Thank you for stopping by, sweet friend! I’m truly so grateful you’re here, and oof do I have a treat for you today. This Pink Velvet Cake Roll with Cream Cheese Filling is a showstopper. Think fluffy, tender sponge cake in the dreamiest shade of pink, wrapped around a cloud-like cream cheese filling. Finished with a dusting of powdered sugar, this dessert is as stunning as it is delicious. Whether you’re prepping for a baby shower, Valentine’s Day, or just craving something pretty and sweet, this cake roll delivers.
Table of contents
- What Is a Pink Velvet Cake Roll?
- Why You’ll Love This Pink Velvet Cake Roll with Cream Cheese Filling
- What Does It Taste Like?
- Benefits of Making This Recipe
- Ingredients You’ll Need
- Tools You’ll Need
- Add-Ins & Substitutions
- How to Make a Pink Velvet Cake Roll with Cream Cheese Filling
- What to Serve with a Pink Velvet Cake Roll
- Tips for the Best Cake Roll
- Storage Instructions
- Frequently Asked Questions
- Conclusion
- oin the Fun!
- Nutritional Information (Per Slice, Approximate)
What Is a Pink Velvet Cake Roll?
A cake roll (also known as a jelly roll or Swiss roll) is a light sponge cake baked in a thin layer, filled with a luscious spread, and rolled into a spiral. In this version, we’re going full fairytale with a pink velvet sponge and a tangy-sweet cream cheese filling. Think of it like red velvet’s flirty little sister — softer in color, but just as luxurious in flavor!
Why You’ll Love This Pink Velvet Cake Roll with Cream Cheese Filling
I could go on for hours, but here’s the short list:
- It’s GORGEOUS. That pastel pink swirl? Instant centerpiece!
- Soft, light, and fluffy. Thanks to whipped eggs and a touch of cornstarch.
- Perfectly balanced. The sweetness of the cake and richness of the filling play so well together.
- Make-ahead friendly. Chill it until you’re ready to slice and serve!
- Anything but boring!! It’s elegant enough for events but easy enough for a weekend baking project.
What Does It Taste Like?
This cake is tender and buttery with subtle hints of vanilla and almond. The pink coloring doesn’t add flavor, but visually? It screams joy. The cream cheese filling adds a tangy richness that balances the sponge perfectly. When chilled, it slices like a dream and melts in your mouth. It’s like velvet — soft, smooth, and utterly indulgent.
Benefits of Making This Recipe
Besides impressing anyone who lays eyes (or teeth) on it?
- It’s freezer-friendly.
- Customizable with flavors and colors (hello lavender or pistachio green!).
- A great intro to cake rolls for beginners thanks to the forgiving sponge.
- Adds a wow factor to any dessert table!
Ingredients You’ll Need
For the Cake:
- ¾ cup all-purpose flour
- ¼ cup cornstarch (makes it extra light!)
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 2 tbsp buttermilk (or 2 tbsp milk + ¼ tsp vinegar)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but lovely)
- Pink gel food coloring
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup whipped topping (like Cool Whip) or whipped cream
Tools You’ll Need
- 10×15-inch jelly roll pan
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls
- Kitchen towel
- Offset spatula or butter knife
- Plastic wrap
Add-Ins & Substitutions
- Color: Switch the pink for purple, mint, or sky blue depending on the occasion!
- Extracts: Use lemon or coconut extract in place of almond for a twist.
- Filling: Add diced strawberries, mini chocolate chips, or crushed freeze-dried raspberries for texture.
- Dairy-free? Try vegan cream cheese and a dairy-free whipped topping.
How to Make a Pink Velvet Cake Roll with Cream Cheese Filling
Step 1: Prepare the Cake
Preheat oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease it. This step is key to easy rolling later.
Step 2: Make the Batter
Sift flour, cornstarch, baking powder, and salt in a small bowl.
In a large bowl, beat the eggs and sugar for 5–6 minutes on high until they’re pale, fluffy, and tripled in volume — this is where the airiness comes in!
Add oil, buttermilk, vanilla, almond extract (if using), and pink gel coloring. Gently fold until smooth.
Gradually fold in the dry ingredients. Be gentle — we want to keep that air!
Step 3: Bake the Cake
Spread the batter evenly in the prepared pan.
Bake for 10–12 minutes. The cake is done when it springs back lightly when touched in the center.
Step 4: Roll the Cake
While still warm, invert the cake onto a clean kitchen towel dusted generously with powdered sugar.
Peel off the parchment paper gently. Roll the cake up with the towel, starting from the short end. Let it cool completely seam-side down.
Step 5: Make the Filling
Beat the cream cheese and butter together until smooth.
Add powdered sugar and vanilla, and beat until fluffy.
Fold in whipped topping or whipped cream until light and spreadable.
