If there’s one dessert that can instantly turn an ordinary gathering into something extraordinary, it’s this Pink Velvet Cake Roll with Cream Cheese Filling. I can’t even begin to tell you how much joy this recipe brings me—not just because of its vibrant color, but because of the smiles it creates when it’s served. It’s as if happiness itself got rolled up into a soft, pillowy cake and hugged by a cloud of creamy, tangy filling.
Why You’ll Fall in Love with This Pink Velvet Cake Roll
The beauty of this cake isn’t just in its blush-pink elegance—it’s in how approachable it is. You don’t need a fancy bakery kitchen to make it, yet the results look straight out of a professional pâtisserie. I promised you versatile, and here’s proof:
- Visually stunning – The swirl of pink cake and cream cheese filling is pure dessert romance.
- Light yet decadent – Soft sponge paired with rich, silky filling is a texture dream.
- Perfect for special occasions – Valentine’s Day, baby showers, birthdays, anniversaries… it works for all of them.
- Customizable – Change the shade of pink, add sprinkles, or even a drizzle of white chocolate for your own signature twist.
What Does a Pink Velvet Cake Roll Taste Like?
Imagine the tender, melt-in-your-mouth crumb of a classic velvet cake—but lighter, fluffier, and with a whisper of vanilla. The pink hue doesn’t just make it look dreamy—it’s part of the whole experience, especially when paired with the cream cheese filling. That filling is lush, slightly tangy, and balances the sweetness of the cake perfectly. Every bite is a combination of airy sponge and rich cream—anything but boring!!
Benefits of Making This Recipe
- Quick baking time – Less than 15 minutes in the oven
- Make-ahead friendly – Assemble a day before serving and store in the fridge
- Beginner-friendly – Step-by-step method ensures success
- Minimal equipment – No stand mixer required (though it helps)
Ingredients for Pink Velvet Cake Roll with Cream Cheese Filling
For the Cake
¾ cup all-purpose flour
¼ cup cornstarch (for extra fluffiness)
1 tsp baking powder
¼ tsp salt
4 large eggs, room temperature
¾ cup granulated sugar
¼ cup vegetable oil
¼ cup milk
1 tsp vanilla extract
Pink gel food coloring (adjust to preferred shade)
For the Filling
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, cold
Tools You’ll Need
10×15-inch jelly roll pan
Parchment paper
Mixing bowls (one large, one medium)
Electric hand mixer or stand mixer
Rubber spatula
Clean kitchen towel
Wire cooling rack
Possible Ingredient Additions & Substitutions
For a strawberry twist – Add 1 tsp strawberry extract along with the vanilla
No cornstarch? – Replace with an equal amount of flour (cake will be slightly denser)
Lighter filling – Swap half the cream cheese for mascarpone
Festive garnish – Top with heart-shaped sprinkles, edible glitter, or a drizzle of melted white chocolate
How to Make Pink Velvet Cake Roll with Cream Cheese Filling
Step 1: Prepare the Cake
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. In a bowl, whisk together flour, cornstarch, baking powder, and salt. In a separate large bowl, beat eggs and sugar until pale and thick, about 3–4 minutes. Mix in oil, milk, vanilla, and pink gel food coloring until the desired shade is reached. Gently fold in the dry ingredients until just combined.
Step 2: Bake
Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Step 3: Roll the Cake
While the cake is still warm, turn it onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper. Starting from a short side, roll the cake up in the towel. Let it cool completely while rolled.
Step 4: Make the Filling
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until fully combined.
Step 5: Assemble
Unroll the cooled cake gently. Spread the filling evenly over the surface. Roll the cake back up (without the towel this time) and place seam side down on a serving platter. Dust with powdered sugar before serving.
What to Serve with Pink Velvet Cake Roll
This cake is the star of any dessert table, but it pairs beautifully with a few extras:
- Fresh strawberries or raspberries for a fruity contrast
- A glass of sparkling rosé or champagne for celebrations
- A simple cup of tea or coffee for a cozy afternoon treat
Tips for the Perfect Cake Roll
- Roll the cake while warm to prevent cracking
- Use gel food coloring instead of liquid for a more vibrant pink without changing the batter texture
- Don’t overbake—the cake should be soft and springy
- Chill for at least 30 minutes before slicing for clean swirls
Storage Instructions
Wrap leftovers tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the wrapped cake for up to 2 months, then thaw in the fridge before serving.
Frequently Asked Questions
Can I make this without food coloring?
Yes, the cake will still taste wonderful—it just won’t have the pink hue.
Can I use whipped topping instead of heavy cream?
You can, but fresh whipped cream gives a better flavor and texture.
Can I make the cake a day in advance?
Absolutely! It actually tastes even better the next day as the flavors meld.
Conclusion
This Pink Velvet Cake Roll with Cream Cheese Filling is the kind of dessert that makes people stop mid-bite and say, “Wow.” It’s soft, creamy, visually stunning, and surprisingly easy to pull together. Whether you make it for a holiday, a party, or just because, it’s bound to become one of those recipes people ask you for again and again.
If you loved this recipe, you might also enjoy trying my peach cobbler cheesecake, fresh peach pound cake, or creamy peach mousse for more fruity dessert inspiration.
I’d love to see your creations—share your photos on Pinterest and tag me so I can admire your swirls.
Nutritional Information (approx. per slice, based on 10 servings)
Calories: 260
Fat: 16g
Carbohydrates: 26g
Protein: 4g
Sugar: 18g
Pink Velvet Cake Roll with Cream Cheese Filling
Description
This Pink Velvet Cake Roll with Cream Cheese Filling is a showstopping dessert with soft, fluffy sponge cake wrapped around a rich, tangy cream cheese filling. Its blush-pink color makes it perfect for celebrations like Valentine’s Day, birthdays, or baby showers—and it’s surprisingly easy to make.
Ingredients
For the Cake
¾ cup all-purpose flour
¼ cup cornstarch (for extra fluffiness)
1 tsp baking powder
¼ tsp salt
4 large eggs, room temperature
¾ cup granulated sugar
¼ cup vegetable oil
¼ cup milk
1 tsp vanilla extract
Pink gel food coloring (adjust to preferred shade)
For the Filling
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, cold
Instructions
Prepare the cake – Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 3–4 minutes. Mix in oil, milk, vanilla, and pink gel food coloring until smooth.
Gently fold in the dry ingredients until just combined. Pour the batter into the prepared pan and spread evenly.
Bake – Bake for 10–12 minutes, or until the cake springs back when touched.
Roll the cake – While still warm, turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper. Starting from a short side, roll the cake in the towel and let cool completely.
Make the filling – Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture until combined.
Assemble – Unroll the cooled cake, spread the filling evenly, then roll up again (without the towel). Place seam side down and dust with powdered sugar before serving.
Notes
Roll the cake while warm to prevent cracks in the sponge.
Use gel food coloring for a vibrant pink without thinning the batter.
Chill the assembled cake for at least 30 minutes before slicing for clean swirls.
Wrap leftovers tightly and store in the fridge for up to 3 days, or freeze for up to 2 months.
