If you’ve been on the lookout for a dessert that’s as charming in appearance as it is delightful in flavor, you’re going to fall head over heels for this Pink Velvet Roll Cake Recipe. This cake is the perfect combination of a tender, vibrantly pink sponge wrapped around a luscious cream cheese filling, making every bite feel like a celebration. Its light texture and subtle vanilla notes, paired with that irresistible pop of red, make it an ideal showstopper for any occasion, from birthday parties to cozy afternoon teas. Trust me, once you try this Pink Velvet Roll Cake Recipe, it’ll become your new baking obsession.
Ingredients You’ll Need
Getting the ingredients right for this Pink Velvet Roll Cake Recipe is key to achieving its distinct flavor, vibrant color, and soft texture. Each ingredient plays a crucial role, whether it’s the cocoa powder adding depth or the cream cheese creating that creamy filling.
- 1 cup all-purpose flour: Provides the perfect structure and light crumb for the cake.
- 1 teaspoon baking powder: Helps the cake rise and stay fluffy without weighing it down.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1/2 cup granulated sugar: Sweetens and tenderizes the batter beautifully.
- 3 large eggs: Adds richness and helps bind the cake’s structure together.
- 1 teaspoon vanilla extract: Infuses warmth and a subtle aromatic note.
- 1/2 cup milk: Moisturizes the batter, keeping the sponge soft and tender.
- 1 tablespoon unsweetened cocoa powder: Adds a hint of chocolate undertone without overpowering the pink hue.
- 2 tablespoons red food coloring (gel or liquid): Gives the cake its iconic pink, making it visually stunning.
- 1/4 cup unsalted butter, melted: Enhances moisture and lends richness.
- 8 oz cream cheese, softened: Forms the creamy, tangy filling that perfectly complements the cake’s sweetness.
- 1/2 cup powdered sugar: Sweetens the cream cheese filling for a balanced taste.
- 1 teaspoon vanilla extract: Further enhances the filling’s flavor.
- 1 cup heavy cream: Whipped to add lightness and creaminess to the filling.
How to Make Pink Velvet Roll Cake Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper. In a bowl, whisk together the all-purpose flour, baking powder, salt, and cocoa powder to distribute the dry ingredients evenly. In a separate large bowl, beat the eggs and granulated sugar until the mixture becomes thick and pale, signaling it’s airy and ready to give your cake that light sponge texture. Next, stir in vanilla extract, milk, melted butter, and red food coloring to the wet ingredients. Gradually fold the dry ingredient mix into the wet mixture, being gentle to keep the batter airy and light.
Step 2: Bake the Cake
Pour your vibrant pink batter into the prepared jelly roll pan and gently spread it out evenly. Pop it into the oven for about 15 minutes, just until the cake springs back when lightly pressed, and a toothpick inserted in the center comes out clean. The key here is not to overbake; you want the sponge moist and pliable, making it easier to roll later on.
Step 3: Roll the Cake
As soon as the cake comes out of the oven, carefully loosen the edges and invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then use the towel to gently roll the cake from one short end to the other. This step trains the cake to hold its rolled shape and prevents cracking once filled.
Step 4: Prepare the Cream Cheese Filling
For the irresistible filling, beat softened cream cheese and powdered sugar together until smooth and creamy. Add vanilla extract for depth of flavor, then slowly fold in the whipped heavy cream until light and fluffy. This luscious cream will be the perfect counterpoint to the delicate pink cake.
Step 5: Assemble the Roll Cake
Unroll the cooled cake carefully, then spread an even layer of the cream cheese filling across the surface. Roll it back up without the towel, making sure the filling stays inside. Cover your stunning Pink Velvet Roll Cake Recipe in plastic wrap and refrigerate for at least an hour to let the flavors meld and the filling set perfectly.
How to Serve Pink Velvet Roll Cake Recipe
Garnishes
To elevate your Pink Velvet Roll Cake Recipe even further, think fresh and simple garnishes. A dusting of powdered sugar or a sprinkle of finely chopped pistachios adds a delightful crunch and contrast in color. Fresh raspberries or strawberries placed on top not only add a natural sweetness but also make the roll cake look even more inviting and festive.
Side Dishes
This cake pairs beautifully with a cup of lightly brewed tea or a refreshing glass of cold milk, perfect for balancing the creamy richness of the filling. For brunch or a special dessert course, serve alongside a scoop of vanilla ice cream or a small bowl of whipped fruit compote to introduce a tangy freshness.
