Y’all this red velvet cake roll is a straight up showstopper. The moist, red velvet sheet cake layer is filled with a luxurious white chocolate raspberry buttercream filling. You can pull this baby out for any occasion from birthdays and holidays to Sunday suppers. It’s a hit in every possible way. Get into this red velvet cake roll. Trust me, you’ll become obsessed.
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Let’s talk cake, boos! Holiday cake recipes are what I live for and today’s recipe is a true Christmas miracle. Y’all, this cake would even make the Grinch’s heart grow a couple more sizes!
This Red Velvet Cake Roll is light and tender but doesn’t fall apart when you roll it into a log. It’s a showstopping, flavorful dessert made in less than an hour! With each bite you’re transported to a Winter wonderland. Well, only if that wonderland includes moist red velvet cake and fluffy cream cheese frosting of course!
The Lowdown on This Red Velvet Cake Roll
Cuisine Inspiration: Southern with a Twist
Primary Cooking Method: Baking
Dietary Info: Vegetarian, Gluten Options Available
Key Flavor: Sweet, Tangy, and Berry-licious!
Skill Level: Intermediate
Red Velvet Vibes
This red velvet Swiss roll cake ain’t playin’ around, boos! We’re going full-on red velvet with buttermilk, a hint of cocoa, and that signature red color. Flavorful, moist, and ready to impress.
Showstopper Presentation
When you slice into this beauty and see those red velvet swirls with that raspberry buttercream, it’s pure cake roll goals! Fancy without being fussy.
Easy Make-Ahead Dessert
Roll it up, wrap it tight, and pop it in the fridge. It needs to chill anyway, so this is perfect for when you wanna get ahead of holiday madness!
Ingredients you’ll need to make Red Velvet Cake Roll
For the Cake
- Powdered Sugar: This sweet stuff is gonna keep your cake from stickin’ when you roll it up.
- Cake Flour: The secret behind the most tender, delicate crumb you’ve ever tasted.
- Unsweetened Cocoa Powder: Adds that subtle cocoa flavor we love in red velvet.
- Baking Powder: Helps the cake rise up nice and fluffy. Make sure it’s fresh so you don’t end up with a flat cake.
- Salt: A pinch here keeps things balanced and brings out all the flavors.
- Buttermilk, Vinegar, & Vanilla Extract: The trinity of tang, twang, and a touch of aromatic sweetness.
- Eggs: These babies give structure and richness to your red velvet cake roll.
- Brown and Granulated Sugars: Adds sweetness and depth and helps whip those eggs up fluffy.
- Vegetable Oil: Keeps the cake nice and moist without adding any extra flavor.
- Red Food Coloring: Gives us that classic red velvet look.
For the Buttercream
- Fresh Raspberries: Brings that bright, tangy flavor to the buttercream.
- White Chocolate: Adds a creamy, sweet vibe to the filling.
- Cream Cheese: Keeps the filling tangy and smooth.
- Unsalted Butter: Because what’s a buttercream without BUTTER? It helps make it smooth and fluffy.
- Powdered Sugar: Sweetens up the buttercream without making it gritty. Make sure you sift it so it gets nice and smooth.
- Pinch of Salt: Just a lil’ to bring out the sweetness and balance all that raspberry goodness.
How to make Red Velvet Cake Roll
What to serve with red velvet Swiss roll cake
- Classic Christmas Dinner: Make it a feast with glazed ham, prosciutto wrapped beef roast, and creamy garlic mashed potatoes.
- Thanksgiving Spread: Pair this beauty with roasted turkey legs, cornbread stuffing, and honey-glazed carrots.
- Holiday Dessert Spread: Keep the sweets rollin’ with some classic pecan pie bars, rich orange white chocolate truffles, and soft eggnog cookies.
- Southern Comfort Bake Sale: Stack your table with homemade raspberry lemon bars, gooey butterfinger brown butter cookies, and a batch of banana pudding cheesecake bars.
Recipe Substitutions
- White Vinegar: Go with apple cider vinegar or even lemon juice. Either one will give you that tangy kick.
- Red Food Coloring: Want a natural option? Try beet juice instead. It won’t be as bright, but you’ll get that pretty pink hue!
- Fresh Raspberries: Frozen raspberries work just fine! Just make sure to thaw and drain them before mixing them in, or your filling will be watery.
- Homemade Buttermilk: Mix 1 cup of milk (whole milk works best) with 1 tablespoon of white vinegar or lemon juice. Stir it up and let it sit for about 5-10 minutes until it thickens up a bit and gets a lil’ curdled.
Recipe Variations and Additions
- Chocolate Overload: Add some mini chocolate chips to the batter for extra bursts of chocolate. You could even add them into the buttercream for double the chocolate love!
- Berry Bonanza: Swap the raspberries with fresh strawberries, blackberries, or blueberries.
- Boozy Cake Roll: Add a splash of raspberry liqueur to the buttercream for a grown-up red velvet cake roll.
- Cream Cheese Whipped Cream: If you want a lighter cake, try replacing the buttercream with a cream cheese whipped cream. It’s less rich but still super tasty!
Expert Tips and Tricks for making the best red velvet cake roll recipe
- Cleaner Ends: If you’d like the ends of your roll cake to look cleaner, use a sharp knife to slice off about ½ an inch of cake off each side. Do this AFTER refrigeration to avoid the filling squeezing out.
- Use the Correct Sized Pan: A 10×15 jelly roll pan is necessary for this recipe. This ensures that the cake is the perfect thickness, which prevents breaking or cracking while rolling.
