Red Velvet Cake Roll is a festive, rich cake roll featuring a vivid red sponge wrapped around a creamy white filling. A silky cream cheese filling balances the sweetness, and a drizzle of white chocolate or a dusting of powdered sugar finishes the look, making it an eye-catching centerpiece for holiday gatherings.
The bright red color of the cake makes a dramatic presentation that’s sure to draw compliments. This roll is ideal for family celebrations—everyone from grandparents to children will reach for a slice.
Red Velvet Cake Roll Ingredients
Below are the ingredients you’ll need for this red-and-white cake roll. Exact amounts are shown in the recipe card further down.
- Eggs
- Red velvet cake mix (a boxed mix keeps things simple)
- Water
- Oil
- Whipped topping (such as Cool Whip)
- Cream cheese, softened
- Red food coloring (optional, for brighter color)
- Confectioners’ sugar
- Vanilla extract
- Butter, softened
- White chocolate melting wafers or powdered sugar for dusting
Special Tools Needed
To make a cake roll you’ll want a shallow jelly roll pan (approximately 15 x 10 x 1 inches) to bake a thin, even layer of cake. Parchment paper is essential for rolling the cake without sticking.
How to Make the Cake Roll
- Preheat the oven to 350°F (175°C). Line a 15x10x1-inch jelly roll pan with parchment paper and spray the paper with nonstick spray.
- Using a stand or hand mixer, beat the eggs on high for about 5 minutes until they’re thick and pale yellow. Add the red velvet cake mix, water, and oil gradually. Beat on low for 30 seconds, then on medium for 1 minute. If you want a more vivid color, stir in 1 teaspoon to 1 tablespoon of red food coloring.
- Pour about 3 ½ cups of batter into the prepared pan and spread evenly to the corners. There may be some leftover batter.
- Bake for about 15 minutes, or until the top springs back when gently touched.
- Remove the cake from the oven and, while still warm, lift the parchment paper and roll the cake up tightly (parchment and all). Set the rolled cake on a wire rack to cool completely, about 30–45 minutes.
- Prepare the filling by beating the butter and softened cream cheese until smooth. Add the confectioners’ sugar and vanilla, beating until combined. Gently fold in the whipped topping until the filling is light and spreadable.
- Unroll the cooled cake and spread the cream cheese filling evenly across the surface, making sure to get frosting under the first edge as you begin to roll. Reroll the cake carefully, peeling away the parchment as you go. Wrap the roll tightly in plastic wrap and refrigerate for at least 30 minutes to set.
- Melt the white chocolate wafers according to package directions and drizzle over the chilled roll. Alternatively, dust the roll with powdered sugar or serve with extra whipped cream.
Recipe Tips
- Roll the cake while still warm for the first roll to prevent cracks when you fill and reroll it.
- If you have leftover batter, you can bake an extra small cake or use it to make cake pops.
- When spreading the filling, be sure to reach the inner edge so the swirl looks neat once rolled.
FAQs
Pre-rolling the cake while it’s still warm helps it hold its shape and reduces the chance of cracking when you fill and reroll it.
Yes. Wrapped tightly, the cake roll freezes well for up to three months. Thaw it overnight in the refrigerator before serving.
How to Decorate a Christmas Roll
- For a playful look: top with red-and-white sprinkles or crushed candy cane for a festive crunch.
- For an elegant presentation: line the top with halved strawberries, Bing cherries, or fresh raspberries and finish with a white chocolate drizzle.
Storage Instructions
Store the cake roll refrigerated in an airtight container or wrapped tightly in plastic wrap for up to seven days. For longer storage, freeze as noted above.
More Amazing Cake Recipes
- Black Forest Bundt Cake
- Gingerbread Cake with Mascarpone Frosting
- Caramel Pear Cake
- Cherry Dr. Pepper Cake
- Spiced Rum Bundt Cake
Red Velvet Cake Roll
A rich and festive cake roll featuring a red sponge and cream cheese filling, finished with white chocolate drizzle.
Ingredients
- 6 eggs
- 1 box red velvet cake mix
- 1/2 cup water
- 1/4 cup oil
- 1 tablespoon red food coloring (optional)
- 8 oz whipped topping
- 8 oz cream cheese, softened
- 1 cup powdered (confectioners’) sugar
- 1 teaspoon vanilla extract
- 4 tablespoons butter, softened
- White chocolate candy melts or powdered sugar for topping
Instructions
- Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with parchment and spray with nonstick spray.
- Beat eggs until thick and pale, about 5 minutes. Add cake mix, water, and oil, mixing on low 30 seconds then medium 1 minute. Add food coloring if desired.
- Pour about 3 ½ cups of batter into the pan and spread evenly. Bake 15 minutes or until the cake springs back when touched.
- Remove from oven and roll the cake up in the parchment while warm. Cool completely, about 30–45 minutes.
- Beat butter and cream cheese until smooth. Add powdered sugar and vanilla, then gently fold in the whipped topping.
- Unroll the cooled cake, spread the filling evenly, and reroll carefully, removing parchment as you go. Wrap in plastic and chill 30 minutes.
- Melt white chocolate and drizzle over the roll, or sift powdered sugar on top before serving.
Nutrition (per serving)
- Calories: 613 kcal
- Carbohydrates: 63 g
- Protein: 10 g
- Fat: 38 g
Nutrition estimates are approximate and provided as a general guide.
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