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Pink Velvet Cake Roll Recipe

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4.3 from 10 reviews

This delightful Pink Velvet Cake Roll features a soft and airy pink sponge layered with a smooth, creamy cream cheese frosting. The visually striking roll is perfect for celebrations and special occasions, combining the light texture of a classic sponge cake with the rich tanginess of cream cheese icing. The cake is made by baking a thin layer of pink batter, then rolling it with a sweetened cream cheese filling for an elegant, delicious dessert.

Ingredients

Cake

  • 4 eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 teaspoon almond extract
  • Pink food coloring (just under 1/8 tsp)
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • Pinch of salt

Frosting

  • 8 ounces cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Baking Pan: Preheat the oven to 350°F (175°C). Spray a 10"x15"x1" jelly roll pan with non-stick spray, then line it with parchment paper and spray the parchment as well. Set aside.
  2. Make Cake Batter: In a large mixing bowl, beat the eggs on high speed for 3-4 minutes until frothy. Gradually add the granulated sugar in batches while continuing to beat. Mix in the milk, vegetable oil, vinegar, and almond extract. Add pink food coloring little by little until achieving a soft pink shade, approximately just under 1/8 teaspoon.
  3. Add Dry Ingredients: Sift together the cake flour, baking powder, and salt. Gently fold or beat this mixture into the wet ingredients until fully combined without overmixing.
  4. Bake Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched.
  5. Roll Cake While Warm: Place a clean tea towel on a flat surface and dust it generously with powdered sugar. As soon as the cake comes out of the oven, invert it onto the sugared towel. Carefully remove the parchment paper, then gradually roll the cake up with the towel starting from the short edge. Let it cool completely on a cooling rack.
  6. Prepare Frosting: While the cake cools, beat together the cream cheese, butter, and vanilla extract in a stand mixer until smooth. Slowly add the powdered sugar, beating until creamy and well combined.
  7. Assemble Cake Roll: Once the cake is completely cool, gently unroll it and remove the towel. Spread the cream cheese frosting evenly over the cake. Roll the cake back up tightly without the towel. Wrap the roll in plastic wrap and refrigerate until ready to serve.

Notes

  • Be careful not to overbake the cake; it should spring back when pressed to ensure it rolls without cracking.
  • Rolling the cake with the towel dusted with powdered sugar prevents sticking and makes it easier to roll.
  • Let the cake cool completely before frosting to prevent melting the cream cheese icing.
  • Use room temperature cream cheese and butter for smooth frosting without lumps.
  • Adjust pink food coloring gradually to reach your preferred shade without overpowering the batter.
  • Store the cake roll refrigerated and consume within 2-3 days for best freshness.

Find it online: https://recipefeastful.com/pink-velvet-cake-roll-recipe/