Bake a showstopping Red Velvet Swiss Roll Cake with creamy, tangy cream cheese filling. Perfect for Christmas, Valentine’s, or any celebration, this easy homemade cake roll is moist, vibrant, and irresistibly delicious.
Red velvet has long been a cake synonymous with celebration, and this Red Velvet Swiss Roll Cake with Cream Cheese Frosting takes that tradition to a whole new level. With its striking crimson swirl wrapped around a tangy, fluffy cream cheese filling, it’s as stunning to look at as it is satisfying to eat. Perfect for Christmas tables, Valentine’s surprises, birthdays, anniversaries, or any occasion that calls for indulgence, this dessert is a true showstopper.
What makes this recipe special is that it’s entirely homemade—no boxed cake mixes here. The sponge is soft, lightly chocolatey, and delicately flavored with buttermilk for that classic red velvet tang. Paired with a smooth, luscious cream cheese filling, every slice delivers the perfect balance of cake and frosting. Rolled cakes may seem intimidating, but with the right preparation and a few tested tips, you’ll achieve a flawless swirl that’s moist, tender, and picture-perfect.
The exact shade of red depends on the coloring you use. Some bakers prefer a vibrant, striking red, while I opted for beetroot, giving the cake a deeper, earthy crimson hue that complements its flavor beautifully. Light, airy, and naturally festive for holidays—or versatile enough for year-round enjoyment—this homemade red velvet Swiss roll promises an elegant, bakery-style finish that’s perfect for sharing and savoring.
What You’ll Need to Make This Red Velvet Swiss Roll
This recipe makes about 10–12 slices—just right for sharing. The list is simple, with everyday pantry staples plus a few essentials that give red velvet its signature flavor and texture. To get the best results, make sure you measure everything correctly. A kitchen scale is the most accurate tool, but measuring cups will work just fine too.
For the Red Velvet Roll Cake:
- 1 cup minus 1 Tbsp (118g) all-purpose flour
- 3/4 cup (150g) packed light brown sugar (granulated works too)
- 3 Tbsp (15g) unsweetened natural cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs, at room temperature (room temp is key for volume)
- 2 Tbsp (30ml) canola or vegetable oil (keeps the crumb tender without heaviness)
- 2 Tbsp (30ml) buttermilk (adds tang—don’t skip it)
- 1 tsp white vinegar (enhances tenderness and boosts the red color)
- 2 tsp pure vanilla extract
- 1 Tbsp liquid red food coloring (or 1 tsp gel coloring for a deeper shade—adjust to your preference)
Note on Food Coloring: Unlike the other ingredients, the amount of red food coloring is flexible. If you prefer to skip it, the cake will still taste delicious—just with a more natural, muted hue. For that classic ruby-red look, use about 1 tablespoon of liquid food coloring or 1 teaspoon of gel coloring. Adjust to your preference to achieve the shade you like best.
For Rolling:
1/2 cup (60g) confectioners’ sugar (or powdered sugar)
For the Cream Cheese Frosting Filling:
- 6 ounces (170g) full-fat brick-style cream cheese, softened to room temperature
- 1/4 cup (56g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
Tools You’ll Need:
- 10×15-inch baking pan
- Thin kitchen or tea towel (or parchment paper if decide on this method)
- Fine mesh sieve
- Mixing bowl
- Electric mixer—handheld or stand
- Non-stick baking spray
Step-by-Step Instructions: How to Make Your Red Velvet Swiss Roll Cake
Don’t rush this—read through once before starting, and have your towel (or parchment) ready by step 7. The whole process takes about 45 minutes active time, plus cooling.
1. Preheat and Prep Your Pan:
Crank your oven to 350°F (177°C). Grab a 10×15-inch jelly roll pan (or baking sheet with sides)—this size is key for a thin, even cake. Spray it with nonstick spray or butter it well, then line with parchment paper, leaving a slight overhang for easy removal. Spray or grease the parchment too. This setup prevents sticking and makes un-molding a breeze.
