Red Velvet Cake Roll

This amazing Red Velvet Cake Roll has the best cream cheese frosting inside. You’ll enjoy the soft and fluffy cake with a touch of cocoa powder. It’s not only beautiful and delicious but also easy to make. A rolled cake goes by different names such as jelly roll, roulade, or Swiss roll. All these names refer to a cake that is rolled and filled with whipped cream, jam, or frosting. Rolled cakes are simple to make and have a visually appealing swirl of filling and cake.

Why make a cake roll? There are several good reasons for making a cake roll for your next holiday or family celebration:

1. You can make a cake roll ahead of time and freeze it (I actually prefer it frozen for easier slicing).
2. Cake rolls take up minimal space in the fridge or freezer.
3. You can get between 12-14 slices from one cake roll.
4. Each bite has an equal amount of frosting and cake.
5. Cake rolls are not only beautiful but also delicious!

How to make a cake roll with no towel:

Lately, I’ve been making all my cake rolls without a towel, especially for this red velvet cake roll to avoid staining nice linens with red cake. The trick is to use parchment paper. However, keep in mind that the cake may sweat a bit, making the inside where you spread the frosting a bit wet and sticky. But don’t worry, I have some tricks to handle that.

Cake roll supplies:

You’ll need a 15×10-inch jelly roll pan for this red velvet cake roll. You might get away with a 1/2 sheet pan (18×13 inches), but the cake will be thinner. Use parchment paper to line the pan and sides, with a bit overhanging for easy removal. If you don’t use parchment paper, make sure to grease and flour the pan thoroughly. Baker’s Joy, a nonstick spray containing flour, can be used for added ease.

To make ahead and freeze:

You can make this red velvet cake roll in advance and freeze it. Double wrap the cake tightly with plastic wrap or you can use one layer of plastic wrap and one layer of foil. Label and freeze for up to 2-3 months. You can slice the cake from frozen and stagger the pieces on a serving platter (preferred by some). They will thaw in about 20 minutes at room temperature. Alternatively, thaw the cake roll or slices in the fridge overnight.

RELATED RECIPES

• Red Velvet Cake with Cream Cheese Frosting
• Red Velvet Cupcakes
• White Chocolate Peppermint Cupcakes

RED VELVET CAKE ROLL

This amazing Red Velvet Cake Roll has the best cream cheese frosting inside. You’ll enjoy the soft and fluffy cake with a touch of cocoa powder. It’s not only beautiful and delicious but also easy to make!

prep time: 15 MINUTES
cook time: 15 MINUTES
rest time: 2 HOURS
total time: 2 HOURS 30 MINUTES
YIELD: 12 SLICES

INGREDIENTS

Red Velvet Cake:

• 3/4 cup all-purpose flour (stir, spoon & level)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tablespoon oil (canola/vegetable)
• 2 tablespoons buttermilk (or 2 tablespoons milk plus 1/2 teaspoon vinegar; let sit 5 minutes before using)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• 2 tablespoons (one 1 oz bottle) red food coloring
• powdered sugar, optional

Cream Cheese Filling:

• 8 oz brick cream cheese, cold
• 1/2 cup (1 stick) butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla

INSTRUCTIONS

1. Heat your oven to 350 degrees Fahrenheit.
2. Cover the bottom and sides of a 15×10-inch jelly roll pan with parchment paper, leaving an inch or two overhanging. If the sides are visible, grease and flour them. You can use a nonstick spray with flour for this.
3. In a bowl, mix together the flour, cocoa, baking powder, and salt. Set aside.
4. In a stand mixer, use the whisk attachment to beat the eggs on medium speed for 5 minutes until they become light and frothy. Gradually add the sugar and oil while the mixer is running on medium/low.
5. Add the buttermilk, vinegar, vanilla, and red food coloring. Mix to combine. Then, add the flour mixture and mix until just combined.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake at 350˚F for 13-15 minutes or until the top of the cake springs back when touched, or a toothpick comes out clean or with a few moist crumbs after inserting it into the center of the cake.
8. Lift the cake using the parchment paper and place it on a wire rack. Let it rest for 3 minutes to release steam.
9. Fold the parchment paper over one of the shorter sides (10-inch) and roll the warm cake tightly into a log. Allow it to cool on the wire rack.
10. While the cake is cooling, make the filling. Use an electric hand mixer to beat together cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until combined. Place the frosting in the fridge until the cake is cool.
11. Carefully unroll the cooled cake. If it’s still warm or sticky, let it rest (unrolled) for 5 minutes. Spread the cream cheese frosting evenly over the cake, leaving a 1/2-inch bare on the end you will roll towards. Keep the spatula in the frosting to avoid lifting crumbs.
12. Roll the cake as tightly as possible. For best results, wrap the cake roll and refrigerate/freeze for 1-2 hours to help the filling set. Alternatively, freeze the cake overnight.
13. Unwrap the chilled cake, dust the top with powdered sugar if desired. Use a serrated knife to cut 12 even pieces, rinsing and drying the knife between cuts for clean slices.

NOTES

No Parchment/Towel Method:
If you don’t have parchment paper, grease and flour the pan well before pouring in the batter. After baking, turn the hot cake onto a tea towel dusted with about 1/2 cup of powdered sugar. Roll the warm cake in the towel and follow the same steps as mentioned earlier.

To Freeze:
Wrap the red velvet cake roll tightly with plastic wrap and freeze it for 2-3 months. When ready to serve, unwrap the frozen cake and slice it directly. Let it thaw at room temperature for 20 minutes before serving. Alternatively, thaw the cake in the fridge overnight before slicing and serving.

For Storing Leftovers:
Cover any leftover cake with plastic wrap and store it in the fridge for up to 5 days.