Red Velvet Roll Cake with White Chocolate-Cream Cheese Filling

Red Velvet Roll Cake | #recipe #ValentinesDay

Less than a week separates February 8th and February 14th, but those days are jam-packed with all sorts of life happenings in my little world. Almost all good life happenings, with a side of bittersweetness thrown in…

February 8th is my Chief Culinary Consultant’s birthday (yay for presents and celebrating and birthday cakes!).

February 10th is my grandma’s birthday. She would have been 94 this year; I miss that lady like crazy.

February 11th is BEB’s birthday! Tomorrow will be SEVEN years since I started this little ol’ blog of mine. (Stay tuned for a big giveaway tomorrow to celebrate!)

And of course, February 14th is Valentine’s Day. While my Chief Culinary Consultant and I never go nuts over the holiday, it’s always fun to try a new restaurant and splurge on some good eats. The week surrounding Valentine’s Day also makes me want to inhale everything that is red, pink or chocolate. Or a combination of all three, preferably… including red velvet (which may or may not have as much to do with cream cheese frosting as it does with red velvet itself).

Red Velvet Roll Cake | #recipe #ValentinesDay

I’ve always had a love/hate relationship with red velvet – if a recipe isn’t spectacular, it usually goes the route of specatularly bad. Dry, crumbly cake that’s only redeeming quality is a pile of cream cheese frosting piled on top.

However, when you get a knock-out red velvet recipe, it can be the stuff of dreams. A moist, fluffy cake with just a hint of cocoa, and then that pile of cream cheese frosting becomes, literally and figuratively, the icing on the cake.

Red Velvet Roll Cake | #recipe #ValentinesDay

I had to go a few iterations deep to get to a great red velvet roll cake recipe, but it was certainly worth the time and experimentation.

This one is just a slight modification of the same recipe that I use for my favorite red velvet cupcakes, which I have also adapted for my red velvet cheesecake cake and red velvet poke cake. As you can see, it’s one that has definitely served me well.

Red Velvet Roll Cake | #recipe #ValentinesDay

I opted to switch up the filling and go for a combination white chocolate/cream cheese frosting, which turned out phenomenal.

The white chocolate adds a little more sweetness to the filling, cutting some of the tang from the cream cheese. You could certainly go the all cream cheese route, if you’d prefer, and it would be just as amazing.

Red Velvet Roll Cake | #recipe #ValentinesDay

Whether you want to celebrate love with your significant other… or love with your mom, dad, brother or sister… or friendship love with your BFF… or a special birthday… or you just want to have coffee with your grandma, this would be a fabulous cake for simply saying…

I love you, you’re important to me, and I’m so happy you’re in my life.

I think everyone could use more of that in their life!

Red Velvet Roll Cake | #recipe #ValentinesDay

One year ago: Chocolate Sugar Cookies
Two years ago: Raspberry Cream Cheese Brownies
Three years ago: Red Velvet Whoopie Pies and Best Buttermilk Pancakes
Four years ago: Icebox Cake
Seven years ago: Italian Wedding Soup

Red Velvet Roll Cake with White Chocolate-Cream Cheese Filling

Yield: 8 to 10 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour

A festive red velvet roll cake filled with a white chocolate-infused cream cheese frosting.


For the Cake:
1 cup + 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
Pinch of salt
½ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
½ cup unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2 tablespoons liquid red food coloring

For the White Chocolate-Cream Cheese Filling:
8 ounces cream cheese, at room temperature
4 ounces white chocolate, melted and cooled to room temperature
4 tablespoons unsalted butter, at room temperature
½ cup powdered sugar, sifted


1. Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan, line the bottom with parchment paper, grease the parchment, then flour the pan, tapping out excess flour.

2. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt; set aside.

3. In a measuring cup, whisk together the buttermilk, vanilla extract and vinegar; set aside.

4. Using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg and beat to incorporate. Scrape down the sides of the bowl.

5. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Add the red food coloring and mix until the color is evenly distributed throughout the batter, scraping the sides of the bowl and mixing as needed.

6. Transfer the batter to the prepared pan and spread to the edges of the pan, smoothing the top. Bake until the cake is set and the top springs back when lightly touched with a finger, about 18 to 25 minutes. While the cake is in the oven, place a piece of parchment paper (or a clean kitchen towel that is not terry cloth) on the counter and sprinkle liberally with powdered sugar.

7. When the cake comes out of the oven, immediately run a knife around the sides of the pan to loosen the cake. Turn the cake out onto the prepared piece of parchment paper. Carefully peel off the parchment paper from the top of the cake and discard. Starting with a short end, carefully roll up the cake with the parchment paper. Place the rolled cake on a wire rack seam-side down and allow to cool to room temperature.

