Festive Red Velvet Roll Cake Recipe for the Holidays

It’s just not the holidays without a showstopping dessert—and this Holiday Red Velvet Roll Cake is *that* dessert. It’s tender, vibrant, and totally swoon-worthy with a swirl of creamy vanilla-cream cheese filling. Whether you’re bringing it to a holiday potluck, serving it up after Christmas dinner, or just want something special to enjoy by the glow of the tree, this roll cake brings the festive magic—without the stress. Trust me, once you master the roll, you’ll want to make it part of your holiday tradition.

Why You’ll Love This Recipe

My mom made a jelly roll every Christmas when I was little, and I can still remember that first magical slice—light, creamy, and a little fancy. This version brings that nostalgic feel with a red velvet twist and a festive flair that’s picture perfect for the season.

• Gorgeous & Festive – That rich red color and snowy cream cheese swirl say “holiday magic” in every slice.
• Make-Ahead Friendly – It actually tastes better after chilling overnight, which means you can prep ahead and focus on the fun.
• Light & Creamy – The sponge is tender enough to roll without cracking, and the filling is dreamy and smooth.
• Customizable – Add dried cranberries, orange zest, or even a peppermint twist for your signature spin.
• Holiday Showstopper – It’s stunning on a dessert table but simple enough for a weeknight treat with coffee.

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Preheat oven to 350°F (177°C). Line a 15×10 jelly roll pan with parchment paper and lightly grease it.
2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat eggs and sugar on medium-high speed until pale and thick (about 4–5 minutes).
4. Mix in oil, vinegar, vanilla, and gel coloring until well combined.
5. Add dry ingredients in two parts, alternating with buttermilk. Begin and end with flour mixture. Fold gently until smooth.
6. Pour batter into pan and spread evenly. Bake for 12–14 minutes, until cake springs back when touched lightly.
7. While the cake bakes, lay a clean kitchen towel out and dust generously with powdered sugar.
8. Once baked, loosen cake edges and invert onto the towel. Carefully peel away parchment paper.
9. Starting from the short end, roll the cake up in the towel with the towel inside. Let it cool completely.
10. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Mix until fluffy. Stir in cranberries or zest if using.
11. Unroll cooled cake carefully. Spread filling evenly, leaving a 1/2-inch border. Re-roll cake (without the towel).
12. Wrap in plastic wrap and chill for at least 2 hours or overnight to set.
13. Before serving, melt white chocolate and cream together and drizzle over top. Decorate with cranberries, mint, and a dusting of powdered sugar.

Chef’s Tips and Tricks

• Use gel food coloring for that deep, dramatic red—liquid just won’t be quite as bold.
• Don’t skip the rolling towel step! It trains the cake to roll and prevents cracks later.
• Slice with a hot knife (run it under hot water and dry it) for clean, bakery-style slices.
• Make ahead—this cake gets better with time. The filling sets and the flavors blend beautifully.

Recipe Variations and Serving Suggestions

• Swirl 1 tsp peppermint extract into the cream filling and garnish with crushed candy canes for a minty twist.
• Spread a thin layer of cranberry jam under the cream cheese for a tart surprise.
• Serve with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.
• Drizzle with dark chocolate instead of white for a richer version.

FAQs

Can I make this ahead of time?

Yes! This roll cake actually improves overnight in the fridge, making it perfect for holiday prep.

What if I don’t have buttermilk?

Mix 1/2 cup milk with 1/2 tbsp vinegar or lemon juice, let it sit for 5 minutes, and use as a sub.

How do I stop it from cracking?

Rolling the cake while it’s warm and using a moist towel will help it stay pliable and prevent cracks.

Can I freeze it?

Yes—wrap it tightly in plastic and then foil. Freeze for up to 1 month. Thaw in the fridge before serving.

Recipe Card

If you make this beauty, I’d love to see it! Snap a pic and tag me on Instagram @thekitchensaid or drop a comment below—nothing makes me happier than seeing your creations sparkle on your holiday table!