❤️ Red Velvet Swiss Roll with Cream Cheese Filling
A stunning swirl of red velvet cake and creamy filling that’s guaranteed to steal the spotlight on your dessert table!
This Red Velvet Swiss Roll is soft, light, and beautifully rolled around a luscious cream cheese filling. With its vibrant red color and snowy white swirl, it’s an elegant dessert that tastes just as amazing as it looks — perfect for holidays, parties, or any special occasion.
📝 Ingredients
For the Red Velvet Cake:
- ¾ cup all-purpose flour
- 2 Tbsp cornstarch
- 3 Tbsp cocoa powder (unsweetened)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 2 Tbsp vegetable oil
- 2 Tbsp buttermilk
- 1 tsp vanilla extract
- 1–2 tsp red food coloring (gel preferred)
- Powdered sugar, for dusting towel
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
👩🍳 Instructions
1️⃣ Prepare the Pan
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang.
2️⃣ Mix Dry Ingredients
In a bowl, whisk together flour, cornstarch, cocoa, baking powder, and salt.
3️⃣ Beat Eggs & Sugar
In a large bowl, beat eggs and sugar on high for 4–5 minutes using an electric mixer, until pale and thick.
4️⃣ Add Wet Ingredients
Mix in oil, buttermilk, vanilla, and red food coloring.
5️⃣ Fold in Dry Ingredients
Gently fold in dry mixture just until combined.
6️⃣ Bake
Spread batter evenly in pan. Bake 10–12 minutes, until cake springs back lightly when touched.
7️⃣ Roll While Warm
Dust a clean kitchen towel with powdered sugar. Turn cake onto towel, peel parchment, and roll up gently from short end. Let cool completely.
8️⃣ Make Filling
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy.
9️⃣ Fill & Roll
Unroll cooled cake, spread filling evenly, then re-roll tightly (without towel).
🔟 Chill & Serve
Wrap and refrigerate at least 1 hour. Slice and serve!
❄️ Optional Garnishes
- Dust with powdered sugar
- Drizzle with white chocolate
- Decorated with Sugared Cranberries
- Sprinkle with festive sprinkles or crushed candy canes
🍰 Storage
Store covered in refrigerator for up to 3 days. Best served slightly chilled.
🛠️ Troubleshooting: Swiss Roll Success Guide
❌ Cake cracked while rolling
✔️ Roll the cake while it’s still warm in the towel. If it cools first, it loses flexibility.
✔️ Don’t overbake — even an extra minute can dry it out.
❌ Cake is dry or tough
✔️ Beat eggs and sugar until thick and fluffy to build structure.
✔️ Gently fold in dry ingredients — overmixing develops gluten.
❌ Filling is too runny
✔️ Make sure cream cheese and butter are softened, not melted.
✔️ Add extra powdered sugar (1–2 Tbsp at a time) if needed.
✔️ Chill briefly before spreading.
❌ Filling squeezes out when rolling
✔️ Use an even, thin layer and leave a ½-inch border.
✔️ Roll gently but snug, not tight.
❌ Sticky cake
✔️ Dust towel generously with powdered sugar before turning out the cake.
❌ Uneven roll or gaps
✔️ Start the roll firmly at the first turn to create a tight spiral.
✔️ Trim ends before serving for a clean look.
🎨 Flavor Variations
Switch it up while keeping that beautiful roll!
🍊 Orange Red Velvet
Add 1–2 tsp orange zest to the cake batter and ½ tsp orange extract to the filling for a bright citrus twist.
🍫 Chocolate Lover’s Roll
Spread a thin layer of chocolate ganache under the cream cheese filling or mix 2 Tbsp cocoa powder into the frosting.
🤍 White Chocolate Cream
Fold ½ cup melted & cooled white chocolate into the cream cheese filling for extra richness.
☕ Mocha Velvet
Add 1 tsp espresso powder to the dry ingredients and a splash of coffee to the filling.
🍓 Berry Swirl
Spread a thin layer of raspberry or strawberry jam over the cake before the cream cheese filling.
🎄 Peppermint Holiday
Add ¼ tsp peppermint extract to the filling and sprinkle with crushed candy canes before rolling.
🍋 Lemon Cream Cheese
Add 1 tsp lemon zest and 1–2 tsp lemon juice to the filling for a fresh contrast.
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Enjoy!
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