8. Make the White Chocolate-Cream Cheese Filling: Using an electric mixer on medium speed, beat the cream cheese until smooth, about 2 minutes. Add the melted white chocolate and continue to beat until the chocolate is completely incorporated into the cream cheese mixture, stopping to scrape the sides of the bowl at least once. Add the softened butter and beat until the butter is completely incorporated, about 2 minutes. Add the powdered sugar and beat until the mixture is smooth and fluffy.

9. Assemble the Cake: Carefully unroll the cake. Spread the filling evenly over the surface of the cake. Re-roll the cake, then wrap tightly in plastic wrap and refrigerate for at least 1 hour. When ready to serve, place the cake roll on a serving platter and dust with powdered sugar. Leftovers should be wrapped in plastic wrap or placed in an airtight container and refrigerated for up to 4 days.


70 Responses to “Red Velvet Roll Cake with White Chocolate-Cream Cheese Filling”

  1. Alyssa @ My Sequined Life on February 10, 2014 at 1:28 am

    What a perfect “roll”! I’ve had less-than-stellar outcomes with roll cakes before, but this one looks so good I may have to give it another go. I’m a fan of cream cheese frosting to a point, but if the cream cheese flavor is too prominent, the whole thing becomes off-putting. Love that you cut the cream cheese with white chocolate!


  2. Averie @ Averie Cooks on February 10, 2014 at 3:01 am

    Michelle this is truly one of the most beautiful RV cake rolls I’ve ever seen! I’ve made pumpkin rolls and I admit that I don’t find them to be super easy to do 🙂 You clearly have a knack for them because yours is perfect! And that white choc + cream cheese filling…pass the spoons! pinned


  3. Taylor @ Food Faith Fitness on February 10, 2014 at 6:35 am

    This looks seriously amazing! Like, I want it right now for breakfast kind of amazing. That white chocolate cream cheese filling? I just died.


  4. Jennifer @ Peanut Butter and Peppers on February 10, 2014 at 7:29 am

    I have yet to make a jelly roll cake and I really need too. Your Red Velvet Cake with the frosting looks so amazing!!!! I don’t think I would be able to keep my hands off it! 🙂


  5. Zainab @ Blahnik Baker on February 10, 2014 at 7:30 am

    This is one beautiful roll cake!! I love the combination of white chocolate and cream cheese 🙂


  6. Lori on February 10, 2014 at 7:30 am

    Happy Birthday to you and your CCC. May this year be the best ever.


  7. Cookbook Queen on February 10, 2014 at 7:50 am



  8. bilal butt on February 10, 2014 at 8:51 am

    plz mention the size of pan iz it
    by length or what


    • Michelle on February 10th, 2014 at 9:32 am

      Hi Bilal, The pan size is in step #1 – you should use a 10×15-inch jelly roll pan.


  9. Liz @ Tip Top Shape on February 10, 2014 at 8:55 am

    This looks amazing!!! I’m having a galentines day party on Friday (Parks and Rec reference, anyone??) and this cake will be making an appearance!


    • Michelle on February 10th, 2014 at 9:33 am

      My sister and her girlfriends have a galantine’s day party every year, they just had theirs on Saturday 🙂 (Also, I love Parks & Rec!)


  10. Terri on February 10, 2014 at 9:43 am

    This looks so yummy. I am thinking peppermint cream cheese filling would be tasty too! I used to be so put off by rolled cakes but once I tried making pumpkin rolls they are really not difficult. Have a good week Michelle.


  11. Kevin @ Closet Cooking on February 10, 2014 at 10:08 am

    Red velvet and white chocolate! Yum!


  12. Marcie on February 10, 2014 at 11:07 am

    Beautiful twist on red velvet cake, and I love white chocolate with cream cheese frosting!


  13. Cate @ Chez CateyLou on February 10, 2014 at 1:45 pm

    Your roll cake is gorgeous! What a fun way to celebrate Valentine’s day! I have always wanted to make one, but they intimidate me. I need to try your recipe!


  14. Amelie on February 10, 2014 at 3:44 pm

    Could you do a “red velvet week”?? (It’s the week before valentine’s day) I’ve seen them on a couple other blogs and a red velvet roll cake sounds like a perfect way to start a red velvet party 🙂


  15. Jackie on February 10, 2014 at 4:12 pm

    I just want to thank you for your site. Last week I went in to the OBGYN for my 10 week appointment with my first baby and found out that it stopped growing a few days before and there was no longer a heartbeat. After several heartbreaking days of crying I had a DNC on Friday and was laid up in bed all weekend with the IPad and spent some time looking at some things that I hope to make in the near future to take my mind off of things out of my control.


