Red Velvet Cheesecake Rolls are the ultimate dessert to combine two favorite flavors—classic red velvet and creamy cheesecake—in one stunning presentation. These rolls are perfect for any special occasion, from holidays to birthdays to a romantic Valentine’s Day treat. The tender red velvet cake is rolled up with a luscious cheesecake filling, creating an eye-catching swirl that tastes as good as it looks. The beautiful contrast between the deep red cake and the creamy white cheesecake makes these rolls a dessert showstopper. The cake is fluffy, the cheesecake filling is rich, and together they create a perfectly balanced treat. These rolls may seem a bit challenging, but I promise that each step is simple and the results are worth every bite. Let’s make these dreamy Red Velvet Cheesecake Rolls together!
2. Ingredients
For the Red Velvet Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Additional Ingredients:
- Powdered sugar, for dusting
- Optional: fresh berries or whipped cream, for serving
3. Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the paper. Dust the pan with a little flour or cocoa powder to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Prepare the Batter: In a large mixing bowl, beat the eggs and granulated sugar together on high speed for about 2-3 minutes, until thick and pale. Add the vegetable oil, vanilla extract, white vinegar, and red food coloring, and mix until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until fully combined and smooth. Be careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan, spreading it evenly to the edges. Bake for 10-12 minutes, or until the top of the cake springs back when lightly touched.
- Roll the Cake: While the cake is still hot, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. Carefully invert the hot cake onto the towel and peel off the parchment paper. Starting from one of the short ends, roll the cake up with the towel inside, then let it cool completely on a wire rack.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
- Assemble the Roll: Once the cake is completely cooled, carefully unroll it. Spread the cheesecake filling evenly across the entire cake, leaving a small border around the edges to prevent overflow. Gently re-roll the cake (without the towel), wrapping it tightly in plastic wrap. Refrigerate for at least 1 hour to allow it to firm up.
- Serve: Dust the Red Velvet Cheesecake Roll with powdered sugar before serving. Slice and enjoy with fresh berries or a dollop of whipped cream if desired.
4. How to Prepare
To prepare these stunning Red Velvet Cheesecake Rolls, start by baking the soft red velvet sponge in a jelly roll pan. The key to achieving the perfect roll is to roll the cake up in a towel while it’s still warm, which helps it retain its shape without cracking. The cheesecake filling, made with cream cheese, butter, and powdered sugar, adds a rich and creamy element that pairs perfectly with the cocoa-flavored cake. After spreading the filling, the cake is rolled again, creating a beautiful swirl pattern that reveals the two components in each slice. Allow the cake to chill in the fridge to firm up and make slicing easier.
5. Preparation Time
- Preparation Time: 25 minutes
- Baking Time: 10-12 minutes
- Cooling and Chilling Time: 1 hour 30 minutes
- Total Time: Approximately 2 hours 10 minutes
6. Servings
This recipe yields 10-12 slices, making it perfect for a family gathering or special celebration.
7. FAQs
Q1: Can I make this cake roll ahead of time?
A: Yes! You can prepare the cake roll a day in advance and keep it refrigerated. It actually tastes even better after chilling as the flavors meld together.
Q2: What if my cake cracks while rolling?
A: Small cracks are not the end of the world—simply dust the cake generously with powdered sugar or cover with some extra whipped cream. It will still taste delicious!
Q3: Can I use gel food coloring instead of liquid?
A: Yes, you can use gel food coloring. Start with a small amount and adjust until you get the desired red hue.
Q4: How do I store leftovers?
A: Store leftover Red Velvet Cheesecake Roll in an airtight container in the refrigerator for up to 3 days. Let the slices come to room temperature before serving for the best texture.
Q5: Can I freeze this cake roll?
A: Absolutely! Wrap the cake roll tightly in plastic wrap and then in foil before freezing. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
8. Conclusion
Red Velvet Cheesecake Rolls are a delightful twist on a classic dessert, combining the luxurious flavors of red velvet cake with a creamy cheesecake filling that’s hard to resist. The process of rolling the cake may seem intimidating, but with a little patience and practice, it becomes much easier—and the final presentation is stunning. Whether you’re serving it as a show-stopping dessert at a holiday dinner, for a romantic evening, or simply treating yourself, these Red Velvet Cheesecake Rolls are bound to impress. The moist red velvet cake and the rich cream cheese filling are a perfect match, providing both visual appeal and incredible flavor. Grab your ingredients, take your time, and enjoy making this special dessert that everyone will love. Happy baking!