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.