Red Velvet Cake Roll Cream Cheese

The first time I attempted a cake roll, I ended up with a beautiful cracked mess that became trifle. But something about that vibrant red velvet swirled with cream cheese kept calling me back to try again. There is something magical about slicing into a rolled cake to reveal those gorgeous spirals. This version finally taught me that patience with the cooling process makes all the difference between frustration and triumph.

I brought this to a friends birthday dinner last winter, and honestly, the gasp when I sliced into it was better than any compliment. The contrast between that tender crimson cake and the snowy white filling makes it feel like something from a bakery window. Everyone wanted to know my secret, but really it is just about rolling while the cake is still warm enough to be flexible.

Ingredients

• All-purpose flour: The structure that keeps the sponge tender enough to roll without tearing
• Unsweetened cocoa powder: Just enough to give depth without overpowering that classic red velvet flavor
• Room temperature eggs: Crucial for achieving maximum volume when beating them
• Granulated sugar: Sweetens and helps stabilize the beaten eggs for a light sponge
• Vegetable oil: Keeps the cake moist and pliable for rolling
• Buttermilk: Adds subtle tang and tenderizes the crumb
• White vinegar: Reacts with the cocoa to enhance that signature red velvet taste
• Red food coloring: Creates that stunning visual that makes this cake unforgettable
• Powdered sugar: Dusting the towel prevents sticking and adds a sweet finish
• Cream cheese: Must be fully softened for a silky smooth filling without lumps
• Unsalted butter: Adds richness and helps the filling hold its shape

Instructions

Prepare your pan and warm the oven:

Line your jelly roll pan with parchment and give it a light coating of grease, then set the oven to 350°F so it is ready when your batter is.

Mix the dry ingredients:

Sift together the flour, cocoa powder, baking powder and salt into a bowl, ensuring there are no lumps.

Beat the eggs until fluffy:

Using an electric mixer on high speed, whip those eggs for a full five minutes until they are pale and thick.

Add the sugar gradually:

Slowly pour in the granulated sugar while continuing to beat, letting it fully dissolve into the fluffy eggs.

Combine the wet ingredients:

Pour in the oil, buttermilk, vanilla, vinegar and food coloring, mixing gently until everything is incorporated.

Fold in the dry mixture:

Add the flour mixture in two parts, folding gently with a spatula until just combined.

Bake until springy:

Spread the batter evenly and tap the pan on the counter, then bake for about 15 minutes until the cake springs back when touched.

Prepare your rolling station:

While the cake bakes, lay out a clean towel and dust it generously with powdered sugar.

Roll while warm:

Invert the hot cake onto the towel, peel off the parchment, and roll it up with the towel inside.

Make the filling:

Beat together the cream cheese and butter until smooth, then add powdered sugar and vanilla until fluffy.

Fill and re-roll:

Unroll the cooled cake, spread the filling evenly, and gently roll it back up without the towel.

Chill before serving:

Wrap the cake in plastic and refrigerate for at least an hour to set the filling.

Pin It

My niece asked if she could help make the red swirl appear, and watching her eyes light up when we unrolled that cooled cake was absolutely precious. Now she asks for the "magic roll cake" every time she visits.

Making Ahead

You can bake the sponge a day ahead and keep it wrapped in the towel at room temperature. The filling can also be prepared ahead and stored in the refrigerator.

Storage Secrets

Once assembled, this cake keeps beautifully in the refrigerator for up to three days. The flavors actually deepen and the texture becomes even more tender.

Serving Suggestions

A light dusting of powdered sugar right before serving gives it that freshly finished look.

• Pair with fresh raspberries for a stunning red-on-red presentation
• A drizzle of white chocolate adds elegance and extra sweetness
• Serve slightly chilled for the cleanest slices

Pin It

There is something deeply satisfying about serving a dessert that looks this impressive but comes together with just a little patience and practice.

Recipe Questions

→ What is the best way to prevent the cake from cracking while rolling?

Rolling the cake while it is still warm and using a powdered sugar-dusted towel helps maintain flexibility and prevents cracks.

→ How do I achieve the tender texture of the red velvet sponge?

Beating the eggs and sugar until fluffy and folding in dry ingredients gently avoids overmixing, ensuring a light, tender sponge.

→ Can I prepare this dessert ahead of time?

Yes, chilling the filled roll for at least an hour helps it set, and it can be stored in the refrigerator for up to two days.

→ Are there variations to the filling for added flavor?

Adding mini chocolate chips or a drizzle of white chocolate over the chilled roll can enhance the flavor and presentation.

→ What tools are essential for making this dessert?

A jelly roll pan, parchment paper, an electric mixer, and a clean kitchen towel are key tools for preparation and rolling.