Description
This Pink Velvet Cake Roll with Cream Cheese Filling is a stunning and delicious dessert! With its soft, vibrant pink sponge cake and rich cream cheese filling, it’s perfect for Valentine’s Day, birthdays, or any celebration.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 2 tablespoons vegetable oil
- 1 teaspoon white vinegar
- 1–2 drops pink gel food coloring
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat eggs and sugar with an electric mixer for 3-4 minutes until pale and thick. Add vanilla extract, milk, oil, vinegar, and pink food coloring, mixing until combined.
- Fold in the dry ingredients gently until no streaks remain.
- Spread the batter evenly into the prepared pan and bake for 10-12 minutes or until the cake springs back when lightly touched.
- Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up in the towel from the short end. Let it cool completely.
- For the filling: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until fluffy.
- Carefully unroll the cooled cake, spread the cream cheese filling evenly, then roll it back up without the towel. Wrap in plastic wrap and chill for at least 1 hour before slicing.
Notes
- Dust with extra powdered sugar before serving for a pretty finish.
- Use gel food coloring for a vibrant pink color without thinning the batter.
- Refrigerate leftovers for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 23g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pink velvet cake roll, cream cheese filling, cake roll dessert, valentine's day cake, sponge roll recipe