Description
This Pink Velvet Roll Cake is a stunning and delicious dessert that combines the rich flavor of velvet cake with a soft, creamy filling. The vibrant pink color makes it the perfect treat for Valentine’s Day, birthdays, or any special occasion. Light, fluffy, and decadent, this roll cake is sure to impress anyone who takes a bite!
Ingredients
Scale
For the Cake:
- 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
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper. - Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture becomes pale and fluffy (about 3-4 minutes). Stir in the vanilla extract, cocoa powder, and red food coloring. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the egg mixture, alternating with the milk. Mix until smooth. Finally, fold in the melted butter until combined. - Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake:
Immediately after baking, remove the cake from the oven and carefully flip it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. While the cake is still warm, roll it up with the towel (from one short side) to prevent cracking. Allow the rolled-up cake to cool completely on a wire rack. - Make the Filling:
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. - Assemble the Cake:
Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake. Roll the cake back up without the towel, making sure the seam is on the bottom. - Chill and Serve:
Refrigerate the cake for at least 1 hour to set. Slice and serve chilled, garnished with powdered sugar or fresh berries if desired.
Notes
- If you prefer a firmer filling, you can add more powdered sugar or reduce the amount of heavy cream.
- You can also add a few drops of lemon juice or vanilla extract to the filling for an added burst of flavor.
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10th of the cake)
- Calories: 250
- Sugar: 23g
- Sodium: 90 mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg