Main menu






This stunning Red Velvet Cake Roll is filled with the BEST cream cheese frosting. You'll love this soft and fluffy cake with a hint of cocoa powder.


Red Velvet Cake:

• 3/4 cup all-purpose flour (stir, spoon & level)

• 1/4 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 4 large eggs

• 3/4 cup granulated sugar

• 1 Tbsp oil (canola/vegetable)

• 2 Tbsp buttermilk (or 2 Tbsp milk plus 1/2 tsp vinegar; let sit 5 minutes before using)

• 1 tsp white distilled vinegar

• 1 tsp vanilla extract

• 2 Tbsp (one 1 oz bottle) red food coloring

• powdered sugar, optional

Cream Cheese Filling:

• 8 oz brick cream cheese, cold

• 1/2 cup (1 stick) butter, room temperature

• 1 cup powdered sugar

• 1 tsp vanilla


• Preheat oven to 350 degrees Fahrenheit. Line a 15x10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them. (Can use Baker's Joy - a nonstick spray with flour.)

• In a bowl, sift together the flour, cocoa, baking powder and salt. Set aside.

• In the bowl of a stand mixer using the whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. Slowly add the sugar and oil while mixer is running on medium/low.

• Add the buttermilk, vinegar, vanilla and red food coloring. Mix to combine. Add the flour mixture and mix until just incorporated. Pour batter into prepared pan. Spread evenly.

• Bake at 350˚F for 13-15 minutes or until the top of the cake springs back when touched. Or a toothpick comes out clean or with a few moist crumbs after inserting into the center of the cake.

• Lift cake by the parchment paper and place it on a wire rack. Allow cake to rest for 3 minutes for steam to release. Fold parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm. Leave cake on wire rack to cool completely.

• Meanwhile, make filling by beating the cream cheese and butter together in a bowl with an electric hand mixer until smooth. Add the powdered sugar and vanilla. Mix until combined. Place frosting in fridge until cake is cool.

• Carefully unroll the cake. If it's still warm or particularly wet and sticky after unrolling, let it rest (unrolled) for 5 minutes. Dollop the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving 1/2-inch bare on the end you will roll towards. IMPORTANT: Keep the tip of the spatula in the frosting the whole time as to not lift crumbs into the frosting.

• Re-roll the cake as tightly as you can. For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternately freeze the cake overnight.

• Unwrap the chilled cake. Dust the top with powdered sugar, optional. Use a serrated knife to cut 12 even pieces. Rinse and dry knife between cuts for clean slices.


NO PARCHMENT/TOWEL METHOD: If not using parchment paper, heavily grease and flour the pan before adding the batter. Then turn the hot baked cake out onto a tea towel that's been sprinkled with about 1/2 cup of powdered sugar. Roll the cake up in towel while warm, and follow the steps as written.

TO FREEZE: Double wrap the red velvet cake roll with plastic wrap and freeze it up to 2-3 months. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20 minutes before serving. Alternately thaw cake in fridge overnight before slicing and serving.

STORE leftovers covered with plastic wrap in the fridge up to 5 days.


- Advertisement -