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Close-up of red velvet cake roll slice showing fluffy sponge and creamy filling
Areeba

Red Velvet Cake Roll Recipe

A soft and fluffy Red Velvet Cake Roll filled with creamy cream cheese whipped filling. Light, elegant, and perfect bakery-style dessert for any occasion.
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Prep Time 25 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Red Velvet Sponge
  • 1 cup minus 1 tbsp all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs separated
  • 3/4 cup granulated sugar
  • 5 tbsp buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tsp red food coloring
Cream Cheese Filling
  • 4 oz cream cheese softened
  • 3/4 cup heavy whipping cream cold
  • 1/4 cup powdered sugar
  • 3/4 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
  2. Whisk flour, cocoa powder, baking powder, and salt together.
  3. Beat egg yolks with sugar, then add buttermilk, oil, vanilla, vinegar, and food coloring.
  4. Gently mix dry ingredients into wet mixture.
  5. Whip egg whites until stiff peaks form and fold into batter.
  6. Spread batter evenly in pan and bake for 10–12 minutes.
  7. Roll cake while warm using parchment paper and let cool.
  8. Whip cream, powdered sugar, vanilla, and cream cheese until smooth and thick.
  9. Unroll cake, spread filling evenly, and re-roll gently.
  10. Chill for at least 1 hour before slicing.

Notes

  • Roll the cake while warm to prevent cracks.
  • Don’t overbake—keep the sponge soft and flexible.
  • Use room temperature ingredients (except cream).
  • Chill before slicing for best texture and clean swirls.
  • Gel food coloring gives a richer red color.
  • Flavor improves after resting overnight.