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
Scale
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.
