This Red Velvet Cake Roll with Cream Cheese Filling is a show-stopping dessert that brings together the rich cocoa flavor of red velvet and the creamy tang of a smooth cream cheese filling. The striking swirl makes it not only delicious but also visually stunning, perfect for holidays, special occasions, or simply when I want to impress.

Why You’ll Love This Recipe

I love how this cake roll looks elegant but is actually quite simple to put together. The soft, moist sponge cake pairs beautifully with the luscious cream cheese filling, giving every bite the perfect balance of sweetness and tang. I enjoy that it can be made ahead of time, making it stress-free when I host gatherings. Rolling the cake also creates those gorgeous spirals that always make my guests think I spent hours baking, when in reality, it’s straightforward once I follow the steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Vegetable oil

• Buttermilk

• Red food coloring

• Vanilla extract

• Cream cheese

• Powdered sugar

• Butter

Directions

I start by preheating my oven and preparing a jelly roll pan with parchment paper. I whisk the dry ingredients in one bowl and beat the eggs and sugar in another until they become light and fluffy. After adding oil, buttermilk, red food coloring, and vanilla, I gradually fold in the dry mixture.

I spread the batter evenly into the pan and bake until the cake is springy to the touch. While it’s still warm, I roll the cake up in a clean kitchen towel dusted with powdered sugar. This step helps the cake hold its shape without cracking. After it cools completely, I prepare the cream cheese filling by beating together cream cheese, butter, powdered sugar, and vanilla until smooth.

Once the cake has cooled, I gently unroll it, spread the filling evenly, and carefully roll it back up. I usually refrigerate it for a couple of hours before serving so the filling sets nicely. A light dusting of powdered sugar on top makes the presentation even more beautiful.

Servings and timing

This recipe serves about 10–12 slices. It usually takes me around 25 minutes to prepare the batter and filling, plus 12–15 minutes to bake. With cooling and chilling time, I plan for about 2 hours total before it’s ready to serve.

Variations

I sometimes like to add mini chocolate chips to the cream cheese filling for a little crunch. Another variation I enjoy is swirling a bit of raspberry jam into the filling for a fruity twist. If I’m baking around the holidays, I sprinkle crushed peppermint candies on top for a festive touch.

storage/reheating

I keep leftovers in the refrigerator, tightly wrapped in plastic wrap or stored in an airtight container. The cake stays fresh for about 3–4 days. Since it contains cream cheese, I avoid leaving it out at room temperature for long. I don’t reheat it, but I let it sit at room temperature for about 15 minutes before serving so the cake softens and tastes just right.

FAQs

How do I prevent my cake from cracking when rolling?

I roll the cake while it’s still warm in a powdered sugar-dusted towel. This trains the cake to hold its shape and prevents cracks later when I add the filling.

Can I make this cake roll ahead of time?

Yes, I often make it a day before I need it. I keep it wrapped in the refrigerator until I’m ready to slice and serve.

Do I need to use buttermilk for this recipe?

I prefer using buttermilk because it adds a slight tang and keeps the cake moist, but if I don’t have any, I make a quick substitute with milk and a little vinegar or lemon juice.

What kind of pan works best?

A 10×15-inch jelly roll pan is ideal because it allows the cake to bake evenly and roll properly. A larger pan makes the cake too thin, while a smaller one makes it too thick to roll easily.

Can I freeze the cake roll?

Yes, I wrap the cake roll tightly in plastic wrap and then foil before freezing. It keeps well for up to 2 months. I thaw it overnight in the refrigerator before serving.

Conclusion

This Red Velvet Cake Roll with Cream Cheese Filling is one of my favorite desserts to make when I want something that’s both elegant and delicious. The soft, velvety sponge paired with the creamy filling creates a dessert that always delights. I love how it looks impressive but is still simple enough for me to bake without stress. It’s a recipe I find myself coming back to again and again, whether for holidays, birthdays, or just when I want a treat to share.