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
Scale
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
