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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup vegetable oil - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 tablespoon red food coloring - 1/4 cup buttermilk - 8 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 2 cups powdered sugar, sifted - 1 teaspoon vanilla extract When I make my Christmas Red Velvet Cake Roll, I gather my ingredients first. This helps me stay organized and focused. For the dry ingredients, you will need 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure to sift these well. Sifting helps remove lumps and makes the cake light. Next, we have the wet ingredients. You will use 1/2 cup of vegetable oil, 1 cup of granulated sugar, 3 large eggs, 1 teaspoon of vanilla extract, 1 tablespoon of red food coloring, and 1/4 cup of buttermilk. The red food coloring is key to that festive look. Finally, for the filling, gather 8 oz of cream cheese, 1/4 cup of unsalted butter, 2 cups of sifted powdered sugar, and 1 teaspoon of vanilla extract. This filling is creamy and sweet, making the cake roll a real treat. Each ingredient plays a part in making this cake roll festive and delicious. The combination of flavors and colors will wow your guests! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Prepare a jelly roll pan with parchment paper. - In a medium bowl, combine and sift together: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - In a large bowl, beat together: - 1/2 cup vegetable oil - 1 cup granulated sugar - Add 3 large eggs, one at a time. Mix well after each addition. - Add 1 teaspoon vanilla extract and 1 tablespoon red food coloring. Mix until smooth. - Gently fold in half of the dry mixture. - Add 1/4 cup buttermilk. - Mix in the rest of the dry ingredients until just combined. - Pour the batter into the pan, spreading it evenly. - Bake for 12-15 minutes or until a toothpick comes out clean. - After baking, turn the cake onto a powdered sugar-dusted towel. - Carefully peel off the parchment paper. - Start rolling from one short end using the towel. - Let it cool for 30 minutes in that rolled shape. - In a bowl, beat together: - 8 oz cream cheese, softened - 1/4 cup unsalted butter, softened - Gradually mix in 2 cups powdered sugar and 1 teaspoon vanilla extract until smooth. - Unroll the cooled cake gently. - Spread the cream cheese filling evenly, leaving a small edge. - Re-roll the cake tightly without the towel. - Chill the roll for at least 1 hour before serving. To make your cake roll soft and fluffy, avoid overmixing the batter. When you mix the dry and wet ingredients, stop as soon as they blend. This keeps air in the batter. Also, use fresh ingredients for the filling. Fresh cream cheese and butter will make a big difference in taste. For a festive touch, dust the top of your cake roll with powdered sugar. This makes it look snowy and special. Add seasonal garnishes like fresh cranberries and mint leaves. They add color and a pop of flavor that brightens the dish. Cut the cake roll into slices for a beautiful presentation. Each slice reveals the lovely red and white swirl. Pair your cake with a holiday beverage, like hot cocoa or spiced cider. This will enhance the festive spirit and delight your guests. Pro Tips Use Room Temperature Ingredients: Ensuring that your eggs and cream cheese are at room temperature will help them blend more easily, resulting in a smoother batter and filling. Don’t Overmix the Batter: To achieve a light and fluffy cake roll, mix the batter just until combined. Overmixing can lead to a dense cake. Dust with Powdered Sugar: Before rolling the cake, dust the towel with powdered sugar. This will prevent sticking and help maintain a beautiful finish when unrolling. Chill for Best Slicing: Allow the cake roll to chill for at least an hour before slicing. This helps the filling set and makes for cleaner cuts. {{image_4}} You can make this red velvet cake roll even more exciting. Just add peppermint extract for a fresh, minty flavor. This works great for the holiday season! You can also include chocolate chips in the filling. The extra chocolate adds richness and texture to your cake. If you need a gluten-free option, it's simple! Just swap all-purpose flour with a gluten-free flour blend. Make sure to check the blend works well for baking. This way, everyone can enjoy this festive treat. Want to change up the filling? Try using whipped cream instead of cream cheese. This makes the cake lighter and airier. You can also spread fruit preserves inside. Strawberry or raspberry preserves add a fruity twist that pairs well with the cake's sweetness. To keep your red velvet cake roll fresh, store it in the refrigerator. Place it in an airtight container. If you don’t have a container, wrap it tightly in plastic wrap. This helps keep air out and moisture in. Make sure to eat it within 3 to 5 days for the best taste. If you want to save your cake roll for later, you can freeze it. Wrap the cake roll in plastic wrap first. Then, put it in a freezer-safe bag or container. This helps prevent freezer burn. For best results, freeze it for up to 2 months. When you are ready to enjoy it, take it out of the freezer. Place it in the fridge for at least 6 hours or overnight to thaw. This keeps the texture smooth. You can also thaw it at room temperature for about 2 hours if you are in a hurry. Look for signs that your cake roll has gone bad. If you see mold or bad smells, it’s best to throw it away. The filling can spoil faster, so be extra careful. If it tastes off or has a strange texture, it’s time to say goodbye to your cake roll. Yes, you can make this cake roll in advance. I recommend making it up to one day ahead. Just store it in the fridge after it cools. Wrap it tightly in plastic wrap. This keeps it fresh and moist. To avoid cracks, roll the cake gently. Start at one short end. Use a clean kitchen towel dusted with powdered sugar. This helps the cake slide out easily. Roll it snug, but not too tight. Allow it to cool in this rolled shape. This way, it keeps its form without cracking. If you prefer natural options, you can use beet juice. Beet juice gives a nice red hue. Another option is pomegranate juice, but it may be less vibrant. These alternatives add color and flavor without artificial dyes. This blog post walked you through making a delicious cake roll. You learned about the key ingredients—both dry and wet. I shared step-by-step instructions to bake and assemble the cake. Plus, I offered tips for texture and decoration. Lastly, there are storage tips and fun variations to try. Baking is a joy that brings people together. Enjoy creating your cake roll for any occasion!

