💖 Pink Velvet Cake Roll with Cream Cheese Filling 💖
A whimsical, dreamy dessert that melts hearts as easily as it melts in your mouth.
📜 Introduction
The Pink Velvet Cake Roll is more than just a pretty dessert—it’s a celebration of sweetness, texture, and love. With its delicate pink hue, tender sponge, and tangy cream cheese swirl, it brings elegance to any tea table, birthday party, or Valentine’s celebration. This roulade is soft, moist, and rolls like a charm—leaving a trail of pink velvet magic and creamy richness in every bite.
🧁 Ingredients
For the Pink Velvet Cake:
- ¾ cup all-purpose flour
- ¼ cup cornstarch (adds lightness and structure)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup buttermilk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional but dreamy)
- Pink gel food coloring (just a small amount for that perfect blush)
- Powdered sugar (for dusting towel)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
🧁 Instructions
🔸 1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar—this will be used to roll the cake while it’s still warm.
🔸 2. Mix Dry Ingredients
- In a bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
🔸 3. Whip the Eggs
- In a large bowl, beat eggs using a hand or stand mixer on high speed for 3–5 minutes until thick and pale.
- Gradually add sugar while continuing to beat until the mixture forms ribbons.
🔸 4. Combine Wet Ingredients
- Add buttermilk, oil, vanilla, almond extract, and a few drops of pink gel food coloring. Mix gently to combine.
🔸 5. Fold in Dry Ingredients
- Gently fold in the flour mixture using a spatula, being careful not to deflate the batter.
🔸 6. Bake the Cake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12–14 minutes or until the cake springs back lightly when touched.
🔸 7. Roll the Cake
- Immediately turn the cake onto the sugared towel. Carefully peel off the parchment.
- Starting at the short end, gently roll the cake (with towel) into a log. Let cool completely.
🔸 8. Make the Filling
- Beat cream cheese and butter until creamy.
- Add powdered sugar, vanilla, and salt. Mix until fluffy.
🔸 9. Fill & Re-Roll
- Unroll the cooled cake. Spread filling evenly over surface.
- Gently re-roll the cake (without the towel) and wrap tightly in plastic wrap. Chill for at least 1 hour.
💞 History & Formation
The idea of rolled cakes dates back centuries, originating in Central European pastries like the Swiss roll. The modern velvet trend evolved in the American South, where red velvet cakes gained fame for their cocoa-kissed tang and luxurious crumb. The pink velvet twist? A modern romantic evolution—less cocoa, more blush, and a whisper of almond.
💌 Conclusion
This cake roll is the embodiment of softness and sweetness, rolled into one. From its blushing sponge to the creamy center, it’s a dessert that sings with every bite—perfect for lovers, families, friends, or simply your sweet tooth.
🥰 Lovers’ Note
Couples love baking this together—it’s a flirty, flour-dusted bonding moment in the kitchen. And once sliced? It’s pure romance on a plate. Pair with a glass of chilled rosé or a warm tea for the perfect dessert date.
🧑🍳 Methods with Love
- Roll while warm for a crack-free finish.
- Chill before slicing for those perfect swirls.
- Add strawberries or raspberries for an extra fruity flair.
- Want drama? Drizzle with white chocolate or a raspberry glaze!
Enjoy your pretty-in-pink masterpiece! 🌸✨ Let the velvet romance roll on.