Pink Velvet Cake Roll With Creamy Frosting brings me back to a quiet spring afternoon spent celebrating my youngest granddaughter’s birthday at home. The kitchen felt peaceful, with the oven warming the room and soft conversations drifting between the counter and the table. I spread the pale pink batter into the pan while she watched closely, waiting for her turn to help, the moment unfolding without hurry.
When the cake came out of the oven, I rolled it gently in a sugared towel, moving slowly and carefully. My daughter prepared tea nearby, and the familiar scent of vanilla and almond filled the space. After the cake cooled, we spread the frosting and rolled it back into shape, setting it aside to chill.
Later, as we sliced the cake and shared it around the table, the soft pink swirl and creamy center drew quiet smiles. Pink Velvet Cake Roll With Creamy Frosting fit naturally into that afternoon, simple and thoughtful, the kind of dessert that stays connected to the people who share it.
Short Description
Pink Velvet Cake Roll With Creamy Frosting is a light sponge cake tinted a soft pink, rolled with a smooth cream cheese filling, and chilled until perfectly sliceable for an elegant yet approachable dessert.
Key Ingredients
For the Cake
- 4 large eggs
- ¾ cup granulated sugar
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon almond extract
- Pink food coloring, just under ⅛ teaspoon
- 1 cup cake flour
- 1 teaspoon baking powder
- Pinch of salt
For the Creamy Frosting
- 8 oz cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
Tools Needed
- 10 × 15 × 1 inch jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Fine mesh sieve
- Clean tea towel
- Cooling rack
- Offset spatula
Cooking Instructions
Step 1: Prepare the Pan and Oven
Preheat the oven to 350°F. Spray a 10 × 15 × 1 inch jelly roll pan with non stick spray, line it with parchment paper, then spray the parchment lightly again. Set aside.
Step 2: Beat the Eggs and Sugar
In a large bowl, beat the eggs on high speed for 3 to 4 minutes until pale and thick. Gradually add the granulated sugar in batches while continuing to beat.
Step 3: Add Wet Ingredients and Color
Mix in the milk, vegetable oil, vinegar, and almond extract. Add pink food coloring a little at a time until a soft pink shade is reached.
Step 4: Incorporate Dry Ingredients
Sift in the cake flour, baking powder, and salt. Beat just until fully combined and smooth, scraping down the bowl as needed.
Step 5: Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 13 to 15 minutes until the cake springs back lightly when touched.
Step 6: Roll and Cool
While the cake bakes, lay a clean tea towel flat and dust generously with powdered sugar. Immediately invert the hot cake onto the towel, peel off the parchment, and gently roll the cake and towel together from the short end. Place on a cooling rack and allow to cool completely.
Step 7: Prepare the Frosting
Beat the cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar and beat until creamy and spreadable.
Step 8: Fill and Chill
Carefully unroll the cooled cake and remove the towel. Spread the frosting evenly across the surface, then gently roll the cake back up. Wrap tightly in plastic wrap and refrigerate until ready to serve.
Why You’ll Love This Recipe
Soft, tender sponge cake with balanced sweetness
Creamy frosting that complements the light cake
Elegant presentation without complicated steps
Ideal for gatherings, holidays, and family celebrations
Easy to slice and serve neatly
Mistakes to Avoid & Solutions
Overbaking the cake
An overbaked cake may crack when rolled.
Solution: Bake only until the cake springs back lightly, checking at the 13 minute mark.
Skipping the immediate roll
Waiting too long can cause the cake to stiffen.
Solution: Roll the cake while hot using the sugared towel to train its shape.
Uneven frosting spread
Thick spots can make rolling difficult.
Solution: Use an offset spatula and spread frosting in a thin, even layer.
Warm frosting ingredients not mixed properly
Cold cream cheese can cause lumps.
Solution: Allow cream cheese and butter to reach room temperature before mixing.
Serving and Pairing Suggestions
Slice into clean rounds and serve on a dessert platter
Pair with fresh berries or a light fruit salad
Serve alongside tea, coffee, or milk
Present whole for a centerpiece dessert, then slice at the table
Storage and Reheating Tips
Store wrapped in plastic wrap in the refrigerator for up to 3 days
Keep chilled until ready to slice for clean edges
Do not freeze once filled, as texture may change
FAQs
1. Can I use all purpose flour instead of cake flour?
Yes, but the texture may be slightly less tender. Cake flour gives the softest result.
2. How do I prevent cracks in the cake?
Rolling the cake immediately while warm helps prevent cracking.
3. Can I make this cake a day ahead?
Yes, it stores well overnight when tightly wrapped and refrigerated.
4. Is almond extract necessary?
It adds subtle flavor, but vanilla extract can be used instead.
5. Can I color the cake a deeper pink?
Yes, add food coloring gradually, stopping once the desired shade is reached.
Tips & Tricks
Sift dry ingredients to keep the batter light
Use a clean, lint free tea towel for rolling
Chill the cake before slicing for neat presentation
Recipe Variations
Strawberry Cream Roll: Add ½ cup finely chopped fresh strawberries to the frosting and reduce powdered sugar by ¼ cup.
Chocolate Pink Roll: Spread a thin layer of chocolate ganache over the cake before adding the cream cheese frosting.
Lemon Cream Roll: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the frosting for a brighter flavor.
Final Thoughts
Pink Velvet Cake Roll With Creamy Frosting brings a sense of quiet celebration into the kitchen, the kind that fits just as well at a family table as it does on a special occasion platter. From the gentle color to the soft layers, it carries a feeling of care and patience that reflects time spent baking for people you love.
Sharing this cake often leads to conversations, second slices, and a few smiles across the table. It is a dessert that feels thoughtful without being fussy, one that invites you to slow down, slice carefully, and enjoy the moment together.
Pink Velvet Cake Roll With Creamy Frosting
Ingredients
For the Cake
- 4 large eggs
- ¾ cup granulated sugar
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon almond extract
- Pink food coloring just under ⅛ teaspoon
- 1 cup cake flour
- 1 teaspoon baking powder
- Pinch of salt
For the Creamy Frosting
- 8 oz cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 10 × 15 × 1 inch jelly roll pan with parchment.
- Beat eggs until thick and pale, then gradually add sugar.
- Mix in milk, oil, vinegar, almond extract, and pink coloring.
- Sift in flour, baking powder, and salt, mixing until smooth.
- Spread batter evenly and bake for 13 to 15 minutes.
- Invert the hot cake onto a sugared towel and roll to cool.
- Beat cream cheese, butter, vanilla, and powdered sugar until creamy.
- Fill the cooled cake with frosting, roll up, and chill before serving.
