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 about a perfectly tender, bright red velvet cake hugging a smooth cream cheese frosting that always hits the spot. This Red Velvet Cake Roll with Cream Cheese Frosting Recipe is one of those show-stopper desserts that’s surprisingly simple to make at home and absolutely worth every step.

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

From my first attempt rolling this cake, I was hooked. It blends that classic red velvet flavor with a dreamy cream cheese frosting, but in a fun, elegant roll that’s easier than a layered cake. It’s the kind of recipe that impresses guests and feels cozy for a family night.

Amazingly Moist Texture: The buttermilk and vinegar create a soft, tender crumb that melts in your mouth.
Show-Stopping Presentation: That swirl of fluffy cream cheese frosting inside is as beautiful as it is delicious.
Surprisingly Simple Technique: Once you get the rolling step down, it’s a breeze to make.
Flexible Recipe: You can tweak food coloring or frosting sweetness to suit your taste without losing the charm.

Ingredients & Why They Work

This recipe balances a handful of ingredients that come together beautifully to create that signature red velvet flavor and perfect cake roll texture. Key tips? Measuring flour carefully and not skipping the vinegar for the right tang and color pop.

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: Use spooned and leveled flour for accurate measurement to keep the cake light, not dense.
Unsweetened cocoa powder: Adds subtle chocolate depth—don’t skip this or the velvet vibe disappears.
Baking powder: Gives a gentle rise to keep the cake fluffy enough to roll without cracking.
Salt: Enhances the flavor and balances sweetness nicely.
Eggs: Room temperature eggs whip up better for a light sponge, key to this cake’s texture.
Granulated sugar & brown sugar: The combo adds sweetness and moisture with a slight caramel note.
Neutral oil: Keeps the cake moist without overpowering flavors.
Buttermilk: Essential for tang and extra tender crumb; subbing whole milk is okay but less ideal.
White vinegar: Reacts with baking soda to lift and brighten the red color and flavor.
Liquid red food coloring: The signature red—and you can adjust the amount for a muted or bold hue.
Vanilla extract: Rounds out all the flavors with warmth.
Confectioners’ sugar: Used to dust the towel and sweeten the frosting—smooth and lump-free is key.
Cream cheese & unsalted butter: For a dreamy, creamy frosting that’s not too sweet, and perfect for spreading.

📝

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

While I adore the classic vibrant red and luscious cream cheese combo, I encourage you to play around a bit! Maybe swap in a pinch less sugar or try different food coloring if you prefer a subtler look. This cake roll is surprisingly forgiving.

Less Food Coloring: I sometimes reduce it to 1 teaspoon for a gentler red; it still tastes incredible.
Dairy-Free Option: Cream cheese frostings can be made vegan-friendly with plant-based cream cheese and butter substitutes, though texture will vary slightly.
Flavor Twists: A teaspoon of orange zest in the frosting or a sprinkle of toasted pecans inside the roll ups the wow-factor.

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: Prep Your Pan and Ingredients

Before mixing, preheat your oven to 350°F (177°C). I always spray a 10×15-inch pan, then line it with parchment paper and grease that too. This double insurance makes sure the cake slides right out, which is crucial for the rolling step later. Measuring flour carefully – I spoon it into my cup, level it, then remove a tablespoon – gives me the perfect crumb every time.

Step 2: Sift Dry Ingredients and Whip Eggs

Whisk together the flour, cocoa powder, baking powder, and salt thoroughly. Next, beat room-temperature eggs on high for about 5 minutes until super fluffy and pale – this step gives the batter lightness that’s essential to a tender roll. Then mix in sugars, oil, buttermilk, vinegar, red food coloring, and vanilla on a medium speed until smooth.

Step 3: Fold in Dry Ingredients and Bake

Pour dry ingredients into the wet and beat on low just until there are no streaks of flour—don’t overmix. Spread the batter evenly in your pan and shake gently to level. Bake for 17 minutes, or until the top springs back lightly with the touch of a finger. It’s the perfect timing to keep the sponge pliable for rolling.

