If you’re looking to add a stunning showstopper to your holiday dessert table, this Christmas Red Velvet Cake Roll Recipe is an absolute treasure. With its vibrant red cake rolled around a luscious cream cheese filling, it perfectly captures the festive spirit while delighting every taste bud. It’s light, fluffy, and just sweet enough to feel indulgent — yet surprisingly easy to make, promising smiles and satisfied sighs at every slice.
Ingredients You’ll Need
The magic behind this Christmas Red Velvet Cake Roll Recipe lies in its simplicity; every ingredient is thoughtfully chosen to contribute to the perfect texture, color, and flavor. These essentials come together to create a tender cake with that classic velvety crumb and a creamy filling that’s unbeatable.
- 4 eggs: Provide structure and help achieve the fluffy sponge texture.
- 0.75 cup granulated sugar: Sweeps sweetness and aids in browning the cake’s surface.
- 0.25 cup vegetable oil: Keeps the cake moist without heaviness.
- 0.25 cup buttermilk: Adds tanginess and tenderizes the crumb beautifully.
- 1 teaspoon vanilla extract: Elevates the overall flavor with a warm, sweet aroma.
- 1 tablespoon red gel food coloring: Gives that iconic, eye-catching Christmas red hue.
- 0.67 cup all-purpose flour: Creates the base of the cake’s soft structure.
- 2 tablespoons unsweetened cocoa powder: Provides subtle chocolate depth essential for red velvet.
- 1 teaspoon baking powder: Helps the cake rise to a light, airy finish.
- 0.25 teaspoon baking soda: Reacts with buttermilk to tenderize and leaven the cake.
- 0.25 teaspoon salt: Balances sweetness and enhances overall flavor.
- 8 ounces cream cheese: The star of the filling, delivering creamy tang and richness.
- 4 tablespoons unsalted butter: Adds smoothness and body to the filling.
- 1 cup powdered sugar: Sweetens and thickens the filling for a perfect spreadable texture.
- 1 teaspoon vanilla extract (for filling): Infuses the cream cheese mix with gentle warmth.
- Extra powdered sugar for dusting: Adds a festive final touch that shines on every slice.
How to Make Christmas Red Velvet Cake Roll Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure to lightly grease the paper. This step is crucial because it will ensure your beautiful cake release effortlessly after baking, making rolling it a joy rather than a challenge.
Step 2: Whip the Eggs and Sugar
In a large bowl, beat the 4 eggs vigorously for about 5 minutes until they’re thick and pale. Gradually add the granulated sugar while continuing to beat. This process builds volume, giving your sponge that light, airy texture that’s essential for a perfect roll.
Step 3: Mix in the Wet Ingredients
Next, stir in the vegetable oil, buttermilk, vanilla extract, and that gorgeous red gel food coloring. The buttermilk’s gentle tang will complement the cocoa, and the gel coloring will bring your festive cake to life with an unforgettable scarlet shade.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution and removes any lumps. Carefully fold this dry mixture into the wet ingredients, preserving as much air as possible to keep the batter light.
Step 5: Bake the Cake
Pour the batter evenly into your prepared jelly roll pan. Pop it into the oven and bake for 12 to 14 minutes, or until the top springs back when gently pressed. This quick baking time prevents drying out while cooking the cake perfectly for rolling.
Step 6: Roll the Cake While Warm
Once out of the oven, immediately turn the hot cake onto a clean towel that’s generously dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake with the towel starting from one short end. Let it cool completely in this rolled shape — this step is what keeps your cake from cracking later when you add the filling.
Step 7: Prepare the Cream Cheese Filling
While the cake cools, beat together the cream cheese and unsalted butter until silky smooth. Then add the vanilla extract and powdered sugar, beating again until creamy and spreadable. This luscious filling balances the subtle cocoa notes and adds that dreamy texture we all crave.
Step 8: Assemble the Cake Roll
Once cooled, carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface, then re-roll the cake tightly — this time without the towel. Wrap it in plastic wrap and chill for at least one hour, allowing the flavors to meld and the filling to set just right.
Step 9: Slice and Serve
When ready to serve, slice your Christmas Red Velvet Cake Roll into 12 delightful pieces. Dust the tops with extra powdered sugar for a snow-kissed effect that really brings that holiday magic to your presentation. Enjoy this festive treat chilled for the best texture and flavor.
How to Serve Christmas Red Velvet Cake Roll Recipe
Garnishes
To elevate your Christmas Red Velvet Cake Roll Recipe, consider garnishing with fresh raspberries or pomegranate seeds — their jewel tones complement the vivid red cake beautifully. A sprig of mint adds a refreshing contrast, and a light dusting of cocoa powder or edible glitter can make it truly sparkle on your holiday table.
Side Dishes
This cake roll pairs wonderfully with a simple cup of hot cocoa or a warm chai latte, which amplify the cozy, festive vibes. For a more decadent option, serve alongside a scoop of vanilla or cinnamon ice cream, or even a dollop of freshly whipped cream to balance the tangy filling with smooth sweetness.
