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Pink Velvet Cake Roll Recipe

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★★★★★

4.4 from 135 reviews

This Pink Velvet Cake Roll is a delightful twist on the classic red velvet, featuring a light and airy sponge cake tinted with a gentle pink hue. Filled with a creamy, smooth cream cheese frosting, this rolled cake is perfect for celebrations or an elegant dessert. The recipe combines simple ingredients to create a visually stunning and delicious treat that’s both fun to make and impressive to serve.

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 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. Preheat and prepare the 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 frothy. Gradually add the granulated sugar in batches while continuing to beat to create a light, airy mixture.
  3. Add wet ingredients and color: Mix in the milk, vegetable oil, vinegar, and almond extract until fully combined. Slowly add pink food coloring little by little until reaching the desired gentle pink shade, using just under 1/8 teaspoon.
  4. Sift and incorporate dry ingredients: Sift together cake flour, baking powder, and a pinch of salt directly into the bowl. Gently beat until the batter is smooth and well combined without overmixing.
  5. Bake the cake: Pour the batter evenly into the prepared jelly roll pan and spread smoothly. Bake in the preheated oven for 13 to 15 minutes, or until the surface springs back when lightly touched.
  6. Roll the cake while warm: Once baked, remove the cake from the oven. Immediately invert it onto a clean tea towel sprinkled with powdered sugar. Carefully peel off the parchment paper. Beginning at the short end, slowly roll the cake together with the towel to set its shape. Transfer the rolled cake to a cooling rack and allow to cool completely.
  7. Make the frosting: While the cake cools, place cream cheese, butter, and vanilla extract in a stand mixer bowl. Beat until smooth and creamy. Gradually add powdered sugar, beating until fully incorporated and fluffy.
  8. Fill and roll the cake: After the cake has completely cooled, gently unroll it and remove the tea towel. Spread the cream cheese frosting evenly over the cake surface. Carefully roll the cake back up without the towel, sealing the frosting inside.
  9. Chill before serving: Wrap the rolled cake in plastic wrap and refrigerate it until ready to serve, allowing the frosting to set for clean slicing and enhanced flavor.

Notes

  • Use room temperature ingredients, especially eggs, cream cheese, and butter, for optimal mixing and texture.
  • Be careful not to overbake to keep the cake soft and flexible for rolling.
  • Sifting dry ingredients ensures a light and even batter.
  • Rolling the cake with the towel while warm prevents cracking.
  • Adjust the pink food coloring amount to achieve your preferred shade.
  • Refrigerate the cake roll for at least an hour before slicing for best results.

Keywords: Pink Velvet Cake Roll, Cake Roll, Cream Cheese Frosting, Pink Cake, Jelly Roll Cake, Velvet Cake, Dessert Roll

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