Last Christmas Eve, Liam watched me unroll a cooled cake and gasped, "Mom, it's like magic carpet but cake!" That pure wonder is exactly what this Christmas Red Velvet Cake Roll brings to every holiday table. The vibrant red swirl against snowy white cream cheese filling creates a stunning spiral that looks like it came from a fancy bakery. The smell of cocoa and vanilla fills our kitchen while that gorgeous red velvet sponge bakes into something impossibly tender. After perfecting this festive cake roll recipe through years of holiday baking, we've created a red velvet Swiss roll that's not only beautiful but actually easy to make - no cracking, no stress, just pure Christmas magic.
Why You'll Love This Christmas Red Velvet Cake Roll
Walking into holiday gatherings, most dessert tables overflow with the usual suspects - cookies, fudge, maybe a pie or two. But when you arrive with this Christmas red velvet cake roll, conversations stop mid-sentence. The dramatic red spiral dusted with powdered sugar and topped with Christmas sprinkles commands attention like nothing else. What guests don't expect is how incredibly moist and flavorful each slice turns out - this isn't one of those dry, dense Christmas Red Velvet Cake Roll that require a glass of milk to swallow.
The real beauty of this Christmas Red Velvet Cake Roll with cream cheese frosting lies in its surprising simplicity. Unlike layer cakes that require perfect leveling and crumb coating, this holiday baking idea comes together in one sheet pan. The rolling technique sounds scary until you actually do it - then you realize it's actually more forgiving than frosting a round cake. Liam loves helping with the powdered sugar dusting step, and even his enthusiastic "help" (read: sugar everywhere) somehow makes the final result look charmingly rustic. Plus, this festive holiday sweets recipe works beautifully for cookie exchanges, potlucks, or Christmas morning breakfast dessert. You can make it a day ahead, slice it when needed, and every piece looks professionally perfect.
Jump to:
- Why You'll Love This Christmas Red Velvet Cake Roll
- Ingredients For Christmas Red Velvet Cake Roll
- How To Make Christmas Red Velvet Cake Roll
- Smart Swaps for Christmas Red Velvet Cake Roll
- Christmas Red Velvet Cake Roll Variations
- Equipment For Christmas Red Velvet Cake Roll
- Storage Tips For Christmas Red Velvet Cake Roll
- Top Tip
- FAQ
- Ready for Holiday Baking Magic!
- Related
- Pairing
- Christmas Red Velvet Cake Roll
Ingredients For Christmas Red Velvet Cake Roll
Red Velvet Sponge:
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
Cream Cheese Filling:
- 8 oz cream cheese
- ¼ cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Festive Decorations:
- ¼ cup powdered sugar
- Christmas sprinkles or snowflake decorations
- Optional: White chocolate drizzle
How To Make Christmas Red Velvet Cake Roll
Step 1: Prepare Your Pan and Preheat
Line your 10x15 inch jelly roll pan with parchment paper, making sure it goes up the sides slightly - this makes removing your baking sheet pan dessert so much easier. Lightly spray the parchment with cooking spray and dust with a tablespoon of flour, tapping out excess. Preheat your oven to 375°F. While it heats, lay out a clean kitchen towel on your counter and dust it generously with powdered sugar - this sugared towel is the secret to rolling without sticking. These prep steps seem fussy but they're absolutely essential for this no-crack red velvet cake roll tutorial to work perfectly.
Step 2: Mix Your Red Velvet Batter
In a medium bowl, sift together flour, cocoa powder, baking powder, and salt - sifting removes lumps and aerates the flour for a lighter texture. In a large bowl using an electric mixer, beat eggs and sugar on high speed for 3-4 minutes until thick, pale, and tripled in volume. This beating incorporates air that helps the cake rise and creates that tender texture in your red velvet Swiss roll with cream cheese frosting. Beat in vanilla, oil, red food coloring, and vinegar until just combined. Gently fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to deflate those air bubbles you worked hard to create.
Step 3: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly into corners using an offset spatula - even thickness means even baking. Bake for 10-12 minutes until the cake springs back when lightly touched and pulls slightly away from the pan edges. Don't overbake or your holiday red velvet cake roll will crack when rolling. The second it comes out of the oven, run a knife around the edges to loosen it. This timing is crucial for the best red velvet cake roll with cream cheese filling - every minute counts.
