Red Velvet Cake Roll Recipe with Step-by-Step Video Tutorial

This stunning Red Velvet Cake Roll is filled with the best cream cheese frosting. You’ll enjoy a soft, fluffy cake with a subtle hint of cocoa. It’s beautiful, flavorful, and straightforward to make.

Cake rolls are a delightful way to enjoy cake because each slice has nearly equal parts cake and filling. Try variations like pumpkin roll, chocolate peanut butter roll, or a carrot cake roll for other occasions.

A Cake with Many Names

A rolled cake goes by several names: jelly roll, roulade, or Swiss roll. All refer to a thin sheet cake rolled around a filling such as whipped cream, jam, or frosting. The result is an attractive spiral of cake and filling that’s surprisingly easy to make.

I originally made this red velvet cake roll years ago and once even shaped it into a heart for Valentine’s Day. For the holidays I prefer the classic spiral, so I revisited the recipe and adapted the technique for more consistent results.

A Great Holiday Dessert

Cake rolls make an impressive dessert for gatherings while being easy to transport and serve. They’re a favorite for holidays: pumpkin rolls at Thanksgiving, carrot cake rolls at Easter, and festive flavors for Christmas. This bright red velvet roulade brings color and flavor to any celebration.

Why make a cake roll?

There are many advantages to choosing a cake roll for your next celebration:

• You can make a cake roll ahead of time and freeze it for convenience.
• Cake rolls occupy minimal fridge or freezer space.
• One roll yields about 12–14 slices, depending on thickness.
• Each bite has an even balance of cake and filling.
• Cake rolls are both attractive and delicious.

How to make Cake Roll without a towel

I now make my cake rolls using parchment paper instead of a towel to avoid staining linens. Parchment works very well, though it can trap moisture against the cake surface, making it slightly sticky when unrolled. There are simple steps to manage that and still achieve a clean swirl.

Tip: Use parchment paper to lift and roll the cake directly. Let the baked sheet rest briefly to release steam before rolling so it holds its shape without tearing.

Cake Roll Supplies

Essentials:

• A 15×10-inch jelly roll pan (a half-sheet pan can be used but yields a thinner cake).
• Parchment paper to line the pan with an overhang for easy removal. If you skip parchment, grease and flour the pan well and dust a towel with powdered sugar for rolling.
• Nonstick spray with flour (like Baker’s Joy) can help prevent sticking on pan edges or parchment.

Red Velvet Cake Roll Ingredients

Ingredients you’ll need:

• All-purpose flour
• Unsweetened cocoa powder (100% natural)
• Baking powder
• Salt
• Eggs
• Granulated sugar
• Neutral oil (canola or vegetable)
• Buttermilk (or milk + vinegar, mixed and rested 5 minutes)
• White distilled vinegar
• Vanilla extract
• Red food coloring (optional for a vivid color)
• Powdered sugar (optional if using a towel for rolling)

Making the Cake Batter

• Preheat oven to 350°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving an inch or two overhanging. If any pan sides remain exposed, grease and flour them.
• Sift together flour, cocoa, baking powder, and salt; set aside.

1. Whisk eggs in a stand mixer with the whisk attachment until light and frothy (about 5 minutes).
2. Slowly add the sugar and oil while mixing on medium-low.
3. Add buttermilk, vinegar, vanilla, and red food coloring; mix to combine.
4. Fold in the flour/cocoa mixture until just incorporated. Pour batter into prepared pan and spread evenly.

• Bake at 350°F for 13–15 minutes, or until the top springs back when touched or a toothpick comes out with a few moist crumbs.

How to Roll a Cake Roll

Roll the cake while it’s still warm. If using parchment, lift the cake from the pan and place it on a wire rack for 2–3 minutes to release steam. Then fold the parchment over one short end and roll the cake tightly toward the opposite short side using the parchment to protect your hands. Let the rolled cake cool completely on the rack to set its shape.

1. Lift the cake by the parchment and set on a wire rack; wait about 3 minutes to release steam.
2. Fold the parchment over one 10-inch side and begin rolling the cake tightly toward the other short side.
3. Keep the roll snug but not crushed; allow it to cool fully while rolled.

Cream Cheese Filling Ingredients

For the filling you will need:

• Cold brick cream cheese — keeping it cold helps the filling hold its shape.
• Room-temperature butter — soft but not melted, to blend smoothly with the cream cheese.
• Powdered sugar — about 1 cup for balanced sweetness without a stringy texture.
• Vanilla extract for flavor.

Cream the cream cheese and butter together until smooth, then add powdered sugar and vanilla. Chill the filling until the cake is ready.

How to Fill a Cake Roll

When the cake is cool, carefully unroll it. If the cake surface feels sticky, let it rest unrolled for 5 minutes to reduce moisture. Then:

1. Drop spoonfuls of cream cheese filling along the cake.
2. Use an offset spatula to spread an even layer, leaving a 1/2-inch border on the edge you’ll roll toward. Keep the spatula tip in the frosting to avoid lifting crumbs.
3. Begin rolling the cake back up, tucking the edge and rolling gently but tightly without pressing so the filling doesn’t squeeze out.

Chilling and Slicing

Wrap the filled roll in plastic wrap and refrigerate or freeze for at least 1–2 hours to help the filling set. Chilling makes slicing cleaner and easier.

Use a serrated knife to cut 1/2–3/4-inch slices for about 12 servings. For neat slices, rinse and dry the blade between cuts and saw gently rather than pressing down.

Store leftover slices covered in the refrigerator for up to 5 days.

To Make-Ahead and Freeze

This cake roll freezes well. Double-wrap with plastic wrap (or plastic wrap plus foil), label, and freeze for up to 2–3 months. You can slice while frozen and let pieces thaw about 20 minutes at room temperature, or thaw the whole roll in the refrigerator overnight.