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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.

Ingredients

Scale

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

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