Creative Ways to Present
For a charming touch, slice the roll cake into hearty rounds and stack them in a decorative spiral on a platter with dollops of extra cream or berry sauce between each slice. Another fun idea is to cut mini roulade slices and serve them on pretty dessert spoons as individual bites for a party. You can even pipe rosettes of whipped cream on top and finish with edible glitter or small edible flowers for a truly show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
Once prepared, your Pink Velvet Roll Cake Recipe can be stored covered in the refrigerator for up to 3 days. Keep it wrapped tightly with plastic wrap or inside an airtight container to maintain its moisture and prevent it from absorbing other fridge odors.
Freezing
If you’d like to keep this dessert longer, the cake roll freezes wonderfully. Wrap it well in plastic wrap and then aluminum foil to protect it from freezer burn and keep it fresh for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
This cake is best enjoyed chilled, so reheating isn’t recommended. However, you can bring it to room temperature by letting it sit out for about 20 minutes to soften the filling and enhance its creamy texture before slicing and serving.
FAQs
Can I use a different food coloring for the Pink Velvet Roll Cake Recipe?
Absolutely! While red food coloring is traditional to achieve that signature pink hue, you can experiment with natural alternatives like beet juice powder or raspberry powder for a more natural tint, just keep in mind the intensity might vary.
What can I substitute for cream cheese in the filling?
If you want a lighter or dairy-free filling, try using whipped coconut cream or a mix of mascarpone cheese and whipped cream. These alternatives add creaminess but keep the filling slightly different in texture and flavor.
Is it possible to make this cake gluten-free?
Yes, you can swap all-purpose flour for a gluten-free flour blend, but be sure it contains xanthan gum or another binder to keep the cake’s structure intact. The texture might be a little different, but it will still be delicious.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a powdered sugar-dusted towel prevents sticking and cracking. Also, avoid overbaking the sponge so it remains pliable and less likely to break as you roll.
Can I add flavors or fillings to the Pink Velvet Roll Cake Recipe?
Definitely! You can jazz up the filling with lemon zest, fresh berries, or a swirl of chocolate ganache. Just be mindful not to add too much moisture to keep the roll stable and easy to slice.
Final Thoughts
Making this Pink Velvet Roll Cake Recipe is like crafting a little slice of joy that’s both beautiful and scrumptiously satisfying. Whether you’re baking it for a special occasion or simply to brighten your day, the combination of the soft pink sponge and creamy filling is guaranteed to impress. Give it a try—you might just discover your new signature dessert that friends and family will be begging you to make again and again.
Print
Pink Velvet Roll Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pink Velvet Roll Cake is a delightful twist on the classic red velvet, featuring a soft, tender sponge infused with cocoa and vibrant red food coloring. Rolled with a luscious cream cheese and whipped cream filling, it makes for a festive and elegant dessert perfect for special occasions or afternoon tea.
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons red food coloring (gel or liquid)
- 1/4 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, sift together the all-purpose flour, baking powder, salt, and cocoa powder to ensure even distribution and remove lumps.
- Beat Eggs and Sugar. In a large bowl, use a mixer to beat the eggs and granulated sugar until the mixture is thick, pale, and forms ribbons, about 3-5 minutes.
- Add Color and Flavor. Mix in the vanilla extract and red food coloring thoroughly until the batter achieves a vibrant pink hue.
- Incorporate Dry Ingredients and Milk. Alternately add the dry mix and milk to the egg mixture, beginning and ending with the dry ingredients, folding gently to maintain airiness.
- Add Melted Butter. Fold in the melted unsalted butter carefully to maintain the batter’s light texture.
- Pour and Bake. Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Cool and Roll. While still warm, invert the cake onto a clean kitchen towel dusted lightly with powdered sugar. Peel off the parchment paper and roll the cake with the towel, starting from a short edge. Let it cool completely rolled up.
- Prepare the Filling. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture until combined.
- Unroll and Fill Cake. Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges.
- Re-roll and Chill. Roll the cake back up gently without the towel, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours to set the filling and firm up the roll.
- Serve. Slice into 8-10 servings and enjoy this beautiful, creamy, and fluffy Pink Velvet Roll Cake.
Notes
- Ensure the cake is rolled while warm to prevent cracking.
- You can substitute gelatin-stabilized whipped cream for a firmer filling.
- For a deeper color, use gel food coloring instead of liquid.
- Store the cake covered in the refrigerator for up to 3 days.
- Bring slices to room temperature before serving for best flavor.
