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Perfect Red Velvet Flag Cake Roll Recipe with Cream Cheese Filling

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A moist and tender red velvet cake roll with a tangy cream cheese filling, perfect for impressing guests with its striking red hue and creamy swirl.

Ingredients

  • All-purpose flour – 1 cup (125g), sifted
  • Cocoa powder – 1 tablespoon (unsweetened)
  • Baking powder – 1 teaspoon
  • Baking soda – ½ teaspoon
  • Salt – ¼ teaspoon
  • Granulated sugar – ¾ cup (150g)
  • Large eggs – 3, room temperature
  • Buttermilk – ⅔ cup (160ml), preferably low-fat
  • Vegetable oil – ⅓ cup (80ml)
  • White vinegar – 1 teaspoon
  • Vanilla extract – 1 teaspoon
  • Red food coloring – 2 tablespoons (gel-based)
  • Cream cheese – 8 oz (225g), softened
  • Unsalted butter – ¼ cup (60g), softened
  • Powdered sugar – 1 cup (120g), sifted
  • Vanilla extract – 1 teaspoon
  • Heavy cream – 2 tablespoons (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch jelly roll pan with parchment paper, making sure the edges hang over for easy removal.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the sugar and eggs until pale and fluffy, about 3 minutes. Add the vegetable oil, buttermilk, vinegar, vanilla extract, and red food coloring. Mix until smooth.
  4. Gradually add the dry mix to the wet ingredients, folding gently until just combined. Do not overmix.
  5. Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
  6. Bake for 15-18 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  7. While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  8. Once the cake is out of the oven, immediately loosen the edges with a knife and invert it onto the prepared towel. Carefully peel off the parchment paper. Starting at the short edge, roll the cake and towel together into a tight spiral. Let it cool completely.
  9. Beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, beating until fluffy. Add heavy cream if desired to lighten the texture.
  10. Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
  11. Roll the cake back up without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours to set.
  12. Slice with a sharp knife (wipe the blade between cuts) and serve.

Notes

Roll the cake while it is still warm using a powdered sugar-dusted kitchen towel to prevent cracking. Use room temperature ingredients for the cream cheese filling to avoid lumps. If the filling is too thick, add a tablespoon of heavy cream or milk; if too runny, add more powdered sugar. You can substitute buttermilk by mixing ⅔ cup milk with 1 teaspoon lemon juice or vinegar and letting it sit for 5 minutes. For gluten-free, use a 1:1 gluten-free baking flour blend and add ½ teaspoon xanthan gum if needed.

Nutrition

Keywords: red velvet cake roll, cream cheese filling, flag cake, easy dessert, party dessert, cake roll recipe

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