A pink velvet cake roll is one of those desserts that looks impressive but feels oddly approachable once you try it. It’s tender, lightly tangy, and filled with a creamy vanilla cream cheese frosting that balances the sweetness. The pink hue makes it perfect for birthdays, baby showers, Valentine’s Day, or any time you want something cheerful.
If you’ve never rolled a cake before, don’t worry there are a few simple tricks that make it work every time. By the end, you’ll have a soft, swirl-filled dessert that slices beautifully and tastes even better than it looks.
Why This Recipe Works
This recipe uses a light sponge-based batter, which bakes quickly and rolls without cracking. Buttermilk and a touch of vinegar add a gentle tang, keeping the crumb soft and balanced.
Oil instead of butter keeps the cake tender even after refrigeration. A generous layer of cream cheese filling adds richness and stability so the roll holds its shape. Cornstarch and cake flour help keep the texture fine and velvety, while rolling the cake while warm sets the curve and prevents breaks.
What You’ll Need
- Dry ingredients:
- 1 cup cake flour (or 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch)
- 2 tablespoons cornstarch (omit if using true cake flour)
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- Wet ingredients:
- 3 large eggs, room temperature
- 1/3 cup neutral oil (canola or vegetable)
- 1/3 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon distilled white vinegar
- Pink or red gel food coloring (start with 1/4 teaspoon and adjust)
- Cream cheese filling:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons heavy cream (as needed for spreading)
- For the pan and roll:
- 10×15-inch jelly roll pan (rimmed baking sheet)
- Parchment paper
- Powdered sugar or clean kitchen towel for rolling
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the short sides.Lightly grease the parchment.
- Mix dry ingredients: In a medium bowl, whisk together cake flour (or the flour-cornstarch blend), extra cornstarch if using, sugar, baking powder, baking soda, and salt. Set aside.
- Whisk wet ingredients: In a large bowl, whisk eggs, oil, buttermilk, vanilla, and vinegar until smooth. Add gel food coloring a little at a time until you reach a soft pink. Go brighter than you think; the color softens as it bakes.
- Combine batter: Add the dry ingredients to the wet and whisk just until no dry streaks remain.Do not overmix. The batter will be slightly thin and very smooth.
- Spread and bake: Pour into the prepared pan and spread evenly to the edges. Tap the pan once on the counter to pop bubbles.Bake for 10–12 minutes, or until the top springs back when lightly pressed and a toothpick comes out clean. Avoid overbaking—it should be soft.
- Roll while warm: Dust a clean kitchen towel generously with powdered sugar, or place a fresh sheet of parchment on the counter and dust it. Invert the hot cake onto the sugared surface and peel off the baking parchment.While still warm, roll the cake up from the short side with the towel or parchment inside. Let it cool rolled up on a rack for 45–60 minutes.
- Make the filling: Beat the cream cheese and butter until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, and salt, and beat until creamy. Add heavy cream 1 tablespoon at a time until spreadable but thick.
- Fill and roll: Carefully unroll the cooled cake.It’s normal if the very end curls. Spread the filling evenly over the surface, leaving a 1/2-inch border on all sides. Re-roll the cake gently but tightly, peeling away the towel or parchment as you go.
- Chill to set: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour, or up to overnight, to firm up for clean slices.
- Finish and serve: Unwrap, dust with powdered sugar, or drizzle with melted white chocolate.Slice with a sharp serrated knife, wiping the blade between cuts.
How to Store
- Refrigerator: Keep the cake roll wrapped or in an airtight container for up to 4 days.
- Freezer: Freeze the wrapped roll (whole or sliced) for up to 2 months. Thaw overnight in the fridge before serving.
- Make-ahead: Bake and roll the cake (without filling) a day ahead. Fill and chill the next day for the best texture.
Why This is Good for You
It’s dessert, so it’s meant for joy as much as nourishment.
The portion-controlled slices help with mindful serving. Cream cheese adds a bit of protein and calcium, and the oil-based sponge stays satisfying without feeling heavy. Most importantly, sharing a homemade treat like this has real emotional value—celebrations, connection, and the pleasure of making something beautiful.
What Not to Do
- Don’t overbake. A dry sponge cracks easily.Pull it from the oven as soon as it springs back.
- Don’t skip rolling while warm. Rolling hot sets the shape and prevents creases later.
- Don’t overload with filling. Too much filling will squish out and split the roll.
- Don’t use liquid food coloring excessively. It can thin the batter. Gel color gives vibrant pink with less moisture.
