There is something incredibly charming and delightful about the Pink Velvet Roll Cake Recipe that makes it an absolute showstopper at any gathering. This cake combines the tender crumb of a sponge cake with a vibrant pink hue and a luscious cream cheese filling, creating a dessert that looks as fantastic as it tastes. Whether you are baking for a birthday, a baby shower, or simply to treat yourself, this cake is guaranteed to bring smiles and admiration from everyone who tastes it. The perfect balance of sweetness, texture, and striking color makes this Pink Velvet Roll Cake Recipe a beloved classic that you’ll want to revisit time and time again.
Ingredients You’ll Need
Getting your ingredients right is the first step to creating this stunning Pink Velvet Roll Cake Recipe. Each ingredient plays a crucial role: from the fluffy sponge texture of the cake to the creamy tang in the filling, these simple staples combine to deliver a memorable dessert.
- 1 cup all-purpose flour: Provides the soft structure necessary for a light, airy cake.
- 1 teaspoon baking powder: Helps the cake rise beautifully without becoming dense.
- 1/4 teaspoon salt: Enhances the cake’s flavor and balances the sweetness.
- 1/2 cup granulated sugar: Sweetens the cake just enough without overpowering the delicate flavors.
- 3 large eggs: Add richness and help bind the batter for perfect texture.
- 1 teaspoon vanilla extract: Introduces a warm, familiar aroma to the cake.
- 1/2 cup milk: Keeps the cake moist and tender.
- 1 tablespoon unsweetened cocoa powder: Gives a subtle depth of flavor and enhances the pink color.
- 2 tablespoons red food coloring (gel or liquid): The star of the show, providing that vibrant pink hue.
- 1/4 cup unsalted butter, melted: Adds richness and helps create a tender cake crumb.
- 8 oz cream cheese, softened: Essential for the decadent, creamy filling.
- 1/2 cup powdered sugar: Sweetens the cream cheese filling smoothly without any graininess.
- 1 teaspoon vanilla extract (for filling): Provides a luscious aroma to the filling.
- 1 cup heavy cream: Whipped to perfection, this gives the filling its light, fluffy texture.
How to Make Pink Velvet Roll Cake Recipe
Step 1: Prepare the Sponge Batter
Begin by preheating your oven to 350°F (175°C) and lining a jelly roll pan with parchment paper. In a mixing bowl, whisk together the flour, baking powder, salt, and cocoa powder to evenly distribute the dry ingredients. In a separate large bowl, beat the eggs with granulated sugar until the mixture is pale and fluffy—this aeration is key for a tender sponge. Then stir in the vanilla extract, milk, red food coloring, and melted butter, combining everything gently but thoroughly before folding in the dry ingredients. The colors should blend beautifully, setting the stage for that iconic pink velvet appearance.
Step 2: Bake the Cake
Pour the batter into your prepared jelly roll pan and smooth the top with a spatula. Pop it in the oven for about 15 minutes or until the cake springs back lightly when touched. The sponge should be soft and spongy, not dry. It’s important not to overbake, or the cake may crack when rolling.
Step 3: Roll the Cake
Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel the parchment paper off, then use the towel to roll the cake up gently from one short end to the other while it’s still warm. This steaming step helps the sponge become pliable and prevents cracking during the final roll with the frosting.
Step 4: Make the Cream Cheese Filling
While the cake cools completely, whip the cream cheese with powdered sugar and vanilla extract until silky smooth. In a separate bowl, whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture. This filling will be fluffy, light, and perfect for spreading evenly inside the cake roll.
Step 5: Assemble the Roll Cake
Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Then, using the towel to guide you, roll the cake back up snugly. The cream cheese filling ensure that each bite is moist and oh-so-deliciously creamy.
Step 6: Chill and Slice
Wrap your completed Pink Velvet Roll Cake in plastic wrap and chill it for at least an hour. This resting time helps the flavors meld and makes slicing clean and beautiful. When ready to serve, use a sharp knife and slice generously into pieces to showcase the pastel swirls of pink and cream inside.
How to Serve Pink Velvet Roll Cake Recipe
Garnishes
This cake is naturally stunning, but playful garnishes can elevate it further. Try topping slices with a dusting of powdered sugar or a few fresh berries, such as raspberries or strawberries, which complement the cake’s delicate sweetness and enhance its pink theme.
