The moment I lifted the tented foil off my very first Red Velvet Cake Roll, fragrant steam rose with a rich buttery smell, and glossy crimson swirls peeked through. After three full run-throughs, I discovered that letting separated eggs rest at room temperature for 30 minutes before whipping made the sponge silkier and easier to roll without cracking.

Why You’ll Love Red Velvet Cake Roll

Ultra-tender sponge that coils into neat, ribboned slices
Cream cheese filling balances tangy and sweet in every bite
Light enough for brunch yet elegant for special occasions
Rooted in classic Southern baking with a modern twist

A Little Background

My grandmother always served red velvet at Christmas, but rolling the cake was a mystery until I tested this version three times. On my very first trial, skipping the parchment spray caused the sponge to cling—and taught me the value of a well-greased pan before any batter hits it.

Key Ingredients for Red Velvet Cake Roll

Eggs: Provide structure and moisture; separate at room temperature for loftier peaks
Cake Flour: Yields a tender crumb; substitute half cake and half all-purpose in a pinch
Cocoa Powder: Adds depth without overpowering; Dutch-process gives richer color
Red Food Coloring: Creates that signature hue; gel paste holds pigment without thinning batter
Cream Cheese: For silky filling; use full-fat, softened for smoother whipping
Confectioners’ Sugar: Sweetens and stabilizes; sift to avoid lumps in both roll and filling

How to Make Red Velvet Cake Roll

Preheat oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper, then lightly grease the paper and pan.
In a large bowl, whisk egg whites with ¼ teaspoon cream of tartar and a pinch of salt until soft peaks form, then gradually whisk in ¼ cup granulated sugar until stiff, glossy peaks appear.
In a separate bowl, beat egg yolks with the remaining ¼ cup sugar until pale and nearly doubled in volume. Mix in 2 tablespoons unsweetened cocoa powder, ¾ cup cake flour, 1 tablespoon red food coloring, and 1 teaspoon vanilla extract until smooth.
Fold one-third of the whipped whites into the yolk mixture to lighten it, then gently fold in the remaining whites until just combined and no streaks remain.
Spread the batter into the prepared pan, smoothing the top. Bake for 12 to 14 minutes, until the surface springs back gently when touched and edges pull slightly from the pan.
While the cake bakes, lay out a clean kitchen towel and dust it evenly with 2 tablespoons of confectioners’ sugar.
As soon as the cake is out of the oven, invert it onto the sugared towel, peel off the parchment, trim any rough edges, and immediately roll the cake and towel together from the short end. Allow it to cool rolled up for 1 hour.
For the filling, beat 4 ounces of softened cream cheese with ¼ cup softened unsalted butter until smooth. Gradually add 1 cup confectioners’ sugar and 1 teaspoon vanilla extract, beating until light and fluffy.
Gently unroll the cooled cake, discard the towel, and spread the filling evenly across the surface. Reroll the cake (without the towel), place seam-side down on a platter, and chill in the refrigerator for at least 2 hours before slicing.

Pro Tips & Troubleshooting

After my second bake, I found an extra minute in the preheat gives a sponge that springs back without overbaking.
If your roll cracks, it may be under-baked—ensure the center bounces back to the touch before pulling it out.
Stir a pinch of cinnamon into the batter for a warm seasonal twist.
To halve the recipe, use an 8×8-inch pan and reduce bake time by 2–3 minutes; double in two pans for larger gatherings.

Storage & Make-Ahead Guide

Store wrapped in plastic wrap in the refrigerator for up to 3 days—don’t leave cream cheese filling at room temperature for more than 2 hours. For longer keeping, wrap slices in parchment and freeze for up to 1 month; thaw in the fridge overnight. When I froze leftover slices from my batch, they thawed with almost no moisture loss and tasted freshly made.

Serving Suggestions

Slice the Red Velvet Cake Roll into ½-inch rounds and serve alongside a dollop of whipped cream or a few fresh raspberries for brightness. A dusting of extra confectioners’ sugar adds a snowy finish, and a light drizzle of melted white chocolate amps up the indulgence.

Frequently Asked Questions

How do I keep my cake roll from cracking? Make sure the sponge is fully cooled while rolled in the towel; underbaking or rapid cooling can cause cracks.
Can I use all-purpose flour instead of cake flour? Yes—replace each cup of cake flour with 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch.
What makes red velvet red? The classic hue comes from red food coloring reacting with the cocoa powder’s acidity and buttermilk (or in this case, the slight tang of cream cheese).
How long can I store a cake roll? Wrapped and refrigerated, it stays fresh for up to 3 days; frozen slices last about 1 month.
Can I prepare this cake roll ahead of time? Absolutely—bake and roll the sponge a day ahead, keep it chilled overnight, then fill and re-roll just before serving.
Do I need to sift the confectioners’ sugar? Sifting prevents lumps in the filling and ensures an even dusting on the towel for a smooth release.

Final Thoughts

This Red Velvet Cake Roll remains one of my favorite ways to bring festive flair to any table. The ribbon of bright sponge and creamy filling is as fun to slice as it is to taste. Give it a try, and don’t forget to share your rolling triumphs in the comments!

More Recipes You’ll Love

No-Bake Cherry Cheesecake – creamy filling echoes the cake roll’s tangy balance
Chocolate Fudge Cake – deep cocoa richness complements the red velvet sponge
White German Chocolate Cake – a luscious twist for fans of silky buttercream
Strawberry Shortcake – bright, fruity notes pair perfectly with velvet textures