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Red Velvet Cake Roll Recipe
Red Velvet Cake Roll Recipe photo by Taste of Home

Red Velvet Cake Roll Recipe

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Moist and tender, this classic cake wrapped around luxurious cream cheese frosting is a sweet feast for the eyes. You’ll love its melt-in-your-mouth texture.—Kristie Gentry, King, North Carolina
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 12 servings


  • 4 large eggs
  • 3/4 cup sugar
  • 1 bottle (1 ounce) red food coloring
  • 2 tablespoons buttermilk
  • 1 tablespoon canola oil
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla extract
  • 3/4 cup cake flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional confectioners' sugar

Nutritional Facts

1 slice equals 337 calories, 13 g fat (7 g saturated fat), 101 mg cholesterol, 241 mg sodium, 51 g carbohydrate, trace fiber, 5 g protein.


  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
  2. In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in the food coloring, buttermilk, oil, vinegar and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture. Spread into prepared pan.
  3. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. In a small bowl, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Dust with additional confectioners' sugar. Refrigerate for 1 hour. Yield: 12 servings.
Originally published as Red Velvet Cake Roll in Country Woman December/January 2013, p55

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Reviewed Feb. 15, 2015

"This recipe was horrible. I felt like I was on an episode of Pintrest Fails! I am an experienced cook and baker but I could not save this one. This recipe is flawed and frustrating. Move along to another one."

Reviewed Dec. 24, 2014

"I'm just making it for christmas. And I just rolled it up in the towel, but its broken everywhere. Don't know how you guys did it. I hope it will still turn out ok, because I made it for a christmas party. Bit disappointed I must say..."

Reviewed Apr. 13, 2014

"I don't know what cause the cake to be chewy. The filling was too sweet for me but my husband liked it."

Reviewed Feb. 17, 2014

"This cake was way to dry. Two many eggs I think. Very disappointed"

Reviewed Jan. 24, 2013

"hi, that is what i used apple cider vinegar"

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