A moist, spongy red velvet cake coated in powdered sugar and rolled up around a smooth and creamy cream cheese filling.
Course: Cake
Servings8 -12


Cream Cheese Filling
  • 4 ounces cream cheese cubed and softened
  • ¼ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 2 ¼ cups powdered sugar
  • ¾ cup cake flour sifted
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • ¾ cup granulated sugar
  • 1 tablespoon vegetable oil
  • 2 tablespoons buttermilk
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 ounce bottle red food coloring
  • Powdered sugar


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and vanilla extract on medium speed until fluffy.
  2. Add half of the powdered sugar and beat until combined.
  3. Add the remaining powdered sugar and mix until smooth. Set aside.
  1. Preheat oven to 350 degrees. Grease a 10 x 15-inch jelly roll pan with vegetable shortening. Line the pan with parchment or waxed paper. Grease the paper.
  2. Liberally sprinkle a very thin cotton towel with powdered sugar and set aside.
  3. In a small bowl, sift together the cake flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a small bowl or measuring cup, combine the buttermilk, vinegar, and vanilla extract.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs for five minutes. Slowly add the sugar and oil and beat until well combined. Add the buttermilk mixture and red food coloring and beat until combined.
  6. Slowly add the flour mixture to the wet ingredients and beat on low speed until well combined, about two minutes.
  7. Pour the batter into the prepared pan and spread evenly to reach all edges. Bake for 13-15 minutes, or until the top of cake springs back when touched.
  8. Immediately turn the cake out onto the prepared towel and peel off the paper. Roll up the cake and towel together, starting at the narrow end. Place the cake, seam-side down, on a cooling rack to cool for 30-45 minutes.
  9. Once cooled, unroll the cake and spread the cream cheese filling over the cake from edge-to-edge, leaving about ¼” on each end. Re-roll the cake without the towel. Wrap the cake in plastic wrap and refrigerate for at least an hour.
  10. When ready to serve, place cake seam-side down on serving plate. Sprinkle with powdered sugar to taste.


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