Pink Velvet Cake Roll
A delicate and airy Pink Velvet Cake Roll featuring a light almond-flavored sponge and a luscious cream cheese filling. Perfect for holidays, baby showers, or any occasion that needs a touch of pink elegance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 10 servings
- Category: Dessert
- Cuisine: American
Ingredients
Eggs – 4 large
Granulated sugar – 3/4 cup
Milk – 2 tablespoons
Vegetable oil – 2 tablespoons
Vinegar – 1 tablespoon
Almond extract – 1 teaspoon
Pink food coloring – 1/8 teaspoon
Cake flour – 1 cup
Baking powder – 1 teaspoon
Salt – 1 pinch
Cream cheese – 8 ounces
Unsalted butter – 1/4 cup
Powdered sugar – 2 1/2 cups
Vanilla extract – 1 teaspoon
Instructions
Preheat oven to 350 degrees. Cover a 10x15x1 inch jelly roll pan with non-stick spray and line with parchment paper.
Beat eggs in a large bowl for 3-4 minutes on high until thick and pale.
Add sugar in batches, continuing to beat. Mix in milk, oil, vinegar, and almond extract.
Add pink food coloring gradually until the desired shade is achieved.
Sift in cake flour, baking powder, and salt. Beat until well combined.
Pour batter into the prepared pan and bake for 13-15 minutes until the cake springs back.
Invert the hot cake onto a tea towel dusted with powdered sugar. Remove parchment and roll the cake tightly from the short end.
Cool completely on a rack. While cooling, beat cream cheese, butter, and vanilla, then slowly add powdered sugar.
Carefully unroll the cooled cake, spread with frosting, and roll back up.
Wrap in plastic and refrigerate for at least 1-2 hours before slicing.
Notes
• Chill the assembled cake for at least 2 hours to ensure clean, sharp slices.
• Use a serrated knife and wipe it clean between every slice.
• Dust the top with extra powdered sugar just before serving for a professional look.
• Ensure the cream cheese and butter are truly room temperature to avoid a lumpy frosting.
Find it online: https://thecozycuppa.com/pink-velvet-cake-roll/