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Holiday Red Velvet Roulade with Cream Cheese Frosting (flourless recipe)

Red Velvet Roulade Cake (Gluten Free)

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Hi Bold Bakers!

Red Velvet Roulade Cake is the perfect cake for the Holidays! It’s such an impressive cake, similar to a yule log, but instead of chocolate it is a Red Velvet Cake rolled up with cream cheese frosting and beautifully decorated with white chocolate curls and leaves on top. And of course, a vibrant red cake definitely says the “holidays.”

Roulades (aka Swiss Rolls) are a very easy cake to make. Usually where people have a problem is the rolling and the cake cracking. But don’t worry, that problem is easily solved and I tell you in this recipe.


I adore this time of year and I’m sure it is obviously that I take my holiday baking very seriously. Everything is to be dressed, festive and decorated within an inch of its life.  Otherwise how are you supposed to know it’s the holidays??

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Red Velvet with cream cheese frosting is one of my most favorite cakes. If you are looking to mix things up this holiday season this cake would look beautiful as a centerpiece on your table. And I guarantee there won’t be a sliver left. If you are looking for a Big and Bold dessert this year then look no further.

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4.13 from 8 votes
Red Velvet Roulade (gluten free)
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 10 servings
Author: Gemma Stafford
  • 6 large eggs , room temperature
  • ¾ cup (4 ½ oz/125g) sugar
  • 2 tsp vanilla extract
  • 2 tablespoons red food coloring (gel color preferably)
  • 1 teaspoon cinnamon
  • cup (25g/1 oz) cocoa powder
  • ¼ cup (25g/1oz) cornflour (cornstarch)
  • cream cheese frosting
  • 5 cups (1 lb 4 oz/ 575g) powdered sugar, sifted
  • 1 lb (16 oz/454g) cream cheese, at room temperature
  • ½ cup (4oz/112g) butter, at room temperature
  • 1 tablespoon vanilla extract
  1. Preheat the oven to 350oF (180oC)
  2. To prepare the roulade, place the eggs and sugar into an electric mixer and whisk on HIGH until very light, fluffy and thickened. ( around 5-8 minutes) It is really important to get them thick.
  3. Add the vanilla and red food coloring and whisk until well combined
  4. Sift the cocoa powder, corn flour and cinnamon over the mixture and fold in very carefully. Use a thin edged spoon to fold in. Take care not to knock out the air in the bubble your made by whisking.
  5. Pour mixture into a tin (11 X13") lined with parchment paper.
  6. Smooth with a spatula until evenly spread out. Bake the roulade for JUST 10 minutes. It bakes very fast.
  7. When done, and still warm from the oven use the edges of the parchment paper and gently roll the cake a little on all edges. This mimicks the actual rolling so when it’s cold and you fill it the sides shouldn't crack because it has already been rolled.
  8. When cold, carefully run a pallette knife between the cake and parchment just to make sure its not stuck.
  9. Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese, then add the butter and vanilla and continue beat.
  10. Slowly scoop in the powdered sugar until it is smooth and creamy. Chill until needed.
  11. To fill the roulade: Spread on the frosting, reserving some to pipe on the outside. Use the paper as a guide to roll the cake. As you roll, gently pull the roll to keep it tight and even. Don't be afraid of this part, you will be fine.
  12. When finished rolling, make sure the seam of the roll is underneath. It helps sealing the roll.
  13. Have your cake platter close. Using the paper or your hands, lift the finished roll onto your cake platter or stand. Enjoy, it is great for afternoon tea.
Recipe Notes

The roulade can be made a day in advance before filling. It will keep for 3-4 days filling with frosting.

You can replace the cornflour with (2oz/50g) regular all purpose flour.
Make the frosting up to 3 days in advance

A big thank you to LG who helped make this recipe and video possible. Learn more about my LG ProBake Convection Oven here.


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Rabiya J.
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Rea on January 18, 2019 at 7:22 am

    Hi Gemma ! Which brand of red food colour did you prefer?

    • Gemma Stafford on January 18, 2019 at 8:51 pm

      I make my own natural food coloring, but i also like McCormick brand.

