This Christmas Red Velvet Cake Roll is soft, rich, and full of holiday magic.
It’s a classic red velvet sponge rolled up with a sweet, creamy filling.
It looks super fancy, but it’s actually pretty simple to make.
You’ll love how festive it turns out—and it’s always a showstopper at the holiday table.
I’ve made this one for years and it never lasts long!
What You’ll Need
Cake:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon red gel food coloring
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- Powdered sugar (for dusting towel and top)
Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream (cold)
Optional Topping:
- Extra powdered sugar for dusting
- Crushed peppermint or white chocolate curls
Why I Love This Recipe
This red velvet cake roll brings me back to cozy Christmas evenings with hot cocoa and twinkling lights. It’s got that rich cocoa flavor, smooth cream cheese filling, and a swirl that just screams “holiday dessert!”
- Looks super impressive, but it’s easy to make
- Light sponge texture that melts in your mouth
- Perfect for making ahead and keeping in the fridge
- A great dessert centerpiece for any holiday spread
Makes: 10–12 slices
Total Time: About 1 hour (includes baking and cooling)
Macros Information (Per Slice – approx.)
- Calories: 280
- Protein: 4g
- Fat: 15g
- Carbs: 32g
- Fiber: 1g
- Sugar: 21g
Why This Recipe Works (Quick Science)
This cake uses whipped eggs for structure instead of butter or lots of flour. That makes it light and spongy—perfect for rolling without cracking. The red food coloring gives the iconic red velvet look, while the cocoa adds that subtle chocolate flavor. Cream cheese and whipping cream make the filling rich but fluffy.
Common Mistakes
- Overbaking the cake: This dries it out and makes it crack when you roll.
- Not rolling while warm: You need to roll it hot (with a towel) or it won’t keep shape.
- Using too much filling: Makes it hard to roll and the filling will spill out.
- Not sifting dry ingredients: You want the cake super smooth.
What to Serve With
- Hot cocoa or peppermint mocha
- A fresh berry sauce or drizzle of melted white chocolate
- A scoop of vanilla bean ice cream on the side
- Peppermint tea or a glass of bubbly for holiday parties
FAQ
Can I freeze the cake roll?
Yes! Wrap it tightly in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight.
Can I use liquid red food coloring?
Gel food coloring is best. You’ll need a lot more liquid dye to get the same rich color.
Can I make this without cream cheese?
You can swap for mascarpone, but the taste will be a bit different—still delicious though!
How do I keep the cake from cracking?
Roll it in the towel while it’s warm and let it cool that way. It “remembers” the shape and won’t crack when filled.
Do I need a jelly roll pan?
Yes, or a rimmed baking sheet (10×15 inch). It needs to be shallow so the cake stays thin enough to roll.
Substitutions and Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend
- Dairy-Free: Sub in dairy-free cream cheese and coconut cream
- Chocolate Peppermint: Add 1/2 tsp peppermint extract to the filling
- White Chocolate Swirl: Add melted white chocolate to the filling for extra richness
Tools Required
- 10×15 jelly roll pan
- Parchment paper
- Clean kitchen towel
- Stand mixer or hand mixer
- Mixing bowls
- Sifter or fine mesh sieve
- Rubber spatula
- Wire cooling rack
- Offset spatula (optional, but helpful)
Make Ahead Tips
- You can bake the cake and roll it (without filling) a day ahead. Just wrap it in plastic and store at room temp.
- Filling can also be made ahead and stored in the fridge for up to 2 days.
- Fully assembled cake roll can be made the day before and kept chilled until serving.
Let’s Bake It!
Step 1: Preheat and Prep Your Pan
Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly spray it with nonstick spray.
Step 2: Mix Dry Ingredients
In a bowl, sift together 3/4 cup all-purpose flour, 1/4 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
Step 3: Beat Eggs and Sugar
In a separate large bowl, beat 4 large eggs and 3/4 cup granulated sugar with a mixer on high for about 5 minutes, until thick and pale.
Step 4: Add Color, Vanilla, and Oil
Mix in 1 tbsp red gel food coloring, 1 tsp vanilla extract, and 2 tbsp vegetable oil until fully blended.
Step 5: Fold in Dry Ingredients
Gently fold in the sifted dry ingredients until just combined. Don’t overmix.
Step 6: Pour and Bake
Pour the batter into your prepared pan and spread it evenly. Bake at 350°F for 10–12 minutes, until the top springs back lightly when touched.
Step 7: Roll While Warm
Right out of the oven, carefully flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and gently roll the cake (with the towel) from the short end. Let it cool rolled up.
Step 8: Make the Filling
In a bowl, beat 8 oz softened cream cheese, 1 cup powdered sugar, 1 tsp vanilla extract, and 1/2 cup cold heavy cream until fluffy and smooth.
Step 9: Fill and Re-roll
Carefully unroll the cooled cake, spread the filling evenly, and gently roll it back up (without the towel). Wrap in plastic and chill for at least 30 minutes.
Step 10: Slice and Serve
Dust with more powdered sugar and crushed peppermint or white chocolate curls if you’d like. Slice and serve on a round plate.
Leftovers and Storage
Wrap leftovers tightly in plastic wrap and store in the fridge for up to 4 days. You can also freeze slices individually (wrap in plastic then foil) and thaw overnight in the fridge when ready to eat.
Time to Bake!
This cake roll is festive, beautiful, and absolutely worth making for Christmas. It might look fancy, but every step is simple when you take it slow. I’d love to hear how it turns out for you—leave a comment and let me know if you try it, or if you have any questions along the way!
