Description
Stunning Pink Velvet Roll Cake with tangy cream cheese filling. Delicate and surprisingly easy to make, perfect for special occasions!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup buttermilk
- 1–2 tablespoons pink gel food coloring (adjust to desired shade)
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting the cake and towel
Instructions
- 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. Grease the parchment paper as well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- 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.
- In a small bowl, combine the white vinegar and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Stir in the pink gel food coloring until you reach your desired shade of pink. Start with a small amount and add more until you’re happy with the color.
- Pour the batter into the prepared jelly roll pan and spread it evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it, as it can overbake easily.
- While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
- As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one of the short ends, roll the cake up tightly in the towel.
- Let the rolled cake cool completely on a wire rack (1-2 hours).
- In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract and a pinch of salt.
- Beat the filling until it is light and fluffy (2-3 minutes).
- Once the cake is completely cool, carefully unroll it. Be gentle, as it might crack slightly.
- Spread the cream cheese filling evenly over the surface of the cake, leaving about ½ inch border along one of the long edges.
- Starting from the edge with the filling, carefully reroll the cake tightly.
- Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Before serving, dust the roll cake with powdered sugar. Trim the ends of the cake to create a clean, even look. Slice the cake into 1-inch thick slices and serve. Enjoy!
Notes
- Make sure all ingredients are at room temperature for best results, especially the butter and cream cheese.
- Don’t overmix the cake batter, as this can result in a tough cake.
- Be gentle when rolling and unrolling the cake to prevent cracking.
- Chilling the cake is essential for the filling to set and the cake to hold its shape.
- Adjust the amount of food coloring to achieve your desired shade of pink.
- Prep Time: 30 minutes
- Cook Time: 15 minutes