Red Velvet Cake Roll with Cream Cheese Filling Recipe

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Warm & Familiar Red Velvet Cake Roll with Cream Cheese Filling Recipe

There’s something truly magical about a Red Velvet Cake Roll, isn’t there? The way the velvety red sponge gently wraps around that luscious cream cheese filling makes every bite feel like a cozy celebration. I love when a dessert doubles as a showstopper that’s still surprisingly approachable in the kitchen.

When you make this Red Velvet Cake Roll with Cream Cheese Filling Recipe, you’ll notice how the subtle cocoa blends perfectly with the vibrant red color—creating that classic look and a hint of rich flavor without overwhelming sweetness. Plus, the tangy cream cheese filling adds the perfect balance of creaminess and brightness that keeps you coming back for more.

This is the kind of recipe I often turn to when I want to impress friends or have a sweet treat ready for a special moment—because it’s stunning, flavorful, and folds neatly into any occasion. I’m excited to walk you through every step so your cake comes out just right, with a tender crumb and a silky filling that’s pure comfort.

Ingredient Breakdown

• ¾ cup (95 g) all-purpose flour: Provides structure while keeping the roll tender.
• ¼ cup (25 g) unsweetened cocoa powder: Adds classic mild chocolate notes without heaviness.
• 1 tsp baking powder: Ensures the cake has a light lift and delicate crumb.
• ¼ tsp salt: Balances the sweetness and enhances all other flavors.
• 4 large eggs (room temperature): Eggs bring richness, moisture, and stability.
• ¾ cup (150 g) granulated sugar: Sweetens perfectly without overpowering the cocoa.
• 1 tsp vanilla extract: Adds warmth and depth to the flavor.
• 1 tsp distilled white vinegar: Reacts with baking powder for a tender crumb and slight tang.
• 2 tbsp vegetable oil: Keeps the cake moist and soft, perfect for rolling.
• 1 tbsp red food coloring (liquid or gel): Creates the iconic red color that’s fun and festive.
• 2 tbsp buttermilk: Adds subtle tang and further tenderness.
• 8 oz (225 g) cream cheese (softened): The star of the filling, creamy and tangy.
• 4 tbsp unsalted butter (softened): Makes the filling smooth and velvety.
• 1 cup (120 g) powdered sugar: Sweetens the filling without grit.
• 1 tsp vanilla extract: Infuses the filling with a gentle vanilla aroma.
• Pinch of salt: Balances the sweetness in the cream cheese filling.

Before You Start

Getting ready is half the joy. Make sure your eggs and buttermilk are at room temperature—that helps the batter come together smoothly and rise evenly. Don’t skip lining and greasing your jelly roll pan; it’s key to a smooth release. Preheat your oven to 350°F (175°C) so it’s steady and ready when you’re done mixing.

How to Make Red Velvet Cake Roll with Cream Cheese Filling Recipe

1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greased. This setup ensures your cake will release cleanly and have nice edges for rolling.
2. Whisk together dry ingredients: In a bowl, sift or whisk the flour, cocoa powder, baking powder, and salt. This evenly distributes the cocoa and raising agents for that tender crumb you want.
3. Beat eggs and sugar until thick and pale, about 3–4 minutes. I love this step because the air you whip in creates a light sponge. You’ll notice the batter becoming almost ribbon-like when you lift your beaters.
4. Gently mix in vanilla, vinegar, oil, buttermilk, and red food coloring. These wet ingredients keep the cake moist and vibrant without deflating the air you’ve just built up.
5. Sift in your dry ingredients and fold gently just until smooth. Over-mixing here can toughen your cake, so take it slow. You want a velvety batter that’s free of lumps but not beaten down.
6. Spread batter evenly into the prepared pan. Use an offset spatula for a smooth, thin layer—this helps with even baking and an easy roll.
7. Bake for 12–14 minutes. The cake should be lightly golden on top and spring back when you touch it. The fragrance here is subtle but irresistible—a sign it’s almost time to roll!
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Cook Like a Pro

Don’t rush rolling the cake while it’s hot—that’s your chance to shape it without cracks. Dusting the towel with powdered sugar prevents sticking. Also, letting the cake cool fully after rolling ensures your cream cheese filling doesn’t melt into a mess.

8. Immediately turn the hot cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment, then roll the cake tightly with the towel from the short side. This warm roll trains the sponge to hold the shape without cracking later.
9. Let the rolled cake cool completely for about an hour. Cooling while rolled helps preserve moisture and prevents cracks when unrolling for filling.
10. Make your cream cheese filling by beating cream cheese and softened butter until smooth and creamy. Then add powdered sugar, vanilla, and a pinch of salt, beating until fluffy and velvety. I find this results in the perfect sweet-tart balance.
11. Carefully unroll the cooled cake and spread the cream cheese filling evenly, leaving a small border. This border stops the filling from oozing out when you re-roll.
12. Gently roll the cake back up, this time without the towel, and wrap tightly in plastic wrap. Chill for at least an hour so the filling sets and the flavors meld beautifully.

Flavor Variations for Red Velvet Cake Roll with Cream Cheese Filling Recipe

• Citrus Twist: Add a teaspoon of orange zest to the batter and a splash of fresh orange juice in the filling for a bright zing.
• Spiced Red Velvet: Mix a quarter teaspoon of cinnamon and a pinch of nutmeg into the dry ingredients for warm, cozy notes.
• Berry Surprise: Fold in fresh raspberries on top of the cream cheese filling before rolling for bursts of tart fruitiness.
• Chocolate Lover’s: Sprinkle mini chocolate chips on the filling for added texture and richness.
• Nutty Delight: Toasted chopped pecans or walnuts folded into the filling provide a lovely crunch contrast.
• Mocha Magic: Add a teaspoon of instant coffee granules dissolved in the buttermilk for a subtle mocha undertone.

Storage, Freezer & Reheat Tips

• Refrigerate: Wrapped in plastic wrap, store the cake roll in the fridge for up to 4 days. The cream cheese stays fresh, and the cake remains moist.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge to keep the filling silky and the sponge tender.
• Reheat: Warm slices gently in the microwave for 10–15 seconds if you like your cream cheese filling slightly softer. Avoid overheating to keep textures perfect.
• Make Ahead: This recipe shines as a make-ahead dessert—bake and roll earlier in the day, then fill and chill before serving for stress-free entertaining.

Red Velvet Cake Roll with Cream Cheese Filling Recipe FAQs

• Can I substitute buttermilk? Yes! Use regular milk mixed with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes to mimic buttermilk’s tang and acidity.
• How do I prevent the cake from cracking? Rolling the cake while it’s still warm with a towel dusted in powdered sugar trains it to roll smoothly and avoids cracks.
• Can I use cream cheese frosting instead of the filling? You can, but a slightly stiffer frosting is best to avoid slipping during rolling. Make sure it’s chilled.
• What if I don’t have red food coloring? A mix of beet juice or natural red powders can provide color, but results may vary in intensity.
• Can this cake roll be made gluten-free? Substitute all-purpose flour with a gluten-free blend that includes xanthan gum for structure, adjusting bake time slightly.

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