My red velvet cake roll is the perfect mix of light and fluffy cake that is filled with creamy and sweet frosting then topped with sprinkles. An easy cake roll recipe that is stunning and a crowd-pleasing dessert recipe. I made this red velvet cake roll with a cake mix, and then dressed it up to taste homemade.
If you are a fan of cake rolls, you need to add this recipe to your list. I love the flavor of red velvet, and the stunning deep red is always enticing to look at. Once you learn how to properly roll up a cake, this recipe will be easy breezy to make! Don’t let the elegant presentation fool you.
More Of My Favorite Desserts
Outstanding Red Velvet Cake Roll Recipe
I am all about practical desserts that give a nice presentation. I made this red velvet cake roll and let me say my family devoured it after supper. They swooned, praised, and gobbled it right up. The mix of homemade frosting paired to tender red velvet cake really takes this cake to a whole new playing field.
Tips for Rolling Your Red Velvet Cake Roll
Most people get intimidated by rolling the cake roll, but this is really a simple process. Take a clean towel and dust it with powdered sugar. Then once your cake is hot and fresh out of the oven, lay it out on the towel.
Then slowly begin rolling the cake in the towel. This will help form the roll. Since the cake is hot it will mold to the shape, as compared to a cooled cake that would just break apart.
Once it has cooled completely, you then unroll and begin frosting the cake. And roll it back up. Super easy to do, don’t be scared!
How To Make Red Velvet Cake Roll
Ingredients for Red Velvet Cake Roll
- 6 Eggs
- 1 Chocolate Cake Mix
- ¼ Cup Sour Cream
- ¼ Cup Water
- ¼ Cup Vegetable Oil
1 Bottle of Red Food Coloring - 1 Large Container of Red or Red and White Sprinkles
Frosting Ingredients:
- 2- 8 oz. packages of Cream Cheese
- 2 Sticks of Butter at Room Temperature
- 3 Cups Powdered Sugar
- 2 tsp. Vanilla
Directions for Red Velvet Cake Roll
- In a Bowl beat eggs with an electric mixer on high speed until thick and yellow
- Add in the Cake Mix, Sour Cream, Water and Oil and mix on low for about 30 seconds to 1 minute
- Add in Red Food Coloring until you get a deep dark red color.
- Spray a 10×15 Jelly Roll Pan with Non-Stick Cooking Spray, then place Parchment Paper over the spray to cover the pan completely.
- Pour batter over the Parchment Paper and Bake for 12-13 minutes at 350 Degrees.
- Remove from oven and immediately turn over onto a towel that is covered in powdered sugar.
- Roll while hot and place on a baking sheet or set aside on the counter to cool.
- When the cake is completely cooled, Unroll the towel carefully.
- Mix all the frosting ingredients together.
- Spread with ⅓ rd of the Frosting before rolling.
- Slice off about 1” of both ends of the cake to make it look even
- Frost using a spatula or Large Decorating Tip (I like to use a decorators bag and large tip to create swirls because it’s quick, easy and hard to mess up!)
- Cover with Holiday Sprinkles using your hands to gently press sprinkles into the icing.
on high speed until thick and yellow
with Non-Stick Cooking Spray, then place Parchment Paper over the spray to cover the pan completely.
or 
(I like to use a decorators bag and large tip to create swirls because it’s quick, easy and hard to mess up!)
Red Velvet Cake Roll Recipe
Ingredients
- 6 Eggs
- 1 Chocolate Cake Mix
- ¼ Cup Sour Cream
- ¼ Cup Water
- 1 Bottle of Red Food Coloring
- 1 Large Container of Red or Red and White Sprinkles
Frosting Ingredients:
- 2- 8 oz. packages of Cream Cheese
- 2 Sticks of Butter at Room Temperature
- 3 Cups Powdered Sugar
- 2 tsp. Vanilla
Instructions
- In a Bowl beat eggs with an electric mixer on high speed until thick and yellow
- Add in the Cake Mix, Sour Cream, Water and Oil and mix on low for about 30 seconds to 1 minute
- Add in Red Food Coloring until you get a deep dark red color.
- Spray a 10×15 Jelly Roll Pan with Non-Stick Cooking Spray, then place Parchment Paper over the spray to cover the pan completely.
- Pour batter over the Parchment Paper and Bake for 12-13 minutes at 350 Degrees.
- Remove from oven and immediately turn over onto a towel that is covered in powdered sugar.
- Roll while hot and place on a baking sheet or set aside on the counter to cool.
- When the cake is completely cooled, Unroll the towel carefully.
- Mix all the frosting ingredients together.
- Spread with ⅓ rd of the Frosting before rolling.
- Slice off about 1” of both ends of the cake to make it look even
- Frost using a spatula or Large Decorating Tip (I like to use a decorators bag and large tip to create swirls because it’s quick, easy and hard to mess up!)
- Cover with Holiday Sprinkles using your hands to gently press sprinkles into the icing.
on high speed until thick and yellow
with Non-Stick Cooking Spray, then place Parchment Paper over the spray to cover the pan completely.
or 
(I like to use a decorators bag and large tip to create swirls because it’s quick, easy and hard to mess up!)
See how stunning this cake roll looks! And, the process wasn’t too bad at all! Give this dessert a try any time of year. Adjust the sprinkles to fit the holiday season. Whether it be a summer dessert for a bbq, birthday party, holiday party, or just a treat to break up the workweek.
