Name: Pink Velvet Cake Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 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 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

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Introduction

This Pink Velvet Cake Roll is a delightful twist on the classic red velvet, featuring a soft, tender sponge with a creamy cream cheese filling. Its delicate pink hue makes it perfect for celebrations or whenever you want a pretty, tasty treat.

A pink Swiss roll cake lying on a wooden board, dusted lightly with white powdered sugar. The roll is made of a soft pink sponge cake and has a thick, creamy white filling spiraled evenly through two visible layers. One slice has been cut and placed in front of the main roll, showing the swirl pattern clearly. The texture of the cake looks soft and fluffy, and the cream appears smooth and rich, creating a pleasing contrast with the pink sponge. The background has a white marbled texture. 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). 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 the pan aside.
Step 2: In a large mixing bowl, beat the eggs on high speed for 3 to 4 minutes until thick and fluffy. Gradually add the granulated sugar in batches while continuing to beat.
Step 3: Mix in the milk, vegetable oil, vinegar, and almond extract. Add pink food coloring gradually until you achieve the desired soft pink shade (just under 1/8 teaspoon).
Step 4: Sift together the cake flour, baking powder, and salt. Gently fold or beat these dry ingredients into the wet ingredients until well combined.
Step 5: Pour the batter evenly into the prepared pan and spread it out. Bake for 13 to 15 minutes, or until the cake springs 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. As soon as the cake comes out of the oven, invert it onto the sugared towel, carefully remove the parchment paper, and roll the cake up with the towel starting from the short end. Allow the cake to cool completely in this rolled shape on a cooling rack.
Step 7: For the frosting, beat together the cream cheese, unsalted butter, and vanilla extract in a stand mixer until smooth. Slowly add the powdered sugar and beat until the frosting is creamy and well combined.
Step 8: Once the cake has cooled, gently unroll it to remove the towel. Spread the cream cheese frosting evenly over the cake surface, then carefully roll it back up without the towel.
Step 9: Wrap the cake roll tightly in plastic wrap and refrigerate until ready to serve. This helps set the frosting and keeps the cake moist.

Tips & Variations

Use a light hand when folding in the flour to keep the sponge airy and tender.
For a different flavor, substitute almond extract with vanilla or lemon extract.
Add a teaspoon of cocoa powder for a subtle chocolate twist on the pink velvet.
Dust the finished cake with additional powdered sugar or top with fresh berries for an elegant presentation.

Storage

Store the wrapped cake roll in the refrigerator for up to 4 days to keep it fresh. Before serving, let it sit at room temperature for about 20 minutes for a softer texture. You can also freeze the cake roll wrapped tightly for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a pink rolled cake with a white cream filling spiraled inside, resting on a wooden board dusted with powdered sugar. One slice has been cut and lies flat in front of the remaining roll, clearly showing the even layers of soft pink cake and smooth white cream. The outer surface is coated lightly with powdered sugar, giving it a soft, snowy look. The background is softly blurred with hints of red and green, adding a cozy feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but cake flour is preferred for a lighter, softer texture. If using all-purpose flour, consider removing 2 tablespoons per cup and replacing with cornstarch to mimic cake flour.

How can I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm, using the sugared towel helps prevent cracking. Be gentle when unrolling and re-rolling after frosting, and avoid overfilling with cream cheese frosting.