Red Velvet Cheesecake Roll with White Chocolate and Raspberry Swirl Recipe
This Red Velvet Cheesecake roll combines the classic flavors of red velvet cake with a creamy, rich cream cheese filling. Rolled into a delightful spiral, it’s a visually stunning and delicious dessert perfect for special occasions or any time you crave a sweet, indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake Layer
- 1 box red velvet cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1 tsp vanilla extract
Cheesecake Filling
- 8 oz full-fat cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup chopped pecans (optional)
Decoration
- ¼ cup white chocolate, melted
- 2 tbsp raspberry or strawberry sauce (optional)
- Powdered sugar, for dusting
Instructions
- Bake the Cake Layer: Preheat your oven to 350°F (177°C). Line a 9×13-inch sheet pan with parchment paper and lightly grease it to prevent sticking. In a mixing bowl, whisk together the red velvet cake mix, eggs, vegetable oil, water, and vanilla extract until the batter is smooth and well combined. Pour the batter into the prepared pan and spread it evenly. Bake for 14 to 16 minutes until the cake springs back when lightly touched. Allow the cake to cool for 5 minutes, then carefully roll it up with the parchment paper into a log shape and let it cool completely to avoid cracking during filling.
- Make the Filling: In a separate bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy. Add the powdered sugar and vanilla extract to the cream cheese mixture, and continue beating until the filling is fluffy and well incorporated. Optionally, fold in the chopped pecans to add texture and flavor to the filling.
- Roll It Up: Once the cake is completely cooled, gently unroll it from the parchment paper. Evenly spread the cream cheese filling over the surface of the cake. Carefully roll the cake back up tightly using the parchment or plastic wrap to maintain its shape. Wrap the roll securely and chill it in the refrigerator for at least 1 hour to allow the flavors to meld and the filling to set.
- Slice and Decorate: After chilling, slice the cake roll into 1-inch pieces for serving. Drizzle the slices with melted white chocolate and raspberry or strawberry sauce if using, to add a touch of elegance and extra sweetness. Dust the top with powdered sugar for a beautiful finishing touch. Serve chilled and enjoy this decadent dessert.
Notes
- Be sure the cake is completely cooled before adding the filling to prevent it from melting or becoming soggy.
- Rolling the cake while still slightly warm helps prevent cracking but let it cool fully afterward for best results.
- For a nut-free version, omit the pecans or substitute with finely chopped strawberries.
- Use full-fat cream cheese for a rich and creamy filling.
- This dessert can be made a day ahead and kept refrigerated, making it perfect for entertaining.
Keywords: red velvet cheesecake, rolled cake, cream cheese filling, red velvet roll, dessert roll, easy red velvet dessert, cheesecake roll recipe
