Red Velvet Swiss Roll Cake Recipe

If you’ve been searching for a show-stopping dessert that combines vibrant color, soft texture, and indulgent flavor, look no further than the Red Velvet Swiss Roll Cake. This recipe delivers a luxurious red velvet sponge rolled with a silky cream cheese filling, finished with rich dark chocolate ganache that feels like a dream in every bite. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake is guaranteed to bring joy and impressive beauty to your table, wrapped up in a delicate spiral that’s as delightful to look at as it is to eat.

this Recipe

Ingredients You’ll Need

Behind every exceptional Red Velvet Swiss Roll Cake are a handful of simple but powerful ingredients. Each one plays a crucial role in building the perfect balance of moist, tender sponge and creamy filling while giving that iconic red velvet color true depth and charm.

• 4 large eggs, room temperature: Eggs provide structure and help create that airy sponge texture you want in a roll cake.
• 100 g (½ cup) granulated sugar: Balances sweetness and helps with the sponge’s light crumb.
• 60 ml (¼ cup) vegetable oil: Keeps the cake moist and tender without weighing it down.
• 60 ml (¼ cup) buttermilk: Adds tanginess and reacts with leavening for a soft crumb.
• 100 g (¾ cup) all-purpose flour: The main structural ingredient, sifted for smooth batter.
• 15 g (2 tbsp) unsweetened cocoa powder: Gives red velvet its subtle chocolate flavor and enhances color.
• ½ tsp baking powder: Helps the sponge rise gently for a light texture.
• ¼ tsp baking soda: Works with the buttermilk for tenderness and lift.
• ¼ tsp salt: Balances sweetness and enhances all the flavors.
• 1 tsp vanilla extract: Infuses a warm, fragrant note into both cake and filling.
• ½ tsp white vinegar: Heightens the red color and tenderizes the crumb.
• Red gel food coloring: The key to that vibrant traditional red hue without diluting the batter.
• 200 g (7 oz) cream cheese, softened: Creates the luscious filling’s creamy base.
• 200 ml (¾ cup + 1 tbsp) heavy cream, cold: Whipped to add lightness and fluffy texture to the filling.
• 60 g (½ cup) powdered sugar: Sweetens the cream cheese mixture evenly.
• 150 g (5 oz) dark chocolate, chopped: Used in the ganache topping for a rich bittersweet finish.
• 150 ml (⅔ cup) heavy cream: Combined with chocolate to create smooth ganache glaze.
• Extra chocolate chunks, truffles, or curls: For decoration and that professional bakery vibe.

How to Make Red Velvet Swiss Roll Cake

Step 1: Prepare and Bake the Sponge

Start by preheating your oven to 175°C (350°F) and lining a jelly roll pan with parchment paper—this will give your cake a perfect shape for rolling. Beat the eggs and sugar together until the mixture is pale, thick, and has tripled in volume; this aeration is what makes your sponge light and springy. Next, mix your wet ingredients—vegetable oil, buttermilk, vanilla, vinegar, and vibrant red gel food coloring—to infuse color and moistness all at once. Meanwhile, sift your dry ingredients and gently fold them into the egg mixture to avoid knocking out all that precious air. Pour in the liquids, blend just until smooth, then spread the batter evenly into your pan and bake for 10 to 12 minutes until the cake springs back to touch. This perfectly timed bake ensures your sponge is flexible enough to roll without cracking.

Step 2: Roll the Cake While Warm

Timing is everything here. When the cake comes out of the oven, immediately invert it onto a clean kitchen towel dusted with powdered sugar or cocoa powder; this helps prevent sticking. Carefully peel off the parchment paper, then roll the cake up with the towel starting from the short side, rolling it snug but gentle to set the shape while it cools. This crucial step makes the rolling process much easier later and prevents the cake from breaking—a truly essential trick for a stunning Red Velvet Swiss Roll Cake.

Step 3: Make the Cream Cheese Filling

While the cake cools, whip up the luscious filling. Start by beating the softened cream cheese with powdered sugar until silky smooth—no lumps allowed. In a separate bowl, whip the cold heavy cream with vanilla extract until you see soft peaks forming; this will give your filling its light, fluffy texture. Carefully fold the whipped cream into the cream cheese mixture, combining them just enough to maintain that cloudlike consistency you’re aiming for. This hidden layer of the cake is pure indulgence and balances the slightly tangy cake perfectly.