  2. Mariam on December 7, 2018 at 1:17 am

    Hi gemma!
    this seems like a wonderful recipe and thanks very much for sharing all your baking tips with the community! I’m a huge fan in Spain, i hope you come and visit very soon! Do you think i can use the substitutes for egg in your table for this recipe? or does it loose all it’s purpose? my friend is very allergic to eggs and i never know what to cook for her birthday! thanks a million 🙂

  3. Maricel Mendoza Lomboy on October 31, 2018 at 6:43 am

    Hi ms Gemma thanks for sharing your knowledge with your delicious cakes.. I cant wait to make this red velvet roulade cake. 😍😍😍❤️❤️❤️

    • Gemma Stafford on November 1, 2018 at 8:21 am

      Delighted you liked it!!


  4. Rabiya J. on September 16, 2018 at 2:54 am

    Heya Gemma,
    Tried this beautiful roulade yesterday…It was my first try nd to my surprize my family simply loved it! …thanx to your foolproof method of rolling…got NO cracks. This is no doubt big nd bold dessert!
    Love & Regards

    • Gemma Stafford on September 16, 2018 at 4:38 am

      Hi there Rabiya,
      Thank you for this lovely review of this recipe. I love this type of dessert for a party too, it makes a great centerpiece, very impressive!
      I am happy that you tried this one, and that your family enjoyed it. #BoldBaker
      Gemma 🙂

  5. Suha Moiz on September 8, 2018 at 11:06 pm

    I want a recipe for chocolate roulade cake.

    • Gemma Stafford on September 9, 2018 at 2:34 pm

      I’ll have one coming soon 🙂


  6. Zainab Ahsan on April 29, 2018 at 11:34 pm

    Hi Gemma!!
    In my country the cream cheese comes in the form of spread so it is not that thick as yours so plz advice me what should I do to make good frosting out of it

    • Gemma Stafford on April 30, 2018 at 3:19 am

      Hi Zainab,
      yes, this can be an issue. You will need to experiment with this, but a little cornflour/cornstarch will stabilize the mix quite well. Not too much though, it is efficient, a teaspoon will be sufficient. Gelatin is also suggested, but I have not tried this, and I think it would make it difficult to spread/pipe.
      add the cornflour to the icing sugar/powdered sugar, and sieve it through. Try a small sample first to see how it works for you. full fat cream cheese holds up best too,
      Gemma 🙂

  7. Sherly on December 22, 2017 at 4:23 am

    Hi Gemma
    I tried recipe today and the cheese cream frosting was not thicked at all so I couldn’t use it to decorate the roulade. Should i prepare it in advance and chill it?

    • Gemma Stafford on December 22, 2017 at 11:43 am

      Hi Sherly,
      You did not tell me what you used to make this, I do not have sufficient information here to advise.
      2½ cups (1 lb 4 oz/ 540g) powdered sugar, sifted
      1 lb (16 oz/454g) cream cheese, at room temperature
      ½ cup (4oz/112g) butter, at room temperature
      1 tablespoon vanilla extract
      Did you change something?
      Gemma 🙂

      • Sherly on December 22, 2017 at 4:25 pm

        Hi Gemma, I followed the recipe but at the end i left about 1Tbs of sugar as to me the cream was sweet enough.
        Does the duration for mixing the cream cheese have impact on it?

        • Gemma Stafford on December 23, 2017 at 8:38 pm

          Hi Sherly,

          Thats totally fine if you found it sweet enough. How long you mix it for doesn’t matter, it will just make it airier and softer. 🙂

  8. Monica Luse on February 11, 2017 at 4:18 am

    I made this and it was extremely fluffy and grew even more as it was cooking. You said it would fall, mine began to fall while it was in the oven, is that normal, or should it fall after it comes out?

    • Gemma Stafford on February 13, 2017 at 10:52 am

      This recipe is really light, and does not have a lot of substance without flour, it will collapse when it is cooked. This is the difficulty with GF flours, they lack the building blocks of gluten,
      Gemma 🙂

  9. Ginger on December 21, 2016 at 8:44 pm

    Made this today for Yule and absolutely LOVED it. It was devoured between 5 people in one sitting. I filled it with whipped cream and then used my own cream cheese frosting recipe for the outside. The sponge was so amazing! This will be my go-to from now on for roulades. Just beautiful.

    • Gemma Stafford on December 22, 2016 at 1:04 am

      Hi Ginger,
      That is great, this sponge is a great one for fresh cream filling as it is so light. It can be made as a sandwiched cake too, it is versatile.
      i am happy that you liked this, it is light, so perfect for a second slice,
      Gemma 🙂

  10. Wayne on December 18, 2016 at 4:42 pm

    Hi Gemma:
    A wonderful recipe. I was wondering if this batter could be made into cupcakes? How long would I leave it in a 350F oven?
    Thank you for your time.

