Red Velvet Swiss Roll with Cream Cheese Filling

this recipe

This Red Velvet Swiss Roll with Cream Cheese Filling is a delicious and impressive dessert. It looks intimidating, but I was surprised at how simple it was to make! It has a moist cake rolled around a smooth cream cheese filling. I cut some of the sweetness out of the cream cheese filling and it is so good!

I love how fancy this red velvet cake roll looks! It will make a perfect Valentine’s or Christmas dessert. I made this for a dinner party this past weekend and it was a hit!

Things to Know When Making this Red Velvet Swiss Roll with Cream Cheese Filling

There are two secrets to successfully make a jelly roll or swiss cake that doesn’t crack when rolled. The first secret is to have a moist cake. This recipe uses cake flour, vinegar, canola oil and beats the eggs until frothy all of these ingredients help give the cake batter some lift and helps keep the cake moist.

The second secret is to make sure the cake is not over baked. When you check the cake for doneness, you will carefully press on the cake. If the top of the cake springs back into place, then it will be ready to be removed from the oven.

Supplies

• Jelly roll pan (or 12×17 cookie pan with sides)
• Cooking Spray
• Parchment Paper
• Clean, thin towel (may get stained)
• Measuring cups, spoons, and measuring scale
• Two medium bowls
• Hand mixer, stand mixer or whisk.
• Spatula
• Knife
• Saran wrap
• Bread knife

Alright, you ready to get started?! Let’s get baking!

Instructions on How to Make Red Velvet Swiss Roll with Cream Cheese Filling

Make the Cake Roll

Preheat the oven to 350 degrees Farenheight.

First, you will prepare the jelly roll pan by spraying the cooking spray on all surfaces. Trim down the parchment paper to fit into the bottom of the pan and then spray the cooking spray on top of the parchment paper.

You will also lay down a clean, thin towel onto a flat surface. The towel should be larger than your jelly roll pan. Make sure it is an old towel or you don’t care if it stains. Definitely don’t use the towel your late grandmother embroidered for your wedding, like I did!

Now, you will prepare your dry ingredients in a medium bowl. Sift together the cake flour, cocoa powder, baking powder, and salt. Give it a quick whisk and set it aside.

In another medium bowl, use either a hand or stand mixer and beat the eggs for 2-3 minutes until the eggs are frothy.

Then, combine the granulated sugar, canola oil, buttermilk, and vanilla extract.

Then, add in the dry ingredients. Blend until combined, making sure there are no clumps. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.

Add in your red food coloring. I used about .25 ounces, about 1 teaspoon. You can add more or less to get the coloring to your preference.

Pour the batter into your prepared baking pan. Use your spatula to spread the batter to the edges of the pan. It will be very thin. Try to make sure it is spread evenly, and make sure that it isn’t jostled too much when placing it into the oven. The oil in the cooking spray made a swirled effect in the batter after I poured it in the pan. The bake or removal from the pan was not affected by this at all.

Bake for 10 to 12 minutes, or until it springs back slightly when touched in the center of the cake. Do NOT overbake or you will dry out the cake and cause it to crack.

Immediately after removing the cake from the oven, use a knife around the edges of the pan to loosen the cake from the edges. Carefully invert the pan onto the towel, allowing about 3 inches of the towel to hang out from one of the short ends of the cake. Fold that towel portion up over the cake, and slowly roll the cake and towel into a roll. Set aside and allow to cool completely.

Make the Cream Cheese Filling

While waiting for the cake to cool, you can make the cream cheese frosting.

In a medium bowl, you will beat the cream cheese, butter, powdered sugar, and vanilla until well combined and smooth.

Once the cake is cooled completely, unroll the cake and spread the cream cheese frosting evenly on top of the cake, making sure to get to the edges of the short ends of the cake. Reroll it back up as it was rolled previously.

Cover in saran wrap and refrigerate for at least an hour in the refrigerator. Just before serving, dust with powdered sugar. Using a bread knife trim off the outer edges of the cake to get clean ends. Slice into 8 even slices.

Looking for More Desserts to Impress?

Here are some desserts that are sure to impress any guests at your next party!

• Classic Creamy Tiramisu
• Brandied Caramel Chocolate Souffle
• Easy-No Bake Cherry Delight
• Quick & Easy Apple Crisp
• Snickerdoodle Cream Cheese Apple Pie
• Salted Caramel Chocolate Chip Cookie Bars
• Pineapple Upside Down Cake

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