Pink Velvet Cake Roll Cream Cheese (Print Version)
# Ingredients:
→ For the Cake
01 -
¾ cup all-purpose flour
02 -
¼ cup cornstarch
03 -
1 tsp baking powder
04 -
¼ tsp salt
05 -
4 large eggs
06 -
¾ cup granulated sugar
07 -
2 tbsp vegetable oil
08 -
2 tbsp buttermilk
09 -
1 tsp vanilla extract
10 -
½ tsp almond extract
11 -
Pink gel food coloring
→ For the Cream Cheese Filling
12 -
8 oz cream cheese, softened
13 -
4 tbsp unsalted butter, softened
14 -
1 cup powdered sugar
15 -
1 tsp vanilla extract
16 -
½ cup whipped topping
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
02 -
In a medium bowl, sift together flour, cornstarch, baking powder, and salt. In a large mixing bowl, beat eggs and sugar on high speed for 5–6 minutes, until pale and fluffy. Gently fold in vegetable oil, buttermilk, vanilla, almond extract, and pink gel food coloring. Add dry ingredients gradually, folding just until combined.
03 -
Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when touched in the center.
04 -
Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper. Roll the cake up with the towel, starting from the short end. Let cool completely seam-side down.
05 -
Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla, beating until fluffy. Gently fold in whipped topping until smooth and light.
06 -
Unroll the cooled cake gently. Spread filling evenly over the surface, leaving a ½-inch border. Roll it back up tightly without the towel. Wrap in plastic wrap and chill for 1–2 hours before slicing.
# Notes:
01 -
Whipping the eggs thoroughly is key for achieving an airy texture.
02 -
Cornstarch makes the cake softer and lighter.
03 -
Use gel food coloring for vibrant hues without altering the batter consistency.
04 -
Almond extract enhances flavor but can be swapped or omitted.
05 -
Dusting with powdered sugar or white chocolate drizzle conceals any cracks.
06 -
Cake roll freezes well for up to 2 months—thaw overnight in the refrigerator.