A Christmas red velvet cake roll is the perfect festive dessert for your holiday gatherings. This stunning cake features a soft, spongy red velvet layer filled with a creamy, luscious cream cheese frosting. Rolled into a spiral and dusted with powdered sugar, it’s a showstopper that’s easier to make than you’d think!
Why You’ll Love This Recipe?
- Eye-catching presentation: The vivid red and creamy white swirl is a holiday classic.
- Perfect balance of flavors: The subtle cocoa flavor of the red velvet pairs beautifully with the tangy cream cheese filling.
- Make-ahead friendly: This cake roll can be prepared in advance, making holiday entertaining a breeze.
Ingredients
Here’s a glimpse of what you’ll need to create this festive dessert. The full ingredient list is in the recipe card below.
- All-purpose flour and unsweetened cocoa powder for the cake base
- Granulated sugar for sweetness
- Eggs for structure and fluffiness
- Red food coloring for the signature color
- Cream cheese, butter, and powdered sugar for the creamy filling
You’ll find the full ingredient list in the recipe card below.
Directions
- Preheat the oven and prepare a jelly roll pan by lining it with parchment paper and lightly greasing it.
- Sift together the flour, cocoa powder, baking powder, and salt.
- Beat the eggs and sugar until thick and pale, then add the vanilla extract and red food coloring.
- Fold in the dry ingredients gently to keep the batter light and airy.
- Spread the batter evenly in the prepared pan and bake until the cake is springy to the touch.
- While the cake is still warm, roll it up in a clean kitchen towel dusted with powdered sugar. Let it cool completely.
- Prepare the cream cheese filling by beating together the cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll the cooled cake, spread the filling evenly, and re-roll it tightly. Chill to set.
- Dust with powdered sugar or decorate as desired before serving.
Expert Tips and Tricks
- Roll the cake while it’s still warm to prevent cracking.
- Use parchment paper to ensure the cake releases easily from the pan.
- Chill the cake roll before slicing to get clean, beautiful swirls.
Recipe Variations and Possible Substitutions
- Add crushed candy canes to the filling for a peppermint twist.
- Swap the cream cheese filling for whipped cream or mascarpone for a lighter option.
- Drizzle melted chocolate or add festive sprinkles for extra decoration.
Serving and Pairing Suggestions
Serve this red velvet cake roll as the centerpiece of your holiday dessert table. Pair it with a cup of hot cocoa, coffee, or a glass of spiced eggnog for a truly festive experience.
Storage and Reheating Tips
- Store the cake roll in the refrigerator, tightly wrapped, for up to 3 days.
- Freeze the cake roll (without powdered sugar) for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s warm helps prevent cracking. Be gentle and don’t overbake the cake, as that can make it dry and prone to breaking.
Can I use natural food coloring?
Yes, but the red may not be as vibrant. Look for concentrated natural food dyes for better results.
Do I need a special pan for this recipe?
A jelly roll pan is ideal, but a rimmed baking sheet of similar size works in a pinch.
Can I make this without cocoa powder?
The cocoa powder is key to the red velvet flavor, but you can reduce it slightly if desired.
Conclusion
This Christmas red velvet cake roll is as delicious as it is beautiful. Whether you’re hosting a holiday dinner or bringing a dessert to a festive potluck, it’s guaranteed to impress. Get ready to slice into this masterpiece and watch it disappear—everyone will be asking for the recipe!
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Christmas Red Velvet Cake Roll
Description
This Christmas Red Velvet Cake Roll is a festive and delicious dessert that’s perfect for the holiday season. It features a soft and moist red velvet cake filled with a creamy cream cheese frosting.
Ingredients
Red Velvet Cake:
- 3/4 cup (90 g) all-purpose flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon oil (canola/vegetable)
- 2 tablespoons buttermilk (or 2 tablespoons milk plus 1/2 teaspoon vinegar)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- Powdered sugar (optional)
Cream Cheese Filling:
- 8 oz (226 g) brick cream cheese, cold
- 1/2 cup (113 g) butter (1 stick), room temperature
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla
Instructions
Preheat and Prep: Preheat the oven to 350 degrees F. Line a 15×10-inch jelly roll pan with parchment paper covering the bottom and sides, leaving an inch or two overhanging. If sides are exposed, grease and flour them.
- Combine Dry Ingredients: In a bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
- Whip Eggs and Add Sugar: In the bowl of a stand mixer using the whisk attachment, whip the eggs on medium speed for 5 minutes until light and frothy. Slowly add the sugar and oil while the mixer is running on medium/low.
- Add Wet Ingredients: Add the buttermilk, vinegar, vanilla, and red food coloring. Mix to combine.
- Combine Wet and Dry Ingredients: Add the flour mixture and mix until just incorporated. Pour batter into the prepared pan and spread evenly.
- Bake: Bake at 350˚F for 13-15 minutes or until the top of the cake springs back when touched.
- Cool and Roll: Lift cake by the parchment paper and place it on a wire rack. Allow the cake to rest for 3 minutes for steam to release. Fold parchment paper over one of the 10-inch (shorter) sides and roll the cake tightly into a log while it is still warm. Leave the cake on a wire rack to cool completely.
- Make Filling: Meanwhile, make filling by beating the cream cheese and butter together in a bowl with an electric hand mixer until smooth. Add the powdered sugar and vanilla. Mix until combined. Place frosting in the fridge until the cake is cool.
- Fill and Roll: Carefully unroll the cake. If it’s still warm or particularly wet and sticky after unrolling, let it rest (unrolled) for 5 minutes. Dollop the cream cheese frosting over the cake and spread it evenly with an offset spatula, leaving ½-inch bare on the end you will roll towards. IMPORTANT: Keep the tip of the spatula in the frosting the whole time as to not lift crumbs into the frosting. Re-roll the cake as tightly as you can.
- Chill and Serve: For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternately freeze the cake overnight. Unwrap the chilled cake. Dust the top with powdered sugar (optional). Use a serrated knife to cut 12 even pieces. Rinse and dry the knife between cuts for clean slices.
Notes
- No Parchment/Towel Method: If not using parchment paper, heavily grease and flour the pan before adding the batter. Then turn the hot baked cake out onto a tea towel that’s been sprinkled with about ½ cup of powdered sugar. Roll the cake up in the towel while warm, and follow the steps as written.
- Freezing: Double wrap the red velvet cake roll with plastic wrap and freeze it for up to 2-3 months. Unwrap the cake and slice from frozen. Allow the cake to thaw at room temperature for 20 minutes before serving. Alternately, thaw the cake in the fridge overnight before slicing and serving.
- Storage: Store leftovers covered with plastic wrap in the fridge for up to 5 days.