Red Velvet Cake Roll is a rich and festive cake roll that pairs a vivid red sponge with a smooth cream cheese filling. A drizzle of white chocolate or a dusting of powdered sugar finishes the roll for a beautiful holiday presentation. This dessert is perfect for gatherings — bright, show-stopping, and surprisingly simple to assemble.
Red Velvet Cake Roll Ingredients
Below are the ingredients you will need to make the red and white cake roll. Exact amounts are provided further in the recipe section.
- Eggs
- Red velvet cake mix (boxed)
- Water
- Oil
- Whipped topping (Cool Whip)
- Cream cheese
- Red food coloring
- Confectioners’ (powdered) sugar
- Vanilla extract
- Butter
- White chocolate melting wafers (optional for drizzling)
Special Tools Needed
To make a thin, even cake layer that rolls easily you’ll need a jelly roll pan (about 15 x 10 x 1 inch) and parchment paper. A hand mixer or stand mixer makes it easy to whip the eggs and prepare the filling. A wire rack for cooling and plastic wrap for chilling the rolled cake are also helpful.
How to Make Christmas Cake Roll
- Preheat the oven to 350°F (175°C). Line a 15 x 10 x 1 inch jelly roll pan with parchment paper and spray lightly with non-stick spray.
- In a large bowl or the bowl of a stand mixer, beat the eggs for 5 minutes until thick and pale yellow. Gradually add the red velvet cake mix, water, and oil. Mix on low for 30 seconds, then on medium for 1 minute. For a brighter red, stir in 1 teaspoon to 1 tablespoon of red food coloring.
- Pour about 3 ½ cups of the batter into the prepared pan and spread evenly to the corners with a spatula. (There may be leftover batter — reserve for cupcakes or cake pops.)
- Bake for 15 minutes, or until the cake springs back when gently touched in the center.
- Remove the pan from the oven and immediately roll the hot cake up with the parchment paper. Transfer the rolled cake to a wire rack and let it cool completely, about 30–45 minutes.
- To make the filling: beat together softened butter and softened cream cheese until smooth. Add the confectioners’ sugar and vanilla extract and beat until combined. Gently fold in the whipped topping to lighten the mixture.
- Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, making sure to get filling up under the first curl. Reroll the cake slowly, peeling the parchment away as you roll. Wrap the roll tightly in plastic wrap to hold its shape and refrigerate for at least 30 minutes.
- Melt white chocolate wafers according to package directions and drizzle over the chilled roll. Alternatively, sift confectioners’ sugar over the top or garnish with fresh berries or crushed candy for a festive touch.
Recipe Tips
- Pre-rolling the hot cake with the parchment helps prevent cracks when you add the filling and reroll.
- If you have leftover batter, bake it in a small pan or use it for cake pops or cupcakes.
- When spreading frosting, be sure to get filling up under the first curl so the spiral looks neat when sliced.
FAQs
How do I prevent the cake roll from cracking? Pre-roll the cake while it is still warm, then unroll, fill, and reroll once cooled. Rolling it warm sets the shape and reduces cracking.
Can I freeze the cake roll? Yes. The cake roll freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Decorate a Christmas Roll
- For a playful look, sprinkle red and white sprinkles or crushed candy cane over the white chocolate drizzle.
- For an elegant presentation, top the roll with halved strawberries, fresh raspberries, or Bing cherries and then drizzle with melted white chocolate.
Storage Instructions
Store the rolled red velvet cake in an airtight container or tightly wrapped in plastic wrap in the refrigerator for up to 7 days.
Recipe Details
Servings: 8 | Prep time: 30 mins | Cook time: 15 mins | Chill time: 1 hr 15 mins | Total time: 2 hrs
Equipment
- Hand mixer or stand mixer
- 15 x 10 x 1 inch jelly roll pan
- Parchment paper
- Wire rack
Ingredients (with amounts)
- 6 eggs
- 1 box red velvet cake mix
- ½ cup water
- ¼ cup oil
- 1 tablespoon red food coloring (adjust to preference)
- 8 oz whipped topping
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons butter, softened
- White chocolate candy melts (for drizzle), optional
Nutrition (per serving)
- Calories: 613 kcal
- Carbohydrates: 63 g
- Protein: 10 g
- Fat: 38 g (Saturated fat: 16 g)
- Sodium: 648 mg
- Sugar: 43 g
Recipe and photos are credited to the original author and are provided here for reference and use in preparing this dessert.