    • Michelle on February 10th, 2014 at 4:27 pm

      Jackie, I’m so sorry for your loss 🙁 I hope that baking provides some therapy for you and that there are some delicious baked goods in your future. xo


  16. lynda@sweetsaffronspice on February 10, 2014 at 4:15 pm

    This red velvet roll looks absolutely delicious. I most definitely will have to give it a try.


  17. Mari @ Oh, Sweet & Savory on February 10, 2014 at 4:50 pm

    What lovely twists on the classic red velvet cake — I love the addition of white chocolate in the frosting and that the cake is rolled! Thank you for the inspiration!


  18. Lily (A Rhubarb Rhapsody) on February 10, 2014 at 5:09 pm

    The red and white swirl looks so whimsical, such a pretty roll cake. I do love roll cakes, mainly because of the awesome frosting to cake ratio! But, I’ve never tried red velvet cake, not hugely popular here in Oz. I do adore cream cheese frosting, and adding white chocolate sounds like the best thing since sliced bread. 🙂


  19. Martha in KS on February 10, 2014 at 6:00 pm

    Red Cake Roll – GET IN MY BELLY! Happy BEB Anniversary tomorrow!


  20. Kristin on February 10, 2014 at 6:02 pm

    This looks so yummy I may brave making it! One quick question-when “rolling” the cake to cook, do you roll it with the parchment paper IN the roll, so it helps with the un-rolling, or does it remain outside? Just got some white chocolate today thats calling my name to be used…..


    • Michelle on February 10th, 2014 at 10:03 pm

      Hi Kristin, I assume you mean when rolling the cake to cool? If so, yes, I roll it with the parchment inside the roll. Enjoy! 🙂


  21. Tracy | Pale Yellow on February 10, 2014 at 8:22 pm

    It’s perfect! Love the red and white color combo, especially all the powdered sugar on top!


  22. Betsy | on February 11, 2014 at 2:16 am

    You make preparing this roll so easy! I’ve tried but my cake always tears. Ugh. Great recipe and beautiful roll!


  23. Taylee @ twist me fit on February 11, 2014 at 8:12 am

    Looks delicious!


  24. Dina on February 11, 2014 at 11:36 am

    red velvet is my favorite. this looks delish!


  25. Laura @ Laura's Culinary Adventures on February 11, 2014 at 3:07 pm

    The cream cheese frosting is always the huge plus for any red velvet cake, this frosting look delicious!


  26. Laura Frala on February 11, 2014 at 4:14 pm

    How much powdered sugar in the filling???? my husband and daughter are both red velvet freaks, so I am going to make this for valentines day! Thanks


    • Michelle on February 11th, 2014 at 9:04 pm

      Hi Laura, ½ cup of powdered sugar, it is the last ingredient in the list.


  27. Alexe @ Keys to the Cucina on February 11, 2014 at 5:41 pm

    This looks so beautiful and delicious, Happy Valentine’s to you!


  28. Shari - Simply Shari's Gluten Free on February 11, 2014 at 8:39 pm

    Yum! Two of my favorite things…cream cheese frosting and red velvet.


  29. Tieghan on February 11, 2014 at 11:38 pm

    So pretty!


  30. Nieves on February 12, 2014 at 1:56 am

    I love this cake, looks delicious =D


  31. Novita on February 12, 2014 at 3:21 am

    Hi Michelle! I would love to try this recipe for V-day. Never made a roll cake before, so I’m about to shop for a jelly roll pan. But I only found 9×13″ or 13×18″ would the 9″ work for this recipe? Thank you!


    • Michelle on February 12th, 2014 at 11:02 am

      Hi Novita, You could use a 9×13″ jelly roll pan, the cake might just need an extra few minutes baking time.


  32. Brian on February 12, 2014 at 1:49 pm

    Tried this last night and evidently I found something that sticks to parchment paper. Everything went well until it cooled and I tried to unroll it. It was stuck to the paper and tore. I liberally sprinkled parchment with the powdered sugar as directed but should I have sprayed it also?

    On a high note though, the cake itself was super tasty and I wax very happy with the recipe. How would I scale it up to make a full layer cake or a couple dozen cupcakes?


    • Michelle on February 12th, 2014 at 6:43 pm

      Hi Brian, Oh no, I’m so sorry! You should not need to spray the parchment, however, if you under baked the cake at all, it could have been sticky and that’s why it stuck to the parchment (I’ve had this happen). This recipe was an adapted version of my red velvet cupcakes, so if you’d like to make a layer cake or two dozen cupcakes, I’d recommend doubling this recipe:


      • Brian on February 13th, 2014 at 2:23 pm

        Thanks, I’m gonna try again. I think u might be onto something with the undertaking. I baked it 18 mins only because I also boosted oven temp to 375 (this is one of my normal high altitude adjustments). Because of higher oven temp I went with low end of suggested baking time. Thinking back, there was really no need to adjust for altitude since were really not trying it get the cake to rise and hold itself. Gonna retry at 350 and maybe 20-21 mins to be safe and sure.


  33. Marsha on February 13, 2014 at 1:07 pm

    Looked so pretty, but as an experienced baker, it didn’t turn out so well with me. I baked 18-19 minutes as there is nothing worse than dry cake. After filling the cake roll with the cream cheese that I tweaked with a little white vanilla powder and a couple extra tablespoons of powder sugar, I began gently rolling the cake up. The cake started cracking left and right. Did an ingredient check and temp check and all were as you said. Hmm? Cut off an end and the cake seemed dry. I do have a temperature gage in the oven also. What do you think?


    • Michelle on February 15th, 2014 at 9:02 pm

      Hi Marsha, I’m so sorry you had trouble! If you felt the cake was too dry, I would try reducing the time. Mine rolled up very easily and was nice and moist.


  34. Novita on February 13, 2014 at 6:20 pm

    My cake cracks as well when I unroll it. It tastes good and not dry. I ended up using a 10×15″ cookie sheet and baked it for 20 mins. Did the touch test you suggested. Any idea what went wrong? Now I have the filling and no cake lol


    • Michelle on February 15th, 2014 at 9:04 pm

      Hi Novita, I’m sorry you had some cracking. Mine cracked a little on the sides when I unrolled it, but not so much that I couldn’t roll it back up.


      • Novita on February 15th, 2014 at 9:22 pm

        My second cake was also cracked, only about 1/4 of it didn’t. But I tried to roll it anyway. It was not pretty, I tell you! Lol. But after it was chilled and sliced, you can’t really tell. I’m still curious though as what went wrong, I increased the baking time to 22 mins the second time. Did you bake yours for full 25 mins?


        • Michelle on February 15th, 2014 at 9:52 pm

          Hi Novita, It was around 23-24 minutes.


  35. vampire on February 15, 2014 at 10:54 pm

    this stole the show from my mom’s “knafa”…
    only thing is i couldn’t make it even and that led to a weak area that was broke while folding.

    baked it for 18 minutes, next time 16 minutes will do it for me.

    the white chocolate indeed makes it special, though personally i still prefer a “traditional” cream cheese frosting.

    thanks for the great idea for making a red velvet cake


  36. Sara on February 26, 2014 at 3:12 pm

    Can any cake recipe be turns into a cake roll? Also, can it be filled with buttercream frosting?

    I ask because I want to make a chocolate cake roll with vanilla buttercream for my sister-in-law’s birthday!


    • Michelle on February 27th, 2014 at 9:32 am

      Hi Sara, I’m not sure if that’s possible or not. If you’re looking for a chocolate roll, I made one here, and you could definitely replace the filling with vanilla buttercream frosting:


      • Sara on February 27th, 2014 at 9:56 am

        Thanks! I am so excited actually. I am making little cake rolls (think yodels), but with vanilla buttercream and a white chocolate coating. I am mailing them to my sister-in-law in Scotland for her birthday. I am hoping that the hard coating will keep the cake fresh like in cake balls.
        Thanks again!


  37. Beth Eastwood on March 3, 2014 at 12:16 pm

    This looks so good! I’m going to have to give this one a try. As you can see I’ve made the red velvet cupcakes before;


  38. cassie on March 17, 2014 at 8:05 am

    Hey Michelle!!wonderful recipe!quick question what if i dont have a jelly pan?can i use regular?also if iam using red gel how much should i put in?


    • Michelle on March 17th, 2014 at 10:50 am

      Hi Cassie, The important this is the dimensions of the pan. The closest you can get to 10×15, the better. I have not used gel food coloring, so I couldn’t say how much to use. I would start with a little bit, mix it in completely, and then add more if you want a deeper red color.


