Description
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.
Ingredients
Scale
- 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
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (optional, for thinning)
Instructions
- 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.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder. Set aside.
- 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.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk and red food coloring.
- 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.
- Gently stir in the white vinegar.
- Pour the batter evenly into the prepared jelly roll pan. Spread it smooth with a spatula. Bake for 12-15 minutes.
- 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.
- 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.
- Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Stir in the vanilla extract.
- 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.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pink Velvet Cake Roll, Dessert, Cake Roll