- Make Ahead: Make the frosting while the cake bakes, then refrigerate it as the cake cools. This will give the filling time to firm up before spreading.
- Fix It Dot Com: If the cake cracks a little, don’t worry, it’s fixable. Once the filling is added and you roll the cake back, it’ll sort of “glue” back together. Plus, any additional imperfections can be covered with a sprinkle of powdered sugar or cocoa powder!
- Frosting Too Loose? Pop it in the fridge and let it firm up a bit more.
How to store Red Velvet Cake Roll
This cake can be stored in the fridge, wrapped in plastic wrap. Actually, to keep your cake as fresh as possible, I’d recommend using 2 layers of plastic wrap.
How long will Red Velvet Cake Roll last in the fridge?
This cake roll will stay delicious in the fridge for about 3-4 days. But let’s be real y’all… If it’s still hangin’ around after a few days, you must have more willpower than me!
Can I freeze red velvet cake roll with cream cheese filling?
Sure, boo! If you’d like to freeze a prepared cake roll, wrap it in plastic wrap and add an extra layer of heavy duty foil or place it in a zip top freezer bag. It will freeze for 2-3 months. Thaw in the fridge overnight before slicing and serving.
Frequently asked questions
Absolutely! You can bake the cake and make the filling ahead of time. Just let the cake cool completely, wrap it up, and pop it in the freezer. The filling can go in the fridge. When you’re ready to assemble, thaw the cake, spread the filling, roll it up, and you’re set!
Cracks usually happen if the cake cools down too much before you roll it up. Make sure you roll it while it’s still warm.
Give it a light touch in the center. If it springs back, it’s ready to roll! You can also stick a toothpick in the center, and if it comes out clean or with just a few crumbs, you’re good to go.
This Red Velvet Cake Roll is a holiday classic that’s sure to impress! With every bite, you’ll get that perfect combo of red velvet goodness and creamy raspberry filling. It’s a crowd-pleaser, so slice it up and watch it disappear. I know you’re gonna love it!
More Red Velvet Recipes
Let the good times roll! After you’ve made this delicious cake, go ahead and stir up more of GBC’s most ravishing red velvet recipes:
- Red Velvet Lava Cake
- Red Velvet Marble Cake
- Red Velvet Bundt Cake
- Blue Velvet Cake
- Red Velvet Ice Cream
- Red Velvet Cake with Blackberry Cream Cheese Frosting
Red Velvet Cake Roll
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Equipment
Ingredients
For the Red Velvet Cake Roll
- powdered sugar
- 3/4 cup cake flour sifted
- 1/4 cup unsweetened cocoa powder sifted
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp buttermilk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 4 large eggs room temperature
- 3/4 cup light brown sugar
- 1 tbsp vegetable oil
- 1 oz red food coloring
For the Raspberry White Chocolate Buttercream
- 1 1/2 cup fresh raspberries divided
- 4 oz white chocolate chopped
- 4 oz cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar sifted
- pinch of salt
Instructions
For the Red Velvet Cake
- Preheat oven to 350°F. Line10x15 inch jelly roll pan with parchment paper then grease with butter or shortening.
- Sprinkle a large rectangle of parchment paper or a thin kitchen towel with powdered sugar and set aside.
- In a small bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.
- In another small bowl, combine the buttermilk, vinegar, and vanilla extract.
- In the bowl of a stand mixer fitted with a whisk attachment or using a large bowl and an electric hand mixer, beat the eggs with brown sugar for five minutes until fluffy and aerated. Next add in the oil then buttermilk mixture and red food coloring beating again.
- Add the flour mixture in two increments and beat on low speed until well combined, about 2 minutes.
- Pour the batter into the prepared pan and spread evenly to reach all edges. Bake for 11-13 minutes, or until the top of the cake springs back when touched.
- Immediately turn the cake out onto the previously prepared parchment paper or kitchen towel and peel off the attached paper on the cake. Very carefully roll up the cake and paper (or towel) together, starting at the narrow end. Place the cake, seam-side down, on a cooling rack to cool to room temperature, about 45 minutes.
- While you wait for the cake to cool, prepare the filling.
For the Raspberry white chocolate filling
- Blend ½ cup of raspberries until smooth in a heavy duty blender or food processor. Press through a sieve to remove the seeds.
- Pour the raspberry puree in a small microwave safe bowl and heat until hot but not boiling. Add the white chocolate and stir until smooth and combined. Allow to completely cool.
- In your stand mixer, beat the cream cheese until smooth.
- Add the raspberry white chocolate mixture until fully incorporated. Be sure to scrape the sides of the bowl at least once.
- Add the butter and powdered sugar, in intervals of half a cup at a time, along with the salt and beat until the mixture is smooth and fluffy.
- Cover and refrigerate filling until ready to use.
To Assemble
- Once cake is completely cooled, unroll the cake and spread the filling over the cake from edge-to-edge, leaving about ¼” on each end. Spread the remaining cup of the fresh raspberries over the top of the filling, making sure to disperse them evenly.
- Re-roll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.
- Place cake seam-side down on a serving plate of your choice. Sprinkle it with extra powdered sugar and serve!
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This recipe is absolutely delicious and definitely one of my new favorite dishes! Thank you for sharing this amazing recipe, I will definitely be making it again and again. Keep up the good work!
This looks gorgeous! I love the sound of that white chocolate buttercream. Can’t wait to make this!
My red velvet cake turned out so fluffy and delicious! I can’t wait to make it again!
Who doesn’t like red velvet?? I want to try these soon! Thanks for the idea!
I love this dessert for Valentine’s Day!
Ohhh yes. this red velvet cake roll is so perfect. What a great recipe!