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
Scale
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.