2. Whisk the Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting aerates everything and ensures no lumps. Set it aside—you’ll fold this in later to keep the batter light.
3. Beat the Eggs to Perfection:
In a large bowl (or your stand mixer with whisk attachment), beat the room-temperature eggs on high speed for a full 5 minutes. They’ll triple in volume, turning thick, foamy, and pale yellow. This step is the secret to a fluffy sponge—patience pays off!
4. Mix in the Wet Ingredients:
Drop the speed to medium and beat in the packed light brown sugar, oil, buttermilk, vinegar, food coloring, and vanilla. Mix until combined, about 1-2 minutes. The batter should turn that gorgeous ruby red (or whichever shade you prefer). Stop the mixer, add the dry ingredients, and beat on low just until incorporated. Overmixing deflates the air, so gentle is your friend here.
5. Bake the Cake:
Pour the batter into your prepared pan and spread it evenly with an offset spatula or the back of a spoon. Give the pan a gentle shake to level it out. Bake for 16-17 minutes, or until the cake springs back when poked lightly in the center. It should be set but not browned—overbaking leads to cracks.
6. Prep for Rolling While It Bakes:
Lay a clean, thin kitchen towel flat on your counter. Sift 1/2 cup confectioners’ sugar evenly over it. This dusting prevents sticking and adds a subtle sweetness without overwhelming the dessert.
7. Roll It Up Warm:
As soon as the cake is out of the oven (seriously, don’t wait!), invert it onto the sugared towel. Peel off the parchment carefully. Starting from the short end, roll the warm cake and towel together into a tight log. Let it cool completely like this—about 2-3 hours at room temp, or pop it in the fridge for 1 hour to speed things up. The warmth sets the shape, preventing cracks later.
Note: Some bakers use parchment instead of a towel, but I’ve found that parchment tends to trap more moisture and can encourage cracking. I personally get more consistent results with the towel method. Also, some people use more powdered sugar to coat the towel, but since I don’t prefer overly sweet desserts, ½ cup works just fine for me.
8. Make the Cream Cheese Frosting:
While the cake cools, beat the softened cream cheese on high for 1 minute until creamy. Add the butter and beat until smooth. Sift in the confectioners’ sugar and vanilla, then mix on medium-high until fluffy, about 2 minutes. Taste and adjust vanilla if needed—this filling should be spreadable but hold its shape.
9. Fill and Re-Roll:
Unroll the cooled cake gently—it might have a slight curve, that’s normal. Spread the cream cheese frosting evenly over the surface, leaving a 1/2-inch border on all sides (it’ll squish out otherwise). Re-roll tightly from the short end, without the towel this time. Wrap the log in plastic wrap and chill in the fridge for at least 1 hour to set.
10. Slice and Serve:
Unwrap, trim the ends for a clean look, and slice into 1/2-inch rounds with a serrated knife. Dust with extra powdered sugar if you like. There you have it—a stunning red velvet swiss roll cake ready to devour!
Total time: About 4 hours (including cooling).
Pro tip: Make it a day ahead—the flavors meld beautifully overnight.
Essential Tips for a Crack-Free Red Velvet Swiss Roll Cake
Mastering the roll is the secret to a flawless Red Velvet Swiss Roll, and with a few tried-and-true tips, you can avoid the cracks that often worry first-time bakers. The rolling technique is where the magic happens—here’s how to nail it, along with other tips to keep your cake smooth, springy, and picture-perfect.
Roll While Warm for Flexibility
The most important step is rolling the cake immediately after it comes out of the oven. When warm and full of steam, the cake is pliable and bends without breaking. Waiting even a few minutes lets it set, increasing the risk of cracks. As soon as you invert the cake onto a prepared towel, peel off the baking paper carefully and roll it up tightly from the short end, towel and all. This “trains” the cake to hold its spiral shape as it cools. Let it sit rolled for 2–3 hours at room temperature—or 1 hour in the fridge—before unrolling for filling.
Towel vs. Parchment
You can use a thin, lint-free kitchen towel or parchment paper for rolling. I prefer the towel, lightly dusted with 1/2 cup confectioners’ sugar, which absorbs excess moisture and prevents sticking. Parchment can trap steam and make the cake stickier, increasing the chance of tearing.
