Red Velvet Cake Roll with Raspberry White Chocolate Buttercream

I mean… is there anything more dramatic (in a good way) than a Red Velvet Cake Roll? I think not. This little beauty spins rich cocoa, tangy raspberries, and sweet white chocolate into a swirl that basically poses on the plate. As a busy baker with zero time for fussy desserts, I love how it rolls up fast, chills out in the fridge, and shows up ready to impress. It’s the edible version of “doing the most” — without doing too much. Trust me, this is the kind of sweet that disappears before the main course even hits the table.

Why This Red Velvet Cake Roll Stands Out

Not all cake rolls are created equal. Some crack. Some crumble. Others just kind of… exist. But this Red Velvet Cake Roll? It performs. The sponge is tender but sturdy enough to roll without panic. The white chocolate raspberry buttercream isn’t just filler — it’s a full-on flavor moment. Tart meets creamy. Rich meets fruity. And somehow, it still feels light enough to go in for that second slice without regret.

What really makes it shine is the balance — it’s elegant without being difficult, classic with a twist. You’ve got that deep red cocoa flavor layered with sweet white chocolate and just the right burst of raspberry brightness. It’s the kind of cake that turns an ordinary Tuesday into an occasion, or takes the pressure off when you need a last-minute dessert that looks like you spent hours.

Plus, let’s be honest — red velvet anything has main character energy. Add a swirl and some fresh berries on top? It’s not just dessert, it’s decoration.

Where It Fits Best

• Holiday centerpiece (hello, Valentine’s Day or Christmas!)
• Dinner party “wow” factor
• Weekend treat when you feel like spoiling someone (yourself included)

Ingredients You’ll Need for the Red Velvet Cake Roll

Before we get rolling (literally), here’s everything you’ll need to pull off this stunner. We’re keeping it straightforward — pantry staples with a few flavor bombs thrown in. And yes, we’ll talk swaps and shortcuts too, because real life doesn’t always come with cake flour on hand.

For the Red Velvet Sponge

• 3/4 cup cake flour, sifted
• 1/4 cup unsweetened cocoa powder, sifted
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp buttermilk
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 3/4 cup light brown sugar
• 1 tbsp vegetable oil
• 1 oz red food coloring

For the Raspberry White Chocolate Buttercream

• 1 ½ cups fresh raspberries, divided
• 4 oz white chocolate, chopped
• 4 oz cream cheese, room temp
• ½ cup unsalted butter, room temp
• 2 cups powdered sugar, sifted
• Pinch of salt

Ingredient Notes & Smart Swaps

• Vinegar: Apple cider vinegar or lemon juice work in a pinch.
• Red Food Coloring: Want it natural? Try beet powder or a splash of beet juice — it won’t be as vibrant, but still pretty.
• Frozen raspberries? Totally fine — just thaw and drain well so your filling isn’t watery.

Step-by-Step Instructions (with Pro Tips)

1. Prep Your Pan and Workspace

• Preheat oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan with parchment paper, then grease both the pan and the paper.
• Dust a clean kitchen towel or parchment with powdered sugar and set aside.

2. Mix the Batter

• In one bowl, whisk: cake flour, cocoa powder, baking powder, and salt.
• In a second bowl, combine: buttermilk, vinegar, and vanilla extract.
• In a mixer bowl, beat the eggs for 5 full minutes until light and fluffy.
• Gradually add the brown sugar, then oil, then the buttermilk mixture, followed by the red food coloring.
• Add the dry ingredients in two batches, mixing just until smooth.

3. Bake the Sponge

• Pour the batter into your prepared pan and spread it evenly.
• Bake for 11–13 minutes, or until the top springs back gently when touched.
• Immediately flip the cake onto your powdered-sugar-lined towel or parchment.
• Peel off the parchment, roll up the cake starting at the short end, and let it cool seam side down.

4. Make the Raspberry White Chocolate Filling

• Blend ½ cup raspberries, then strain to remove seeds.
• Heat the puree in the microwave until hot, stir in the chopped white chocolate until smooth.
• Let it cool completely.
• Beat cream cheese until smooth, then add the raspberry-white chocolate mixture.
• Add butter, beat 2 minutes, then slowly mix in powdered sugar and salt. Chill until spreadable.

5. Assemble the Roll

• Unroll the cooled cake.
• Spread the filling edge-to-edge, leaving about ¼-inch bare on the ends.
• Scatter the remaining 1 cup of raspberries over the filling.
• Carefully re-roll the cake and wrap in plastic. Chill at least 1 hour.

6. Serve It Like a Pro

• Place the roll seam-side down on a platter.
• Dust with powdered sugar, slice, and serve.

How to Roll Without Cracking (No Tears, Boo!)

Top Reasons Cake Rolls Crack (and How to Outsmart Them)

1. Waited too long to roll? Roll while warm.
2. Wrong pan size? Use a 10×15 jelly roll pan.
3. Skipped parchment or sugar dusting? Sponge sticks.
4. Overbaked? Dry cake = breaks.
5. Didn’t “train” the cake? It needs to cool rolled up.

Rescue Tips If It Still Cracks

• Wrap it anyway — chilling firms it up.
• Dust with powdered sugar or pipe whipped cream on top.

Presentation Tips for Holidays & Celebrations

How to Dress It Up

• Dust with powdered sugar
• Add fresh raspberries or mint
• Use a pretty serving board
• Slice to show off the swirl

Holiday Twist Ideas

Valentine’s Day: White chocolate curls, raspberry drizzle
Christmas: Crushed peppermint, sugar snowflakes
Brunch or Baby Shower: Pastel piping, mini slice servings

Storage & Make-Ahead Instructions

Storing in the Fridge

• Wrap tightly in plastic wrap
• Keeps 3–4 days
• Let sit 10–15 minutes before slicing

Freezing the Cake Roll

• Double wrap, freeze up to 2–3 months
• Thaw overnight in fridge

Make-Ahead Tips

• Bake the sponge and refrigerate overnight
• Buttercream keeps 2–3 days in fridge
• Assemble the night before serving

Frequently Asked Questions (FAQ)

Conclusion

If you’ve made it this far, you’re probably already imagining that first swirl-filled slice on your dessert plate — and honestly? You’ve earned it. This Red Velvet Cake Roll isn’t just a recipe, it’s a vibe. It’s the kind of treat that makes you pause mid-bite and go, “Wait… did I actually bake this?”

Whether you’re whipping it up for the holidays, a birthday, or just because a random Tuesday deserved a little razzle-dazzle, this cake knows how to deliver. It’s bold but soft, classic with a twist, and surprisingly doable — even on a tight schedule.

So slice it thick, share it (or don’t), and maybe stash an extra piece for later. You made something beautiful. Let it be the sweet exhale at the end of your day.

Bonus Variation: Lemon Raspberry Velvet Roll

Here’s how to tweak it:

• Skip the cocoa powder; add 1 tbsp lemon zest + 1 tbsp flour
• Ditch red food coloring or use yellow coloring
• Fill with raspberry jam + lemon curd
• Garnish with lemon slices or candied zest

It’s zingy, fruity, and perfect for spring gatherings or brunch spreads.