Step 4: The Magic Roll (While Warm)
Here's where the how to roll a cake magic happens. Immediately flip your hot cake onto that powdered sugar-dusted towel. Carefully peel off the parchment paper - it should come away easily if you prepared the pan properly. Starting from a short end, roll the warm cake up in the towel, creating a spiral with the towel inside. This might feel wrong, but rolling while warm "teaches" the cake its shape so it won't crack later. Let it cool completely in this rolled position for at least 1 hour on a wire rack. This step is the foundation of every successful jelly roll baking tip you'll ever need.
Step 5: Fill and Re-Roll Your Christmas Cake Roll Recipe
While the cake cools, make your cream cheese filling. Beat softened cream cheese and butter until fluffy and smooth, about 2 minutes. Gradually add powdered sugar, vanilla, and salt, beating until light and creamy. Once your cake is completely cool, carefully unroll it - it should unroll easily without cracking. Spread the cream cheese frosting filling evenly over the cake, leaving a ½-inch border around edges. Now re-roll the cake without the towel, wrapping it tightly as you go. Place seam-side down on a serving platter. Dust generously with powdered sugar through a fine-mesh sieve, add your Christmas sprinkles topping and snowflake decorations. Cover and refrigerate at least 2 hours before slicing - this sets the filling and makes clean slicing possible.
Smart Swaps for Christmas Red Velvet Cake Roll
Flour Options:
- All-purpose → Cake flour (makes it even more tender)
- Regular → Gluten-free 1:1 baking blend
- Standard → Almond flour (denser but works)
Food Coloring Choices:
- Red gel → Beet powder (natural but less vibrant)
- Artificial → Natural red food coloring (lighter shade)
- Regular → Omit completely for chocolate cake roll
Filling Variations:
- Cream cheese → Mascarpone (richer, Italian twist)
- Regular → Stabilized whipped cream (lighter option)
- Standard → Buttercream frosting (sweeter, holds shape better)
Oil Alternatives:
- Vegetable oil → Melted butter (richer flavor)
- Regular → Coconut oil (slight coconut taste)
- Standard → Applesauce (reduces fat content)
Christmas Red Velvet Cake Roll Variations
Peppermint Red Velvet Roll
- Add ½ teaspoon peppermint extract to filling
- Crush candy canes over top for decoration
- Creates red velvet Yule log alternative with minty twist
- Perfect for peppermint lovers
White Christmas Red Velvet
- Drizzle with melted white chocolate after chilling
- Add white chocolate chips to cream cheese filling
- Top with white sprinkles for snow effect
- Elegant Christmas party desserts option
Eggnog Cream Red Velvet Roll
- Replace vanilla in filling with 1 teaspoon rum extract
- Add ¼ teaspoon nutmeg to cream cheese mixture
- Dust with cinnamon-sugar instead of plain sugar
- Captures holiday baking traditions flavor
Snowflake Red Velvet Cake Roll
- Use snowflake-shaped cookie cutter to press patterns in powdered sugar
- Add edible silver glitter for sparkle
- Place fondant snowflakes on top
- Creates that gorgeous Christmas Red Velvet Cake Roll with snowflakes look
Equipment For Christmas Red Velvet Cake Roll
- 10x15 inch jelly roll pan (exact size matters)
- Parchment paper (not wax paper)
- Clean kitchen towel (flour sack works best)
- Offset spatula for spreading
- Fine-mesh sieve for even dusting
- Wire cooling rack
Storage Tips For Christmas Red Velvet Cake Roll
Best Fresh:
- This red velvet holiday treat tastes best day-of for optimal texture
- The cream cheese filling is freshest and tangiest immediately
- Cake stays moistest within first 24 hours after filling
- Fresh is superior but properly stored stays delicious for days
Refrigerator Storage (3-4 days):
- Wrap entire roll tightly in plastic wrap
- Store in refrigerator immediately after decorating
- Let sit at room temp 15 minutes before slicing for easier cutting
- Cover cut ends with plastic to prevent drying
Make Ahead Strategy:
- Bake and roll cake (in towel) up to 1 day ahead
- Keep rolled in towel at room temperature overnight
- Make filling day before and refrigerate separately
- Assemble and fill day of serving for freshest taste
Freezing Instructions:
- Wrap filled, decorated roll tightly in plastic then foil
- Freeze up to 1 month for this red velvet Swiss roll uk style
- Thaw overnight in refrigerator still wrapped
- Refresh decorations after thawing if needed
Top Tip
- Master the Crack-Free Roll The secret to preventing cracks in Christmas Red Velvet Cake Roll lies in three critical factors: don't overbake (10-12 minutes maximum), roll while still warm, and never skip the towel-rolling step. That warm roll in the towel is training your cake to hold its shape - skip it and you'll get cracks every time. Use gel food coloring instead of liquid for the most vibrant cocoa-based red velvet batter without adding extra moisture that makes cakes stick and tear. Room temperature eggs whip to greater volume creating a more flexible sponge that bends without breaking.