Eggs and Sponge Texture
Beating the eggs for a full 5 minutes until thick and pale creates a light, flexible sponge. Use room-temperature eggs and don’t skimp on whipping—this aeration helps the cake bend instead of break.
Avoid Overbaking
Bake for only 16- 17 minutes at 350°F (177°C) or until the cake springs back when lightly touched. Overbaking dries the cake, reducing elasticity and increasing cracks.
Frosting and Filling Tips
Spread the cream cheese frosting evenly, leaving a 1/2-inch border. If too soft, chill it for 10 minutes. Roll tightly and refrigerate the filled cake for at least 1 hour. Minor cracks can be hidden under frosting or trimmed for a polished look.
Sugar Dusting and Humidity
A light 1/2 cup dusting of sugar is enough to prevent sticking without adding extra sweetness. In humid kitchens, chill the batter for 10 minutes before baking to improve structure.
By following these tips—especially rolling while warm and using a towel—you’ll achieve a crack-free, stunning Red Velvet Swiss Roll. Patience, proper timing, and careful moisture control are the keys to success.
Flavor Variations to Elevate Your Swiss Roll
This red velvet Swiss roll is a versatile base that’s perfect for experimenting with flavors, making it ideal for special occasions like Christmas or Valentine’s Day.
For a festive Christmas twist, try adding 1/2 teaspoon peppermint extract to the batter and sprinkling crushed candy canes along the edges—it gives a fun, seasonal crunch and a subtle minty aroma that pairs beautifully with the cocoa notes. For a lighter, more airy filling, swap half of the cream cheese frosting for whipped heavy cream—simply beat 1/2 cup of cold cream to stiff peaks and gently fold it in. This creates a fluffy, less dense layer that feels indulgent without being heavy, perfect for a holiday dessert table.
For Valentine’s Day or spring celebrations, a touch of lemon zest (about 1 teaspoon) in the frosting adds brightness and freshness, while a thin layer of raspberry jam beneath the cream cheese gives a tart, fruity pop that complements the rich cake. For added texture, chopped pecans or toasted almonds folded into the frosting bring a pleasant crunch.
Of course, you can always keep it classic—the deep crimson hue and tangy cream cheese filling are stunning on their own, making this Swiss roll a showstopper for any celebration, from intimate dinners to festive parties.
Decoration and Plating
Presentation is just as important as flavor, especially when serving a Red Velvet Swiss Roll for Christmas, Valentine’s Day, or any special occasion. With a few simple touches, you can turn this dessert into a showstopper that looks as good as it tastes.
After chilling, unwrap the cake and give it a light dusting of confectioners’ sugar using a fine sieve—it creates a delicate, snow-kissed effect that’s perfect for holiday tables.
For extra flair and elegance:
- Pipe Frosting Rosettes: Use a star tip to pipe small rosettes of reserved cream cheese frosting along the top.
- Drizzle: Melted white chocolate or ganache adds a glossy finish and pairs beautifully with the tangy filling.
- Fresh Garnish: Top slices with fresh raspberries, strawberries, or mint leaves for a pop of color.
- Festive Touch: For Christmas, arrange slices on a platter with rosemary sprigs, cranberries, or edible gold dust for a seasonal effect.
- Individual Plating: Serve slices with a dollop of whipped cream and a light dusting of cocoa powder for a restaurant-style presentation.
When plating, slice into thick rounds and arrange on a white platter to showcase the striking red swirl. Fan slices slightly overlapping, or stand them upright for a log-like display at parties. Keep the cake chilled until serving to maintain its shape, and you’ll have a dessert that’s not only delicious but also truly eye-catching.
I Hope This Red Velvet Swiss Roll Recipe Brings Joy to Your Table
I hope this recipe inspires you to bake a showstopping Red Velvet Swiss Roll that’s as fun to make as it is to share. With its tender, cocoa-kissed sponge, vibrant red hue (or deep beet-infused color), and luscious cream cheese filling, it’s perfect for Christmas, Valentine’s Day, or any special occasion where a beautiful, festive dessert is needed.
