Name: Pink Velvet Cake Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
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 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

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). 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.

Step 2: In a large mixing bowl, beat the eggs on high speed for 3-4 minutes until 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. Stir in the pink food coloring slowly until you achieve the desired shade of pink, using just under 1/8 teaspoon.

Step 4: Sift together the cake flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture and beat until fully combined.

Step 5: Pour the batter evenly into the prepared pan. Smooth the top and bake for 13-15 minutes. The cake should spring back when lightly touched.

Step 6: While the cake bakes, lay a clean tea towel on a flat surface and sprinkle it generously with powdered sugar. Once the cake is done, immediately invert it onto the towel, peel off the parchment paper, and carefully roll the cake and towel together starting from a short end. Allow it to cool completely on a cooling rack.

Step 7: To make the frosting, beat cream cheese, unsalted butter, and vanilla extract in a stand mixer until smooth. Gradually add powdered sugar while mixing until the frosting is creamy and well combined.

Step 8: Once the cake has cooled, gently unroll it and remove the towel. Spread the cream cheese frosting evenly over the surface, then roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate until ready to serve.

Tips & Variations

If you prefer a stronger flavor, add a teaspoon of lemon zest to the batter for a subtle citrus note.

To keep the cake moist, chill it for at least an hour before slicing and serving.

Swap almond extract for vanilla extract if you prefer a milder taste.

Use gel food coloring for a more vivid pink without adding extra liquid to the batter.

Storage

Store the finished cake roll wrapped tightly in plastic wrap in the refrigerator for up to 4 days. To serve, slice with a sharp knife and allow it to come to room temperature for a few minutes if desired. You can also freeze the wrapped cake roll for up to 2 months and thaw overnight in the fridge before serving.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour is preferred for a lighter texture. If using all-purpose flour, measure and then remove 2 tablespoons per cup and replace them with cornstarch to mimic cake flour.