A moist and tender red velvet cake roll filled with a deliciously sweet cream cheese filling!

Red Velvet Roulade | Marsha's Baking Addiction

Here’s another recipe to add to your list of many things to make before/on Valentine’s Day – Red Velvet Roulade! Adapted from my gingerbread cake roll and stuffed full of delicious cream cheese filling, this Roulade has a moist and tender crumb, is thick, and absolutely divine. Perfect for surprising your loved one with!

Red Velvet Roulade | Marsha's Baking Addiction

 I now have 4 cake roll recipes on the blog! My gingerbread cake roll, Pumpkin and Cream Cheese RouladeRaspberry Jam Swiss Roll, and now of course, my Red Velvet Roulade. They are so easy to make, even if they seem daunting to roll. But if you carefully follow my recipe, you cannot go wrong!

Red Velvet Roulade | Marsha's Baking Addiction

 As you make the cream cheese filling, you’ll notice it may not be as thick as buttercream, which usually consists of only butter and icing sugar. After filling the cake roll, and rolling it back up, you’ll then wrap it with clingfilm, and store in the fridge for at least an hour, just so the filling can keep it’s shape when slicing and serving.

Red Velvet Roulade | Marsha's Baking Addiction


Red Velvet Roulade | Marsha's Baking Addiction

Red Velvet Roulade

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


For the Sponge

  • 1 cup cake flour* 125g
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 tablespoon vegetable oil
  • 2/3 cup caster sugar 150g
  • 2 tablespoons buttermilk
  • 1 teaspoon white vinegar
  • Red food colouring I used Sugarflair Spectral Concentrated Paste in Velvet Red
  • 1 teaspoon vanilla extract

For the Filling

  • 1 cup cream cheese 225g, softened
  • 1/4 cup unsalted butter 56g, softened
  • 3 cups icing sugar 375g
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180C/350F/Gas 4. Spray or butter a 13x9" Swiss roll pan, line with parchment paper, then spray again. Set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Using a handheld or stand mixer, beat the eggs until pale, and frothy. Add the oil and sugar, and beat until combined. Add the buttermilk, vinegar, red food colouring (start off with 1/4 teaspoon), and vanilla extract, and beat until combined. Add more colouring if desired. Gradually add the dry ingredients until just combined.
  4. Pour the batter into the prepared pan, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  5. Immediately loosen the edges of the cake and invert the sponge onto a tea towel dusted with icing sugar. Peel away the paper, then gently roll the sponge and the towel up together. Cool completely on a wire rack, seam side down.

For the Filling

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese, and butter until smooth. Add the icing sugar, and beat until smooth and fluffy.
  2. Gently unroll the cooled cake, and spread the filling over the inside of the sponge. Re-roll the sponge without the tea towel, wrap in clingfilm, and chill for at least 1 hour before serving.


*To make your own cake flour, measure out 1 cup (125g) of plain flour. Remove 2 tablespoons of flour, and replace with 2 tablespoons of cornflour. Whisk together, and it's ready to use!

Red Velvet Roulade | Marsha's Baking Addiction

Red Velvet Roulade | Marsha's Baking Addiction


20 comments on “Red Velvet Roulade”

  1. Wow, what a beautiful dessert! I love the look of roulades, but they seem so intimidating to make. You made it seem fairly simple and that combo of red velvet and cream cheese sounds heavenly! Perfect treat for Valentine’s day…maybe I can muster up the courage to make one myself, haha! If things go awry, I can always throw it into a dish and call it a trifle, haha! 🙂

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