- Perfect That Cream Cheese Filling Your cream cheese and butter must be truly softened - not just cool, but actually soft to the touch. Cold cream cheese creates lumps that won't smooth out no matter how long you beat it. Spread your vanilla Christmas Red Velvet Cake Roll filling all the way to edges but leave a tiny border - filling squeezes to edges when you roll, and too much will ooze out the sides. If your filling seems too soft to spread, refrigerate it for 15 minutes until it's spreadable but not runny.
FAQ
Why do cake rolls crack?
Christmas Red Velvet Cake Roll crack mainly from overbaking, rolling when too cool, or not rolling in the towel while warm. The batter needs enough structure to hold together but stay flexible. For this red velvet Swiss roll recipe, bake only 10-12 minutes, roll immediately while warm in a sugared towel, and let it cool completely in that rolled shape.
Can I add anything to the frosting?
Absolutely! Add ½ teaspoon peppermint extract for minty flavor, fold in mini chocolate chips for texture, or mix in 2 tablespoons cocoa powder for chocolate cream cheese filling. For adult gatherings, add 1 tablespoon rum or bourbon. Just maintain the same consistency - thick enough to spread but soft enough to not tear the cake.
Can I make the cake roll ahead of time?
Yes! Bake and roll the cake (in the towel) up to 1 day ahead and store at room temperature. Make the filling and refrigerate separately. Assemble and fill the morning of serving for best texture. Or make the entire filled roll up to 2 days ahead and refrigerate wrapped - just let it sit 15 minutes before slicing.
When should I slice and serve it?
Slice this Christmas Red Velvet Cake Roll when it's well-chilled for the cleanest cuts - at least 2 hours after filling and decorating. Use a sharp serrated knife, wiping it clean between each slice. Let slices sit at room temperature for 10-15 minutes before serving so the cream cheese filling softens slightly for best flavor and texture.
Ready for Holiday Baking Magic!
Now you've got everything to create this stunning Christmas red velvet cake roll - from Grandma June's warm towel trick to that perfect cream cheese swirl. This festive dessert proves that impressive doesn't have to mean complicated when you know the right techniques.
Craving more easy holiday treats? Try our Easy Chocolate Chip Christmas Cookies that are soft, chewy, and perfect for cookie exchanges. For a quick sweet treat, whip up our Easy Salted Caramel Pretzel Bark that balances sweet and salty perfectly. And don't miss our The Best Sweet Potato Pecan Pie that combines two beloved Southern classics in one incredible slice!
Share your Christmas Red Velvet Cake Roll success! Tag @EmilyAndLiamKitchen and #Christmas Red Velvet Cake Roll. We love seeing your beautiful holiday creations!
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Pairing
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Christmas Red Velvet Cake Roll
Equipment
- 1 10x15 inch jelly roll pan (exact size helps prevent cracking)
- 1 Parchment paper
- 1 Clean Kitchen Towel (dusted with powdered sugar)
- 1 Offset spatula (for spreading batter/filling)
- 1 Fine-mesh sieve (for powdered sugar dusting)
- 1 Wire cooling rack (for cooling rolled cake)
Ingredients
Red Velvet Sponge
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs - room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoon vegetable oil
- 1 tablespoon red food coloring - gel recommended
- 1 teaspoon white vinegar
Cream Cheese Filling
- 8 oz cream cheese - softened
- ¼ cup unsalted butter - softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
Festive Decorations
- ¼ cup powdered sugar - for dusting
- Christmas sprinkles - optional
- White chocolate drizzle - optional
Instructions
- Prepare the pan, parchment, and powdered-sugar towel; preheat oven to 375°F.
- Sift dry ingredients and whip eggs/sugar; combine wet ingredients and fold batter together.
- Spread batter evenly in pan and bake 10-12 minutes until springy.
- Flip cake onto sugared towel, peel parchment, and roll while warm; cool completely.
- Make cream cheese filling, unroll cake, spread filling, re-roll, decorate, and chill.
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