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Pink Velvet Cake Roll Recipe

★★★★★

4.7 from 85 reviews
  • Author: Simon
  • Total Time: 1 hour
  • Yield: 10 servings 1x

Description

This Pink Velvet Cake Roll is a delightful and visually stunning dessert featuring a soft, moist pink sponge cake rolled with a smooth and creamy cream cheese frosting. Perfect for celebrations or any special occasion, this cake combines the classic flavors of velvet cake with a touch of almond extract and a festive pink hue.

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. Prepare the Baking Pan: 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 paper as well. Set aside.
  2. Make the Batter: In a large bowl, beat the eggs on high speed for 3 to 4 minutes until fluffy. Gradually add the granulated sugar while continuing to beat. Stir in the milk, vegetable oil, vinegar, and almond extract. Slowly add pink food coloring until you achieve a vibrant, but not overpowering, pink color (just under 1/8 teaspoon).
  3. Add Dry Ingredients: Sift together the cake flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture and beat until the batter is well combined and smooth.
  4. Bake the Cake: Pour the batter evenly into the prepared pan, spreading it carefully. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back when gently touched.
  5. Roll the Cake: 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 sugared towel. Carefully peel off the parchment paper, then starting at a short end, roll the cake up tightly in the towel. Transfer the rolled cake to a cooling rack and let it cool completely.
  6. Prepare the Frosting: In a stand mixer, beat together the room temperature cream cheese, butter, and vanilla extract until smooth. Slowly add the powdered sugar while beating until the frosting is fluffy and well combined.
  7. Assemble the Cake Roll: Once the cake is completely cool, gently unroll it and remove the towel. Spread the cream cheese frosting evenly over the cake surface. Carefully roll the cake back up without the towel. Wrap the rolled cake in plastic wrap and refrigerate it until ready to serve.

Notes

  • Rolling the cake while it is still warm prevents cracks and helps set the shape.
  • Sifting the dry ingredients improves the cake’s texture.
  • Adjust the pink food coloring according to your preference but do not overdo it as a little goes a long way.
  • Make sure the cream cheese and butter are at room temperature for smooth frosting.
  • Refrigerate the cake roll to allow the frosting to firm up for easier slicing.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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