Description
This Christmas Red Velvet Cake Roll recipe is the perfect festive dessert with a soft cocoa sponge and creamy sweet cream cheese filling. Ideal for holiday parties, this vibrant red velvet roll is easy to make and beautiful to serve. Includes step-by-step instructions, expert tips, and make-ahead storage advice.
Ingredients
3 large eggs
3/4 cup granulated sugar
2 tablespoons vegetable oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon red gel food coloring
2/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese
4 tablespoons unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract (for filling)
Instructions
1. Preheat oven to 350°F and line a jelly roll pan with parchment paper.
2. In a large bowl, beat the eggs and sugar until thick and pale.
3. Add oil, buttermilk, vanilla, and red food coloring; mix until combined.
4. Sift in flour, cocoa powder, baking powder, and salt. Gently fold until smooth.
5. Pour into prepared pan and bake for 10–12 minutes until it springs back when touched.
6. Invert hot cake onto a powdered sugar-dusted towel. Remove parchment and roll up in the towel. Let cool completely.
7. For the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy.
8. Unroll cake, spread with filling, and gently roll it back up. Wrap in plastic wrap and chill for 1 hour.
9. Dust with powdered sugar or decorate as desired. Slice and serve chilled or at room temp.
Notes
Use gel food coloring for vibrant red without thinning the batter.
Don’t overbake the sponge or it will crack when rolled.
Chill before slicing for the cleanest presentation.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 65mg