If you’re looking for a dessert that dazzles both the eyes and the taste buds, the Pink Velvet Roll Cake is pure joy on a plate. This stunning cake boasts a whisper-soft vanilla sponge dyed in the prettiest shade of pink, then wrapped around a dreamy cream cheese filling for a blend of pillowy and tangy in every bite. With a simple list of ingredients and a step-by-step process, even beginner bakers can whip up this showstopper. Plus, it’s the ideal treat for celebrations, afternoon gatherings, or just when you need to brighten someone’s day!
Ingredients You’ll Need
Don’t be intimidated—this everyday list of ingredients is all you need to make your Pink Velvet Roll Cake a standout centerpiece! Each element plays a unique role, from achieving that gorgeous rosy hue to crafting the lush, cloud-like filling that keeps everyone coming back for more.
- All-purpose flour: The classic choice for creating a soft, tender sponge that rolls easily without cracking.
- Baking powder: Gives your cake lift and ensures a delightfully light texture.
- Salt: A pinch brings out all the sweetness and keeps flavors balanced.
- Large eggs: Whipped until pale and thick, they’re the secret to a springy, flexible cake that holds its shape.
- Granulated sugar: Sweetens the cake and helps build structure when whipped with eggs.
- Vanilla extract: Infuses every bite with warm, floral notes for that classic cake flavor.
- Vegetable oil: Adds richness and moisture so your cake stays soft.
- Buttermilk: Provides a subtle tang and extra tenderness; don’t skip it!
- Red or pink gel food coloring: The key to getting that perfect, festive pink shade without watering down your batter.
- Powdered sugar (for dusting towel): Prevents sticking and adds a hint of extra sweetness while rolling.
- Cream cheese (softened): The star of the filling, lending tang and creamy texture.
- Unsalted butter (softened): Blends with the cream cheese for a super-smooth filling.
- Powdered sugar: Sweetens the filling and adds body for that classic, fluffy finish.
- Heavy cream: A splash or two loosens the filling to just the right spreadable consistency.
How to Make Pink Velvet Roll Cake
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C) and prepping your jelly roll pan (10×15 inches is perfect) with parchment paper and a light spritz of grease. This not only saves you from any stuck-cake disasters but also ensures a flawless release for your Pink Velvet Roll Cake.
Step 2: Mix the Dry and Wet Ingredients
In a small bowl, whisk together your flour, baking powder, and salt—this step means your leavening gets distributed evenly, so every bite has the same delicate crumb. In a separate bowl, take your eggs and beat them on high for 4–5 minutes until they thicken and turn a lovely pale yellow. Gradually add the sugar, continue whipping, and then beat in the vanilla, oil, buttermilk, and as much gel food coloring as your heart desires. Think bubblegum pink, soft rose, or even a bold pop of fuchsia!
Step 3: Combine and Pour
Now comes the magical part of gently folding your dry ingredients into the airy egg mixture. Slow and steady wins the race—use a spatula and mix just until you don’t see streaks of flour. Pour that dreamy pink batter into the prepared pan, using an offset spatula to spread it all the way to the edges for even baking.
Step 4: Bake and Roll
Bake your cake for 10–12 minutes, watching for it to spring back when lightly touched. While the cake bakes, lay out a clean kitchen towel and shower it with powdered sugar. When your cake is ready, immediately invert it onto the towel, carefully peel away the parchment, and, starting from a short edge, roll the cake up right in the towel. This is how you get a picture-perfect swirl without cracks!
Step 5: Cool Completely
Let the rolled cake cool completely, still in the towel. This clever trick helps the Pink Velvet Roll Cake hold its shape and makes for that satisfying, seamless spiral when you finally slice it.
Step 6: Make the Filling
Beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla, whipping until silky. A couple of tablespoons of heavy cream make it spreadable—add it one at a time and stop when it’s perfectly smooth yet still holds its shape.
Step 7: Assemble and Chill
Unroll the cooled cake and gently spread the cream cheese filling from edge to edge. Roll everything back up (this time without the towel) and set the seam side down on your serving platter. Chill the assembled cake for about 30 minutes; this little rest sets the filling and makes slicing so much easier.
