Name: Red Velvet Cheesecake Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup vegetable oil; 1/2 cup buttermilk; 2 large eggs; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup heavy cream, whipped

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The Red Velvet Cheesecake Roll is a visually stunning and deliciously indulgent dessert that combines the classic flavors of red velvet cake and creamy cheesecake in a beautiful rolled presentation. Perfect for holidays, celebrations, or anytime you want to impress with a rich and elegant treat.

Why You’ll Love This Recipe
This dessert offers everything you love in a red velvet cake—moist, tender crumb, rich cocoa flavor, and a slight tang—paired with a smooth, fluffy cheesecake filling. The rolled presentation is not only striking but also allows for balanced bites of cake and cream in every slice. It’s surprisingly easy to make and absolutely worth the effort.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Red Velvet Cake:
all-purpose flour
granulated sugar
unsweetened cocoa powder
baking powder
baking soda
salt
vegetable oil
buttermilk
large eggs
red food coloring
vanilla extract
white vinegar

For the Cheesecake Filling:
cream cheese, softened
powdered sugar
vanilla extract
heavy cream, whipped

directions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 15×10-inch jelly roll pan and line it with parchment paper.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3: Combine the Wet Ingredients
In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.

Step 4: Make the Batter
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.

Step 5: Bake the Cake
Pour the batter into the prepared pan and spread it evenly.
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Roll
Remove the cake from the oven and let it cool for 5 minutes in the pan.
Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper.
While the cake is still warm, roll it up with the towel (starting from a short end) and let it cool completely in the rolled shape.

Step 7: Make the Cheesecake Filling
In a bowl, beat the cream cheese until smooth.
Add the powdered sugar and vanilla extract and beat until combined.
Gently fold in the whipped heavy cream until fully incorporated and light.

Step 8: Fill and Re-Roll
Once the cake is cool, unroll it gently.
Spread the cheesecake filling evenly over the surface.
Re-roll the cake (without the towel) and place seam-side down on a serving platter.

Step 9: Chill and Serve
Refrigerate for at least 1 hour before slicing.
Dust with powdered sugar or top with whipped cream or chocolate drizzle if desired.

Servings and timing
This recipe yields 10–12 slices.
Prep time: 25 minutes
Cook time: 15 minutes
Cooling/Chill time: 1 hour
Total time: About 1 hour 40 minutes

Variations
Chocolate Ganache Drizzle: Pour a simple chocolate ganache over the roll for a decadent finish.

Festive Toppings: Add crushed candy canes, sprinkles, or fresh berries for holiday flair.

Nutty Addition: Mix finely chopped pecans or walnuts into the filling for texture.

Cream Cheese Frosting Filling: Use a more traditional cream cheese frosting in place of whipped filling for a denser texture.

Lighter Option: Use low-fat cream cheese and whipped topping to reduce richness.

storage/reheating
Store the roll in the refrigerator wrapped in plastic wrap or in an airtight container for up to 4 days.
Freezing is also an option: wrap the roll tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Do not microwave—serve chilled or at room temperature.

FAQs
Can I make the roll ahead of time?
Yes, it’s best when chilled for at least a few hours and can be made a day in advance.

Why did my cake crack while rolling?
If the cake cooled too much before rolling or was overbaked, it can crack. Rolling while warm helps prevent this.

Do I have to use red food coloring?
No, but it gives the classic red velvet appearance. You can skip it or use a natural food dye alternative.

Can I use store-bought whipped cream?
You can, but freshly whipped heavy cream provides better texture and flavor.

What’s the best way to slice the roll cleanly?
Use a serrated knife and wipe it clean between cuts for neat slices.

Can I use Dutch-process cocoa powder?
Yes, but it will affect the color slightly and may deepen the flavor.

What type of vinegar is best?
White vinegar is traditional in red velvet, but apple cider vinegar also works.

Can I use a different pan size?
A jelly roll pan is best; using a different size may affect bake time and rollability.

How do I keep the cake moist?
Avoid overbaking, and store wrapped in the refrigerator to maintain freshness.

Can I frost the outside of the roll?
Yes, with whipped cream, cream cheese frosting, or ganache, depending on your preference.

Conclusion
Red Velvet Cheesecake Roll is a stunning and indulgent dessert that offers the best of both worlds: rich red velvet flavor and creamy cheesecake filling, all rolled into a beautiful spiral. Whether for special occasions or simply to satisfy a sweet craving, this recipe is sure to impress both in appearance and taste.

Red Velvet Cheesecake Roll

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Author: Douaa
Total Time: 35 minutes
Yield: 10–12 slices
Diet: Vegetarian

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Description

This Red Velvet Cheesecake Roll is a stunning and indulgent dessert featuring a rich red velvet sponge rolled around a light, creamy cheesecake filling. Perfect for holidays, celebrations, or whenever you crave something beautiful and delicious.

Instructions

Step 1: Make the Cake

Preheat oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
Combine wet and dry ingredients until just mixed.
Pour batter into pan and spread evenly. Bake 12–15 minutes or until a toothpick comes out clean.

Step 2: Prepare the Filling

Beat cream cheese until smooth.
Add powdered sugar and vanilla extract; mix until smooth.
Gently fold in whipped cream.

Step 3: Assemble the Roll

Let cake cool in pan for 5 minutes. Turn onto a powdered sugar-dusted kitchen towel.
Remove parchment.
Spread cheesecake filling evenly over warm cake.
Starting at one short end, roll up gently with the towel. Let cool completely.

Step 4: Serve