Creative Ways to Present
Thinking beyond the classic slice? Arrange the slices on a festive platter with sprigs of holly or cranberries for an eye-catching spread. You can also cut the roll into bite-sized pinwheels for a fun appetizer plate or assemble mini cake roll layers for a holiday trifle that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Christmas Red Velvet Cake Roll Recipe, wrap them tightly in plastic wrap or store in an airtight container. Keep refrigerated for up to three days to maintain the creamy filling’s texture and the cake’s moistness. This way, you can enjoy the festive magic a little longer.
Freezing
To freeze, slice the cake roll first and place the slices on a parchment-lined tray. Freeze until firm, then transfer to a freezer-safe bag or container. Frozen slices keep well for up to one month and can be thawed in the fridge overnight, making it easy to prepare a make-ahead dessert for your holiday parties.
Reheating
Because this is a delicate cream cheese-filled cake, it’s best served chilled or at room temperature. Avoid reheating as it can affect the texture of the filling and cake. If you want the cake to be less cold, simply let it sit out for 15-20 minutes before serving for perfect softness.
FAQs
Can I use regular milk instead of buttermilk?
Regular milk can work in a pinch, but to replicate the tang and tenderizing effect of buttermilk, add 1 tablespoon of lemon juice or vinegar to 0.25 cup of milk and let it sit for 5 minutes before using. This simple swap maintains the classic flavor profile of the Christmas Red Velvet Cake Roll Recipe.
What if I don’t have red gel food coloring?
Gel food coloring is preferred for its vibrant results without thinning the batter, but you can use liquid food coloring if that’s all you have. Just add a bit less liquid elsewhere if needed. Another natural alternative is beet juice, which lends color and sweetness but may alter the flavor slightly.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a powdered sugar-dusted towel creates the flexibility needed to avoid cracks. Also, don’t overbake — the cake should spring back when pressed gently. These tricks ensure your Christmas Red Velvet Cake Roll Recipe looks as spectacular as it tastes.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, but keep in mind the texture might be slightly different. Make sure your cocoa powder and other ingredients are gluten-free certified for the best results while preserving the festive charm of the Christmas Red Velvet Cake Roll Recipe.
Is it okay to prepare the cake roll a day in advance?
Absolutely! In fact, chilling the cake roll overnight allows the flavors to deepen and the filling to set perfectly, making your Christmas Red Velvet Cake Roll Recipe even more delicious. Just keep it wrapped tightly in plastic wrap and refrigerated until ready to slice and serve.
Final Thoughts
This Christmas Red Velvet Cake Roll Recipe is one of those delightful discoveries that brightens holiday celebrations with its cheerful color, tender crumb, and creamy filling. It combines fun, flavor, and festivity in every bite while being wonderfully approachable to make. I can’t wait for you to try it and create your own little slice of Christmas joy at home!
Print
Christmas Red Velvet Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes plus 1 hour chilling
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Red Velvet Cake Roll features a tender, moist red velvet sponge wrapped around a creamy, smooth cream cheese filling. Perfectly balanced with rich cocoa, tangy buttermilk, and a touch of vanilla, this elegant dessert is rolled into a beautiful spiral and chilled to set, creating a show-stopping centerpiece for holiday gatherings.
Ingredients
For the Cake:
- 4 eggs
- 0.75 cup granulated sugar
- 0.25 cup vegetable oil
- 0.25 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- 0.67 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
For the Filling:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For Serving:
- Extra powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat 4 eggs on high speed for 5 minutes until the mixture is thick and pale. Gradually add 0.75 cup granulated sugar while continuing to beat until well combined and fluffy.
- Add Wet Ingredients: Stir in 0.25 cup vegetable oil, 0.25 cup buttermilk, 1 teaspoon vanilla extract, and 1 tablespoon red gel food coloring until the mixture is even in color and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together 0.67 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 0.25 teaspoon baking soda, and 0.25 teaspoon salt.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix to keep the batter light and airy.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 12 to 14 minutes, or until the top springs back when lightly pressed and a toothpick inserted comes out clean.
- Roll the Cake to Cool: Immediately turn the hot cake onto a clean kitchen towel that has been generously dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel, starting from the shorter side, and let it cool completely in this rolled shape to prevent cracking.
- Prepare the Filling: Beat 8 ounces of softened cream cheese and 4 tablespoons of softened unsalted butter together until smooth and creamy. Add 1 teaspoon vanilla extract and 1 cup powdered sugar, then continue beating until you achieve a light, fluffy frosting.
- Assemble the Cake Roll: Once the cake has cooled, gently unroll it from the towel. Spread the cream cheese filling evenly over the surface of the cake, then re-roll the cake roll without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Slice the chilled cake roll into 12 slices. Dust with extra powdered sugar before serving for a festive finish.
Notes
- Make sure to beat the eggs thoroughly to incorporate enough air for a tender sponge.
- Rolling the cake while warm helps prevent cracks.
- Use a gelatin-based red gel food coloring for a vibrant red color without altering batter consistency.
- Chill the assembled roll well to make slicing easier and keep the filling firm.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
