Red Velvet Cake Roll

This Red Velvet Cake Roll starts with a tender moist red velvet cake that's wrapped with a white chocolate raspberry buttercream filling.
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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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A beautiful raspberry stuffed Red Velvet Cake Roll with raspberries on top against a light pink background

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Letโ€™s talk cake, boos! Holiday cake recipes are what I live for and todayโ€™s recipe is a true Christmas miracle. Yโ€™all, this cake would even make the Grinchโ€™s heart grow a couple more sizes!

This Red Velvet Cake Roll is light and tender but doesnโ€™t fall apart when you roll it into a log. Itโ€™s a showstopping, flavorful dessert made in less than an hour! With each bite youโ€™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

Closeup of Jocelyn in pink dress smiling

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

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.

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.

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 youโ€™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 whatโ€™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.
A slice of red velvet cake roll on a white plate with raspberries and eggs next to it

How to make Red Velvet Cake Roll

Red velvet cake batter in a clear bowl with a silver whisk
1
Prep a 10 x 15-inch jelly roll pan by greasing it, lining with parchment paper, and greasing the paper again. Dust a large parchment paper or thin kitchen towel with powdered sugar. Mix dry ingredients (cake flour, cocoa powder, baking powder, salt) and wet ingredients (buttermilk, vinegar, vanilla extract) in separate bowls. In a stand mixer or using a hand mixer, beat eggs for five minutes, then gradually add brown sugar and oil. Incorporate the buttermilk mixture and red food coloring, followed by the dry ingredients, beating until smooth.
A red velvet jelly roll being rolled up against parchment paper
2
Pour the batter into the pan, bake for 11-13 minutes, then immediately roll the warm cake with the sugared paper or towel, starting at the narrow end, and let cool on a rack. Prepare the filling while the cake cools.
A bowl of creamy buttercream with a pale pink tint, surrounded by fresh raspberries and a tray of eggs
3
Blend ยฝ cup of raspberries until smooth, strain to remove seeds, and heat the puree in the microwave until hot. Mix in white chocolate until smooth, cool completely, then beat cream cheese in a stand mixer until smooth. Add the raspberry-chocolate mixture and beat until fully incorporated. Add butter and beat for 2 minutes, then gradually mix in powdered sugar and salt until fluffy. Refrigerate the mixture until ready to use.
A sheet of red velvet cake partially covered with buttercream, next to a bowl of eggs and fresh raspberries
4
Unroll the cake and spread the filling over the cake from edge-to-edge, leaving about ยผโ€ on each end.
Raspberry buttercream spread over a thin layer of red velvet sheet cake with raspberries on top
5
Spread the remaining cup of the fresh raspberries over the top of the filling, making sure to disperse them evenly.
A rolled red velvet cake dusted with powdered sugar, placed on parchment paper with scattered raspberries and a small bowl of raspberries nearby
6
Re-roll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.
Slices of red velvet cake roll with swirls of pink frosting on plates, garnished with fresh raspberries
7
Place cake seam-side down on a serving plate of your choice. Sprinkle it with extra powdered sugar and serve!

What to serve with red velvet Swiss roll cake

Sliced prime rib on a wooden cutting board with rosemary nearby
This boneless prime rib is crusted in a rosemary, thyme garlic herb crust and cooked until tender. Pair with au jus, creamy horseradish or both!
Creamy white cheddar mac and cheese being scooped out of pan after baking
This white cheddar mac and cheese is a luscious, decadent side you and the family deserve to treat yourselves to!
Slices of cornbread with honey and butter on top
My honey cornbread is tender, moist and almost cake-like. Made with brown butter this recipe is irresistible!
A glass of eggnog being topped with whipped meringue
This homemade eggnog is incredibly easy to make and so dang tasty! Wonderfully thick, creamy and spiced, this recipe is gonna give that store-bought option a run for its money!

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!
A straight on look at a red velvet cake roll piled high with raspberries ready to serve

Expert Tips and Tricks for making the best red velvet cake roll recipe

  1. Cleaner Ends: If youโ€™d like the ends of your roll cake to look cleaner, use a sharp knife to slice off about ยฝ an inch of cake off each side. Do this AFTER refrigeration to avoid the filling squeezing out.
  2. Use the Correct Sized Pan: A 10ร—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. 
  3. 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. 
  4. Fix It Dot Com: If the cake cracks a little, donโ€™t worry, itโ€™s fixable. Once the filling is added and you roll the cake back, itโ€™ll sort of โ€œglueโ€ back together. Plus, any additional imperfections can be covered with a sprinkle of powdered sugar or cocoa powder! 
  5. 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, Iโ€™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. 

Slices of red velvet cake roll on three white plates with a silver fork

Frequently asked questions

Can I make this red velvet cake roll with cream cheese filling ahead of time?

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!

Why did my cake crack when I rolled it?

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.

How do I know when the cake is done baking?

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.

A straight on look at a slice of red velvet cake roll piled high with raspberries

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 youโ€™ve made this delicious cake, go ahead and stir up more of GBCโ€™s most ravishing red velvet recipes: 

A beautiful raspberry stuffed Red Velvet Cake Roll with raspberries on top against a light pink background

Red Velvet Cake Roll

This Red Velvet Cake Roll starts with a tender moist red velvet cake that's wrapped with a white chocolate raspberry buttercream filling.
5 from 7 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course: Dessert
Servings: 10 servings

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 350ยฐF. 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 ยฝ 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 ยผโ€ 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!

Notes

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, Iโ€™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.ย 

Nutrition

Calories: 386kcal | Carbohydrates: 51g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 194mg | Potassium: 190mg | Fiber: 2g | Sugar: 41g | Vitamin A: 545IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg
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Filed Under:  Cake, Christmas, Dessert and Baking, Holidays, New Year's, Oven, Valentine's Day

Comments

  1. 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!

5 from 7 votes (1 rating without comment)

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