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 about the vibrant color and tender crumb that just takes the cake to the next level. Sharing this Red Velvet Cake Roll with Cream Cheese Frosting Recipe feels like gifting a little slice of cozy celebration — perfect to brighten your day or impress guests without fuss.

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’ve made many cake rolls, but this red velvet version with its tangy cream cheese frosting absolutely steals the show — it’s like a classic with a modern twist. Plus, it’s surprisingly easy once you get the hang of the roll technique!

Showstopper Appearance: The deep red hue contrasted with creamy white frosting makes it visually stunning for any occasion.
Soft, Moist Texture: The combination of buttermilk, vinegar, and gentle folding creates a tender crumb that’s perfect for rolling.
Comforting and Familiar: That cream cheese frosting adds a luscious tang that balances out the chocolate cocoa in the cake beautifully.
Make-Ahead Friendly: You can prepare much of it in advance, making your celebration stress-free and enjoyable.

Ingredients & Why They Work

Each ingredient in this Red Velvet Cake Roll with Cream Cheese Frosting Recipe plays a key role, from lending flavor to ensuring the right texture. I never skip buttermilk or vinegar because they brighten the red color and tenderize the crumb wonderfully.

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 measured and leveled flour ensures the cake isn’t too dense or dry; spoiling the cake roll is easy if the flour is off.
Unsweetened cocoa powder: Provides depth and the characteristic red velvet hint without overpowering the cake.
Baking powder: Gives just enough lift while keeping the cake flexible.
Salt: Balances sweetness and enhances flavor overall.
Eggs: Beaten well for fluffiness — they create the cake's airy structure critical to rolling without cracks.
Granulated and brown sugar: The mix adds moisture and a deeper sweetness from the brown sugar's molasses.
Canola or vegetable oil: Keeps the cake tender and moist instead of crumbly.
Buttermilk: Adds tang and reacts with baking powder to give the cake a soft bite; you can substitute whole milk if needed.
White vinegar: Enhances that vibrant red and tender crumb without being noticeable in taste.
Liquid red food coloring: Key for a striking look; you can adjust amount or skip if you prefer a more natural tone.
Vanilla extract: Rounds out flavor beautifully.
Confectioners’ sugar: For rolling the warm cake and sweetening the frosting for that classic silky finish.
Cream cheese & unsalted butter: The rich base of the frosting that makes each bite melt-in-your-mouth delicious.

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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

Every time I make this cake roll, I like to tweak it a little depending on the occasion or who I’m sharing it with. Don’t hesitate to make it your own — the layers really shine when you add your personal touch.

Variation: I once swapped the vinegar for lemon juice and added a teaspoon of orange zest to the frosting — it gave a fresh citrus surprise that my family adored.
Less Food Coloring: If you prefer a softer red shade, use half the food coloring for a more subtle look.
Dietary Swap: For a dairy-free take, cream cheese frosting can be made with vegan cream cheese and plant-based butter, just adjust the consistency slightly with more confectioners’ sugar.

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 Like a Pro

Before you mix anything, I can’t stress enough how important it is to spray your 10x15-inch pan well, line it with parchment paper, and then spray or butter the parchment itself. This double layer of nonstick action means the cake will peel away cleanly after baking — trust me, no one wants a shredded cake roll!

Step 2: Sift and Set the Dry Ingredients

Into a bowl, sift together the flour, cocoa powder, baking powder, and salt. Give it a few good sifts so the dry ingredients are light and lump-free. Proper sifting helps give the cake its tender texture and even crumb.

Step 3: Whip the Eggs to Cloud-like Fluffiness

Using a mixer with a whisk attachment, beat those eggs on high speed for about 5 minutes until light and airy. It’s key that you don’t rush this step — the air you incorporate here is what makes the cake soft and springy enough to roll without cracking.

Step 4: Blend in Sugars, Oils, and Flavor

Switch to medium speed, then add granulated sugar, brown sugar, oil, buttermilk, vinegar, red food coloring, and vanilla. Let it come together smoothly before gently folding in the sifted dry ingredients on low speed. The batter should be ruby red and velvety.

