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 something irresistibly charming about a perfectly tender red cake rolled up with luscious cream cheese frosting. This Red Velvet Cake Roll with Cream Cheese Frosting Recipe always feels like a celebration in my kitchen, combining that classic red velvet magic with a silky cream cheese swirl. You’ll love how light yet indulgent this cake roll is—it’s definitely worth giving it a whirl!

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 remember making this Red Velvet Cake Roll with Cream Cheese Frosting Recipe for a cozy family gathering, and the moment it came out of the oven I knew it was something special. It’s got just the right balance of moist cake and creamy sweetness that feels indulgent without being heavy.

Light & Tender Texture: The sponge cake is fluffy but firm enough to roll without cracking, giving you a smooth swirl every time.
Bright, Beautiful Color: That signature red velvet hue isn’t just for show—it’s enhanced with a splash of vinegar and food coloring for the perfect classic look.
Rich Cream Cheese Frosting: The creamy, tangy frosting complements the cake perfectly and spreads easily without making a mess.
Impressive Yet Doable: Rolling a cake might seem intimidating, but this step-by-step recipe breaks it down so you can wow your friends and family with confidence.

Ingredients & Why They Work

Every ingredient in this recipe has its purpose and together they form the foundation for that perfect red velvet cake roll. Shopping for quality ingredients and understanding a few little pointers can make all the difference in your results.

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: Using spooned and leveled flour prevents packing too much, ensuring the sponge stays light—not dense or heavy.
Natural cocoa powder: Unsweetened cocoa powder adds that classic chocolatey note without overwhelming the red velvet flavor.
Baking powder: This helps the cake rise just enough for a tender but sturdy sponge.
Salt: Enhances the sweetness and balances flavors beautifully.
Large eggs: Beating eggs well traps air that makes the cake light; room temperature eggs mix in more easily.
Granulated sugar & light brown sugar: A combo for balanced sweetness and added moisture.
Canola or vegetable oil: Oil keeps the sponge moist and tender without weighing it down.
Buttermilk: Adds tang and reacts with baking powder to create a soft crumb; whole milk can be a substitute but buttermilk is best.
White vinegar: Helps to brighten the red color when combined with the cocoa and food coloring.
Liquid red food coloring: Provides that iconic deep red hue; you can adjust the amount or leave it out for a subtler tone.
Pure vanilla extract: Lift flavors and round out the taste.
Confectioners’ sugar (for rolling and frosting): Prevents sticking and sweetens the frosting smoothly.
Full-fat brick cream cheese: The cream cheese frosting is rich and tangy, giving the perfect counterpoint to the sweet cake.
Unsalted butter: Adds richness and helps make the frosting creamy.

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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

I love putting my own little spin on this Red Velvet Cake Roll with Cream Cheese Frosting Recipe depending on the occasion. Don’t be afraid to tweak it to suit your taste or dietary needs—it’s surprisingly versatile.

Variation: I once added a hint of orange zest to the frosting to surprise my guests—such a fresh twist that brightened every bite!
Dairy-free option: Swap the butter and cream cheese for plant-based alternatives, just be mindful the texture will change slightly.
Less sweet version: Cut down a bit on confectioners’ sugar in the frosting if you prefer a tangier profile.
Food coloring tweak: Use gel red food coloring to reduce the amount, or try natural beet powder for a subtle color and earthy flavor.

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: Prepping the Pan and Sifting Dry Ingredients

Start by spritzing your 10×15-inch pan with nonstick spray and line it with parchment paper—don’t forget to grease the parchment too! This helps the delicate cake release smoothly later. Next, sift together the flour, cocoa powder, baking powder, and salt carefully. I can’t stress enough how sifting helps get rid of lumps and ensures a particularly light texture in the final cake.

Step 2: Whipping Up the Eggs and Sugar

Using a hand mixer or stand mixer with the whisk attachment, beat those room-temp eggs on high speed for a full 5 minutes until they’re pale and fluffy. This is the secret to a soft sponge that holds together well when you roll it. Lower your mixer to medium and add both sugars, vegetable oil, buttermilk, vinegar, red food coloring, and vanilla. Mix just until combined—overmixing here can weigh down the batter.

Step 3: Incorporating the Dry Ingredients and Baking

Stop the mixer and gently fold in the sifted dry ingredients at low speed—or better yet, fold by hand if you want to be extra cautious—not to deflate your fluffy eggs. Pour the ruby red batter into the pan and spread evenly with a spatula. Give the pan a little shake to level the batter to the edges. Bake for about 17 minutes or until you gently press the center and it springs back.