Step 4: Roll It Up While Warm

This step can be intimidating, but honestly, once you do it, you’ll see it’s not so tricky. Immediately after the cake comes out, invert it onto a clean kitchen towel sprinkled liberally with confectioners’ sugar. Peel off the parchment, then start rolling the cake with the towel from the short end. The sugar keeps the cake from sticking and helps maintain that shape as it cools.

Step 5: Cool, Frost, and Roll Again

Let your rolled-up cake rest until completely cool (I pop mine in the fridge for a couple of hours to speed this up). While it chills, whip up your cream cheese frosting until silky and smooth. Unroll the cake carefully, spread the frosting evenly, then roll it back up tightly—this time without the towel. The frosting swirl inside is just heavenly.

Top Tip

Over the years, I’ve learned a few tricks that make my Red Velvet Cake Roll with Cream Cheese Frosting Recipe turn out perfectly every time:

Use a Thin Kitchen Towel: A thin but sturdy towel dusted with confectioners’ sugar prevents sticking and helps roll the cake without cracks.
Don’t Skip the Vinegar: It’s small but mighty, enhancing the red color and adding a subtle tang that balances the sweetness.
Roll Gently but Tightly: Rolling while warm gets the cake to hold its shape—you don’t want it too loose or too tight to avoid frosting oozing out.
Chill Before Frosting: Cooling the cake rolled in the towel keeps it pliable and prevents the frosting from melting into the cake.

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

red velvet cake roll - Serving Suggestion

Garnishes

I usually keep garnishes simple—a light dusting of extra confectioners’ sugar is classic and beautiful. But you could also sprinkle some finely chopped toasted pecans, or add a few fresh raspberries on the side for a pop of color and crunch.

Side Dishes

This cake roll pairs wonderfully with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce. For drinks, a cup of strong coffee or a creamy latte rounds out the experience perfectly.

Creative Ways to Present

For special occasions, I love slicing the roll into thick spirals and arranging them standing up on a platter, then piping extra frosting or fresh whipped cream between slices. It makes a stunning centerpiece that’s easy for guests to grab and enjoy.

Make Ahead and Storage

Storing Leftovers

I find wrapping the cake roll tightly in plastic wrap and keeping it refrigerated keeps it fresh for up to 3 days. The flavors actually meld nicely overnight, so leftovers can taste even better.

Freezing

You can freeze this cake roll, frosting and all! I wrap it securely in plastic wrap and then foil to avoid freezer burn. When ready to eat, thaw it in the fridge overnight. The texture stays surprisingly good.

Reheating

If you want a slightly warm slice, pop it in the microwave for 10-15 seconds. Be careful not to overheat—the cream cheese frosting softens fast! Otherwise, enjoy it chilled for that classic cream cheese cake vibe.

Frequently Asked Questions:

Can I use gel food coloring instead of liquid?

Absolutely! I’ve used gel red food coloring instead of liquid with great results. Use about 1 teaspoon of gel since it’s more concentrated, and adjust for your preferred color intensity.

What if my cake cracks when rolling?

Cracking usually happens if the cake cools completely flat before rolling or if it’s rolled too tightly. Rolling the cake while warm onto a sugared towel eases it into shape. If cracks occur, a little extra frosting on the edges can help patch things up.

Can I make this recipe dairy-free?

You can substitute dairy-free cream cheese and plant-based butter for the frosting, and use a nondairy milk alternative in place of buttermilk (try mixing it with lemon juice or vinegar to mimic the tang). The texture may vary slightly but it's still delicious.

How far ahead can I prepare the cake roll?

You can prepare the cake and roll it up in the towel (step 7) and refrigerate for up to 1 day before frosting. After frosting, the cake roll keeps well in the refrigerator for up to 3 days or can be frozen for 2-3 months.

Final Thoughts

Making this Red Velvet Cake Roll with Cream Cheese Frosting Recipe always reminds me that some of the most impressive desserts can come from simple ingredients and a little love in the kitchen. Whether for a birthday, holiday, or just because, it’s a recipe that brings smiles and a sense of accomplishment. I hope you’ll enjoy making and sharing it as much as I do—it’s truly a joy in every bite.