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.