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Pink Velvet Cake Roll Recipe

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★★★★★

5 from 130 reviews

This Pink Velvet Cake Roll is a delightful and visually stunning dessert featuring a soft, tender pink sponge cake rolled with a creamy, smooth cream cheese frosting. Lightly flavored with almond extract and a hint of vanilla, this cake roll is perfect for special occasions or a sweet treat anytime. The recipe combines a classic jelly roll technique with vibrant color and luscious filling, resulting in a beautifully presented dessert that’s as tasty as it looks.

Ingredients

Scale

Cake

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 teaspoon almond extract
  • 1/8 teaspoon pink food coloring
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1 pinch salt

Frosting

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10x15x1 inch jelly roll pan with non-stick spray and line it with parchment paper for easy cake removal.
  2. Beat Eggs: In a large bowl, beat the eggs on high speed for 3-4 minutes until they become thick and pale, which helps to create a light and airy cake.
  3. Add Sugar and Liquids: Gradually add the granulated sugar while continuing to beat. Then mix in the milk, vegetable oil, vinegar, and almond extract until fully combined.
  4. Add Food Coloring: Slowly add the pink food coloring, blending thoroughly until you achieve your desired shade of pink.
  5. Incorporate Dry Ingredients: Sift the cake flour, baking powder, and salt together, then gently fold them into the wet mixture, beating until the batter is smooth and well combined.
  6. Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly pressed.
  7. Roll Cake Warm: Remove the cake from the oven and immediately invert it onto a tea towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up tightly from the short end while still warm. This prevents cracking later.
  8. Prepare Frosting: Allow the cake to cool completely on a rack. Meanwhile, beat together the softened cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add the powdered sugar and beat until creamy and spreadable.
  9. Fill and Roll Cake: Carefully unroll the cooled cake, spread the cream cheese frosting evenly over the surface, then gently roll the cake back up.
  10. Chill and Serve: Wrap the rolled cake tightly in plastic wrap and refrigerate it for at least 1-2 hours to set. Slice and serve chilled for best results.

Notes

  • To avoid cracking when rolling the cake, roll it while still warm and use a dusted towel to prevent sticking.
  • You can substitute almond extract with vanilla extract if preferred.
  • For a more intense pink color, increase the food coloring slightly, but avoid adding too much to keep the batter’s texture stable.
  • This cake roll can be made a day ahead and stored refrigerated, tightly wrapped, to enhance flavors.
  • Ensure all frosting ingredients are softened to make mixing easier and achieve a smooth consistency.

Keywords: Pink velvet cake roll, cream cheese frosting, jelly roll cake, pink dessert, almond flavored cake, festive cake roll

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