Pink Velvet Cake Roll l Life, Love, and Sugar

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This purple velvet cake roll is mild and tender with that signature purple velvet tang and trace of chocolate taste. It’s full of cream cheese whipped cream and embellished merely, however superbly, with a dusting of powdered sugar. Good for Valentine’s Day, Christmas, and extra!

I personally love desserts rolls. They’re so easy, but fairly, and far simpler to make than folks suppose. I believe most individuals routinely consider pumpkin roll, however as I present in right now’s recipe and in different variations like my chocolate Swiss roll and raspberry chocolate cake roll, there are such a lot of prospects. It’s all about combining a moist sponge cake with the proper filling. I can’t consider a greater complement to purple velvet than cream cheese frosting, so I used a variation of that right now, combining it with whipped cream for a lighter, fluffier texture.

This Pink Velvet Dessert Is All the time A Hit

I like making this purple velvet roll cake through the holidays and for Valentine’s Day however the reality is, it’s successful regardless of once I make it. Listed here are a number of explanation why I like it a lot.

• Basic purple velvet taste. Pink velvet is such a singular taste. It’s not simply purple chocolate like many imagine. True purple velvet is its personal taste. It’s tangy, because of substances like buttermilk and vinegar, with chocolate undertones. I really don’t add a ton of chocolate to my purple velvet desserts although, to maintain it from overpowering the opposite flavors.
• Extremely moist cake. The purple velvet sponge cake used to make the cake roll is extremely moist with a dense however mild texture. I used oil within the batter for additional moisture and whipped egg whites are folded in to present it the proper texture.
• The filling! Cream cheese and purple velvet are a traditional pairing however fundamental cream cheese frosting was only a bit too dense for this recipe. As a substitute, I added some heavy whipping cream to make a cream cheese whipped cream. It’s mild, fluffy, and tangy. So good!

Recipe Substances

This recipe makes use of most of the identical substances as a traditional purple velvet cake plus a number of extras for the cream cheese whipped cream. Scroll right down to the recipe card beneath for the precise measurements.

Pink Velvet Cake

• All-purpose flour – This recipe requires 1 cup minus 1 tablespoon of flour so it’s essential to measure it precisely. That tablespoon actually does make a distinction within the consistency of the cake! I at all times advocate a meals scale.
• Pure unsweetened cocoa powder – Cocoa powder provides the chocolatey undertone to the purple velvet cake. Three tablespoons is simply sufficient so as to add some taste with out turning the batter too brown or making it a chocolate cake.
• Baking powder – Helps the cake to rise only a bit within the oven.
• Salt
• Eggs – The egg yolks and egg whites are used individually within the batter. Whipped egg whites add a lighter texture to the cake.
• Granulated sugar
• Buttermilk – Buttermilk is a key ingredient in purple velvet desserts and contributes to the tangy taste. It additionally helps make the cake roll moist and tender. Don’t substitute another sort of milk right here.
• White vinegar – One other frequent purple velvet ingredient, white vinegar provides tang to the flavour of the cake.
• Vegetable oil – Helps hold the cake tremendous moist.
• Vanilla extract
• Pink meals coloring – Provides the intense purple colour to the cake roll. Common meals coloring is what I used however gel icing colour would work too.

Cream Cheese Whipped Cream Filling

• Heavy whipping cream – Maintain it within the fridge till you’re prepared to make use of it, because it must be very chilly when it’s whipped. Heavy cream that’s too heat is not going to whip up correctly.
• Powdered sugar – Sweetens and stabilizes the filling in order that it gained’t wilt.
• Vanilla extract
• Cream cheese – Let the cream cheese come to room temperature forward of time to keep away from any lumps within the filling.

How To Make Pink Velvet Cake Roll

This purple velvet cake roll is fairly easy and simple to make however it does require some hands-on time when the cake comes out of the oven. Be sure you depart loads of time for the cake to chill as effectively. You’ll find the printable model of the directions within the recipe card beneath.

Make the Cake

• Prep. Preheat the oven to 350°F. Line the jelly roll pan with parchment paper, ensuring it sticks up no less than an inch on all sides so you should utilize it to carry the cake out of the pan and roll it later.
• Make the batter. Whisk collectively the dry substances. In one other bowl, whisk the egg yolks, sugar, and buttermilk till effectively mixed. Combine within the vinegar, oil, vanilla, and meals coloring. Gently whisk within the dry substances till mixed.

