Christmas Red Velvet Cake Roll

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Looking to make a showstopper dessert for your holiday table? The Christmas Red Velvet Cake Roll brings festive flair with its vibrant color, creamy filling, and stunning swirl. This soft, velvety sponge cake rolled around a rich cream cheese filling is not just visually stunning, it’s also incredibly delicious. Whether you’re hosting a party or attending a cookie exchange, this dessert is sure to impress.

Unlike traditional cakes, the Red Velvet Roll blends the tender crumb of red velvet with a silky filling and a hint of cocoa, all wrapped up in a neat spiral. The final dusting of powdered sugar or coconut flakes evokes a snowy holiday charm. If you want a dessert that’s as delightful to look at as it is to eat, you’ve found your match.

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Preparation Phase & Tools to Use

Making a cake roll may seem intimidating, but with the right tools and prep steps, it becomes surprisingly easy.

Essential Tools:

• Jelly Roll Pan (10×15 inch): This shallow pan ensures the cake bakes evenly and stays thin enough to roll.
• Parchment Paper: Prevents sticking and allows for a smooth release of the sponge.
• Clean Kitchen Towel: Crucial for the rolling process right out of the oven to shape the cake without cracks.
• Electric Mixer or Stand Mixer: Helps whip eggs and sugar to the light, airy consistency needed for the sponge.
• Offset Spatula: Spreads the batter evenly and applies the filling smoothly.

Each of these tools plays a vital role in structure and ease—don’t skip them if you want a crack-free, smooth roll. Preparing your workstation before baking makes the process more efficient and enjoyable.

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Ingredients for the Christmas Red Velvet Cake Roll

• All-Purpose Flour: Provides the base structure of the cake while keeping it soft.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Eggs: Vital for structure and volume; they allow the cake to roll without cracking.
• Cocoa Powder: Brings a hint of chocolatey depth to balance the sweetness.
• Baking Powder & Baking Soda: Leavening agents for a light and fluffy sponge.
• Buttermilk: Adds tang and tenderness to the batter.
• Vegetable Oil: Keeps the cake moist and pliable.
• Red Food Coloring: Creates that signature red hue essential for festive appeal.
• Vanilla Extract: Adds a warm, sweet flavor.
• Salt: Balances the sweetness and enhances the cocoa.
• Cream Cheese: The star of the filling — tangy and rich.
• Butter: Blends with cream cheese for a smooth, spreadable texture.
• Powdered Sugar: Sweetens the filling and decorates the exterior.
• Shredded Coconut (optional): For a snowy, decorative finish.

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How To Make the Christmas Red Velvet Cake Roll

Step 1: Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease it.

Step 2: Make the Batter

In a bowl, whisk flour, cocoa powder, baking soda, and salt. In another bowl, beat eggs and sugar until pale and fluffy. Add buttermilk, oil, vanilla, and red food coloring. Gradually combine with dry ingredients.

Step 3: Bake the Cake

Pour the batter into your pan, spreading evenly. Bake for 12-14 minutes, or until the top springs back when touched.

Step 4: Roll While Warm

While the cake is hot, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll the cake in the towel. Let it cool completely rolled.

Step 5: Make the Filling

Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Step 6: Assemble and Chill

Unroll the cooled cake gently, spread the filling evenly, then re-roll it. Wrap in plastic wrap and refrigerate for at least an hour.

Step 7: Decorate

Dust with powdered sugar or roll in shredded coconut for that snowy finish.

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How to Serve and Store This Festive Cake Roll

Serve chilled slices for the cleanest, most striking swirl presentation. This cake pairs beautifully with hot coffee or mulled wine, especially around the holidays.

To store, wrap the roll in plastic wrap and refrigerate. It keeps well for up to 4 days. You can also freeze it (without decorations) for up to 2 months. Just thaw in the fridge overnight before serving.

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Frequently Asked Questions

How do I keep my cake roll from cracking?

Roll it while it’s hot using a kitchen towel to form the shape. Let it cool rolled up.

Can I make it ahead of time?

Absolutely. It actually improves with a night in the fridge. Just decorate before serving.

What if I don’t have buttermilk?

You can make a quick substitute: 1/2 cup milk + 1/2 tablespoon vinegar or lemon juice.

Can I use a different filling?

Yes! Try mascarpone or even whipped cream for a lighter version.

Is red food coloring necessary?

For the classic red velvet look, yes. But you can omit it for a cocoa sponge with the same taste.

What size pan should I use?

A 10×15-inch jelly roll pan is ideal. Too large and the cake is too thin; too small and it’s hard to roll.

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Want More Holiday Dessert Ideas?

You might also love the Raspberry Crescent Rolls — fruity, flaky, and fun to serve. Or try Cheesecake Deviled Strawberries for a no-bake bite-sized treat that delivers creamy goodness.

If you prefer indulgent pies, the Chocolate Chess Pie will hit every rich note. For something more traditional, explore the Moist Apple Crumble Coffee Cake, a cozy classic perfect for winter mornings.

And don’t skip my Apple Enchiladas if you’re into warm spiced flavors wrapped in golden tortillas. They’re as comforting as a holiday hug.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you add coconut? Use a mascarpone filling? Leave a comment below. I’m always curious how others make this roll their own.

Explore more daily ideas and festive inspiration over on my Pinterest at LadyPlate.

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