Don’t be intimidated by the rolling—follow the tips, use a towel for that flawless spiral, and enjoy the process. Once you’ve mastered it, this Swiss roll will quickly become a go-to for holidays, parties, or even an indulgent weeknight treat.
Frequently Asked Questions (FAQ)
Q: Can I make a red velvet swiss roll ahead of time for Christmas or events?
A: Yes! This red velvet swiss roll cake is perfect for planning ahead. Bake and fill it up to 2 days in advance, wrap tightly, and refrigerate. For longer storage, freeze the wrapped roll for 2-3 months. Thaw overnight in the fridge—the cream cheese frosting flavors deepen, making it a stress-free Christmas dessert or party showstopper.
Q: Why did my red velvet cake roll crack when rolling, and how do I prevent it?
A: Cracks in your red velvet swiss roll often stem from overbaking, cooling too long before the initial roll, or insufficient “training.” Roll the cake while warm, right out of the oven, to lock in flexibility. Try unrolling and re-rolling every 10-15 minutes during cooling to reinforce the shape. For a flawless easy cake roll, follow the towel method and avoid overbaking—17 minutes at 350°F is ideal. Please see the “Essential Tips for a Crack-Free Red Velvet Swiss Roll Cake” section above for more details.
Q: Can I use parchment paper instead of a towel for rolling my red velvet swiss roll?
A: Absolutely! Some bakers actually prefer parchment because it’s less messy, and I totally see why—it keeps things tidy and easy. That said, I personally stick with the towel method because it absorbs steam better, reducing the risk of cracks. If you want to try parchment, go for it! Either way, your red velvet Swiss roll will turn out beautifully with the right care.
Q: Is food coloring necessary for a homemade red velvet swiss roll?
A: For the iconic vibrant hue of a red velvet swiss roll cake, food coloring is key. Use 1 tablespoon liquid red food coloring or 1 teaspoon gel for a bold ruby shade. For a natural twist, try beet juice for a subtle pink, or skip it for a cocoa-forward “velvet” cake. This flexibility makes the easy cake roll adaptable to your preferences.
Q: How do I fix runny cream cheese frosting for my red velvet cake roll?
A: If your cream cheese frosting is too soft, chill it for 10-15 minutes to firm up, or add sifted confectioners’ sugar, 1/4 cup at a time. Start with room-temperature cream cheese and butter (not melted) for a smooth, spreadable filling. This ensures your red velvet swiss roll holds its shape without oozing during rolling.
Q: Can I add nuts or fruit to the cream cheese frosting filling?
A: Definitely! Enhance your red velvet swiss roll recipe by folding 1/2 cup f or drained crushed pineapple into the cream cheese frosting for texture and flavor. Keep the filling spreadable to avoid overstuffing, which can make rolling tricky. This tweak adds a festive touch for Christmas dessert spreads.
Q: What’s the best pan size for a red velvet swiss roll recipe?
A: A 10×15-inch jelly roll pan is essential for this easy cake roll. It creates a thin, even layer that rolls effortlessly. A larger pan makes the cake too thin and sparse, while a smaller one results in a thick cake that’s prone to cracking. Stick to this size for a perfect red velvet swiss roll.
Q: Is this red velvet swiss roll recipe gluten-free friendly?
A: While not naturally gluten-free, you can make this red velvet swiss roll cake gluten-free by swapping the all-purpose flour with a 1:1 gluten-free blend, like Bob’s Red Mill. Test for your altitude, as it can affect rise. This tweak makes the easy cake roll accessible for more diets without sacrificing taste.
Q: How many calories are in a slice of red velvet swiss roll with cream cheese frosting?
A: Each slice (1/12th of the roll) has approximately 250-300 calories, depending on exact measurements and filling portions. This indulgent red velvet swiss roll is worth every bite, especially as a Christmas dessert or special treat—perfectly balanced with its tangy cream cheese frosting.
