If you're craving a dessert that's as eye-catching as it is delicious, then this Red Velvet Cake Roll with Cream Cheese Filling Recipe is an absolute must-try. It's perfect for celebrations or anytime you want to impress with a classic twist on red velvet — tender, vibrant cake wrapped around a luscious, creamy filling. Once you get the hang of rolling it just right, you'll enjoy a slice that's moist, flavorful, and simply unforgettable.
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Why You’ll Love This
This Red Velvet Cake Roll with Cream Cheese Filling Recipe nails the perfect balance of moist cake and rich filling wrapped up into a stunning spiral that feels festive but simple to make.
- Reliable Texture, Great Flavor: The sponge is soft yet sturdy enough to roll without cracks, delivering the classic red velvet cocoa flavor enhanced by vanilla and a subtle tang of vinegar.
- Crisp–Golden Finish: Baking just until springy keeps the cake delicate and light, while that slight golden touch adds a cozy warmth you'll notice with every bite.
- Pantry-Friendly Ingredients: You likely already have all essentials on hand, from cocoa powder to cream cheese, making this a convenient go-to dessert.
- Weeknight Easy, Weekend Worthy: While elegant enough for a party, this recipe is straightforward and quick to whip up on any day you feel like spoiling yourself or guests.
Ingredient Snapshot
Choosing quality ingredients is key for your Red Velvet Cake Roll with Cream Cheese Filling Recipe to really shine. From fresh eggs to good cream cheese, these small decisions make a big difference in texture and flavor.
- All-purpose flour: Look for fresh flour with a fine texture to keep your cake tender without weighing it down.
- Unsweetened cocoa powder: Use a full-flavored Dutch-processed cocoa for rich color and that signature red velvet taste.
- Cream cheese: Room temperature and full-fat ensures a smooth, creamy filling without lumps.
- Red food coloring: A good gel-based food coloring gives vibrant color without thinning the batter.
- Buttermilk: Adds moisture and a slight tang that balances sweetness perfectly.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Red Velvet Cake Roll with Cream Cheese Filling Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 350°F (175°C) and lining your 10x15-inch jelly roll pan with parchment paper. This step is crucial because a well-prepared pan means the cake will release easily when you roll it. While the oven warms, sift together your dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Sifting not only combines them evenly but also helps your sponge stay light and airy. By preparing your ingredients and pan ahead, you’re setting the stage for a smooth baking experience.
Step 2 — Mix Batter Gently but Thoroughly
In a separate bowl, beat the eggs and sugar until they turn pale and fluffy—this usually takes about 3 to 4 minutes with an electric mixer. This aeration is what gives the cake its delicate crumb. Next, mix in the oil, vanilla, vinegar, buttermilk, and that beautiful red food coloring. Once smooth, gently fold the sifted dry ingredients into this wet mix. Use a spatula and fold carefully so you don’t lose the air you just created. Pour the batter evenly into the prepared pan, spreading it gently with a spatula without pressing down. You'll notice the batter’s bright red hue start to fill the pan, promising that classic red velvet flavor.
Step 3 — Bake & Roll for Best Texture
Bake your cake for 12-14 minutes—watch the edges for a golden hint but the surface should still be soft when pressed lightly. A springy touch means it’s perfectly done. While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully. This warm stage is your moment to roll the cake with the towel from the short end, gently but firmly—this helps the cake “remember” its rolled shape and prevents cracking later. Let it cool completely before unrolling for filling. The cream cheese filling is whipped until smooth and creamy, then spread evenly before you roll the cake tightly again. Chilling for at least an hour lets the flavors settle and makes slicing neat and effortless.
Smart Little Tips
From my experience, the secret to mastering this Red Velvet Cake Roll with Cream Cheese Filling Recipe is in timing and gentle handling. Every step has its finesse, but these little tips made all my cakes turn out beautifully.
- Doneness Cue: Press the center lightly—it should spring back without leaving an indent to know it’s perfectly baked.
- Temperature Trick: Roll the cake warm, not hot or cold, to prevent cracks but keep structure.
- Make-Ahead Move: Prepare the cream cheese filling a few hours in advance to let flavors meld and improve spreadability.
- Avoid This Pitfall: Don’t overmix the batter, or the cake will lose its tender crumb and become dense.
Serving Ideas
Finishing Touches
Drizzling melted white chocolate over the top adds a delightful sweetness and an elegant ribbon-like appearance that pairs perfectly with the creamy filling. Sprinkling red velvet crumbs on top adds texture and a pop of vibrant color, making each slice look like a mini work of art. I find these simple touches elevate the dessert from everyday treat to showstopper.
Pair It With
This cake roll pairs beautifully with a lightly brewed cup of coffee or tea—the slight bitterness cuts through the richness of the cream cheese filling. For a special occasion, a chilled glass of sparkling rosé adds a lovely, festive vibe, balancing the cake’s velvety texture with its crisp bubbles.
Easy Plating Upgrades
Try serving slices on a simple white plate to let the colors pop, or scatter edible flowers and fresh berries around for a festive look. For a casual touch, a dusting of powdered sugar around the plate adds sweetness without overpowering the rich cream cheese flavor.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your Red Velvet Cake Roll with Cream Cheese Filling Recipe in an airtight container in the fridge for up to 3 days. I recommend slicing just before serving; this keeps the cake and filling from drying out and maintains that creamy texture you love.
Freezing Tips
This cake roll freezes surprisingly well. Wrap it tightly in plastic wrap and then foil to lock in moisture. When ready to enjoy, thaw overnight in the fridge. The texture stays soft, though the cream cheese filling might be a touch less fluffy—quickly whipping it after thawing can bring some life back.
Reheating Red Velvet Cake Roll with Cream Cheese Filling Recipe Without Drying Out
To reheat, I find that a quick zap in the microwave for about 10-15 seconds keeps the cake moist and the filling soft without melting it too much. Alternatively, warming slices in a 300°F oven for 5 minutes wrapped lightly in foil helps preserve moisture while gently heating through. Air fryer reheating is possible but use low temperatures and short times to avoid drying.
Frequently Asked Questions
Absolutely! You can bake and roll the cake a day ahead, refrigerate it after adding the filling, and slice just before serving to keep it fresh and moist.
Rolling the cake warm prevents it from cracking later when you add the filling. It ‘trains’ the sponge to hold the rolled shape gently without breaking.
You can try whipped mascarpone or even a lightly sweetened mascarpone-cream blend, but traditional cream cheese filling gives the signature balance of tangy and sweet for red velvet.
The red food coloring is what gives the cake the iconic color. Without it, you’ll have a lovely cocoa-flavored roll, but it won’t have that classic red velvet look.
Final Thoughts
I love how this Red Velvet Cake Roll with Cream Cheese Filling Recipe brings together ease and elegance in one slice. The texture, the creamy filling, and the festive look create a dessert that’s both comforting and celebratory. It’s a great project if you want to elevate your baking game without tackling something intimidating. Give it a go, and I’m confident you’ll find yourself making it again and again for friends, family, or just because you deserve a sweet moment.
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