Pink Velvet Cake Roll is a stunning and surprisingly simple dessert that’s perfect for any occasion, offering a delightful twist on classic red velvet with its vibrant hue and cloud-like texture. This recipe is incredibly useful for those seeking an impressive yet approachable showstopper that’s sure to impress.
Key Ingredients for Pink Velvet Cake Roll:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- 1 tablespoon red food coloring (gel or liquid)
- ½ teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (optional, for thinning)
How to Make Pink Velvet Cake Roll:
This Pink Velvet Cake Roll is a testament to how simple ingredients can transform into something truly magical! Its light and airy sponge cake, infused with a subtle cocoa flavor and a beautiful pink hue, is complemented by a rich, tangy cream cheese frosting. This dessert is surprisingly quick to prepare, with an estimated active preparation time of around 30 minutes, making it an ideal choice for a last-minute celebration or a delightful weekend baking project. You’ll be amazed at how a few straightforward steps can lead to such a satisfying and visually stunning treat.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 10×15-inch jelly roll pan. Line the pan with parchment paper, leaving an overhang on the sides, and grease the parchment paper as well. This ensures your cake releases cleanly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix Wet Ingredients: In a small bowl, whisk together the buttermilk and red food coloring. In a separate small bowl, combine the white vinegar and milk (if using for the frosting later – this step is primarily for the cake batter’s reaction).
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. The batter should be a beautiful, vibrant pink.
- Incorporate Vinegar: Gently stir in the white vinegar. This will react with the baking soda, helping to create a lighter cake texture.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Spread it smooth with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- Cool and Roll: While the cake is still warm, immediately invert it onto a clean kitchen towel that has been lightly dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one of the short ends, tightly roll up the cake and towel together. Let it cool completely on a wire rack. This step is crucial to prevent the cake from cracking when you frost and re-roll it.
- Prepare the Frosting: While the cake cools, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until it reaches your desired spreading consistency.
- Unroll and Frost: Once the cake roll is completely cool, carefully unroll it. Spread an even layer of the cream cheese frosting over the entire surface of the cake, leaving a small border around the edges.
- Re-roll and Chill: Tightly re-roll the cake, this time without the towel. Wrap the finished cake roll in plastic wrap and chill in the refrigerator for at least 1-2 hours before slicing to allow it to set.
Why You’ll Love This Pink Velvet Cake Roll:
You’ll fall head over heels for this Pink Velvet Cake Roll for so many reasons! Its most captivating feature is undoubtedly its stunning visual appeal, boasting a delicate pink hue that’s as delightful to look at as it is to eat, reminiscent of a softer, more whimsical cousin to traditional red velvet. Beyond its beauty, making this cake roll at home offers incredible cost savings compared to purchasing a similar specialty dessert, allowing you to impress guests without breaking the bank. The combination of the subtly cocoa-infused cake with the luscious, tangy cream cheese frosting creates a flavor profile that is both comforting and sophisticated, making it an absolute delight for any celebration.
This Pink Velvet Cake Roll is an absolute showstopper, perfect for birthdays, holidays, or just because days that call for a little extra sweetness and charm. It’s a fantastic alternative to a traditional layer cake when you want something equally impressive but a little more unique and manageable to serve. The creamy frosting and the tender cake create a melt-in-your-mouth experience that will have everyone asking for the recipe. So, ditch the bakery counter and embrace your inner baker; you’ll be so glad you did!
Storing and Reheating Tips:
- Refrigeration: Store your Pink Velvet Cake Roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezing: For longer storage, you can freeze the cake roll. Wrap it very securely in plastic wrap, then in a layer of aluminum foil. It can be frozen for up to 1-2 months.
- Thawing: When ready to enjoy frozen cake, transfer it to the refrigerator to thaw overnight.
- Reheating: This cake roll is best served chilled, so reheating is generally not recommended. Enjoy it straight from the refrigerator for the best texture and flavor.
Final Thoughts:
The Pink Velvet Cake Roll is a delightful creation that marries visual appeal with incredible taste, proving that elegant desserts can be surprisingly easy to make at home. We encourage you to try this recipe and experience the joy of baking and savoring this beautiful confection for yourself.
Pink Velvet Cake Roll
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 10×15-inch jelly roll pan. Line the pan with parchment paper, leaving an overhang on the sides, and grease the parchment paper as well. This ensures your cake releases cleanly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 2 tablespoons unsweetened cocoa powder
- In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl, whisk together the buttermilk and red food coloring. In a separate small bowl, combine the white vinegar and milk (if using for the frosting later – this step is primarily for the cake batter’s reaction).⅓ cup buttermilk, 1 tablespoon red food coloring, ½ teaspoon white vinegar, 2–3 tablespoons milk
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. The batter should be a beautiful, vibrant pink.
- Gently stir in the white vinegar. This will react with the baking soda, helping to create a lighter cake texture.½ teaspoon white vinegar
- Pour the batter evenly into the prepared jelly roll pan. Spread it smooth with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- While the cake is still warm, immediately invert it onto a clean kitchen towel that has been lightly dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one of the short ends, tightly roll up the cake and towel together. Let it cool completely on a wire rack. This step is crucial to prevent the cake from cracking when you frost and re-roll it.
- While the cake cools, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.½ cup unsalted butter, softened
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until it reaches your desired spreading consistency.3 cups powdered sugar, sifted, 1 teaspoon vanilla extract, 2–3 tablespoons milk
- Once the cake roll is completely cool, carefully unroll it. Spread an even layer of the cream cheese frosting over the entire surface of the cake, leaving a small border around the edges.
- Tightly re-roll the cake, this time without the towel. Wrap the finished cake roll in plastic wrap and chill in the refrigerator for at least 1-2 hours before slicing to allow it to set.