Red Velvet Swiss Roll Cake Recipe

If you’ve ever tasted a dessert that looks as stunning as it tastes, then you are in for a treat with this Red Velvet Swiss Roll Cake. This delightful cake combines the rich, vibrant flavors of classic red velvet with a light, fluffy sponge wrapped around a luscious cream cheese filling. The result is a show-stopping dessert that’s as fun to make as it is to eat. Whether you’re baking for a special occasion or simply craving something impressive yet approachable, this Red Velvet Swiss Roll Cake will capture hearts and taste buds alike.

this Recipe

Ingredients You’ll Need

These ingredients are wonderfully simple yet crucial for achieving that perfect balance of flavor, moisture, and texture in your Red Velvet Swiss Roll Cake. Each component plays a unique role in making sure the sponge is tender, the filling creamy, and the overall look irresistibly vibrant.

• 4 large eggs, room temperature: Help create a light and airy sponge with volume and structure.
• 100 g (½ cup) granulated sugar: Sweetens the cake and helps achieve that beautiful delicate crumb.
• 60 ml (¼ cup) vegetable oil: Keeps the cake moist without overpowering its flavors.
• 60 ml (¼ cup) buttermilk: Adds tenderness and a slight tang to enhance the red velvet flavor.
• 100 g (¾ cup) all-purpose flour: The base that provides structure to the cake.
• 15 g (2 tbsp) unsweetened cocoa powder: Gives the cake its subtle chocolate undertone essential to red velvet.
• ½ tsp baking powder: Helps the cake rise gently to achieve that perfect sponge texture.
• ¼ tsp baking soda: Works with vinegar to give the sponge its signature lift and tenderness.
• ¼ tsp salt: Balances sweetness and enhances all other flavors.
• 1 tsp vanilla extract: Infuses a warm, comforting aroma.
• ½ tsp white vinegar: Reacts with baking soda to ensure a soft, tender crumb.
• Red gel food coloring: Vital for that vibrant red hue without watering down the batter.
• 200 g (7 oz) cream cheese, softened: The rich base of the luscious filling.
• 200 ml (¾ cup + 1 tbsp) heavy cream, cold: Whipped to add lightness and fluffiness to the filling.
• 60 g (½ cup) powdered sugar: Sweetens the filling smoothly without grit.
• 150 g (5 oz) dark chocolate, chopped: For a decadent, glossy ganache topping.
• 150 ml (⅔ cup) heavy cream: Heated to create that silky chocolate ganache.
• Extra chocolate chunks, truffles, or curls: For finishing touches that make your cake look as special as it tastes.

How to Make Red Velvet Swiss Roll Cake

Step 1: Bake the Sponge

Start by preheating your oven to 175°C (350°F) and lining a jelly roll pan with parchment paper—this makes the rolling process much easier later. Whisk the eggs and sugar together until the mixture is pale and triples in volume; this aerates the sponge wonderfully. In a separate bowl, mix the oil, buttermilk, vanilla, vinegar, and red food coloring—these wet ingredients bring moisture and the signature red shade. Sift together your dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt—then fold them gently into the egg mixture to keep that airiness. Finally, fold in the red liquid mix until the batter is smooth and evenly colored. Pour it into your pan, spread it out evenly, and bake for 10 to 12 minutes until the sponge springs back to the touch.

Step 2: Roll While Warm

This step is key to getting a neat roll and preventing cracks. As soon as the cake comes out of the oven, gently turn it onto a lightly dusted kitchen towel and peel away the parchment. With the towel, roll the warm cake up tightly from the short side—this “pre-rolling” shapes the sponge so it bends easily when you add the filling. Let it cool completely while rolled, which helps it set in place.

Step 3: Make the Filling

While the sponge cools, whip up the heavenly cream cheese filling. Beat the softened cream cheese with powdered sugar until ultra smooth—this prevents any lumps and ensures sweetness is evenly distributed. In a separate bowl, whip the cold heavy cream with vanilla until soft peaks form, adding a light and fluffy texture. Folding the whipped cream gently into the cream cheese mixture keeps the filling airy and luscious, balancing richness with smoothness.

