A Red Velvet Cake Roll is a delightful twist on the classic Red Velvet Cake, featuring a light and fluffy sponge cake rolled up with a rich and creamy cream cheese filling. Here’s a description and a simple recipe to make this elegant and delicious dessert:

A Red Velvet Cake Roll is a stunning dessert that showcases the iconic red color and subtle cocoa flavor of traditional Red Velvet Cake in a unique rolled format. The sponge cake is light, airy, and slightly tangy, with a vibrant red hue that makes it visually striking. The cream cheese filling adds a luscious richness and tanginess that perfectly complements the sweetness of the cake. This dessert is perfect for special occasions or as a festive treat any time of year.

Recipe: Red Velvet Cake Roll


For the Red Velvet Cake:
– 3 large eggs, separated
– 3/4 cup granulated sugar
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons red food coloring
– 3/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon baking powder

For the Cream Cheese Filling:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract


1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.

2. In a large mixing bowl, beat the egg yolks with the granulated sugar until pale and thick. Add the vegetable oil, vanilla extract, cocoa powder, and red food coloring, and mix until well combined.

3. In a separate bowl, sift together the flour, salt, and baking powder. Gradually add the dry ingredients to the egg yolk mixture and mix until just combined.

4. In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no streaks remain.

5. Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.

6. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.

7. While the cake is baking, prepare the cream cheese filling. In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until well combined and fluffy.

8. Remove the cake from the oven and immediately run a knife around the edges to loosen it from the pan. Carefully lift the cake out of the pan using the parchment paper overhang and transfer it to a clean kitchen towel.

9. While the cake is still warm, carefully roll it up in the kitchen towel, starting from one of the short ends. Let it cool completely rolled up in the towel.

10. Once the cake has cooled completely, carefully unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, leaving a small border around the edges.

11. Carefully roll the cake back up, this time without the towel, starting from the same short end as before. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to firm up.

12. Once chilled, unwrap the cake roll and transfer it to a serving platter. Slice and serve, garnished with powdered sugar or cocoa powder if desired.

13. Enjoy your delicious Red Velvet Cake Roll as a festive and elegant dessert!

This Red Velvet Cake Roll is sure to impress with its stunning presentation and delicious flavor. Whether you’re serving it for a special occasion or as a sweet treat for your family and friends, it’s sure to be a hit!

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