Pink Velvet Swiss Roll

This pink velvet swiss roll is perfect for Valentine's Day, a birthday party, or a baby shower. The pretty pink sponge is filled with tangy whipped cream cheese. The cake is rolled, dusted with powdered sugar, and decorated with more whipped cream cheese and sprinkles.

Course Dessert

Cuisine North American

Prep Time 40

Cook Time 12

Total Time 52

Servings slices

Calories 443kcal

Author Nina

Ingredients

Cake

1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
4 large eggs room temperature
¾ cup sugar
1 tablespoon oil
2 tablespoons buttermilk room temperature
1 teaspoon vinegar
1 teaspoon vanilla extract
2 drops pink gel food coloring

Frosting

8 ounce package of cream cheese softened
¼ cup unsalted butter room temperature
3 cups powdered sugar
¼ teaspoon salt

US Customary - Metric

Instructions

Cake

Preheat oven to 350F. Line a 12x17 inch half sheet pan with parchment paper. Grease the parchment paper.
In a medium bowl, whisk flour, baking powder and salt. Set aside.
In a large bowl whisk eggs for 5 minutes until they lighten in colour.
Whisk in sugar and oil. Then add in buttermilk, vinegar, vanilla and food colouring. Stir in half the dry ingredients, and then add the remaining half. Stir until just combined.
Pour evenly into prepared baking sheet. Bake for 12-15 minutes or until cake springs back when touched.
While cake is baking, sprinkle icing sugar onto a tea towel. When cake is baked, immediately turn out onto tea towel, remove the parchment paper and roll cake into the towel beginning at the shorter end. Place cake in tea towel onto a wire rack, seam side down, and cool completely.

Frosting

In a large bowl, beat cream cheese and butter until smooth, about 2 minutes.
Add icing sugar, salt and vanilla, and mix until combined.

To Assemble

Carefully unroll the cake. Reserve ½ cup frosting for decorating. Frost the inside with the rest of the frosting, and roll cake back up. Cut both ends of the cake to make it look clean.
Decorate the cake with left over frosting and sprinkles. This cake will last three days, covered, in the refrigerator.

Notes

This cake is very thin, so make sure not to over bake. If the cake is dry, you risk cracking it while rolling.
The cake is sticky so don't skip dusting the tea towel with powdered sugar.
Roll your cake as soon as it comes out of oven the oven. The cake will firm as it cools and you won't be able to roll it without cracking.
Don't worry about making the ends look nice. We will trim them after to show the beautiful swirl.

Nutrition