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Red Velvet Cake Roll with Cream Cheese Filling

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A stunning red velvet cake roll filled with a smooth cream cheese frosting and dusted with powdered sugar. This elegant yet easy dessert combines rich cocoa flavor and tangy sweetness for a perfect holiday or special occasion treat.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours (including cooling)
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking, Rolling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cake:
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 tbsp vegetable oil
  • 1/4 cup buttermilk
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • For the cream cheese filling:
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • For dusting: Powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat eggs and granulated sugar with a mixer until light and fluffy (about 3–4 minutes).
  4. Add oil, buttermilk, red food coloring, and vanilla. Mix until combined.
  5. Gently fold in dry ingredients just until incorporated.
  6. Pour batter into the prepared pan and spread evenly. Bake for 12–15 minutes or until the cake springs back when touched.
  7. Dust a clean kitchen towel with powdered sugar. While the cake is still warm, invert it onto the towel and carefully peel off the parchment. Roll the cake up in the towel (starting from the short end) and let cool completely.
  8. To make the filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
  9. Once the cake is cool, gently unroll it. Spread the filling evenly over the cake and carefully re-roll (without the towel).
  10. Wrap in plastic wrap and refrigerate for at least 1 hour before serving. Dust with powdered sugar and slice to serve.

Notes

  • Roll the cake while it’s still warm to avoid cracks.
  • Optional mix-ins: mini chocolate chips or swirled raspberry jam in the filling.
  • Decorate with crushed peppermint for a holiday twist.
  • Can be made a day ahead and stored in the fridge.
  • Freeze wrapped in plastic and foil for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/red-velvet-cake-roll-with-cream-cheese-filling/