Step 4: Assemble the Swiss Roll

Now the magic moment—unroll your cooled cake gently and spread an even layer of that heavenly cream cheese filling all across the surface. Roll the cake back up firmly but gently, this time without the towel, to keep the spiral intact and neat. Wrap the roll tightly in plastic wrap and chill it for about 30 minutes; this helps the filling to set and makes slicing much easier. This part brings it all together, transforming the individual elements into one impressive Red Velvet Swiss Roll Cake.

Step 5: Prepare Ganache and Decorate

To finish, heat the heavy cream just until it starts steaming, then pour it over the chopped dark chocolate. Let it sit for a couple of minutes before stirring until you get a silky, shiny ganache. Drizzle or carefully coat your chilled roll with this glossy chocolate topping. Add your decorative touch with chocolate curls, truffles, or leftover cake crumbs to elevate the look and flavor spectacularly. This ganache adds a sophisticated richness that perfectly complements the red velvet sponge and creamy filling.

How to Serve Red Velvet Swiss Roll Cake

Garnishes

Adding garnishes to your Red Velvet Swiss Roll Cake not only makes it more eye-catching but also enhances the eating experience. Think elegant chocolate curls or shards that add a bit of crunch, a dusting of powdered sugar for timeless charm, or even fresh raspberries to introduce a juicy, tart contrast to the sweetness. Each garnish you choose can frame your cake as a centerpiece worth sharing with friends and family.

Side Dishes

This cake is rich, creamy, and satisfying on its own but pairing it thoughtfully can take your dessert session up a notch. Serve slices alongside a scoop of smooth vanilla ice cream or a dollop of lightly whipped cream. For a refreshing balance, a simple fresh fruit salad with berries or citrus can brighten the palate and complement the cake’s velvety texture beautifully.

Creative Ways to Present

Presentation matters, especially with something as visually stunning as the Red Velvet Swiss Roll Cake. Consider slicing the roll into thin rounds and arranging them artfully on a cake stand or a rustic wooden board. You could create mini individual rolls for parties or plate each slice with a drizzle of ganache and a sprig of mint for an elegant touch. Playing with layers and textures on the plate adds to the anticipation and enjoyment of each bite.

Make Ahead and Storage

Storing Leftovers

The beauty of this cake is it keeps wonderfully. Wrap any leftover Red Velvet Swiss Roll Cake tightly in plastic wrap and store it in the refrigerator. Properly stored, it will stay moist and delicious for up to 3 days, allowing you to enjoy those tender spirals and creamy filling without losing a hint of flavor or texture.

Freezing

If you want to prepare ahead or save some for later, freezing is a fantastic option. Wrap the cake snugly in plastic wrap and then in foil before placing it in the freezer. It can keep for up to 2 months without sacrificing quality. When you’re ready to indulge, thaw it in the refrigerator overnight to maintain the cake’s delicate texture and softness.

Reheating

Since this is a cream-filled cake, reheating isn’t typically recommended as it can affect the filling’s texture. However, if you prefer your cake slightly less chilled, leaving it at room temperature for about 30 minutes before serving is the best way to achieve a soft, melt-in-your-mouth texture without compromising quality.

FAQs

Can I use regular red food coloring instead of gel?

While you can use regular red food coloring, gel food coloring is preferred because it delivers a more vibrant hue without thinning the batter. Regular liquid color can alter the batter’s consistency and may produce a less intense red.

What if I don’t have buttermilk?

No worries! You can easily substitute buttermilk by using regular milk with a teaspoon of vinegar or lemon juice added and let it sit for 5 minutes. This mimics the acidity and tanginess that is essential for the red velvet sponge’s flavor and texture.

How do I prevent the cake from cracking when I roll it?

The key is to roll the cake while it’s still warm and flexible, using a towel dusted with powdered sugar or cocoa to help with grip and moisture absorption. Cooling it gently rolled in the towel sets the shape and minimizes cracks when assembling with filling.

Can I make this cake dairy-free?

Yes! You can substitute dairy milk with plant-based milk, cream cheese with a vegan alternative, and use dairy-free heavy cream for whipping. Just be mindful of the texture differences, but the cake and filling can still be deliciously close to the original.

How long should the cake chill before slicing?

Chilling the roll for at least 30 minutes is essential. It helps the filling set firmly and makes slicing cleaner, so you get those perfect spiral slices every time without any messy crumbling.

Final Thoughts

There’s something truly special about baking a Red Velvet Swiss Roll Cake that dazzles both the eyes and the taste buds. It’s a recipe that combines elegance, comfort, and vibrant color, perfect for impressing loved ones or just treating yourself to a fabulous homemade dessert. Give this recipe a try—you might just find your new favorite celebration cake that people will rave about long after the last slice is gone.