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Cake roll resting on checkered cloth, highlighting red and white contrast.

Red Velvet Cake Roll

Soft Red Velvet Cake Roll made with cocoa, buttermilk, vanilla, red food coloring, and a smooth cream cheese filling.
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Course: Dessert
Cuisine: American
Keyword: Red Velvet Cake Roll
Cook Time: 15 minutes
Total Time: 15 minutes

Ingredients

For the Cake

  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 c cocoa powder
  • 3/4 c cake flour sifted
  • 4 eggs
  • 3/4 c sugar
  • 1 tbsp vegetable oil
  • 2 tbsp buttermilk
  • 1 tsp vinegar
  • 1 tsp vanilla extract
  • 2 tbsp red food coloring

For the Filling

  • 8 oz cream cheese room temperature
  • 1 c powdered sugar sifted
  • 6 tbsp butter or margarine softened
  • 1 tsp vanilla extract
  • Powdered sugar for dusting

Instructions

  • Preheat the oven to 350°F.
  • Grease a 15x10-inch jelly-roll pan.
  • Line the pan with wax paper.
  • Grease and flour the wax paper.
  • Sprinkle a thin cotton kitchen towel with powdered sugar and set it aside.
  • In a large mixing bowl, sift together the salt, baking powder, cocoa powder, and cake flour.
  • Set the dry mixture aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs for 5 minutes, or until light and slightly thickened.
  • Slowly add the sugar and vegetable oil.
  • Beat until fully combined.
  • Add the buttermilk, vinegar, vanilla extract, and red food coloring.
  • Mix until evenly incorporated.
  • Add the sifted flour mixture.
  • Stir until just combined.
  • Spread the batter evenly into the prepared jelly-roll pan.
  • Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly touched.
  • Immediately loosen the cake from the edges of the pan.
  • Carefully turn the cake onto the prepared powdered-sugar towel.
  • Gently peel off the wax paper.
  • Starting from the narrow end, roll the cake and towel together.
  • Place the rolled cake seam side down on a wire rack.
  • Allow the cake to cool completely.
  • To prepare the filling, place the cream cheese, sifted powdered sugar, softened butter or margarine, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment.
  • Beat until smooth and creamy.
  • Carefully unroll the cooled cake.
  • Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
  • Reroll the cake without the towel.
  • Wrap the cake roll tightly in plastic wrap.
  • Refrigerate for at least 1 hour.
  • Before serving, dust the top with powdered sugar.
  • Slice with a sharp knife and serve chilled or slightly softened.

Notes

To make this Red Velvet Cake Roll gluten free, replace the cake flour with a gluten-free 1:1 baking flour blend suitable for cakes.
Confirm that the cocoa powder, baking powder, powdered sugar, vanilla extract, red food coloring, vinegar, cream cheese, and all packaged ingredients are labeled gluten free.
Use clean mixing bowls, measuring cups, spatulas, mixer attachments, towels, pans, and cooling racks to prevent gluten cross-contact.
Line the pan with gluten-free-safe parchment paper instead of wax paper if preferred, and grease it well to help the cake release cleanly.
Handle the gluten-free cake gently when rolling and unrolling, as gluten-free cake rolls can be more delicate and may crack more easily.