    • Gemma Stafford on December 19, 2016 at 1:38 am

      Hi Wayne,
      Thank you for your kind words.
      This is a really soft and light batter, it will make a cupcake. Keep the frosting nice and light too, and it will be great. I would use a muffin sized liner for this recipe,
      Gemma 🙂

  11. Wauyne on December 18, 2016 at 4:14 pm

    Great recipe Gemma. Can the batter be used to make cupcakes? If so, for how long should they be in a 350 oven?

    • Gemma Stafford on December 19, 2016 at 1:39 am

      Hi Wayne,
      forgot to say about 15 – 20 mins in the oven, check at 15, if they feel firm to the touch they are done,
      Gemma 🙂

  12. Nur on November 8, 2016 at 9:44 pm

    Hi Gemma!
    Why does my eggs turn into a more liquid mixture after I add the vanilla and red food colouring?

    • Gemma Stafford on November 9, 2016 at 1:33 am

      Hi Nur, is it really firm before you add the liquids? this is important in this type of sponge 🙂

  13. Syazana on November 4, 2016 at 8:06 am

    Can I use this recipe to make a normal cake instead of a roulade cake?

    • Gemma Stafford on November 5, 2016 at 4:28 am

      sure you can, this is a very light sponge cake. Di butter and flour your pans well before filling them so that you can get them to fall out at the end of the baking, allow to cool in the pans for a few mins too 🙂

      • Alison on December 12, 2016 at 12:04 pm

        I was wondering this same thing! I’m excited about a gluten AND dairy free cake recipe as I’m nursing a baby with a delicate tummy this Christmas.
        If I were to use either a 9×13″ pan or two 8″ pans, around how long do you think the baking time should be?

        • Gemma Stafford on December 13, 2016 at 3:53 am

          Hi Alison, this recipe cooks really quickly, follow the timings on the recipe, check about 15 mins in, if the cake feels firm to the touch it will be baked,
          Gemma 🙂

          • Alison on December 13, 2016 at 4:05 am

            Wonderful! Thank you! Merry Christmas 🙂

  14. theScilla24 on November 2, 2016 at 12:08 am

    Wow this looks SO GOOD!
    I’ll have to do this for Christmas!!

    • Gemma Stafford on November 2, 2016 at 8:45 am

      hi there, yes, this is a great dessert for Christmas 🙂

  15. AntoneDCoppa on October 11, 2016 at 1:21 am

    Excellent post. I found myself checking continuously this blog and I’m
    inspired! Extremely helpful information specially
    the closing phase 🙂 I take care of such information much.
    I was once seeking this particular information for the very lengthy
    time. Thank you and better of luck.

    • Gemma Stafford on October 11, 2016 at 1:27 am

      Thank you Antone for your kind words and for being with us. i am happy that you are finding the recipes useful,
      Gemma 🙂

  16. Nana Osei-Tutu on August 27, 2016 at 9:59 am

    Hi Gemma. I just wanted to ask, would you please make a Bold Basics video on making the perfect cream cheese frosting? I find it to be a tad difficult to do and I believe it would be a great idea to show viewers, just a thought. Thank you!

    • Gemma Stafford on August 28, 2016 at 2:29 am

      Hi Nana,
      Yes, this is a good basics idea, thank you for that suggestion, I will add this to my list.
      There is one here with the Carrot Cake recipe, check it out!
      Gemma 🙂

  17. Haya on August 27, 2016 at 2:30 am

    This recipe is the best !! Good Job Gemma 🙂 and btw im the one who made the cake that is shown above in the recreation section .. 🙂 Did i do great ?? >3

    • Gemma Stafford on August 27, 2016 at 2:34 am

      Hi there Haya,
      Yes you did a great job! well done you, thank you for being with us,
      Gemma 🙂

  18. Jade Bennett on August 23, 2016 at 8:37 pm

    Love it!