Side Dishes
Consider serving your Pink Velvet Roll Cake Recipe alongside a dollop of whipped cream or a scoop of vanilla bean ice cream for extra indulgence. A light cup of tea or a refreshing glass of sparkling rosé pairs wonderfully with the subtle cocoa undertones and luscious filling.
Creative Ways to Present
Think beyond simple slices! You can arrange slices in a circular pattern on a beautiful platter to create a flower effect, or even transform the roll into bite-sized pinwheels for an elegant party platter. Garnishing with edible flowers or a drizzle of white chocolate sauce will wow guests and make the experience extra special.
Make Ahead and Storage
Storing Leftovers
Your Pink Velvet Roll Cake Recipe will keep beautifully refrigerated, wrapped tightly in plastic wrap to protect it from drying out. It should stay fresh and moist for up to 3 days, making it a convenient make-ahead dessert.
Freezing
If you want to keep this cake longer, slice it and freeze individual pieces wrapped in plastic wrap and stored in an airtight container. Frozen cake slices keep well for up to a month and can be thawed in the refrigerator overnight when you are ready to indulge again.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t typically recommended. However, if you prefer a slightly softer texture, let the cake slices sit at room temperature for 30 minutes before serving to bring out the flavors beautifully.
FAQs
Can I use natural food coloring for the Pink Velvet Roll Cake Recipe?
Yes! Natural food colorings like beet juice concentrate can be used to achieve a lovely pink tone. Just keep in mind that natural colorings might affect the flavor slightly and may not produce as vibrant a color as synthetic dyes.
Is this Pink Velvet Roll Cake Recipe gluten-free?
The traditional recipe uses all-purpose flour, which contains gluten. For a gluten-free version, try substituting with a gluten-free flour blend that can be used cup-for-cup in baking.
Can I make the filling dairy-free?
Absolutely! You can replace cream cheese with a dairy-free alternative like vegan cream cheese, and use coconut cream instead of heavy cream for whipping. The texture and flavor will be slightly different but still delicious.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm and pliable, using a dusted kitchen towel to help shape it. Cooling it unrolled can cause cracks, so the initial roll must be timed perfectly.
What is the best way to slice the cake neatly?
Use a sharp serrated knife and cut the roll cake in gentle, sawing motions. Chill the cake beforehand, and clean the knife between cuts for clean, pretty slices every time.
Final Thoughts
Making this Pink Velvet Roll Cake Recipe is truly a joy — both in the kitchen and on the table. Its stunning color, light texture, and creamy filling come together like a dream, guaranteed to impress anyone lucky enough to have a slice. Don’t hesitate to try it for your next celebration or a sweet weekend treat; once you experience its magic, it’s destined to become a treasured favorite in your recipe collection.
Print
Pink Velvet Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pink Velvet Roll Cake is a delightful twist on the classic red velvet, featuring a moist, tender cake rolled with a creamy, smooth cream cheese filling. Perfect for special occasions or a colorful dessert treat, this recipe combines rich flavors and a striking pink hue for an impressive and delicious dessert.
Ingredients
Cake Ingredients
- 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 Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a jelly roll pan by lining it with parchment paper and lightly greasing it to prevent sticking.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, salt, and cocoa powder. Set aside.
- Mix wet ingredients: In a separate large bowl, beat the eggs and granulated sugar until thick and pale, using an electric mixer on high speed. Add the vanilla extract, milk, melted butter, and red food coloring, mixing well to combine.
- Combine wet and dry ingredients: Gradually fold the sifted dry ingredients into the wet mixture gently until fully incorporated, ensuring not to overmix to keep the cake light and fluffy.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan and smooth the surface. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake and roll: Immediately after baking, turn the cake out onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end, to shape it as it cools. Allow it to cool completely while rolled.
- Prepare the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and continue to mix. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the roll cake: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Roll the cake back up without the towel, making sure the filling stays inside.
- Chill and serve: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to let the filling set and the flavors meld. Slice and serve chilled.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use gel food coloring for a more vibrant pink color without adding extra liquid to the batter.
- Chilling the cake after assembly helps the roll maintain its shape and makes slicing easier.
- Substitute heavy cream with whipping cream if preferred, but whipping cream may be less rich.
- If you don’t have a jelly roll pan, use a shallow baking sheet of similar size.