• Add the egg whites. In one other bowl, whip the egg whites on excessive pace till stiff peaks kind. Gently fold 1/3 of the egg whites into the cake batter then fold in the remaining.

• Bake. Unfold the cake batter into the ready pan. Bake for 10-12 minutes, or till the highest of the cake springs again when touched and a toothpick inserted within the heart comes out clear.
• Roll the cake. Instantly carry the cake out of the pan with the parchment paper and place it on the counter. Use the parchment paper to slowly roll the cake, beginning on the shorter finish. Whilst you can roll it and set it apart, I prefer to unroll and re-roll the cake a number of occasions to assist it hold its elasticity and stop cracking later. Let cool fully.

Make the Whipped Cream Filling and Assemble

• Make the whipped cream. Whip the heavy whipping cream, powdered sugar, and vanilla on excessive till the cream begins to thicken. Give the cream cheese a stir in one other bowl till creamy then add it to the whipped cream combination. Whip on low pace till stiff peaks kind.
• Unroll the cake. Fastidiously unroll the cake, caring for any areas the place the parchment paper could also be sticking. Run an offset spatula alongside the parchment paper as you unroll it to assist it launch.
• Add the filling. Unfold the whipped cream on the unrolled cake, leaving area across the edges.

• Roll the cake. Roll the cake with out the parchment paper. A number of the whipped cream could squeeze out the edges, simply take away it with a spatula.
• Chill. Wrap the purple velvet cake roll in plastic wrap, seam aspect down, and refrigerate for no less than an hour. (In the event you’re making it forward of time, refrigerate in a single day.)
• Serve. Take away the cake roll from the plastic wrap onto a serving platter. Mud with powdered sugar then slice and revel in.

The Key To Stopping Cracks within the Cake

My #1 tip for stopping cracks on this purple velvet cake roll (and actually any cake roll) is to unroll and re-roll the cake a number of occasions through the cooling course of. This helps it hold its elasticity which in flip helps stop it from cracking once you unroll and reroll it as soon as it has cooled.

I roll the cake instantly after eradicating it from the pan, as famous within the instructions. I first unroll it after about 5 minutes, then after one other 5 minutes, and once more after one other 10 minutes. From there, I’d roll it out 2-3 extra occasions after 10-15 minute intervals. It ought to take about an hour to an hour and a half to chill fully, relying on the temperature of your private home.

Do I Have To Roll My Cake in Parchment?

No, you don’t should. It’s extra frequent to make use of a hand towel and you may definitely do this. I personally prefer to roll the cake within the parchment paper it’s baked it. I discover it simpler to work with and much much less messy. Plus, hand towels take in all of the moisture created by the warmth launched because the cake cools within the roll form. Whenever you use parchment paper, that moisture could make the cake really feel extra sticky, however the cake additionally will get to soak up that additional moisture. Be at liberty to make use of whichever technique you like although.

Suggestions for the Good Cake Roll

• Don’t over combine. Watch out to not over combine when including the egg whites. You don’t wish to deflate them and lose the carry that they add to the sunshine sponge.
• Keep away from overbaking. For the reason that cake for this cake roll is fairly skinny, it bakes rapidly. 10-12 minutes max is absolutely all it wants. I prefer to examine that it’s carried out by urgent down on the cake. If it bounces again rapidly, it’s carried out. A toothpick inserted within the heart must also come out clear.
• Roll instantly. Take away the cake from the pan with the parchment paper as quickly because it comes out of the oven then roll it on the counter. If it cools, it gained’t roll as simply and can crack.
• Unroll and re-roll. That is my primary suggestion, as talked about above. It actually makes the most important distinction.
• Fill instantly after cooling. As soon as your cake roll is cool, you wish to go forward and add the filling. Don’t refrigerate it or set it apart to fill later. It should get too set within the rolled up form and find yourself cracking once you unroll it.
• Depart area across the edge. Depart 1/2 inch to 1 inch across the fringe of the cake when including the filling. It should unfold and squish out as you roll the cake. No massive deal, I simply take away it with a spatula, however I want to maintain as a lot of the filling contained in the cake as doable.