- Don’t cut while soft. Chill first for clean, tidy slices.
Alternatives
- Flavor twist: Add 1 teaspoon lemon zest to the batter and 1 tablespoon lemon juice to the filling for a pink lemonade vibe.
- Filling swap: Use stabilized whipped cream (whipped cream with a little mascarpone or instant pudding mix) for a lighter center.
- Chocolate shell: Drizzle with melted white chocolate and sprinkle with freeze-dried raspberries for a bright finish.
- Dairy-free: Use dairy-free cream cheese and butter, plus plant-based milk with 1 teaspoon lemon juice in place of buttermilk.
- Gluten-free: Substitute a 1:1 gluten-free baking flour with xanthan gum and handle the warm roll gently.
- Color variations: For a deeper shade, use a tiny touch of red gel. For pastel, use less and consider a white chocolate filling to keep the hue soft.
FAQ
How do I prevent cracks?
Keep the cake moist by not overbaking, and roll it while it’s still warm with a towel or parchment inside.
If a small crack appears, hide it on the bottom or cover the roll with powdered sugar or a simple glaze.
Can I make this without buttermilk?
Yes. Mix 1/3 cup milk with 1 teaspoon lemon juice or vinegar, let sit 5 minutes, and use in place of buttermilk. The acidity helps keep the crumb tender.
What if I don’t have a jelly roll pan?
Use a rimmed baking sheet close to 10×15 inches.
If your pan is larger, keep the batter toward the center and watch the bake time—it may finish faster in a thinner layer.
Why is the color dull after baking?
Colors soften in the oven. Start with a slightly stronger shade of pink than you want in the final cake, and use gel color for better saturation.
Can I use a different frosting?
Absolutely. Buttercream works well, but cream cheese offers tang and stability.
Whipped cream frosting is light but needs refrigeration and gentle handling.
How do I slice without smearing the filling?
Chill the roll until firm, then use a sharp serrated knife and a gentle sawing motion. Wipe the blade clean between cuts for neat layers.
Can I add fruit?
Yes, but keep pieces small. A sprinkle of finely chopped strawberries or raspberries over the filling works.
Avoid juicy fruit that can make the roll soggy.
How far in advance can I make it?
You can assemble the roll up to 24 hours ahead. For longer storage, freeze and thaw overnight in the fridge before serving.
Wrapping Up
This pink velvet cake roll is a winning mix of soft sponge, creamy filling, and a fun pop of color. With a few simple steps—especially rolling while warm—you get a bakery-style dessert at home.
Dress it up with a dusting of sugar, fresh berries, or white chocolate, and serve chilled slices that look as good as they taste. It’s festive, reliable, and guaranteed to make people smile.
Ingredients
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving overhang on the short sides. Lightly grease the parchment.
- Mix dry ingredients: In a medium bowl, whisk together cake flour (or the flour-cornstarch blend), extra cornstarch if using, sugar, baking powder, baking soda, and salt. Set aside.
- Whisk wet ingredients: In a large bowl, whisk eggs, oil, buttermilk, vanilla, and vinegar until smooth. Add gel food coloring a little at a time until you reach a soft pink. Go brighter than you think; the color softens as it bakes.
- Combine batter: Add the dry ingredients to the wet and whisk just until no dry streaks remain. Do not overmix. The batter will be slightly thin and very smooth.
- Spread and bake: Pour into the prepared pan and spread evenly to the edges. Tap the pan once on the counter to pop bubbles. Bake for 10–12 minutes, or until the top springs back when lightly pressed and a toothpick comes out clean. Avoid overbaking—it should be soft.
- Roll while warm: Dust a clean kitchen towel generously with powdered sugar, or place a fresh sheet of parchment on the counter and dust it. Invert the hot cake onto the sugared surface and peel off the baking parchment. While still warm, roll the cake up from the short side with the towel or parchment inside. Let it cool rolled up on a rack for 45–60 minutes.
- Make the filling: Beat the cream cheese and butter until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, and salt, and beat until creamy. Add heavy cream 1 tablespoon at a time until spreadable but thick.
- Fill and roll: Carefully unroll the cooled cake. It’s normal if the very end curls. Spread the filling evenly over the surface, leaving a 1/2-inch border on all sides. Re-roll the cake gently but tightly, peeling away the towel or parchment as you go.
- Chill to set: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour, or up to overnight, to firm up for clean slices.
- Finish and serve: Unwrap, dust with powdered sugar, or drizzle with melted white chocolate. Slice with a sharp serrated knife, wiping the blade between cuts.
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