How to Make a Red Velvet Cake Roll

by Alli

Red Velvet Cake is a favorite at my house. I grew up eating my aunt Jean’s Red Velvet Cake. Every time we have a family gathering, I always grab a piece of her Red Velvet Cake for dessert. I also make a Red Velvet Cake and Cupcakes that are pretty awesome. This time around I decided to make a Red Velvet Cake Roll.

A Slice of Red Velvet Cake Roll

There’s just something about a cake roll that’s festive, pretty and just different from an ordinary cake. Plus, they are not as hard to make as you think they are. A cake roll is also springier and sturdier than a regular cake.

Red Velvet Cake Roll

Preheat oven to 350º F and line a 15″ x 10″ x 1″ baking pan with parchment paper. Grease the paper. I use Baker’s Joy spray (it has flour in the spray).

Sift the flour, cocoa powder, baking soda, and salt together. Set aside.

In a mixing bowl, beat eggs on high for 3 minutes. Gradually add sugar. Beat until thick and lemon colored.

Beat in oil, buttermilk, food coloring, vanilla extract, and vinegar. I just measure and add them all together in a cup and add them to the eggs and sugar mixture.

Gradually add the flour mixture. Beat until combined.

Spread batter evenly in the prepared pan. I drop the cake pan onto the counter 3-4 times. This will level the batter and eliminate any air bubbles.

Red Velvet Cake Roll batter - ready to go in the oven

Bake 12-15 minutes or until cake springs back when lightly touched.

While the cake is baking, sprinkle 1/2 cup powdered sugar evenly over a dish towel.

As soon as the cake comes out of the oven, loosen the edges of the cake from the pan and invert the cake onto the prepared towel. Carefully remove the parchment paper.

Remove parchment paper from the Red Velvet Cake Roll

Starting at a short side, roll up cake and towel together.

Roll up the cake and towel together.

Cool completely on a wire rack, seam side down.

Let the cake roll cool completely.

Once the cake is cool, carefully unroll. Spread a thick layer of the filling mixture over the top of the cake, leaving a 1″ border around the outside of the cake.

Spread cream cheese filling to within an inch on all sides of the cake roll.

Roll up tightly, ending with seam side down. I went ahead and cut off a little slice from one end because it wasn’t even. Yes, I ate it. I mean, someone has to give it a taste.

Refrigerate for 30 minutes before serving.

Roll Up Red Velvet Cake and store in the fridge.

How to Make the Cream Cheese Filling

To make the filling, mix cream cheese and butter together and beat on medium speed until light and fluffy. Turn the mixer to low and add the powdered sugar, a little at a time, scraping down the sides of the bowl occasionally. Turn up the speed to medium and beat for approximately two minutes or until light and fluffy.

Helpful Hint: You can make this Red Velvet Cake Roll the day before and refrigerate until ready to serve.

Sprinkle with powdered sugar before serving.

Red Velvet Cake Roll - Ready to Serve

A Slice of Red Velvet Cake Roll

Red Velvet Cake Roll

Yield: 10-12 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 40 minutes
Total Time: 1 hour 5 minutes

Red Velvet Cake Roll is so pretty and delicious!

Ingredients

  • 1 cup all-purpose flour
  • 3 Tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, room temperature
  • 1 cup granulated sugar
  • 2 Tablespoons canola oil
  • 2 Tablespoons buttermilk
  • 1 Tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 cup powdered sugar (for sprinkling on towel before rolling cake)

Cream Cheese Filling

  • 1 (8 oz) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350º F.
  2. Line a 15"x10"x1" baking pan with parchment paper. Grease the paper.
  3. Sift the flour, cocoa powder, baking powder and salt together. Set aside.
  4. In a mixing bowl, beat eggs on high for 3 minutes. Gradually add sugar. Beat until thick and lemon colored. Beat in oil, buttermilk, food coloring, vanilla extract and vinegar.
  5. Gradually add the flour mixture. Beat just until well combined.
  6. Spread batter in prepared pan. Bake 12-15 minutes or until cake springs back when lightly touched.
  7. While the cake is baking, sprinkle 1/2 cup powdered sugar evenly over a dish towel.
  8. As soon as the cake comes out of the oven, loosen the edges of the cake from the pan and invert the cake onto prepared towel. Remove parchment paper. Starting at a short side, roll up cake and towel together. Cool completely on a wire rack, seam side down.
  9. Unroll cake. Spread a thick layer of the frosting mixture over the top of the cake, leaving a 1" border around the outside of the cake. Roll up, (without towel) ending with seam side down. Refrigerate for about 30 minutes before serving.

Cream Cheese Filling

  1. Mix the cream cheese and butter together on medium speed until light and fluffy (using the whip attachment of a stand mixer if possible.)
  2. Turn the mixer on low and add the powdered sugar, a little at a time, scraping down the sides of the bowl occasionally.
  3. Turn up the speed to medium and beat for approximately two minutes or until light and fluffy.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 357Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 85mgSodium 131mgCarbohydrates 58gFiber 1gSugar 48gProtein 4g

Did you make this recipe?

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Front of Red Velvet Cake Roll

How to Keep a Cake Roll From Cracking

Sometimes, a cake roll may have a few cracks in it. It’s not a big deal. Cover the cake roll with powdered sugar and go with it. If it cracks way too much, make a trifle.

To keep cracking at a minimum, there are a few things you can do.

  1. Spread the cake batter evenly in the pan to ensure the cake bakes evenly.
  2. Make sure you don’t overbake the cake.
  3. Remove the cake from the pan immediately after it comes out of the oven. Carefully remove the parchment paper and roll the cake up with a thin dish towel dusted evenly with powdered sugar.

 

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23 comments

candy January 21, 2019 - 7:34 am

Most people shy away from making a cake roll because of the extra work involved. I think they are fun and look so nice when ready to serve. Red velvet is a favorite.

Reply
robin rue January 21, 2019 - 8:01 am

Oh heck yeah!!! Red velvet is a definite favorite in our house and I know my kids would just gobble this right up!

Reply
cait January 21, 2019 - 8:42 am

oh my gosh red velvet ANYTHING is my favorite and i love that you made it into a cake roll – what a great idea and something i def want to try and do some day soon!

Reply
Janet January 21, 2019 - 10:04 am

I just LOVE red velvet and have never seen it in a roll! Although my diet prohibits, we are invited to a Valentine’s Day gathering and I may just have to make this.

Reply
Terri Steffes January 21, 2019 - 10:34 am

Oh man! I love red velvet and I love rolls. However, I don’t need another roll on my body. Still, this would be perfect for P.E.O.

Reply
Karen January 21, 2019 - 11:12 am

I have to give this recipe a try. I love cake rolls, but I’ve never been brave enough to try making one. It seemed so daunting. It actually looks very easy thanks to you.

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Farrah Less January 21, 2019 - 11:45 am

This makes me drool by just looking at your photos. I’ve been craving for Red Velvet since last week. I have one slice of this on Gondelier and since then I am so obsess. This recipe of yours is one of my favorite!

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Rosemary Palmer January 21, 2019 - 12:23 pm

I love red velvet – in fact I’m trying to get my red velvet brownies made this week for Valentine’s Day. But, I don’t like cream cheese frosting – I usually make the old fashioned cooked one. A roll always makes the presentation so much prettier.

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Jeanette January 21, 2019 - 12:27 pm

I love making cake Rolls, because it just got frosting and every bite! This looks like a yummy cake to try. I am all for baking cakes.

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Laura Dove January 21, 2019 - 4:21 pm

Ooh red velvet is my favourite ever cake but I’ve never had it as a roll cake! I’;ve never made one myself either, I’m not sure I’m capable, but I’m willing to give it a try!

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Heather January 21, 2019 - 7:04 pm

I have always wanted to try to make one of these rolls. They look a little intimidating to me.

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Tasheena January 21, 2019 - 7:10 pm

I’ve never made a cake roll before. This looks like so much fun to make and even better to eat!

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Fatima Torres January 21, 2019 - 10:19 pm

I love the idea of a velvet cake roll. Typically we try the chocolate roll. Both would be a hit in our home

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Nancy at Whispered Inspirations January 22, 2019 - 12:49 am

I never knew that it was this easy to make rolls like this. I love red velvet so, I will be making this for sure!

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Lynndee January 22, 2019 - 8:57 am

Red velvet is one of my most favorite flavors. Our wedding cake is actually red velvet. Bet this is delish!

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Pam January 22, 2019 - 10:03 am

My son absolutely loves red velvet anything. He would go crazy for this red velvet cake roll.

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Jenn @ EngineerMommy January 22, 2019 - 12:59 pm

Somehow I have never seen a red velvet cake roll but it looks super delicious. I love your pictures- the cake looks mouth watering.

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Edward @ Foodaciously January 22, 2019 - 3:02 pm

Cake rolls are such a treat! I usually make them with chocolate and always bring lots of smiles to the table, but this one looks truly special and worth trying! Thank you Alli for yet another interesting idea

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Shoshana Sue January 23, 2019 - 2:08 am

Oh, now I know why my rolls have cracked in the past. I use to leave them in the pan- thanks for the tip. My girls love red velvet anything and I know we will give this roll a go

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Arzoo July 9, 2019 - 1:36 am

One of my favorite. Great work.

Reply
Sonia September 17, 2019 - 6:51 am

Red Velvet cake is my priority for every occasion and I am fond of this. Thanks for sharing this article.

Reply
Monica October 23, 2019 - 5:24 pm

In your recipie it calls for 1 cup of flour, is this all purpose flour or should it be cake flour?

Reply
Alli October 24, 2019 - 7:00 am

It’s all-purpose flour – thanks for pointing that out. I’ll fix it.

Reply

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