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Red Velvet Cake Roll
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3.55 from 24 votes

Red Velvet Cake Roll

Red Velvet Cake Roll - this easy red velvet cake recipe is rolled up in a roulade - it's the perfect cake for any occasion! It's a red velvet sponge cake baked in a jelly roll pan and filled with cream cheese frosting. A dusting of powdered sugar on top makes this an easy and elegant dessert.
Prep Time30 minutes
Cook Time20 minutes
Cooling time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 -10 servings
Calories: 375kcal
Author: Dorothy Kern
Cost: 7


For the Cake:

  • 3 large eggs
  • ¾ cup (150g) granulated sugar
  • 1 tablespoon (15ml) vegetable oil
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon (5g) unsweetened cocoa powder
  • ¾ cup (93g) all purpose flour
  • 1 tablespoon (15ml) red food coloring
  • Powdered sugar to aid in rolling

For the Filling:

  • 4 ounces (113g) cream cheese room temperature
  • ¼ cup (57g) unsalted butter room temperature
  • 2 cups (226g) powdered sugar
  • 1 teaspoon vanilla


  • Preheat oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
  • Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 3-5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, vanilla, and cocoa, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)
  • While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.
  • Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
  • Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
  • Make the filling: beat cream cheese and butter ntil creamy, then mix in powdered sugar slowly. Add vanilla and beat until smooth.
  • To fill cake: Carefully unroll the cake. Spread with the frosting. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go.
  • Chill for one hour before slicing. Before serving, dust the top with powdered sugar.
  • If the cake cracks, double the frosting recipe and frost the outside as well - no one will know!


  • Make sure and beat the eggs at LEAST 3 minutes as it says in the directions. This creates the fluffy cake you see in the photos.
  • Roll it while it’s hot.
  • You can make the cake portion up to one day ahead, just wrap it (in the towel) in plastic wrap so it doesn’t get stale.
  • If the cake cracks, double the filling and frost the outside – no one will know.


Serving: 1serving | Calories: 375kcal | Carbohydrates: 59g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 143mg | Potassium: 118mg | Fiber: 1g | Sugar: 49g | Vitamin A: 457IU | Calcium: 50mg | Iron: 1mg