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Homemade Christmas Red Velvet Cake Roll with creamy white frosting, sliced and served on a wooden board, dusted with powdered sugar and red cake crumbs, with festive holiday greenery in the background.

Christmas Red Velvet Cake Roll

5 from 1 vote
A festive, show-stopping Christmas Red Velvet Cake Roll filled with tangy cream cheese frosting and dusted with snowy powdered sugar. Beautiful, elegant, and easier than it looks — perfect for the holidays!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 11 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Red Velvet Cake
  • 1 cup Cake flour - Sifted
  • 3 tablespoons Unsweetened cocoa powder - Natural or Dutch-process
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 4 large Eggs - Room temperature
  • 1 cup Granulated sugar
  • ¼ cup Buttermilk - Adds moisture
  • 2 tablespoons Vegetable oil - Neutral flavor
  • 1 teaspoon Vanilla extract
  • 1 teaspoon White vinegar - Reacts with baking soda
  • 1½ teaspoons Red food coloring - Adjust to preferred hue
  • ¼ teaspoon Baking soda - Add with vinegar reaction
Cream Cheese Filling
  • 8 ounces Cream cheese - Softened
  • ½ cup Unsalted butter - Softened
  • 2 cups Powdered sugar - Sifted
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt - Balances sweetness
Decoration
  • Powdered sugar - For snowy dusting
  • Christmas sprinkles - Optional
  • Fresh cranberries - Garnish
  • Rosemary sprigs - Garnish
  • Edible glitter - For sparkle

Equipment

  • 1 15x10 inch jelly roll pan (Essential for proper cake thickness)
  • 1 Parchment paper (For easy release)
  • 1 Electric mixer (To aerate eggs and sugar)
  • 1 Offset spatula (For spreading batter evenly)
  • 1 Clean kitchen towel (Used for rolling cake while warm)
  • 1 Fine-mesh sieve (For powdered sugar dusting)
  • 1 Wire cooling rack (For cooling the rolled cake)

Method
 

  1. Preheat oven to 350°F (177°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving overhang on sides. Grease parchment well to ensure easy release.
  2. In a medium bowl, sift together cake flour, cocoa powder, baking powder, and salt. In a large bowl, beat eggs and sugar on high speed for 5 minutes until thick and pale. Gently fold in buttermilk, oil, vanilla, vinegar, and food coloring, followed by the dry ingredients.
  3. Spread batter evenly in prepared pan using an offset spatula. Bake 12–15 minutes or until cake springs back when lightly touched and edges pull away slightly from the pan.
  4. Immediately loosen edges with a knife and flip cake onto a clean, powdered sugar–dusted towel. Peel off parchment and roll cake with the towel from the short end. Cool completely on a wire rack for 1 hour.
  5. Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing well after each addition. Blend in vanilla extract and salt until fluffy. Refrigerate briefly if too soft.
  6. Carefully unroll cooled cake. Spread cream cheese filling evenly over the surface, leaving a ½-inch border. Re-roll gently but tightly without towel. Wrap in plastic wrap and chill at least 2 hours or overnight.
  7. Remove chilled cake roll from plastic wrap. Place on serving platter and dust generously with powdered sugar. Garnish with sprinkles, cranberries, rosemary sprigs, and edible glitter for a festive presentation.

Nutrition

Serving: 1sliceCalories: 310kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 220mgPotassium: 110mgFiber: 1gSugar: 28gVitamin A: 480IUVitamin C: 0.2mgCalcium: 55mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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