If you’re looking for a dessert that’s both eye-catching and melt-in-your-mouth delicious, the Pink Velvet Roll Cake is here to steal the show. With its billowy pink sponge wrapped around a lusciously creamy filling, this treat delivers not just in looks, but in tender texture and irresistible flavor. Whether you’re baking for a celebration, a romantic tea party, or just want to brighten a regular afternoon, the Pink Velvet Roll Cake rolls up elegance, fun, and fabulous taste in every slice!
Ingredients You’ll Need
The beauty of this Pink Velvet Roll Cake is how a handful of everyday ingredients can transform into something so magical! Each one plays a part, from giving the cake its soft crumb and subtle almond-vanilla notes, to that pretty pink color and the dreamy filling inside.
- Eggs: Whipping these well is the secret to a wonderfully airy, flexible cake that’s easy to roll.
- Granulated Sugar: Sweetens the sponge and also helps stabilize those whipped eggs for perfect texture.
- Vegetable Oil: Adds moisture, making sure your Pink Velvet Roll Cake is delightfully tender.
- Vanilla Extract: Infuses warmth and familiar sweetness to both the cake and filling.
- Almond Extract (optional): For a subtle, nutty background note that elevates the cake’s flavor.
- All-Purpose Flour: The backbone of the sponge, it holds everything together while keeping things light.
- Baking Powder: Ensures gentle lift, helping the cake bake up soft and fluffy.
- Salt: Balances all the sweetness and highlights every flavor.
- Pink Gel Food Coloring: Just a few drops give your dessert its signature, vibrant hue—use gel for best color without thinning the batter!
- Cream Cheese (softened): This is the dreamy base for the creamy filling, bringing a lovely tang and richness.
- Unsalted Butter (softened): Adds silkiness and structure to the filling, letting it hold that perfect swirl.
- Powdered Sugar: Sweetens and smooths the filling so it’s cloud-like and spreadable.
- Pinch of Salt (for filling): Tiny but mighty, this pinch makes all the sweet flavors pop!
How to Make Pink Velvet Roll Cake
Step 1: Prep Your Pan and Ingredients
Start things off by setting yourself up for success. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper—this ensures your Pink Velvet Roll Cake releases easily and rolls up beautifully. Gather all your other ingredients and have them at room temperature. This little bit of prep work guarantees a smooth, stress-free baking experience!
Step 2: Whip the Eggs and Sugar
Crack those eggs into a large bowl and beat them on high speed for 3–5 minutes. You’re looking for a mixture that’s thick, pale, and almost triples in volume. Gradually add the granulated sugar and continue to beat until the mixture is luscious and fully combined. This step builds the structure and airiness you want for a flexible cake roll.
Step 3: Mix in the Wet Flavors
Gently mix in the vegetable oil, vanilla extract, and almond extract (if using). The oil keeps your Pink Velvet Roll Cake extra tender, while the extracts infuse sweet, comforting flavors that linger with every bite.
Step 4: Fold in the Dry Ingredients and Color
In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution. Carefully fold these dry ingredients into your egg mixture until just combined—don’t overdo it, you want to keep that precious air in the batter! Finally, add a few drops of pink gel food coloring and fold until your batter reaches a gorgeous, even pink.
Step 5: Bake the Sponge
Pour your pretty pink batter into the prepared pan and spread it evenly to the edges. Bake for 10–12 minutes, or until the cake springs lightly back when touched. A quick, gentle bake is all that’s needed for the cake to stay moist yet sturdy enough to roll.
Step 6: Roll While Warm
This step is pure baking magic! As soon as the cake comes out of the oven, turn it out onto a clean kitchen towel generously dusted with powdered sugar. Carefully peel off the parchment. Starting at a short end, gently roll the cake up with the towel. Rolling while warm keeps the Pink Velvet Roll Cake from cracking later. Let it cool completely in its towel cocoon.
Step 7: Make the Cream Cheese Filling
While the cake cools, beat together softened cream cheese and butter until lush and creamy. Add powdered sugar, vanilla, and a pinch of salt; continue beating until your filling is cloud-light and utterly spreadable—the perfect sweet-tangy swirl for your roll.