Step 8: Finishing Touches
Just before serving, dust the top with powdered sugar, or go all out with piped whipped cream and a handful of sprinkles. The Pink Velvet Roll Cake is now ready to make all your dessert dreams come true!
How to Serve Pink Velvet Roll Cake
Garnishes
Let your creativity shine here! A light dusting of powdered sugar sparkles like fresh snow, while piped swirls of sweetened whipped cream or a rainbow of pastel sprinkles instantly dress up your Pink Velvet Roll Cake. Fresh berries, edible flowers, or even a drizzle of white chocolate will take your presentation (and flavor) to the next level.
Side Dishes
Pair each slice with a scoop of vanilla ice cream or a bowl of mixed berries and you’ve got a dessert course that feels fancy yet fuss-free. If you’re offering an afternoon treat, a pot of herbal tea or latte rounds out the experience with cozy elegance.
Creative Ways to Present
Slice the cake and plate it with a dollop of berry coulis or a streak of raspberry sauce for a café-worthy dessert. For parties, try cutting the roll into mini rounds and arranging them on a platter like pink sushi—adorable and irresistible! Or, serve the Pink Velvet Roll Cake whole and let everyone gasp in delight as you reveal those pretty swirls.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly in plastic wrap or stash them in a sealed container in the fridge. The Pink Velvet Roll Cake stays moist and flavorful for up to 3 days, making it just as tempting for breakfast as it is for dessert!
Freezing
Want to get ahead? You can freeze the assembled roll (before garnishing), either whole or sliced. Wrap it well in plastic and then foil, and stash it in the freezer for up to one month. Thaw slices overnight in the fridge before enjoying.
Reheating
No real need to reheat the Pink Velvet Roll Cake—this treat is at its best served chilled or at room temperature. Just give refrigerated slices a few minutes on the counter if you want a softer bite.
FAQs
Can I make the Pink Velvet Roll Cake a day in advance?
Absolutely! In fact, the flavors meld and the cake becomes even more luscious after some chill time. Just wait to add any garnishes until you’re ready to serve for the freshest look.
Do I need to use gel food coloring, or will liquid work?
Gel food coloring is best since it gives you vibrant color without making the batter too runny. If you only have liquid coloring, use it sparingly and watch the batter’s consistency.
My cake cracked while rolling—is there a way to fix it?
A few small cracks are no big deal! Simply position any rough edges on the bottom, then cover the top with powdered sugar or piped whipped cream. Next time, be sure to roll the cake while it’s still warm and don’t skip dusting the towel with plenty of powdered sugar.
Can I switch up the filling flavor?
Definitely! Add a tablespoon of strawberry jam or a handful of fresh raspberries to the filling for a fruity twist, or tint the filling pink for extra fun. Lemon zest would also be delightful.
What if I don’t have a jelly roll pan?
You can use a standard rimmed baking sheet, though you might need to trim the edges and adjust the baking time by a minute or two. Just make sure your cake layer isn’t too thick so it rolls easily.
Final Thoughts
There’s a reason the Pink Velvet Roll Cake always draws rave reviews—it’s as beautiful to look at as it is to eat, and every slice feels like a special occasion. Gather your favorite people, pull out the mixing bowls, and let this recipe brighten your day!
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Pink Velvet Roll Cake Recipe
- Total Time: 1 hour (including cooling and chilling)
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
This Pink Velvet Roll Cake is a delightful and eye-catching dessert perfect for special occasions. A light and fluffy pink sponge cake rolled with a decadent cream cheese filling, this treat is sure to impress your guests!
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 tablespoons buttermilk
- red or pink gel food coloring (as desired)
- powdered sugar (for dusting towel)
For the Filling:
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (as needed for consistency)
Instructions
- Make the Cake: Preheat the oven. Prepare the pan. Whisk dry ingredients. Beat eggs. Add sugar, vanilla, oil, buttermilk, and coloring. Fold in flour. Bake and roll.
- Make the Filling: Beat cream cheese and butter. Add sugar, vanilla, and cream. Mix until creamy.
- Assemble: Spread filling on cooled cake. Roll and chill. Serve chilled.
Notes
- For a festive touch, fill with strawberry jam and whipped cream or tint the filling light pink.
- Store in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