Step 6: Assemble the Roll
Unroll the cooled cake. Spread the cream cheese filling evenly, leaving a ½-inch border.
Re-roll the cake tightly (without the towel this time!).
Wrap the roll in plastic wrap and refrigerate for 1–2 hours to set.
What to Serve with a Pink Velvet Cake Roll
- A dusting of powdered sugar or drizzle of white chocolate
- Fresh berries or berry coulis
- A dollop of whipped cream on the side
- Tea or a sparkling rosé for an extra fancy feel
Tips for the Best Cake Roll
- Whip those eggs long enough! This is what gives the cake its lift.
- Don’t overbake. A dry sponge will crack when you roll it.
- Roll while warm. This sets the shape and prevents tearing.
- Chill before slicing. It firms up the filling and gives you clean cuts.
Storage Instructions
- Fridge: Keep wrapped in plastic for up to 4 days.
- Freezer: Freeze the entire roll (wrapped in plastic + foil) for up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I make it ahead of time?
Yes! This cake roll actually tastes better after chilling. Make it up to 2 days ahead.
My cake cracked while rolling — help!
Don’t worry! A little powdered sugar on top or a drizzle of glaze hides everything. Plus, it’ll still taste amazing.
Can I use red food coloring instead of pink?
Absolutely. Just use less for a soft pink or more for a brighter hue.
Conclusion
This Pink Velvet Cake Roll with Cream Cheese Filling is pure dessert magic — a swirl of color, flavor, and creamy indulgence. Whether it’s for a special occasion or just a weekend baking adventure, I promise it’ll steal the show.
Want more dreamy recipes featuring peaches, berries, or velvety cake textures? Check out:
- Peach Cobbler Cupcakes
- Strawberry Shortcake Sheet Cake
- Raspberry Lemon Swiss Roll
oin the Fun!
Tried this recipe? I’d love to see your creations!
Leave a comment below or tag your pink velvet cake roll on Pinterest and Instagram — it brings me so much joy to see your bakes come to life!
Nutritional Information (Per Slice, Approximate)
- Calories: 280
- Fat: 16g
- Carbohydrates: 32g
- Protein: 4g
- Sugar: 24g
Pink Velvet Cake Roll with Cream Cheese Filling
Description
This Pink Velvet Cake Roll with Cream Cheese Filling is a gorgeous swirl of light, fluffy pink sponge wrapped around a creamy, tangy filling. It’s easy to make, rolls beautifully without cracking, and looks like it came straight out of a bakery window! Perfect for showers, birthdays, Valentine’s Day — or just because pink cake makes everything better
Ingredients
For the Cake:
¾ cup all-purpose flour
¼ cup cornstarch (adds lightness!)
1 tsp baking powder
¼ tsp salt
4 large eggs
¾ cup granulated sugar
2 tbsp vegetable oil
2 tbsp buttermilk (or 2 tbsp milk + ¼ tsp vinegar)
1 tsp vanilla extract
½ tsp almond extract (optional, for flavor depth)
Pink gel food coloring (use as much or little as you like for your perfect shade!)
For the Cream Cheese Filling:
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
½ cup whipped topping (like Cool Whip) or stabilized whipped cream
Instructions
Prep the pan & oven:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Make the batter:
In a medium bowl, sift together flour, cornstarch, baking powder, and salt.
In a large mixing bowl, beat eggs and sugar on high speed for 5–6 minutes, until pale and fluffy.
Gently fold in vegetable oil, buttermilk, vanilla, almond extract (if using), and pink food coloring.
Add dry ingredients gradually, folding just until combined — be gentle!
Bake the sponge:
Pour batter into the prepared pan and spread evenly.
Bake for 10–12 minutes, or until the cake springs back when lightly touched in the center.
Roll it up (while warm!):
Dust a clean kitchen towel with powdered sugar.
Invert the warm cake onto the towel and carefully peel off the parchment paper.
Roll the cake up (with the towel), starting from the short end. Let cool completely seam-side down.
Make the filling:
Beat softened cream cheese and butter together until smooth and creamy.
Add powdered sugar and vanilla; beat until fluffy.
Fold in whipped topping gently until smooth and light.
Assemble the cake roll:
Unroll the cooled cake gently. Spread filling evenly over the surface, leaving a ½-inch border.
Roll it back up (without the towel!) tightly. Wrap in plastic wrap and chill for 1–2 hours before slicing.
Notes
Don’t skip whipping the eggs — this gives your sponge its airy texture!
Cornstarch helps lighten the crumb and makes the cake super soft.
Use gel food coloring for vibrant pink without watering down your batter.
Optional almond extract adds a bakery-style flavor but can be left out or swapped for lemon!
Cake cracked a little? No stress — a dusting of powdered sugar or white chocolate drizzle covers everything!
This cake roll freezes well! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
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