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Pink Velvet Swiss Roll

Indulgent Pink Velvet Swiss Roll: Easy Delight for Everyone

This Pink Velvet Swiss Roll is a visually stunning dessert that combines a light, fluffy texture with a creamy filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Roll Cake
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 teaspoon Baking Powder Check for freshness to ensure effectiveness.
  • 1/4 teaspoon Salt Opt for kosher or sea salt for best results.
  • 3 large Eggs Use fresh for optimal results.
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1/4 cup Melted Butter Can be substituted with vegetable oil.
  • 1/2 cup Buttermilk Substitute with milk mixed with vinegar or lemon juice.
  • 1 teaspoon Vanilla Extract Almond extract makes an excellent alternative.
  • 1/4 cup Milk Whole milk is recommended.
  • 2 tablespoons Red Food Coloring Natural dye can be used as an alternative.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Full-fat is recommended for a creamy texture.
  • 1 cup Powdered Sugar Adjust quantity to taste.
  • 1 cup Heavy Cream Use whipped coconut cream for a dairy-free option.

Equipment

  • Oven
  • Jelly Roll Pan
  • Mixing bowls
  • Whisk
  • Kitchen Towel

Method
 

How to Make Pink Velvet Swiss Roll
  1. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In another bowl, beat the eggs, granulated sugar, and melted butter until light and fluffy—about 3-4 minutes. Mix in the buttermilk, vanilla extract, and milk.
  4. Carefully fold the dry ingredients into the wet mixture. Add red food coloring to achieve your desired pink hue.
  5. Pour your batter into the prepared pan and spread it evenly. Bake for 12-15 minutes until a toothpick inserted comes out clean.
  6. Dust a kitchen towel with powdered sugar and carefully flip the hot cake onto it. Remove parchment paper and roll the cake up while warm. Let it cool completely while rolled up.
  7. For the cream cheese filling, whip together cream cheese, powdered sugar, and vanilla until smooth. Add heavy cream and mix until fluffy.
  8. Once cooled, unroll the cake, spread filling evenly, and roll it back up without the towel. Refrigerate for at least 1 hour before slicing.

Notes

Serve with fresh berries and a dollop of whipped cream for an extra touch of delight.