Description
Welcome to the delightful world of baking! Today, I’m excited to share my recipe for Pink Velvet Roll Cake. This stunning dessert is not just a feast for the eyes; it’s a quick solution for busy days when you want to impress your loved ones. Imagine serving a slice of this vibrant cake at your next gathering, and watch as everyone’s faces light up with joy. With its soft texture and creamy filling, this Pink Velvet Roll Cake is sure to become a favorite in your home. Let’s dive into this delicious adventure together!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons red food coloring (gel or liquid)
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture becomes pale and fluffy (about 3-4 minutes). Stir in the vanilla extract, cocoa powder, and red food coloring.
- Gradually add the dry ingredients to the egg mixture, alternating with the milk. Mix until smooth. Finally, fold in the melted butter until combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately after baking, remove the cake from the oven and carefully flip it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. While the cake is still warm, roll it up with the towel (from one short side) to prevent cracking. Allow the rolled-up cake to cool completely on a wire rack.
- In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the cake. Roll the cake back up without the towel, making sure the seam is on the bottom.
- Refrigerate the cake for at least 1 hour to set. Slice and serve chilled, garnished with powdered sugar or fresh berries if desired.
Notes
- Ensure the cake is completely cool before adding the filling to prevent melting.
- Use gel food coloring for a more vibrant color.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg