Red Velvet Cake Roll with Cream Cheese Filling Recipe

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The Comfort of Red Velvet Cake Roll with Cream Cheese Filling Recipe

There’s something deeply comforting about a Red Velvet Cake Roll with Cream Cheese Filling Recipe. The tender, velvety cake wrapping around the smooth, tangy cream cheese feels like a warm hug on a plate. I love how this dessert manages to be both elegant and approachable—a perfect centerpiece for casual weekends or special occasions.

When I first made this cake roll, I was struck by its vibrant crimson color and the delicate cocoa notes that play gently behind the cream cheese’s rich tang. You’ll notice the cake’s light crumb paired with a kiss of sweetness and acidity that wakes up your taste buds just right. It’s a true crowd-pleaser that’s easier to master than you might think.

Whether you’re an experienced baker or just starting out, this recipe offers a satisfying challenge with predictable, delicious results. It invites you to slow down, enjoy the process, and savor every bite.

Ingredient Guide

• All-purpose flour (¾ cup): The backbone of the cake’s structure; all-purpose keeps it tender yet holds its shape well.
• Unsweetened cocoa powder (¼ cup): Adds that subtle chocolate depth without overwhelming the red velvet’s signature flavor.
• Baking powder (1 tsp): Gives the cake just enough lift for a light crumb.
• Salt (¼ tsp): Enhances all the flavors and balances sweetness.
• Large eggs (4, room temp): Eggs help create a velvety texture; room temperature eggs beat up fluffier.
• Granulated sugar (¾ cup): Sweetness that also helps stabilize the batter when whipped with eggs.
• Vanilla extract (1 tsp): Adds warmth and rounds the flavors beautifully.
• Distilled white vinegar (1 tsp): Reacts with baking powder for tenderness and heightens the red velvet tang.
• Vegetable oil (2 tbsp): Keeps the cake moist and supple without heaviness.
• Red food coloring (1 tbsp): The iconic vibrant hue that makes the cake visually stunning—liquid or gel both work.
• Buttermilk (2 tbsp): Adds subtle tang and helps the cake stay soft.
• Cream cheese (8 oz, softened): The star of the filling—rich, smooth, and slightly tangy.
• Unsalted butter (4 tbsp, softened): Makes the cream cheese filling luscious and creamy.
• Powdered sugar (1 cup): Sweetens and smooths the filling without grit.
• Pinch of salt: Balances sweetness in the filling for a well-rounded taste.

Prep Before You Begin

Timing is everything with the Red Velvet Cake Roll with Cream Cheese Filling Recipe. I recommend getting your ingredients to room temperature before starting—eggs and cream cheese especially. Preheat your oven to 350°F (175°C) and prepare a 10×15-inch jelly roll pan with parchment paper, lightly greased to prevent sticking.

How to Make Red Velvet Cake Roll with Cream Cheese Filling Recipe

Follow these steps closely to create that perfect cake roll with a tantalizing cream cheese filling. Each step builds on the last, layering flavor and texture.

1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper that you’ve lightly greased. This creates the perfect non-stick surface to roll the cake later.
2. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. Having this dry mix ready keeps your workflow smooth and ensures even distribution when you add it to the wet ingredients.
3. Beat the eggs and granulated sugar in a large bowl with an electric mixer on high for about 3–4 minutes, until the mixture is thick, pale, and slightly tripled in volume. You’ll notice a velvety, almost marshmallowy texture forming — that’s the key to a light cake.
4. Gently stir in the vanilla extract, distilled white vinegar, vegetable oil, buttermilk, and red food coloring. This combination adds moisture, acidity, and that signature red velvet flavor and hue.
5. Sift the dry ingredients over the wet mix and fold carefully just until smooth. Be cautious not to overmix here—you want to keep the batter light and airy for a tender crumb.
6. Pour and spread the batter evenly into your prepared pan using an offset spatula. Smooth the surface with gentle strokes to ensure even baking.
7. Bake for 12–14 minutes, or until the top springs back lightly when touched. Be vigilant with timing because the cake can go from perfectly moist to overbaked quickly.

8. While hot, carefully turn the cake out onto a clean kitchen towel dusted liberally with powdered sugar. Peel off the parchment paper. Then, from the short side, roll the cake up tightly inside the towel. This helps the cake “remember” its rolled shape and prevents cracking when you add the filling later. Let it cool completely for about 1 hour.
9. Beat the softened cream cheese and butter in a bowl until creamy and smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Continue beating until the filling is light and fluffy, perfect for spreading.
10. Carefully unroll the cooled cake and evenly spread the cream cheese filling, leaving a small border around the edges. This will keep the filling contained when you roll it back up.
11. Gently roll the cake back up—this time without the towel. Wrap it tightly in plastic wrap and chill for at least 1 hour to let the filling set and flavors meld beautifully before slicing.

Creative Variations for Red Velvet Cake Roll with Cream Cheese Filling Recipe

• Berry Twist: Add a layer of fresh raspberries or strawberries inside before rolling for a burst of fruity freshness.
• Chocolate Drizzle: Melt some dark chocolate and drizzle over the cake just before serving for added richness.
• Spiced Version: Add warm spices like cinnamon or nutmeg to the batter for a cozy, autumnal feel.
• Citrus Zest: Stir a bit of orange or lemon zest into the cream cheese filling to brighten the flavors.
• Nutty Crunch: Sprinkle chopped toasted pecans or walnuts over the filling for added texture.
• Mini Rolls: Make smaller versions using a half sheet pan—perfect for parties or snackable treats.

Storage, Freezing & Reheating

• Refrigerate: Store the wrapped cake roll in the fridge for up to 4 days to preserve freshness and creaminess.
• Freeze: Wrap tightly in plastic wrap and foil to freeze up to 2 months. Thaw overnight in the fridge before serving.
• Slicing tip: Use a sharp serrated knife for clean, beautiful slices without squishing the cake or filling.
• Serve chilled or at room temp: Letting the cake sit at room temperature for 15–20 minutes before serving softens the filling and enhances flavor.

Red Velvet Cake Roll with Cream Cheese Filling Recipe FAQs

• Can I use a different pan size? It’s best to use a 10×15-inch jelly roll pan to ensure the cake bakes thinly and rolls easily. Smaller pans can cause a thicker cake that cracks.
• What if I don’t have buttermilk? You can make a quick substitute by adding 1 tbsp of vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.
• Why did my cake crack when rolling? Usually, this happens if the cake cools before rolling or it’s overbaked. Roll it while still warm and make sure not to overbake.
• Can I make the filling ahead of time? Yes! The cream cheese filling can be made up to 2 days ahead and kept refrigerated. Just bring it to room temp before spreading.
• How do I get that vibrant red color? Using good quality red food coloring helps. Gel food coloring is more concentrated and less watery, which keeps the batter smooth.

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