Description
A stunning pink velvet roll cake with a tangy cream cheese filling, perfect for a special occasion.
Ingredients
Scale
- 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)
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan well. Line with parchment paper, leaving an overhang. Grease the parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, whisk together buttermilk, red food coloring, and vinegar.
- Gradually add dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined after each addition. Do not overmix.
- Pour batter into the prepared jelly roll pan and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Dust a clean kitchen towel (or parchment paper) generously with powdered sugar.
- Immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one of the short ends, gently roll the cake up in the towel.
- Let the rolled cake cool completely on a wire rack (about 1 hour).
- Beat softened cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition. Start on low speed.
- Stir in vanilla extract and a pinch of salt.
- Continue to beat the filling until it is light and fluffy (2-3 minutes).
- Once the cake is completely cool, carefully unroll it.
- 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.
- Starting from the edge with the filling, gently reroll the cake tightly.
- Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Before serving, dust the roll cake with powdered sugar. Trim the ends of the cake. Slice and serve.
Notes
- Gel food coloring is recommended for a vibrant color.
- Do not overmix the cake batter, as this can result in a tough cake.
- Make sure the cake is completely cool before unrolling and filling to prevent cracking.
- Chilling the cake after rolling helps the filling set and makes it easier to slice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes