There’s something irresistibly elegant about a Red Velvet Swiss Roll Cake — that vivid red sponge wrapped around silky cream cheese filling is pure dessert magic! Soft, creamy, and just the right amount of indulgent, this cake has the perfect balance of cocoa richness and velvety smoothness. It’s a showstopper for any occasion — from birthdays and Valentine’s dinners to cozy family weekends.
Did you know the red velvet craze began in the 1920s? This timeless flavor still reigns supreme in bakeries, but today, we’re taking it up a notch with a fun twist — rolling it into a stunning Red Velvet Swiss Roll Cake that looks like it came straight from a fancy pâtisserie (but is surprisingly easy to make at home!).
This dessert is special because it’s not just about looks — it’s about that light, moist texture paired with the creamy tang of the frosting. Plus, it’s simpler than it seems: no fancy tools, no long hours, and it’s perfect for beginners! If you’ve tried our Chocolate Éclairs Recipe or Brownie Petit Fours and loved its smooth, creamy filling, you’ll definitely fall for this red velvet delight. So grab your whisk and apron — we’re about to bake something truly spectacular!
What is Red Velvet Swiss Roll Cake?
Ever wondered why it’s called a Red Velvet Swiss Roll Cake? Is it Swiss? Not exactly! It gets its name from the classic rolled sponge style — like a Swiss Roll — but with that iconic red velvet flair. The “velvet” part comes from its famously soft and tender crumb that melts in your mouth. And let’s be honest — who can resist that vibrant red hue paired with dreamy white cream?
Some say the red color symbolizes love, others say it’s just to make dessert more fun (and Instagram-worthy!). Either way, one thing’s for sure — the way to a man’s heart (or anyone’s, really) is through this cake! So don’t just admire it, roll up your sleeves and try making it today.
Why You’ll Love This Red Velvet Swiss Roll Cake
There are countless reasons to adore this Red Velvet Swiss Roll Cake, but here are three that truly make it stand out:
- It’s bakery-beautiful yet easy to make.
You don’t need to be a pastry chef to create a cake that looks straight out of a bakery display. With just a few mixing bowls and a baking tray, you’ll have a dessert that’s as pretty as it is delicious. - It’s budget-friendly and homemade.
Why spend $40 on a store-bought version when you can make one at home for a fraction of the cost — and it tastes even better? You control the ingredients, sweetness, and texture. - It’s flavor perfection in every bite.
The mild cocoa sponge, combined with a tangy cream cheese filling, creates an irresistible balance. Top it with powdered sugar or a drizzle of chocolate ganache for an extra indulgent touch.
If you loved our Triple Berry Drip Cake for its fruity charm, this red velvet roll brings a similarly impressive yet simple dessert experience. Go ahead — make it once, and it’ll become your go-to celebration cake!
How to Make Red Velvet Swiss Roll Cake
Quick Overview
This Red Velvet Swiss Roll Cake looks fancy but is wonderfully simple to make. It’s soft, moist, and filled with luscious cream cheese frosting that’s rolled into beautiful spirals. The entire recipe takes about 30 minutes to prepare and 10 minutes to bake, making it one of the easiest showstopper desserts you’ll ever make!
Key Ingredients for Red Velvet Swiss Roll Cake
Here’s everything you’ll need to make this delightful treat:
For the Cake:
- ¾ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 2 tbsp buttermilk
For the Cream Cheese Filling:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Step 3: Whip the Eggs and Sugar
In another bowl, beat the eggs and sugar with an electric mixer until thick and pale — about 4 minutes.
Step 4: Add the Wet Ingredients
Gently fold in the oil, vanilla, vinegar, red food coloring, and buttermilk until well combined.
Step 5: Combine and Bake
Add the dry ingredients to the wet mixture and fold gently. Pour the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when touched.
Step 6: Roll It Up
While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and gently roll the cake (with the towel) from the short side. Let it cool completely.
Step 7: Fill and Roll Again
Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Unroll the cooled cake, spread the frosting evenly, and roll it up again tightly. Chill for at least 1 hour before slicing.
What to Serve Red Velvet Swiss Roll Cake With
Pair your Red Velvet Swiss Roll Cake with:
- A cup of hot coffee or mocha latte for a rich, comforting combo.
- Fresh berries for a pop of freshness.
- A drizzle of chocolate ganache or dusting of cocoa powder for an elegant finish.
For a full dessert spread, serve alongside Mocha Ice Cream Cake or Chocolate Mousse Brownies — your guests will think you hired a pastry chef!
Top Tips for Perfecting Red Velvet Swiss Roll Cake
- Use room-temperature eggs and cream cheese for a smoother texture.
- Do not overbake — an overbaked sponge will crack when rolled.
- Roll while warm to prevent breaking and help it “remember” its shape.
- Chill before slicing for clean, perfect swirls.
- Customize the filling with whipped cream or mascarpone for a lighter version.
Storing and Reheating Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Serve chilled: This dessert tastes best slightly cool, straight from the fridge!
FAQ About Red Velvet Swiss Roll Cake
Q: Why does my Red Velvet Swiss Roll Cake crack when rolling?
A: It’s likely overbaked or cooled too long before rolling. Roll while it’s still warm for best results.
Q: Can I make this Red Velvet Swiss Roll Cake without food coloring?
A: Absolutely! The flavor stays the same — just a lighter color. Use beet powder for a natural tint.
Q: How do I get clean, even swirls?
A: Chill the cake before slicing, and use a sharp, warm knife to cut perfect slices.
This Red Velvet Swiss Roll Cake is more than just dessert — it’s edible art that impresses every time. Soft, creamy, and perfectly rolled, it’s proof that elegant cakes don’t have to be complicated. Whether you’re celebrating a special occasion or just satisfying your sweet tooth, this recipe delivers stunning results with minimal effort.
So go ahead — preheat that oven, whip up the frosting, and roll your way into dessert bliss. Your taste buds (and guests) will thank you!