Step 5: Bake Until Springy

Pour your batter evenly into the prepared pan. Give it a little shake to smooth it out so the edges hold their shape nicely. Bake for 17 minutes at 350°F (177°C) or until the cake springs back to a gentle poke. The timing is precise — don’t overbake, or the cake will crack when rolled.

Step 6: Roll While Warm

Right when the cake comes out of the oven, invert it onto a kitchen towel dusted generously with confectioners’ sugar. Peel off the parchment paper and slowly start rolling the cake with the towel from the narrow end. This step might feel intimidating, but going slow and gentle will help you avoid cracks later.

Step 7: Chill and Frost

Let the cake cool completely rolled up in the towel — I usually pop it in the fridge for about 2 hours. When ready, prepare your cream cheese frosting by beating cream cheese and butter until smooth, then adding powdered sugar and vanilla until creamy and light.

Step 8: Spread & Roll Back Up

Carefully unroll the chilled cake and spread the frosting evenly, leaving a little border around the edges. Then, roll it again tightly—but without the towel this time. Some frosting may ooze out, which is perfectly fine and adds to the charm.

Step 9: Chill Before Serving

Place the cake roll covered in plastic wrap into the fridge for at least 20 minutes to let everything set. This step makes slicing cleaner and helps all those flavors meld deliciously.

Top Tip

Making a perfect Red Velvet Cake Roll with Cream Cheese Frosting Recipe was a journey of some trial and error for me, but these tips save you time and stress so you nail it on your very first try.

Nonstick Prep is Everything: I always double spray and parchment my pan. Skipping this step once taught me a hard lesson—half the cake stuck and broke!
Don’t Skip Cooling: Rolling the cake while warm is a must, but letting it cool rolled up prevents cracks when you apply frosting.
Beat Your Eggs Properly: The fluffier the eggs, the lighter your cake. Five minutes is the sweet spot for me.
Patience with Rolling: Take your time rolling with the towel the first time — the gentler you are, the better it holds its shape without breaking.

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

Red Velvet Cake Roll - Serving Suggestion

Garnishes

I usually sprinkle the finished cake roll with extra powdered sugar for that elegant snowy look. Sometimes I add fresh raspberries or edible flowers on top to make it feel extra special for celebrations.

Side Dishes

This cake pairs beautifully with a cup of coffee or a light latte. If you want to serve it at brunch, fresh fruit salad and whipped cream are easy, refreshing sides that complement the cake’s richness.

Creative Ways to Present

Once, for a holiday party, I sliced the cake roll into neat spirals and arranged them upright in a tall glass trifle bowl layered with whipped cream and cranberries — it was a conversation starter and super easy to serve buffet-style.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap and keep them refrigerated. They stay moist and tasty for up to 3 days—just take them out about 20 minutes before serving to soften slightly.

Freezing

I’ve frozen the whole cake roll once assembled and wrapped twice with plastic wrap, then aluminum foil. It keeps beautifully for up to 3 months — thaw it in the fridge overnight and you won’t lose any creaminess or flavor.

Reheating

I usually don’t heat the cake roll; it’s best enjoyed chilled or at room temperature. If you want a slightly softer experience, just leave it out for an hour before serving.

Frequently Asked Questions:

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

Absolutely, you can skip the red food coloring or use less of it. The cake will be more of a subtle chocolate color rather than bright red, but the flavor and texture remain fantastic.

What’s the best way to avoid cracks when rolling the cake?

The key is to roll the cake while it’s still warm immediately after baking, using a kitchen towel dusted with powdered sugar. Rolling it gently and letting it cool rolled ensures it holds the shape without cracks during frosting.

Can I prepare the cake roll a day ahead?

Definitely! You can make the cake through the first rolling step and refrigerate it wrapped in the kitchen towel for up to one day. Finish frosting and the second roll when ready to serve.

How long does this cake roll stay fresh?

It’s best enjoyed within 3 days of making if kept refrigerated, but you can extend freshness by freezing the frosted cake roll for up to 2-3 months and thawing before serving.

Final Thoughts

I honestly think this Red Velvet Cake Roll with Cream Cheese Frosting Recipe is one of those desserts that feels fancy but is straightforward enough to make on a weeknight. I love how it combines homey flavors with a touch of celebration. Try it, and I promise you’ll impress yourself and anyone lucky enough to taste it!