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This Pink Velvet Cake Roll with Cream Cheese Filling is pure celebration baked into a swirl. The cake is soft as a cloud with the prettiest pink hue and hugs a tangy-sweet cream cheese filling that feels special for any gathering. If you are seeking a truly eye-catching treat that is simple to make at home but rivals any bakery’s finest, you are in the right spot.
The first time I baked this for a Valentine’s brunch my friends could not believe it was homemade and insisted I share the recipe. Now I make it every spring for my daughter’s birthday too.
Ingredients
- All-purpose flour: gives the cake structure use unbleached for a tender crumb
- Cornstarch: keeps the sponge light and delicate look for a fine white powder with no lumps
- Baking powder: helps the sponge rise fresh baking powder ensures an airy cake
- Salt: enhances every bite use a fine salt to distribute evenly in the batter
- Large eggs: bring moisture and stability fresh is best always crack into a bowl to check for shells
- Granulated sugar: creates a fluffy texture and golden crust choose one that pours easily for accurate measurement
- Vegetable oil: ensures a moist bouncy crumb opt for a neutral flavor like canola or sunflower
- Buttermilk: adds rich tanginess and softness or use milk mixed with a little vinegar for a quick substitute
- Vanilla extract: gives warmth and sweetness pure vanilla makes the best flavor
- Almond extract: is optional but adds bakery flavor use pure or natural almond extract sparingly
- Pink gel food coloring: yields vivid color without thinning the batter choose your preferred pink intensity
- Cream cheese: for the filling should be softened for the smoothest result full fat for richest flavor
- Unsalted butter: lets the filling whip up light and adds richness let it come to room temperature
- Powdered sugar: is the key for a creamy sweet filling sift first to remove any lumps
- Whipped topping or stabilized whipped cream: keeps the filling fluffy and stable use the highest quality you can find
Step-by-Step Instructions
- Prepare the Pan and Oven:
- Line a ten by fifteen inch jelly roll pan with parchment paper and lightly grease the sides and bottom. This prevents sticking and makes rolling up the cake much simpler. Preheat oven to three hundred fifty degrees Fahrenheit so your sponge bakes evenly.
- Make the Batter:
- In a bowl sift together flour cornstarch baking powder and salt until no lumps remain. In a separate large bowl beat eggs and sugar with a mixer on high for five to six minutes until they are tripled in volume and pale yellow. This step gives your sponge loft and a fine texture. Gently fold in the vegetable oil buttermilk vanilla almond extract if using and pink food coloring. Start with a small amount of pink gel and add more until you get the shade you love. Add the dry ingredients gradually folding softly with a spatula just until no dry streaks show. Do not overmix or the cake will lose its airiness.
- Bake the Sponge:
- Pour the batter into your prepared pan and spread it out evenly to the edges using an offset spatula. Bake for ten to twelve minutes or until the cake springs back gently when pressed in the center and the top looks dry. Watch closely to avoid overbaking as that can make rolling harder.
- Roll it Up While Warm:
- Immediately after baking dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel carefully and remove the parchment paper. Starting from the short end roll the cake up with the towel inside. Cooling rolled up sets the cake’s memory making it easy to fill and re-roll without cracking.
- Make the Cream Cheese Filling:
- In a large bowl beat the softened cream cheese and butter together until smooth and lump free. Add powdered sugar and vanilla extract and beat again until light and creamy. With a spatula gently fold in the whipped topping until the mixture is airy and smooth. Overmixing here will take away the filling’s billowy texture.
- Assemble the Cake Roll:
- Once your cake is cool carefully unroll it. Spread the cream cheese filling evenly over the surface leaving a small empty border to prevent the filling from oozing when rolled. Slowly re-roll the cake without the towel this time. Wrap in plastic and chill for one to two hours. This helps the cake set and makes clean slices.
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The swirl is always my favorite part to slice into especially seeing everyone’s surprised smiles at the table. Pink desserts meant girls’ birthdays in my family growing up and I still can not resist sneaking an end piece before serving.
Storage Tips
Store the filled cake roll wrapped tightly in plastic wrap in the refrigerator for up to four days. If you want to keep it longer slice the roll wrap individual pieces in parchment and freeze them in a container for up to two months. Thaw overnight in the fridge or at room temperature for about thirty minutes.
Ingredient Substitutions
No buttermilk on hand Mix regular milk with a dash of vinegar and let it sit for five minutes for the same tangy effect. If almond extract is not your style try lemon or leave it out altogether. For the filling stabilized whipped cream works beautifully if you prefer that over store bought whipped topping.
Serving Suggestions
A dusting of powdered sugar or a white chocolate drizzle makes it bakery ready. Garnish with fresh raspberries or edible flowers for a touch of elegance at spring showers or birthday festivities. Serve thin slices with coffee or tea for an afternoon treat that feels festive even on an ordinary day.
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Cultural Notes
Cake rolls have roots in European baking traditions but this pink velvet spin borrows from classic red velvet cakes for color and tang. They have always been party favorites and their roll-up technique is as fun and showy as the result. This cake roll is perfect for holidays when pink or red themes take center stage.
Frequently Asked Questions
- → How do I prevent the cake roll from cracking?
Roll the cake while it's still warm and pliable, and avoid overbaking to keep it moist and flexible.
- → Can I prepare the cake roll ahead of time?
Yes, the cake roll can be made in advance, wrapped tightly, and chilled or frozen until ready to serve.
- → What's the best way to achieve a vibrant pink color?
Use high-quality pink gel food coloring, adding a small amount at a time to reach your desired shade.
- → Is the almond extract necessary?
Almond extract adds a bakery-style depth, but you can omit it or substitute with a touch of lemon for a twist.
- → How do I make the cream cheese filling smooth?
Ensure both the cream cheese and butter are fully softened before beating them together for a fluffy, lump-free filling.
- → Can I freeze leftover cake roll?
Yes, wrap tightly and freeze for up to two months. Thaw overnight in the fridge before slicing and serving.