  19. Percy on March 30, 2016 at 11:15 pm

    Hi Gemma,
    I have a question about the height of the pan. Can I bake this cake in a 9×15 inch baking tray or is it necessary to use a tin with edge to stop the cake from overflowing

    • Gemma Stafford on March 31, 2016 at 3:44 pm

      Thanks for your comment, Percy. You will need a pan with sides so the cake does not over flow. It’s a batter, so it won’t stay in one place as you are pouring it. Hope this helps 🙂

  20. Audrey on March 10, 2016 at 10:32 am

    Hi Gemma,

    I tried to make the red velvet roulade, however couldn’t prepare it. I added the eggs and sugar in the mixing bowl and used the stand mixer as instructed, however the mixture didn’t turn out fluffy.

    • Gemma Stafford on March 10, 2016 at 4:24 pm

      Thanks for your comment, Audrey. How long did you mix it for? It does take a bit of time for it to become fluffy.

  21. Halima on March 6, 2016 at 6:39 am

    I learned the trick to add butter in the egg yolk mixture, no cracks ever, and much more flexible!

    • Gemma Stafford on March 7, 2016 at 7:25 am

      Hi Halima, that is great, well done you,

  22. Vahideh on January 8, 2016 at 1:45 pm

    Dear gemma
    If i want to use all purpose flour in stead of corn starch how much do add it.
    Thanks alot

    • Gemma Stafford on January 8, 2016 at 10:54 pm


      When using all purpose flour you double the amount that was given for the corn flour. good luck :). I love this cake.

  23. Mehrona on January 3, 2016 at 8:56 am

    Hello Gemma! I’m a big fan of your recipes 🙂 I just wanted to ask you why I can never get the colour right in red velvet cupcakes or cakes. I’ve tried liquid and gel food color (Betty Crocker) and my batter is always maroon, when baked they turn brown. :/
    Hope you can help me with this issue, thanks for the amazing recipes!

    • Gemma Stafford on January 5, 2016 at 7:10 pm

      Thanks for your question. Sounds like you may be using too much food coloring. Every brand is different. Next time try using half the amount. Hope this helps 🙂

  24. Rose Fenton on December 29, 2015 at 2:28 pm

    Hi Gemma,
    I commented earlier about this Red Velvet Roulade Cake but didn’t get through I guess. This cake was awesome and easy. Baked for my birthday (Dec. 23rd). Took some pictures for u to see but can’t find the link to send it. Really enjoyed ur recipes, doable and great. Brilliant ideas.

    All the best,

    • Gemma Stafford on December 29, 2015 at 5:30 pm

      That’s great to hear, Rose. You can send your photos to my Facebook page or tag me on Instagram. Hope this helps 🙂

  25. Polina on December 29, 2015 at 8:32 am

    Thank you Gemma, for this wonderful recipe! I made this over the holidays and brought it to a get-together. It was simple to prep and pretty quick to assemble, and it made quite an impression. Not only were people delighted with the taste, but they were so surprised it was gluten-free. My mother-in-law is strictly gluten-free so she was elated to have something this delicious available to her. I will continue to make this again and again – thank you!

    • Gemma Stafford on December 29, 2015 at 5:36 pm

      Delighted to hear that, Polina. Thanks so much for visiting my website 🙂

  26. Kimberly on December 24, 2015 at 10:32 am

    Tried this cake out and was absolutely amazing with a couple mishaps along the way! I just wanted to know how did you store the cake?

    • Gemma Stafford on December 24, 2015 at 7:52 pm

      So glad you enjoyed it! I just wrapped the frosted cake carefully in cling film and placed in the refrigerator. I hope you enjoyed it!

  27. Terri on December 24, 2015 at 4:18 am

    This is amazing by chance did u use unsalted butter? This is Terri from the Caribbean

    • Gemma Stafford on December 24, 2015 at 5:21 am

      Thanks so much Terri. You can use unsalted but I always used salted in my baking.

  28. Lynn on December 23, 2015 at 8:57 am

    Hi Gemma, I am making this lovely roulade cake for Christmas Day dinner. I’m just a wee bit confused about your note at the bottom of the recipe: it can be made a day in advance before filling….”it will keep for 3-4 days filling with frosting” –was that to say “BEFORE filling with frosting”? I can make the cake part on the 24th, leave in the fridge and fill later/roll/frost on the 25th? Thank you so much.

    • Gemma Stafford on December 24, 2015 at 8:01 pm

      Hi Lynn: You’ve probably already made the cake but yes, you can make it the day before and frost it on Christmas day. I hope you enjoy! 🙂

  29. Jeni on December 22, 2015 at 8:29 pm

    This looks amazing! I can’t wait to try it however I can’t find an 11×13 pan. Would it be ok to use a 13×9? Just want to make sure it won’t affect how it rolls up. Thanks!