Step 8: Assemble and Chill
Once the cake is totally cool, carefully unroll it. Spread the filling evenly all over, reaching every corner. Gently reroll the cake (this time without the towel!) and transfer to a platter, seam-side down. Chill for at least 30 minutes to set everything perfectly before slicing and serving your Pink Velvet Roll Cake masterpiece.
How to Serve Pink Velvet Roll Cake
Garnishes
A light dusting of powdered sugar adds a snowy touch on top of your Pink Velvet Roll Cake. For extra dazzle, try delicate swirls of whipped cream, a sprinkle of edible pearls, or fresh berries for a pop of color. Each garnish not only elevates the look but also brings a new dimension of flavor to every slice.
Side Dishes
For a sweet celebration, serve the Pink Velvet Roll Cake alongside a fruit salad or fresh berries, which balance its creamy filling with tartness and freshness. A cup of hot tea, coffee, or sparkling pink lemonade rounds out the dessert and lets the cake shine as the star of your table.
Creative Ways to Present
Wow your guests by slicing the Pink Velvet Roll Cake into thick rounds and displaying them upright on a platter like little pink pinwheels. For parties, cut into bite-sized spirals and top each with a berry or tiny mint leaf for a truly festive touch. Layered on a pastel cake stand, it’s an irresistible, Instagram-worthy treat!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pink Velvet Roll Cake tightly in plastic wrap or store in an airtight container in the refrigerator. It’ll stay moist, creamy, and delicious for up to 3 days—if you can resist eating it all before then!
Freezing
Yes, you can freeze Pink Velvet Roll Cake! Wrap the whole cake (or individual slices) securely in plastic wrap, then a layer of foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving for the freshest taste and texture.
Reheating
The Pink Velvet Roll Cake is meant to be enjoyed chilled or at room temperature, so no need to reheat! Just let it come to room temp for about 15 minutes after refrigerating or thawing to let the texture and flavors sing.
FAQs
Can I use liquid food coloring instead of gel?
You can, but gel food coloring is much more concentrated and won’t water down your cake batter. Liquid food coloring might give a paler pink and could affect the cake’s texture if you use too much. For the brightest and prettiest Pink Velvet Roll Cake, stick with gel.
What if I don’t have a jelly roll pan?
No worries! You can use a rimmed baking sheet that measures around 10×15 inches. If your pan is slightly larger, just spread the batter evenly—it might bake a little more quickly, so keep an eye on it.
Can I make the Pink Velvet Roll Cake ahead of time?
Absolutely! The cake actually gets even better after a night in the fridge, as the flavors meld and the filling firms up just right. Make it a day ahead for stress-free entertaining.
Help! My cake cracked when rolling. What should I do?
Tiny cracks can happen, especially if the cake cooled too much before rolling. Just keep rolling—powdered sugar, whipped cream, or berries can beautifully disguise any flaws, and the taste will be every bit as dreamy!
Is it possible to make this recipe gluten free?
Yes! Substitute your favorite measure-for-measure gluten-free baking flour for the all-purpose flour. The Pink Velvet Roll Cake will be just as soft, fluffy, and delicious for everyone to enjoy.
Final Thoughts
I can’t wait for you to slice into your own Pink Velvet Roll Cake and share its rosy swirls with someone special. This dessert brings a touch of joy and elegance to any table, and every bite is a celebration. Grab your spatula, gather your baking buddies, and get ready for cake roll magic!
Print
Pink Velvet Roll Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus cooling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pink Velvet Roll Cake is a delightful dessert that combines a light and airy pink sponge cake with a creamy and luscious cream cheese filling. Perfect for any special occasion or as a sweet treat for yourself.
Ingredients
Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- pink gel food coloring
Filling:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the cake: Beat eggs until thick, add sugar, oil, vanilla, and almond extract. Fold in dry ingredients and pink food coloring. Bake for 10-12 minutes, then roll and cool.
- Prepare the filling: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt; beat until smooth. Spread filling on cooled cake and roll. Chill before slicing.
Notes
- For a more vibrant pink color, use gel coloring instead of liquid.
- You can also dust the top with powdered sugar or decorate with whipped cream and berries for a festive look.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 21g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
