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 just something extra satisfying about slicing into a beautifully swirled, tender cake roll, right? This Red Velvet Cake Roll with Cream Cheese Frosting Recipe has become one of my go-to treats for special occasions. Its vibrant color, moist texture, and that tangy, silky cream cheese frosting make it truly unforgettable.

A red velvet roll cake with one thick dark red layer wrapped around a creamy white filling, sprinkled lightly with powdered sugar on top; a woman's hand with a purple and white polka dot knife is slicing through the cake from the top right; the roll cake sits on crinkled white parchment paper on a white marbled surface. 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 honestly can’t resist how festive and elegant this Red Velvet Cake Roll with Cream Cheese Frosting Recipe looks and tastes. It’s easier than it seems, and the result is that perfect balance of soft cake and luscious frosting that feels like a warm hug in dessert form.

Showstopper Appearance: The deep red hue paired with the cream cheese swirl makes it a stunning centerpiece, perfect for celebrations.
Moist & Tender Texture: The cake layers stay soft and don’t crack—a common challenge with roll cakes—that I’ve nailed with this method.
Flavor That Pops: The subtle cocoa and vinegar add depth without overwhelming the classic cream cheese frosting profile.
Make-Ahead Friendly: You can prep much of it in advance, perfect for stress-free entertaining.

Ingredients & Why They Work

Each ingredient plays a key role in this Red Velvet Cake Roll with Cream Cheese Frosting Recipe, lending both structure and flavor. From the cocoa’s subtle bitterness to the vinegar’s magic in enhancing color, it’s a carefully balanced blend. Here’s a quick rundown to help you shop smart and bake successfully.

Flat lay of a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of unsweetened natural cocoa powder, a white ceramic bowl of baking powder, a white ceramic bowl of salt, four large whole eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of vegetable oil, a small white ceramic bowl of buttermilk, a small white ceramic bowl of white vinegar, a small white ceramic bowl of red liquid food coloring, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of confectioners’ sugar, a block of full-fat cream cheese, and a small white ceramic bowl of unsalted butter, all arranged symmetrically and balanced, 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: Provides the perfect crumb — be sure to spoon & level for accuracy to avoid density.
Unsweetened cocoa powder: Adds classic red velvet depth without overpowering the cake’s softness.
Baking powder: Gives that gentle lift to keep the cake light and spongy.
Salt: Balances sweetness and heightens flavor.
Eggs: Whipping them fully traps air, creating the essential fluffy texture.
Granulated and light brown sugars: Brown sugar adds moisture and subtle caramel notes alongside sweetness.
Canola or vegetable oil: Keeps the cake tender and moist without overpowering flavor.
Buttermilk: Adds tang and richness; plus the acidity reacts with baking powder for lift.
White vinegar: Boosts and stabilizes that iconic red velvet color.
Liquid red food coloring: Optional but key for that vibrant red; you can adjust intensity to suit your taste.
Pure vanilla extract: Rounds out flavors with warm, aromatic notes.
Confectioners’ sugar: For dusting and in the frosting — it blends smoothly for silky results.
Full-fat brick cream cheese & unsalted butter: The base for the frosting’s rich, tangy, and dreamy texture.

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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 of my favorite parts about this Red Velvet Cake Roll with Cream Cheese Frosting Recipe is how easy it is to make your own. Whether you want to dial down the red coloring, swap out ingredients for dietary needs, or infuse seasonal flavors, this recipe handles creativity beautifully.

Less Red, More Natural: I sometimes skip the food coloring entirely, opting for the subtle natural red hue from cocoa and vinegar — delicious and less artificial.
Gluten-Free Twist: Using a gluten-free flour blend works well here; just be sure it’s light and sifted to keep the cake tender.
Flavor Enhancers: Try adding a hint of orange zest or a teaspoon of espresso powder to deepen the cocoa notes.
Dairy-Free Adaptations: Use coconut cream in place of cream cheese and vegan butter for a dairy-free frosting that's still rich.

Step-by-Step: How I Make Red Velvet Cake Roll with Cream Cheese Frosting Recipe

The image shows a close-up of slices of red velvet roll cake on white plates with a detailed silver rim. Each roll slice has two layers: a deep red, soft cake layer wrapped around a thick creamy white filling layered evenly in a spiral. The texture of the cake looks moist and fluffy, and the cream is smooth and thick. The plates rest on a white marbled surface. On one plate, there is a silver fork with the words

Step 1: Prep and Sift Like a Pro

Start by preheating your oven to 350°F (177°C). Spray your 10×15-inch baking pan generously with nonstick spray, then line it with parchment paper. Don’t forget to spray or grease the parchment — trust me, this little step makes the cake release like magic. Next, sift together your flour, cocoa powder, baking powder, and salt. I swear by sifting — no lumps and a beautifully even batter are guaranteed.

