Description
This Pink Velvet Roll Cake is a delightful American dessert featuring a soft, pink-hued sponge cake rolled with a creamy and smooth cream cheese filling. Perfect for Valentine’s Day or any special occasion, this cake combines the light texture of a jelly roll with the rich flavor of cream cheese frosting. The subtle almond extract adds a bakery-style touch, while a dusting of powdered sugar on the outer layer makes for an elegant finish.
Ingredients
Scale
Cake Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pink gel food coloring (a few drops)
- Powdered sugar (for dusting and rolling)
Filling Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easier cake removal.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt to ensure a smooth batter without lumps.
- Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer to beat the eggs until they turn thick and pale, about 5 minutes. Gradually add the granulated sugar while continuing to beat to create a light and airy base.
- Add Wet Ingredients and Color: Incorporate the vegetable oil, buttermilk, vanilla extract, almond extract (if using), and a few drops of pink gel food coloring. Mix gently until combined and the batter is uniformly pink.
- Combine Batter: Gently fold the sifted dry ingredients into the wet mixture using a spatula. Mix carefully until the batter is smooth, being cautious not to deflate the eggs.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and smooth the surface. Bake for 10 to 12 minutes or until the cake springs back when lightly touched.
- Roll Cake While Warm: While baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake finishes baking, immediately invert it onto the sugared towel. Carefully peel off the parchment paper, then starting at the short end, roll the cake up with the towel inside. Allow it to cool completely in this rolled position.
- Prepare the Filling: In a mixing bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract and beat until the mixture is fluffy and spreadable.
- Fill and Re-roll Cake: Once the cake is completely cooled, gently unroll it and evenly spread the cream cheese filling over the surface. Re-roll the cake tightly without the towel, wrap it securely with plastic wrap, and refrigerate for at least 1 hour.
- Serve: After chilling, slice the Pink Velvet Roll Cake into approximately 10 slices and serve chilled for best flavor and texture.
Notes
- Adjust the amount of pink gel food coloring to achieve your desired intensity of pink color.
- The almond extract adds a delicate bakery-style flavor, but it can be omitted if preferred or substituted with other flavor extracts.
- Be sure to roll the cake while it is still warm to prevent cracking.
- Chilling the cake after filling helps the roll hold its shape and makes slicing neater.
