Cakes/ Christmas/ Valentine's Day

Red Velvet Roulade

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

Red Velvet Roulade

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

I love making cake rolls! See 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

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


Red Velvet Roulade

Red Velvet Roulade

Yield: 10 - 12 slices
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
A moist and tender red velvet cake roll filled with a deliciously sweet cream cheese filling!


For the Sponge

  • 1 teaspoon white vinegar
  • Red food colouring
  • 1 teaspoon vanilla extract
  • 2 tablespoons buttermilk
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 2/3 cup (150g) caster/granulated sugar
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups (125g) cake flour*
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa powder

For the Filling

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


  1. For the Cake: 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 (enough to reach desired shade), and vanilla extract, and beat until combined. 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.
  6. For the Filling: 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.
  7. 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.


*Make your own cake flour! Measure out 1 and 1/4 cups (156g) of plain/all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornflour/cornstarch. Sift well.

Make ahead of time: Prepare the cake as instructed, then cover and refrigerate the filled cake for up to 1 day.

Prepared cake roll, with filling, freezes well for up to 2 - 3 months. Thaw overnight in the fridge before slicing and serving.

The calories are an estimate only.

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving:Calories: 347 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 91mg Sodium: 226mg Carbohydrates: 54g Fiber: 0g Sugar: 45g Protein: 4g
The nutritional information is an estimate only.
Red Velvet Roulade

Red Velvet Roulade

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  • Reply
    Sam | Ahead of Thyme
    6th February 2016 at 4:49 pm

    LOVE THIS!! Looks so good and perfect for Valentine’s Day! Thanks for sharing ๐Ÿ™‚

    • Reply
      6th February 2016 at 5:15 pm

      Thanks, Sam! ๐Ÿ™‚

  • Reply
    AiPing | Curious Nut
    7th February 2016 at 8:44 am

    My hubs love red velvet anything. Me too actually. This looks so so so so sooooo good. I want to eat them!

    • Reply
      7th February 2016 at 2:57 pm

      Thanks, AiPing! I love red velvet anything, too!

  • Reply
    8th February 2016 at 9:26 am

    This roulade is gorgeous, Marsha! Love the red velvet, so perfect for Valentine’s Day!

    • Reply
      8th February 2016 at 12:13 pm

      Thanks, Kelly!

  • Reply
    Puja Darshan
    8th February 2016 at 12:09 pm

    Really…its perfect for Valentineโ€™s Day!
    Lovely recipe Marsha… ๐Ÿ™‚

    • Reply
      8th February 2016 at 12:11 pm

      Thanks, Puja! ๐Ÿ™‚

  • Reply
    Marvellina @ What To Cook Today
    8th February 2016 at 9:23 pm

    These are just gorgeous !!!!

    • Reply
      8th February 2016 at 10:28 pm

      Thanks, Marvellina!

  • Reply
    9th February 2016 at 1:30 pm

    gorgeous! roulades aren’t easy, but you’ve apparently mastered the technique!!

    • Reply
      9th February 2016 at 5:50 pm

      Thanks, Grace!

  • Reply
    Joscelyn | Wifemamafoodie
    9th February 2016 at 4:58 pm

    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! ๐Ÿ™‚

    • Reply
      9th February 2016 at 5:52 pm

      Haha, sounds like a plan! Trifles are good too ๐Ÿ˜‰ But roulades are so easy to make, I think you’d make a beautiful one!

  • Reply
    9th February 2016 at 7:41 pm

    This roulade is so pretty! Really great for Valentine’s Day. And it would really impress anyone you served it to. Yum!

    • Reply
      9th February 2016 at 8:19 pm

      Thanks, Amanda!

  • Reply
    11th February 2016 at 7:33 am

    I love rolls, I should actually bake them more often. Yours looks just perfect, great color and not even one tiny crack.

    • Reply
      11th February 2016 at 9:16 am

      Thanks, Adina! ๐Ÿ™‚

  • Reply
    Muna Kenny
    13th February 2016 at 1:26 pm

    Love love love it! Beautiful Marsha, excellent for the big V day ๐Ÿ™‚

    • Reply
      13th February 2016 at 2:42 pm

      Thanks, Muna! ๐Ÿ™‚

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