Pink Velvet Cake Roll With Creamy Frosting
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.
Calories:
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.