Step 4: Assemble

Unroll your cooled sponge with care and evenly spread the cream cheese filling all over its surface. Roll the cake back up tightly without the towel now that it’s filled—this forms those gorgeous spirals inside your Red Velvet Swiss Roll Cake. Wrap it in plastic wrap and chill for at least 30 minutes; this step firms up the roll so you get clean, beautiful slices.

Step 5: Ganache & Decoration

To finish in true indulgent style, prepare a rich chocolate ganache by heating cream until steaming, then pouring it over chopped dark chocolate. Let it sit for a couple of minutes before stirring until smooth and glossy. Drizzle or coat the roll generously with ganache and adorn with chocolate curls, truffles, or even some leftover cake crumbs for that authentic bakery look. This decadent topping adds a visually stunning and flavor-packed final touch to your Red Velvet Swiss Roll Cake.

How to Serve Red Velvet Swiss Roll Cake

Garnishes

The right garnishes make your Red Velvet Swiss Roll Cake irresistible. Fresh berries like raspberries or strawberries add a pop of color and a tart contrast that complements the sweetness beautifully. Dusting a little powdered sugar or decorating with chocolate shavings elevates the presentation to dessert-table-worthy. Don’t forget edible flowers or a sprinkle of finely chopped nuts for a charming, gourmet finish.

Side Dishes

While the cake shines spectacularly on its own, pairing it with light accompaniments can make the experience even more delightful. Serve with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to emphasize the smooth cream cheese filling. A cup of rich espresso or a glass of cold milk can balance the decadent richness of the Red Velvet Swiss Roll Cake elegantly.

Creative Ways to Present

Presentation is where you can channel your inner pastry chef! Slice the roll into thick spirals and stand them upright on a decorative platter for a fun, visual treat. Alternatively, serve individual mini roulades by cutting smaller portions and piping extra filling decoratively on top. You can also create a dessert board featuring slices alongside assorted chocolates, fresh fruits, and nuts to impress guests with variety and flair.

Make Ahead and Storage

Storing Leftovers

Your Red Velvet Swiss Roll Cake keeps beautifully in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or store it in an airtight container to maintain its moisture and prevent the ganache from becoming dull. Keeping it chilled also ensures your cream cheese filling stays fresh and luscious.

Freezing

If you want to enjoy your cake later, it freezes wonderfully. Wrap it tightly in plastic wrap and then in foil to protect against freezer burn. It’s best to freeze the roll without the ganache for ease. When you’re ready, thaw it overnight in the refrigerator and add your chocolate ganache just before serving to maintain that fresh, glossy finish.

Reheating

Since this cake is best served chilled, reheating is generally not recommended. However, if you prefer it slightly less cold, allow the cake to sit at room temperature for 15 to 20 minutes before slicing. This brings out the flavors without compromising the cream cheese filling’s texture.

FAQs

Can I make the Red Velvet Swiss Roll Cake without cocoa powder?

The cocoa powder is essential for authentic red velvet flavor and that subtle chocolate undertone, but you could reduce it or omit it if needed. Just be aware the cake will lose some of its classic taste and depth.

What’s the best way to prevent cracks when rolling the cake?

Rolling the sponge while it’s still warm and using a lightly dusted towel helps it bend without breaking. Also, chilling the assembled roll before slicing allows the cake and filling to set firmly, minimizing cracks.

Can I substitute buttermilk with regular milk?

Yes! If you don’t have buttermilk, add 1 teaspoon of vinegar or lemon juice to 60 ml of regular milk and let it sit for 5 minutes. This makes a great homemade substitute that helps achieve the tender crumb.

How do I get the red color to be so vibrant?

Using red gel food coloring rather than liquid helps keep your batter thick and preserves that dramatic, vibrant color without thinning the sponge.

Can I make this cake ahead for a party?

Absolutely! The Red Velvet Swiss Roll Cake can be made a day in advance, chilled well wrapped, and decorated just before serving for maximum freshness and stunning presentation.

Final Thoughts

I hope you’re just as excited as I was when making this Red Velvet Swiss Roll Cake. It’s truly a dessert that impresses with its vibrant color, silky filling, and irresistible swirl. Plus, it’s surprisingly simple to pull together with everyday ingredients. So grab your mixing bowls, invite your friends or family, and create a memorable sweet moment that everyone will love!