Name: Pink Velvet Cake Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
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 tsp); 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

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Introduction

This Pink Velvet Cake Roll is a delightful twist on the classic red velvet, featuring a soft, vibrant pink sponge wrapped around a creamy vanilla cream cheese frosting. It’s perfect for celebrations or a sweet treat when you want something special but simple to make.

A pink Swiss roll cake is shown on a wooden cutting board with a light dusting of powdered sugar all over its surface. The roll has two visible layers: the outer pink sponge cake layer is smooth and soft, while the inner layer is a creamy white filling that spirals neatly toward the center. One slice is cut and placed next to the larger roll, showing the clean swirl of cake and filling. The background features a white marbled texture with a blurred floral pattern. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Prepare a 10″x15″x1″ jelly roll pan by spraying it with non-stick spray, then line it with parchment paper. Spray the parchment paper as well and set the pan aside.
Step 2: In a large mixing bowl, beat the eggs on high speed for 3 to 4 minutes until they are thick and fluffy. Gradually add the granulated sugar in batches while continuing to beat.
Step 3: Add the milk, vegetable oil, vinegar, and almond extract to the egg mixture and blend well. Slowly add pink food coloring until you reach a soft pink shade, approximately just under 1/8 teaspoon.
Step 4: Sift together the cake flour, baking powder, and salt, then gently fold them into the wet ingredients until fully combined.
Step 5: Pour the batter evenly into the prepared pan, spreading it smoothly. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when gently touched.
Step 6: While the cake is baking, lay a clean tea towel on a flat surface and sprinkle it generously with powdered sugar. When the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper and, starting from the short end, roll the cake with the towel very slowly. Transfer the rolled cake to a cooling rack and let it cool completely.
Step 7: For the frosting, beat the room-temperature cream cheese, butter, and vanilla extract together until smooth. Gradually add the powdered sugar and mix until creamy and spreadable.
Step 8: Once the cake is fully cooled, carefully unroll it and remove the towel. Spread the cream cheese frosting evenly over the surface, then gently roll the cake back up. Wrap the cake roll in plastic wrap and refrigerate until ready to serve.

Tips & Variations

Use cake flour for a tender crumb; if unavailable, substitute with all-purpose flour plus 2 tablespoons cornstarch per cup.
Add a splash of lemon juice to the frosting for a subtle tang that brightens the flavor.
Replace almond extract with vanilla or rose water for a different aromatic twist.
Dust the finished roll with powdered sugar or drizzle with a simple glaze for extra sweetness and presentation.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Before serving, you can bring it to room temperature for about 20 minutes to enhance the flavor and texture. If you’d like to freeze it, wrap securely in plastic and foil; thaw overnight in the refrigerator before unwrapping.

How to Serve

A bright pink Swiss roll cake sliced to show two main layers: the outer sponge layer is soft with a smooth texture and vibrant pink color, while the inner cream filling is white, thick, and creamy, spiraled evenly inside. The roll is dusted with a light layer of powdered sugar on top and around it, sitting on a wooden cutting board. The background is softly blurred with hints of red and green colors, and the surface beneath the board is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Yes, you can substitute all-purpose flour plus 2 tablespoons of cornstarch per cup to mimic cake flour’s tenderness, which helps keep the roll soft and delicate.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and using a sugared tea towel to roll it helps prevent cracks. Be gentle and roll slowly to maintain the cake’s flexibility and shape.