  39. Molly on April 10, 2014 at 1:17 pm

    How do you prevent the cake from cracking so much? I’ve tried it twice now, and the cake keeps cracking on the outside


    • Michelle on April 11th, 2014 at 12:59 pm

      Hi Molly, Sometimes there are small cracks (that are easily covered with powdered sugar), but if you’re experiencing large cracks, you may either be over baking the cake, or not turning it out immediately.


  40. Jennifer J. on September 10, 2014 at 10:32 am

    Can these be put in the freezer? I make pumpkin logs and they keep real well in the freezer.


    • Michelle on September 11th, 2014 at 8:56 am

      Hi Jennifer, Yes, you can definitely freeze this. Just wrap well in plastic wrap and foil.


  41. Adriana on December 24, 2014 at 12:19 pm

    This looks absolutely lovely! Im planning on making this tonight, and was curious about the number of eggs in this recipe. Is there a reason why you only use one egg?


    • Michelle on December 24th, 2014 at 4:27 pm

      Hi Adriana, That is all that’s necessary; it’s a very thin cake.


  42. Chef Mark K on February 24, 2015 at 4:40 pm

    Hi Michelle:
    Thank you for the lovely photos and specific directions. Some of your replies to questions have helped me to understand better the complexities of a roll cake, especially the cracking and sticking (both of which I experienced to a moderate degree, but not enough to ruin the presentation, and certainly not the great taste!) It would be nice if bakers could use an instant read thermometer to determine exact doneness as do chefs.
    I was slightly surprised as to the viscosity of the uncooked batter; much thicker than the cakes that I have made. Is this a characteristic of red velvet cake batter? It rose nicely; actually a little thicker than appears in your photos.
    I wonder if the rolling up process might be aided by rolling onto a 1″ diameter wood dowel. The initial rolling is difficult as one must compensate for the filling (that isn’t there) and that’s where the cracking occurred on my cake.


  43. Wanda on December 15, 2015 at 12:21 pm

    I made the red velvet cake roll loved the flavor best I’ve eaten, but it fell apart when I rolled it back out for feeling, do you know, icing was also grannie. Thank you, Wanda


  44. Kathie on December 15, 2015 at 11:23 pm

    The whole jellyroll cracked!! The filling was wonderful. I followed everything exactly.


  45. Kathie on December 15, 2015 at 11:25 pm

    Jelly roll cracked a lot. Filling is good.
    Realky disappointed in the cake part.


  46. Leslie on December 20, 2015 at 3:37 pm

    This cake was a disaster! It was very sticky and hardly rose in the oven. Think it had too much butter and not enough flour. Will not make again. Cream cheese filing was good though. I’m hoping it’ll be salvagable enough to eat after it sits in the fridge for a bit. Not pretty.


  47. Mary on December 21, 2015 at 10:55 pm

    Thought this would be nice for Christmas. Everything went great until I unrolled to fill – whole thing stuck to t-towel! Will try again!


  48. Berettachic on January 2, 2016 at 10:41 am

    I tried this cake roll for the very first time and found it interesting with the white chocolate in the cream cheese frosting. I had a few problems with this cake while it was my first time making a red velvet cake from scratch it certainly wasn’t my first time trying one from scratch. First of all The pan was too big that it called for so it just fell apart when I rolled it up and then even after letting it sit for an hour and 15 minutes. The cake itself had no flavor and the recipe needed to practically be doubled for that size pan. So next time I make it I will either make a double batch or use a 9×11″ pan and for the taste I would add 2 more table spoons of cocoa or try sweetened cocoa and also add more sugar and vanilla. As far as the cream cheese icing goes I liked it with the white chocolate but would probably add more of that and more powdered sugar. It just had no comparison to what I had previously eaten and tried before. Do you have any ideas as to how it could have came out so bland? Please let me know. I’ve been baking for a long time now. Thanks


  49. Debbie on April 8, 2016 at 3:27 pm

    Hi, this looks fabulous. Have you ever frozen this? I’d like to make a couple a few days ahead of time for a party. Any tips?


    • Michelle on April 11th, 2016 at 9:34 pm

      Hi Debbie, I have not frozen this, but I don’t see why it shouldn’t work.


  50. tara on April 12, 2016 at 8:40 pm

    ur velvet roll is absolutely delicious. 2 x-mas back i made everybody in my family and all my friends one. everybody LOVED it. i love to bake, so i am making this again as my sweet tooth has been craving it.and i want to make some for my family to. my question is can i double the recipe as is and split it equally into prepared pans


    • Michelle on April 20th, 2016 at 4:26 pm

      Hi Tara, I haven’t tried to double the recipe, but I think it should be okay. Let me know how it goes!


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