Pink Velvet Roll Cake: A Delicious & Easy Recipe

Pink Velvet Roll Cake: Prepare to be enchanted! Imagine a dessert that’s as visually stunning as it is delicious, a swirl of delicate pink sponge embracing a cloud of creamy filling. This isn’t just cake; it’s a statement, a celebration, and a guaranteed showstopper for any occasion.

While the exact origins of the roll cake are debated, its popularity soared in the early 20th century, becoming a staple in bakeries and home kitchens alike. The “velvet” component, reminiscent of the classic red velvet cake, hints at a tender, moist crumb achieved through the addition of buttermilk and a touch of acid. The pink hue, of course, adds a playful and romantic touch, making it perfect for Valentine’s Day, birthdays, or simply brightening up a gloomy day.

What makes this Pink Velvet Roll Cake so irresistible? It’s the perfect balance of textures and flavors. The light and airy sponge cake melts in your mouth, while the creamy filling provides a rich and satisfying contrast. It’s also surprisingly easy to make, especially with our step-by-step guide. Forget complicated layer cakes; this roll cake offers all the elegance with a fraction of the effort. Plus, who can resist that gorgeous pink swirl? Get ready to impress your friends and family with this delightful treat!

Ingredients:

• For the Cake:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 cup buttermilk
• 2 tablespoons red food coloring (gel food coloring recommended)
• For the Cream Cheese Filling:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• For Dusting:
• Powdered sugar, for dusting

Preparing the Pink Velvet Cake Batter

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan really well. Then, line it with parchment paper, leaving an overhang on the sides. This overhang will be your best friend when it comes to lifting the cake out later! Grease the parchment paper as well. Trust me, you don’t want your beautiful cake sticking to the pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This ensures that your cake rises properly and has a nice, even texture.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. You want the mixture to be pale and airy. This step is crucial for incorporating air into the batter, which contributes to a tender cake.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk, red food coloring, and vinegar. The vinegar helps to activate the baking soda and gives the cake its signature tang. Don’t worry, you won’t taste the vinegar!
6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients to the butter mixture, mix until just combined. Then, add half of the buttermilk mixture, mix until just combined. Repeat, adding another 1/3 of the dry ingredients, then the remaining buttermilk mixture. Finally, add the last 1/3 of the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
7. Pour into Pan: Pour the batter into the prepared jelly roll pan and spread it evenly. Make sure the batter reaches all the corners of the pan.

Baking and Cooling the Cake

1. Bake the Cake: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it, as jelly roll cakes can dry out quickly.
2. Prepare for Rolling: While the cake is baking, prepare a clean kitchen towel (or a large sheet of parchment paper) and dust it generously with powdered sugar. This is important because it prevents the cake from sticking to the towel as it cools and rolls.
3. Invert and Roll: As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper from the bottom of the cake.
4. Roll the Cake: Starting from one of the short ends, gently roll the cake up in the towel. Be careful not to crack the cake. The towel should be rolled up *inside* the cake. This helps the cake retain its shape as it cools.
5. Cool Completely: Let the rolled cake cool completely on a wire rack. This usually takes about an hour. Don’t be tempted to unroll it before it’s completely cool, or it might crack.

Making the Cream Cheese Filling

1. Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese and butter together until smooth and creamy. Make sure there are no lumps.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud.
3. Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt. The salt helps to balance the sweetness of the filling.
4. Whip Until Fluffy: Continue to beat the filling until it is light and fluffy. This usually takes about 2-3 minutes.

Assembling the Pink Velvet Roll Cake

1. Unroll the Cake: Once the cake is completely cool, carefully unroll it. Be gentle, as the cake may be slightly delicate.
2. Spread the Filling: Spread the cream cheese filling evenly over the entire surface of the cake, leaving a small border (about 1/2 inch) along one of the short edges. This will prevent the filling from squeezing out when you roll it up.
3. Reroll the Cake: Starting from the edge with the filling, gently reroll the cake. Roll it tightly, but not so tightly that the cake cracks.
4. Wrap and Chill: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the filling to set and the cake to firm up, making it easier to slice.
5. Dust and Serve: Before serving, dust the roll cake with powdered sugar. Trim the ends of the cake to create a clean, even edge. Slice the cake into 1-inch thick slices and serve. Enjoy!

Conclusion:

This Pink Velvet Roll Cake isn’t just a dessert; it’s a statement. It’s a burst of color, a symphony of textures, and a guaranteed crowd-pleaser that will leave everyone wanting more. From the delicate, slightly tangy cake to the creamy, dreamy filling, every bite is an experience. I truly believe this recipe is a must-try, and here’s why: it’s surprisingly easy to make, even for novice bakers. The vibrant pink hue adds a touch of whimsy to any occasion, and the flavor profile is simply irresistible. It’s the perfect balance of sweet and tangy, rich and light, making it a dessert that appeals to a wide range of palates. But the best part? It’s incredibly versatile! While the classic cream cheese frosting is divine, feel free to experiment with other fillings. A simple whipped cream with fresh berries would be equally delicious, or you could try a lemon curd for an extra zing. For a chocolate lover’s dream, consider a chocolate ganache filling or even adding chocolate chips to the cake batter itself. You could also incorporate different extracts into the cake batter, such as almond or vanilla, to customize the flavor to your liking. Serving suggestions are endless. This Pink Velvet Roll Cake is perfect as a centerpiece for a birthday party, a delightful addition to a holiday dessert table, or simply a special treat to enjoy with your afternoon coffee or tea. Slice it into individual portions and serve with a dollop of whipped cream and a sprinkle of fresh berries for an elegant presentation. Or, for a more casual approach, simply slice and serve! It also pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Don’t be intimidated by the “roll cake” aspect. I’ve included detailed instructions and helpful tips to guide you through the process, ensuring a perfect roll every time. Remember to roll the cake while it’s still warm to prevent cracking, and don’t be afraid to use a clean kitchen towel to help you shape it. If you do encounter any cracks, don’t worry! The frosting will cover them up beautifully. I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experiences. So, gather your ingredients, preheat your oven, and get ready to create a show-stopping dessert that will impress your friends and family. I encourage you to try this Pink Velvet Roll Cake recipe and let your creativity shine. And most importantly, please share your creations! I’d love to see your photos and hear about any variations you try. Tag me on social media or leave a comment below to let me know how it turned out. Happy baking, and enjoy every delicious bite! I’m sure this will become a staple in your baking repertoire, a go-to recipe for special occasions and everyday indulgences alike. This cake is more than just a dessert; it’s a memory in the making. So go ahead, bake some happiness!

Print