Red Velvet Cake Roll with Peppermint Buttercream

There’s something magical about slicing into a red velvet cake roll and revealing those gorgeous crimson swirls! I’ve been making this festive dessert for my holiday parties for years, and it never fails to steal the show. The combination of tangy red velvet with cool peppermint buttercream tastes like Christmas in every bite. What I love most? It looks incredibly impressive but comes together in under an hour. Trust me on this one—once you master the simple roll technique, you’ll be making these year-round!

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	55 minutes (includes cooling)
Servings	12-14 slices
Difficulty	Medium
Calories	~280 per slice (est.)

How To Make Red Velvet Roll Recipe

A. Essential Equipment

Here’s what you’ll need to create this stunning cake roll:

• 15×10-inch jelly roll pan
• Parchment paper (don’t skip this!)
• Clean kitchen towel dusted with powdered sugar
• Electric mixer (Stand Mixer or hand mixer)
• Wire cooling rack

B. Ingredients (with Substitution Table)

For the Red Velvet Cake:

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons buttermilk
• 1 teaspoon white vinegar
• 1-2 teaspoons red gel food coloring
• Powdered sugar for rolling

For the Peppermint Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3-4 tablespoons heavy cream
• 1 teaspoon peppermint extract
• Pinch of salt
• Crushed candy canes for garnish

Ingredient	Substitution	Note
Buttermilk	2 tbsp milk + 1/2 tsp lemon juice	Let sit 5 minutes
Red gel coloring	Liquid food coloring	Use 2-3 times more
Peppermint extract	1/2 tsp + crushed candy canes	Adds texture too
Heavy cream	Whole milk	Frosting will be slightly less fluffy
Unsalted butter	Salted butter	Omit the pinch of salt

C. Instructions

Making the Cake:

1. Preheat your oven to 350°F and line your jelly roll pan completely with parchment paper, leaving a 1-inch overhang on the sides. I learned this the hard way—skipping parchment means a stuck cake!
2. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set this aside while you work on the wet ingredients.
3. In your mixer bowl, beat the eggs and sugar on high speed for about 5 minutes until they’re thick, pale, and tripled in volume. You’ll know it’s ready when the mixture forms ribbons that hold their shape for a few seconds.
4. Gently fold in the vanilla, buttermilk, vinegar, and red food coloring. Here’s where the magic happens—that tangy buttermilk is what gives red velvet its signature flavor!
5. Carefully fold the dry ingredients into the wet mixture in two additions. Stop mixing as soon as you don’t see any flour streaks. The batter should look smooth and brilliantly red.
6. Pour the batter into your prepared pan and spread it evenly into the corners using an offset spatula. Bake for 10-12 minutes—it should spring back when you gently touch the center.

The Rolling Technique:

7. While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. This prevents sticking and I mean generously—don’t be shy!
8. The moment your cake comes out of the oven, run a knife around the edges and immediately flip it onto the prepared towel. Carefully peel off the parchment paper.
9. Starting from the short end, roll the cake up with the towel inside while it’s still warm. This is crucial! Rolling while warm prevents cracking. Let it cool completely in this spiral shape for about 30 minutes.

Making the Peppermint Buttercream:

10. Beat the softened butter on medium-high speed until it’s light and fluffy, about 3 minutes. Your kitchen will smell amazing!
11. Gradually add the powdered sugar one cup at a time, mixing on low speed between additions to avoid a sugar cloud disaster. Trust me, I’ve dusted my entire kitchen more times than I’d like to admit!
12. Add the heavy cream, peppermint extract, and salt. Beat on high speed for 2-3 minutes until the frosting is light, fluffy, and perfectly spreadable.

Assembly:

13. Carefully unroll your cooled cake (it’s okay if it wants to stay slightly curved—that’s normal). Spread the peppermint buttercream evenly over the entire surface, leaving about a 1/2-inch border on all sides.
14. Re-roll the cake gently but firmly, peeling away the towel as you go. Place it seam-side down on your serving platter.
15. Spread a thin layer of the remaining buttercream over the outside if desired, then sprinkle with crushed candy canes. Refrigerate for at least 30 minutes before slicing for the cleanest cuts.

Tips & Notes for Success

Baking Tips

• Room temperature eggs are essential—they whip up to much greater volume than cold eggs. I leave mine on the counter for 30 minutes before starting.
• Use gel food coloring instead of liquid for that vibrant red color without adding extra liquid to your batter.
• Don’t overbake! This is the number one mistake I see. The cake should be just set in the center—it continues cooking as it cools.
• Work quickly after baking—the cake needs to be warm and pliable when you first roll it, or it’ll crack.
• Chill before slicing for those perfect, Instagram-worthy swirls. A cold cake cuts cleaner every time.

Troubleshooting

• Cake cracked when rolling? It was likely overbaked or not rolled while warm enough. Next time, roll it the instant it comes out of the oven, and check it a minute earlier.
• Buttercream too stiff? Add more cream, one teaspoon at a time, until it reaches spreading consistency. I usually need about 4 tablespoons total.
• Not red enough? Gel food coloring varies by brand. Start with 1 teaspoon and add more until you get that gorgeous crimson color you want.
• Cake sticking to towel? You didn’t use enough powdered sugar. Be generous—it’s better to have too much than deal with a stuck cake!

Variations

• Cream cheese filling: Mix 8 oz softened cream cheese into your buttercream for that classic red velvet cake pairing.
• Chocolate peppermint: Swap 1/4 cup of the powdered sugar in the frosting for cocoa powder for a mocha peppermint twist.
• White chocolate: Fold in 1/2 cup of melted and cooled white chocolate to the buttercream for extra richness.
• Make it boozy: Add 1 tablespoon of peppermint schnapps to the buttercream for an adults-only version.

More Related Recipes

If you loved this festive red velvet recipe, you’ll want to try these holiday favorites:

• 12 Best Swiss Roll Recipes
• Chocolate Cake Roll
• Halloween Ghost Swiss Roll
• Gingerbread Swiss Roll

Conclusion

This red velvet roll has become my signature Christmas dessert, and I can’t wait for you to make it your own! The combination of tangy cake and cool peppermint is absolutely irresistible. Don’t be intimidated by the rolling technique—after your first try, you’ll wonder why you waited so long to make it!

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