Step 2: Whip Those Eggs Fluffy

Using your mixer, beat the eggs on high speed for a good 5 minutes — this is your secret to the fluffiest, softest roll. They’ll triple in volume and turn a pale yellow, almost mousse-like. Then, mix in your sugars, oil, buttermilk, vinegar, food coloring, and vanilla on medium speed until fully combined. Finally, gently fold in your sifted dry ingredients on low speed until the batter is ruby red and smooth.

Step 3: Bake and Roll Immediately

Pour the batter evenly into the prepared pan. Shake your pan a little to level the batter—this helped me get those perfect corners every time. Bake for 17 minutes; a gentle poke on top should bounce back. Here’s the critical part: while still warm, invert the cake onto a confectioners’ sugar-dusted kitchen towel and carefully peel off the parchment. Roll it up tightly in the towel, starting from the narrow end, and set aside to cool completely. I like to pop it in the fridge for a couple of hours to speed up the process and firm it up.

Step 4: Whip Up That Luscious Cream Cheese Frosting

While the cake cools, beat your softened cream cheese until perfectly smooth — no lumps allowed here! Add in the butter and mix until creamy, then gradually blend in the confectioners’ sugar and vanilla. This frosting is silky and just the right balance of tang and sweetness, the perfect partner to the cake.

Step 5: Unroll, Frost, Roll Again, and Chill

Gently unroll that cooled cake—it may resist, but take your time so it doesn’t crack. Spread your cream cheese frosting evenly, leaving a narrow border so the frosting doesn’t spill too much when you roll it back up. Then roll it tightly without the towel this time. Wrap loosely in plastic and refrigerate for at least 20 minutes before slicing — it helps everything set beautifully for clean, pretty slices.

Top Tip

I’ve made this recipe countless times, and these tips have saved me from the common pitfalls of rolling cakes. With a little care, your cake roll will look as amazing as it tastes!

Don’t Skip the Towel: Rolling the hot cake in a sugared towel immediately prevents cracks and helps it ‘remember’ the rolled shape.
Beat Eggs Thoroughly: Whipping the eggs until fluffy is key — it gives you that light texture that makes the roll tender.
Use Parchment & Spray Generously: The cake is delicate, and a sticky pan ruins the whole thing. I learned this the hard way, so now I’m never stingy.
Chill Before Slicing: Refrigerating allows the frosting to firm up, giving you those clean, perfect slices that impress every time.

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

Garnishes

I often dust a bit of extra confectioners’ sugar on top for a pretty finish. Sometimes I sprinkle crushed pecans or finely chopped red velvet crumbs for texture and a rich contrast — trust me, the little toppings make a big impression!

Side Dishes

This cake roll pairs wonderfully with fresh berries or a dollop of lightly whipped cream. For a cozy get-together, I like serving it alongside a cup of strong coffee or chai tea — the flavors just complement each other perfectly.

Creative Ways to Present

For holidays or birthday parties, I’ve arranged slices vertically on a long platter with delicate edible flowers scattered around. Or you can make mini rolls with the same batter in smaller pans—cuter and easier to serve at buffets or brunches!

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly wrapped in plastic wrap and store them in the fridge. This preserves the cake’s moisture and keeps the frosting from drying out. It stays fresh and tasty for up to 3 days, though it rarely lasts that long in my house!

Freezing

This Red Velvet Cake Roll with Cream Cheese Frosting Recipe freezes beautifully. Wrap the frosted, chilled cake tightly in plastic wrap and foil, then freeze for up to 2-3 months. I thaw mine overnight in the fridge — it’s just as delicious after thawing, which is great for planning ahead.

Reheating

Since it’s best served chilled, I usually bring the cake roll to room temperature before slicing and serving. If you prefer it slightly warm, a few seconds in a microwave works, but be careful not to melt the frosting.

Frequently Asked Questions:

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

Absolutely! The vinegar and cocoa powder will give the cake a subtle reddish-brown tint without food coloring. While it won't be as vivid, the flavor will still be delicious and authentic.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a kitchen towel dusted with confectioners’ sugar to roll it up immediately after baking prevents cracking. This helps the cake "remember" the rolled shape when cooled.

Can I freeze the cake roll after frosting?

Yes! Wrap the frosted cake tightly in plastic wrap and foil before freezing. It keeps well for up to 2-3 months. Thaw overnight in the refrigerator for best texture and flavor before serving.

What’s the best way to achieve a fluffy cake texture?

Beating the eggs for a full 5 minutes on high speed until they are light and fluffy is key. This traps air that helps the cake rise gently, giving that soft, tender crumb perfect for rolling.

Final Thoughts

This Red Velvet Cake Roll with Cream Cheese Frosting Recipe holds a special place in my kitchen repertoire. With its perfect balance of flavors and textures, it brings smiles every time I serve it. I can’t wait for you to try this recipe and see how delightful rolling your own cake can be — it’s like a little baking adventure that ends in pure deliciousness. Trust me, once you try it, you’ll want to make it again and again!