Christmas Red Velvet Cake Roll 🎄❤️

A festive red velvet cake rolled with a creamy filling, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 0.25 cup buttermilk
  • 8 oz cream cheese, softened to room temperature
  • 0.25 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring it extends slightly over the edges for easy removal later.
  • Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. This ensures there are no lumps. Set aside.
  • Combine Wet Ingredients: In a large mixing bowl, beat the vegetable oil and granulated sugar using an electric mixer until the mixture is smooth and well-combined. Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and red food coloring, blending until the colors are uniform.
  • Incorporate Buttermilk: Gently fold in half of the dry ingredients using a spatula, followed by the buttermilk. Add the remaining dry ingredients, mixing just until incorporated; avoid overmixing to maintain a light texture.
  • Bake the Cake: Pour the vibrant red batter into the prepared jelly roll pan, spreading it evenly across the surface. Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  • Prepare for Rolling: Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel that has been dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short end, roll the cake along with the towel to form a log shape. Allow the roll to cool in this position for about 30 minutes.
  • Make the Filling: While the cake cools, prepare the filling by beating the softened cream cheese and butter in a mixing bowl until smooth and creamy. Gradually add in the sifted powdered sugar, followed by the vanilla extract. Mix until fully blended and silky.
  • Unroll and Fill: After the cooling period, gently unroll the cake from the towel. Spread an even layer of the cream cheese filling over the cake, leaving a small margin from the edges to prevent overflow.
  • Re-roll the Cake: Carefully re-roll the cake without the towel this time, maintaining a snug but not overly tight roll to prevent cracks.
  • Chill and Serve: Transfer the rolled cake, seam side down, to a serving platter. Refrigerate for at least 1 hour to allow the filling to set. Before slicing, dust the top with powdered sugar for an extra festive touch.

Notes

For festive flair, serve the cake roll on a decorative platter, garnished with fresh cranberries and mint leaves for a pop of color!
Keyword cake roll, Christmas, holiday dessert, red velvet