Pink Velvet Cake Roll Recipe

Introduction

Discover the delightful Pink Velvet Cake Roll, a light and fluffy dessert with a hint of almond and a creamy cream cheese filling. Its vibrant color and tender texture make it perfect for special occasions or a sweet everyday treat.

Ingredients

• 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 teaspoon)
• 1 cup cake flour
• 1 teaspoon baking powder
• Pinch of salt
• 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. Step 1: 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 paper as well. Set aside.
2. Step 2: In a large bowl, beat the eggs on high for 3-4 minutes. Gradually add sugar in batches, continuing to beat. Mix in milk, vegetable oil, vinegar, and almond extract. Add pink food coloring little by little until achieving the desired shade, just under 1/8 teaspoon.
3. Step 3: Sift together cake flour, baking powder, and salt. Slowly incorporate into the wet ingredients and beat until just combined.
4. Step 4: Pour the batter evenly into the prepared pan. Bake for 13-15 minutes until the cake springs back when lightly touched.
5. Step 5: While baking, spread powdered sugar over a clean tea towel on a flat surface. When cake is done, immediately invert it onto the towel. Carefully peel away the parchment paper, then roll the cake and towel together starting from the short end. Let it cool completely on a rack.
6. Step 6: For the frosting, beat cream cheese, butter, and vanilla in a mixer until smooth. Gradually add powdered sugar and blend until creamy.
7. Step 7: Once the cake is cooled, gently unroll it and remove the towel. Spread the frosting evenly over the cake, then roll it back up tightly. Wrap with plastic wrap and refrigerate until serving.

Tips & Variations

• Use almond extract sparingly; too much can overpower the delicate flavor.
• If you don’t have pink food coloring, try natural alternatives like beet juice powder.
• Ensure the cream cheese and butter are at room temperature for a smooth frosting.
• For a festive twist, add chopped fresh strawberries to the filling before rolling.

Storage

Store the cake roll covered in plastic wrap in the refrigerator for up to 3 days. For best flavor and texture, consume within this time. To serve, you can let it sit at room temperature for 15-20 minutes for a softer texture. Avoid freezing as it may affect the cream cheese filling’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare the cake and frosting a day in advance and assemble it just before serving or the night before for convenience. Keep it refrigerated until serving.

What can I use if I don’t have cake flour?

You can substitute cake flour by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift well to combine before using.

Pink Velvet Cake Roll Recipe

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★★★★★

4.6 from 78 reviews

This Pink Velvet Cake Roll is a delightful and visually stunning dessert featuring a soft, pink-hued sponge cake rolled with a creamy, smooth cream cheese frosting. Perfect for special occasions or a charming afternoon treat, this cake roll combines classic flavors with a vibrant twist and a luscious texture.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 teaspoon
• 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. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10″x15″x1″ jelly roll pan with non-stick spray and line it with parchment paper. Spray the parchment paper lightly with non-stick spray as well. Set aside.
2. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs on high speed for 3-4 minutes until thick and fluffy. Gradually add the granulated sugar in batches while continuing to beat to incorporate air and dissolve the sugar.
3. Add Wet Ingredients and Color: Add milk, vegetable oil, vinegar, and almond extract to the egg mixture. Mix until combined. Add pink food coloring gradually until you achieve a delicate pink shade, just under 1/8 teaspoon.
4. Sift and Incorporate Dry Ingredients: Sift cake flour, baking powder, and a pinch of salt into the wet mixture. Beat until just combined, being careful not to overmix to keep the batter airy.
5. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Smooth the surface with a spatula. Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched.
6. Roll Cake with Towel: While the cake bakes, lay a clean tea towel on a flat surface and sprinkle it generously with powdered sugar. Once the cake is out of the oven, immediately invert the hot cake onto the sugared towel. Carefully peel off the parchment paper. Beginning from the short edge, roll the cake and towel together slowly and tightly. Transfer the rolled cake to a cooling rack and let it cool completely.
7. Prepare the Frosting: In a stand mixer, beat the room temperature cream cheese, unsalted butter, and vanilla extract until smooth and creamy. Gradually add the powdered sugar while mixing continuously until a smooth frosting forms.
8. Assemble the Cake Roll: Once the cake has cooled, gently unroll it and remove the tea towel. Spread the cream cheese frosting evenly over the cake surface. Carefully re-roll the cake without the towel, wrap it in plastic wrap, and refrigerate until ready to serve.

Notes

• Make sure the cake is still warm when rolling it with the towel to prevent cracking.
• Use room temperature cream cheese and butter for the smoothest frosting.
• Adjust the amount of pink food coloring according to your preferred shade.
• Store the cake roll refrigerated and consume within 3-4 days for best freshness.
• For easier slicing, chill the cake roll before cutting.

Keywords: pink velvet cake roll, cream cheese frosting, rolled cake, jelly roll, pink cake roll, velvet cake