    • Gemma Stafford on December 31, 2015 at 5:54 pm

      Thanks for your comment, Jeni. If you don’t have that sized pan, you can use a bread loaf pan in the larger pan to make it smaller. I hope I’m explaining that right. The parchment paper will help the batter from overflowing. Hope this helps! 🙂

  30. Tina on December 21, 2015 at 9:06 pm

    Hi Gemma. I recently saw your post and am going to soooooo make this one for Christmas. Can you p,ease tell me when can I get the green leaves for decorations in such short notice. I tried online, but I won’t get it in time. Please help. Thanks

    • Gemma Stafford on December 22, 2015 at 7:32 am

      Hi Tina,

      I’m delighted your going to make it. I robbed those leaves form my neighbours holly bush lol. I have them sitting on my windowsil for a few days. Also you can use ivy 🙂

  31. Ray Ryzinski on December 15, 2015 at 4:25 pm

    Thank you for the recipe , This appears to to be a real show stopper.

    Have a Wonderful Holiday
    Best to you and Yours


    • Gemma Stafford on December 17, 2015 at 2:42 pm

      Thanks so much, Ray. Really glad you liked this recipe. Happy Holidays 🙂

  32. Connie on December 14, 2015 at 3:44 am

    Great glutenfree recipe! Tasted great! Adapted the decorations to our feast of Sinterklaas on Dec 5th. Everybody loved it. Ready to make it again for Christmas.

    • Gemma Stafford on December 14, 2015 at 7:35 pm

      Thank you so much for visiting my website, Connie. Really glad you liked this recipe 🙂

  33. F. on December 12, 2015 at 7:17 am

    Don’t have a convection oven and want to try – how long to bake and what temp in regular oven? Thank you

    • Gemma Stafford on December 18, 2015 at 7:57 pm

      You can bake this at 350oF for 10 minutes. Hope this helps 🙂

  34. Terri Stecher on December 9, 2015 at 6:40 pm

    i am looking for the recipe for the Red Velvet Roulade Cake

    • Gemma Stafford on December 18, 2015 at 8:08 pm

      You found it! 🙂

  35. Jasmina on December 4, 2015 at 3:23 am

    Hi Gemma! Great recipe! I was wondering if I could use AP flour instead of cornflour and if I should use 25 grams?

    • Gemma Stafford on December 5, 2015 at 8:00 am

      Hi Jasmina,

      So I just learned this but if using flavor then use double the amount (so 50G). Kevin my husband actually read it on the back of the cornflour box lol.

      • Jasmina on December 5, 2015 at 8:02 am

        I actually used 25 grams and it was delicious anyway! 🙂

        • Gemma Stafford on December 5, 2015 at 10:44 pm

          that’s great, I’m glad.

  36. samrah on November 28, 2015 at 3:10 pm

    can you make a salted caramel milkshake

  37. Nursyarfa Aina on November 27, 2015 at 4:32 am

    I’m glad that i subscribe to your website. I love your baking creations..?

    • Gemma Stafford on November 30, 2015 at 7:32 pm

      Thank you so much for subscribing! I really appreciate it 🙂

  38. Jennifer C. on November 26, 2015 at 9:59 pm

    Hi Gemma!!! I’m a big fan of yours . . . did I miss the video for this recipe?

  39. Dang on November 26, 2015 at 9:58 pm

    Gemma. Hi thank you for all the recipes that you are posting and been trying them and got good results. Could you help me with some cookie recipe for toaster just like the cup cakes. Love them so much and its so delicious. Hoping to see you post it. God bless.

    • Gemma Stafford on November 30, 2015 at 8:03 pm

      I will add it to my list. Thanks so much for visiting my website 🙂

  40. Debbie on November 26, 2015 at 8:09 pm

    Hi Gemma, this looks so beautiful…thank you so much for your small batch baking recipes I have made the huge choc chip cookie quite a few times for my teens …it has saved the day when I had no afternoon tea for after school. I’ve also loved trying the red velvet cupcakes…it’s so great to have small quantities so I can try things my teens may not try. Thank you I really enjoy watching your videos and great ideas. Debbie all the way from Sydney Australia.

    • Gemma Stafford on December 2, 2015 at 4:29 pm

      Delighted to hear that, Debbie. Thank you so much for visiting my website 🙂

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