Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan and line it with parchment paper, allowing the paper to overhang slightly on the sides. Grease the parchment paper as well.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 2 tablespoons unsweetened cocoa powder
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-5 minutes.½ cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.1 ½ cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, combine the buttermilk and white vinegar. Let it sit for about 5 minutes; it will curdle slightly, creating a homemade buttermilk substitute.1 cup buttermilk, 1 teaspoon white vinegar
- To the butter mixture, add enough red food coloring to achieve your desired vibrant pink hue. Mix until the color is evenly distributed.Red food coloring
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed (or by hand) until just combined. Be careful not to overmix the batter.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 2 tablespoons unsweetened cocoa powder, 1 cup buttermilk
- Pour the batter evenly into the prepared jelly roll pan. Spread it smoothly with an offset spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- While the cake is baking, lay out a clean kitchen towel on your counter and generously dust it with powdered sugar. Once the cake is out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Starting from one short end, tightly roll up the warm cake with the towel inside. Let it cool completely on a wire rack.
- While the cake cools, in a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined and smooth. Stir in the vanilla extract. If desired, add a few drops of red food coloring to create a slightly pinker frosting.8 ounces cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, A few drops red food coloring
- Once the cake is completely cool, carefully unroll it. Spread an even layer of the cream cheese frosting over the entire surface of the cake, leaving a small border on the edges.8 ounces cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, A few drops red food coloring
- Starting from the same end as before, tightly re-roll the cake, this time without the towel. Place the rolled cake seam-side down on a serving platter or baking sheet. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or until the frosting is firm.
- Before serving, you can dust the Pink Velvet Cake Roll with a little powdered sugar or decorate it with more frosting, sprinkles, or fresh berries. Slice and enjoy!
Notes
Store refrigerated due to cream cheese frosting. Keeps for 3-4 days. Can be frozen for up to 2 months.