of lightly whipped cream. For drinks, I love a cup of freshly brewed coffee or a glass of cold milk—the perfect partners to balance the cake’s richness.

Creative Ways to Present

For parties, I’ve layered slices of the cake roll on a pretty platter and scattered crushed pistachios and rose petals around for an inviting, festive look. Another time, I served individual portions in clear glass jars with a sprinkle of cake crumbs and frosting on top for a fun twist on presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover cake roll wrapped in plastic wrap and sealed in an airtight container in the fridge. This keeps it fresh and moist for up to 3 days. Just slice what you need and keep the rest chilled to maintain that lovely cream cheese texture.

Freezing

Freezing this cake roll works surprisingly well! I wrap it tightly in plastic wrap followed by foil, then freeze for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator to preserve texture and flavor—perfect for making ahead for celebrations.

Reheating

I typically let slices come to room temperature before serving, which really brings out the cream cheese frosting’s softness and flavor. If you want a warm bite, a quick 10-15 second zap in the microwave works, but be careful not to overdo it or the frosting could melt.

Frequently Asked Questions:

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

Absolutely! The food coloring adds that classic red velvet look, but the cake will still be delicious without it. You can reduce the amount for a subtler hue or use natural options like beet powder for color.

How do I prevent the cake from cracking when I roll it?

Rolling the cake while it's still warm and using a sugar-dusted kitchen towel are two tricks that prevent cracking. If it cools too much before rolling, it becomes less flexible and more prone to cracking.

Can I prepare the cake roll ahead of time?

Yes! You can bake the cake and roll it up in the towel a day ahead, then refrigerate. Just wait to add the cream cheese frosting until you’re ready to serve for the freshest taste.

How long does the frosted cake roll keep in the fridge?

The frosted Red Velvet Cake Roll keeps well covered in the refrigerator for up to 3 days. Beyond that, the cake may start to dry out, so it’s best enjoyed fresh within this period.

Final Thoughts

This Red Velvet Cake Roll with Cream Cheese Frosting Recipe is one I keep coming back to whenever I want to bake something special but approachable. Its impressive look masks how down-to-earth and doable it is, making it a reliable crowd-pleaser. So next time you want to bake a cake that tells a story as delicious as the slices themselves, give this one a go—you won’t regret it!