Step 4: Rolling the Cake While Warm

Here’s the part that feels tricky but really isn’t with some prep: right after taking the cake out of the oven, quickly invert it onto a thin kitchen towel sprinkled with confectioners’ sugar. Peel off the parchment and start rolling the cake up in the towel from the narrow end. Rolling it warm prevents cracks later, so don’t skip this step! Let it cool fully while rolled—putting mine in the fridge for about 2 hours does the trick.

Step 5: Making the Cream Cheese Frosting

While the cake cools, I like to whip together the cream cheese frosting. Beat softened cream cheese first until smooth, then add softened butter. Next, add confectioners’ sugar and vanilla, and beat until you get that silky, dreamy frosting consistency. Make sure both your cream cheese and butter are at room temperature to avoid lumps.

Step 6: Assembling the Cake Roll

Carefully unroll the cooled cake and spread the frosting evenly, leaving about a ½ inch border around the edges to avoid overflow. Roll it back up, this time without the towel, making sure it’s nice and tight. Don’t worry if a little frosting squeezes out—that’s part of the charm. Wrap loosely in plastic and refrigerate for at least 20 minutes to set before slicing.

Top Tip

Over the years of making this Red Velvet Cake Roll with Cream Cheese Frosting Recipe, I've realized a few tricks make all the difference between a cake that’s just okay and one that’s stunning. These tips helped me avoid common pitfalls and get that perfect roll every single time.

Don’t Skip the Towel Roll: Rolling the cake warm right from the oven in the sugared towel trains the sponge to hold its shape without cracking later.
Room Temperature Eggs and Dairy: They mix more easily and help the batter rise beautifully.
Use Full-Fat Cream Cheese: It creates the creamiest frosting with the best flavor and texture.
Don’t Overbake: Keep an eye for that spring-back test—overbaking dries the sponge and makes rolling tough.

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

Red Velvet Cake Roll - Serving Suggestion

Garnishes

I usually keep the garnish simple to let the cake star shine—just a light dusting of confectioners’ sugar on top looks elegant and adds a touch of sweetness. Sometimes I sprinkle a few fresh raspberries or edible rose petals for a pop of color and a romantic feel. Crushed pecans or toasted coconut flakes can add a nice texture contrast if that’s your jam.

Side Dishes

Since this cake roll is quite rich, I like to pair it with light, refreshing sides. A chilled berry compote or a simple citrus salad brightens the palate and balances the richness nicely. If you want a beverage pairing, a hot cup of coffee or a lightly brewed green tea complements the cream cheese frosting beautifully.

Creative Ways to Present

For special occasions, I love placing the cake roll on a beautiful wooden board with edible flowers scattered around for a rustic-chic vibe. Another fun idea is to slice the roll into mini rounds and serve them as elegant bite-sized desserts on a platter. Draping a drizzle of melted white chocolate or a berry coulis over the slices can really impress guests.

Make Ahead and Storage

Storing Leftovers

I always keep leftover cake roll wrapped tightly in plastic wrap and stored in the refrigerator. This helps keep it fresh and prevent the frosting from drying out. Wrapped well, it stays delicious for about 3-4 days.

Freezing

I’ve found that freezing the fully assembled and frosted cake roll works great for long-term storage. Just wrap it really well in plastic wrap and then again in foil. When I want to enjoy it, I thaw it overnight in the fridge to keep its moist texture and fresh flavor.

Reheating

To gently warm the slice while preserving the frosting’s creaminess, I like to let the slice come to room temperature or briefly microwave for 8-10 seconds. Avoid overheating as that can soften the frosting too much and change the texture.

Frequently Asked Questions:

Can I make the cake roll without red food coloring?

Yes! You can omit the food coloring if you prefer a more natural look—it will result in a lighter hue of red velvet cake with a subtle cocoa undertone. Using white vinegar helps maintain some color contrast as well.

How do I keep the cake from cracking when rolling?

Rolling the cake while it is still warm, right after baking, is the key. Rolling it up in a sugared kitchen towel helps train the cake to hold its shape, preventing cracks when you unroll and frost it later.

Can I prepare the cake roll in advance?

Absolutely! You can prepare the cake through the rolling step and keep it refrigerated for up to one day before applying the frosting. Once frosted, the cake roll can also be refrigerated for up to a day before serving or frozen for longer storage.

What is the best way to slice the cake roll neatly?

Use a sharp serrated knife and slice the roll with a gentle sawing motion. Refrigerating the cake roll before slicing firms up the frosting and helps create clean, even slices without squishing the cake.

Final Thoughts

This Red Velvet Cake Roll with Cream Cheese Frosting Recipe holds a special place in my dessert repertoire. It’s that perfect balance between comfort and flair—something you can serve for a casual afternoon treat or a festive celebration and always feel proud of. I encourage you to give it a try, follow the steps patiently, and customize it your way. You’ll be surprised at how impressive and delicious a rolled cake can be when done right, and I’m confident this one will become a favorite in your kitchen too.