Correct Storage

• Fridge. Pink velvet cake roll needs to be saved within the fridge, both in an hermetic container or lined tightly with plastic wrap. It’s greatest loved inside 3-4 days.
• Freeze. The cake roll may also be frozen. As soon as it has chilled within the fridge, wrap it effectively in plastic wrap then freeze for as much as 3 months. Thaw in a single day within the fridge.

Extra Pink Velvet Desserts

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Recipe

Pink Velvet Cake Roll

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 55 minutes
• 
  Cooling/Chilling: 3 hours
• 
  Cook dinner Time: 10 minutes
• 
  Whole Time: 4 hours 5 minutes
• 
  Yield: 8-10 slices
• 
  Class: Dessert
• 
  Technique: Baking
• 
  Delicacies: American

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Description

This purple velvet cake roll is mild and tender with that signature purple velvet tang and trace of chocolate taste. It’s full of cream cheese whipped cream and embellished merely, however superbly, with a dusting of powdered sugar. Good for Valentine’s Day, Christmas, and extra!

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Substances

Pink Velvet Cake

• 1 cup minus 1 tablespoons (122g) all-purpose flour (measured precisely)
• 3 tbsp (21g) pure unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 massive eggs, divided
• 3/4 cup (155g) granulated sugar
• 5 tbsp (75ml) buttermilk
• 1 tsp white vinegar
• 1/4 cup (60ml) vegetable oil
• 1 tsp vanilla extract
• 2 tsp purple meals colour

Cream Cheese Whipped Cream Filling

• 3/4 cup (180ml) heavy whipping cream, chilly
• 1/4 cup (29g) powdered sugar
• 3/4 tsp vanilla extract
• 4 oz (113g) cream cheese, room temperature

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Directions

1. Preheat oven to 350°F. Line a 17×12-inch jelly roll sheet pan with parchment paper. Make sure that the parchment paper sticks up no less than an inch above the edges of the pan on all sides. You’ll use the parchment paper later to carry the cake out of the pan and roll it up.
2. Whisk the flour, cocoa, baking powder and salt collectively in a medium bowl and put aside.
3. In a big bowl, add the egg yolks, sugar and buttermilk and whisk collectively till effectively mixed. Add the vinegar, vegetable oil, vanilla extract and purple coloring and whisk collectively till effectively mixed.
4. Add the dry ingredient combination (beforehand put aside) to the moist ingredient combination and gently whisk collectively till effectively mixed, then put aside.
5. Add the egg whites to a big mixer bowl and whip on excessive pace till stiff peaks kind.
6. Gently fold about 1/3 of the whipped egg whites into the chocolate combination to loosen up the batter.
7. Add the remaining egg whites and gently fold collectively till effectively mixed.
8. Unfold the cake batter evenly into the ready pan and bake for 10-12 minutes, or till the highest of the cake springs again when touched and a toothpick inserted comes out clear.
9. Take away the cake from the oven and instantly carry the cake out of the pan utilizing the parchment paper and place it on the counter.
10. Whereas the cake is sizzling, use the parchment paper the cake was baked in and begin on the shorter finish of the cake to slowly roll the cake up. You may simply set the cake roll apart to chill fully, in the event you like. However to assist keep away from having the cake crack later, I prefer to unroll and re-roll the cake a number of occasions throughout cooling to assist it hold its elasticity. I first unroll it after about 5 minutes, then after one other 5 minutes, and once more after one other 10 minutes. From there, I’d roll it out 2-3 extra occasions after 10-15 minute intervals. It ought to take about an hour to an hour and a half to chill fully, relying on the temperature of your private home. You’ll wish to add the filling as soon as it’s fully cool. Don’t set it apart to fill at a later time, or it’ll crack.

Make the Whipped Cream Filling and Assemble

1. When the cake has cooled and is able to be stuffed, make the whipped cream filling. Add the heavy whipping cream, powdered sugar and vanilla extract to a big mixer bowl and whip on excessive pace simply till the cream begins to thicken.
2. Give the cream cheese a stir to get it good and cream, then add the cream cheese to the whipped cream and whip on low pace till stiff peaks kind. It should occur pretty rapidly.
3. Unroll the cake roll very rigorously, searching for areas the place it could be sticking to the parchment paper to launch it. You should use an offset spatula or one thing comparable and run it alongside the parchment paper as you unroll the cake to assist launch it because it unrolls.
4. Unfold the whipped cream evenly onto the unrolled cake, leaving some area across the edges for it to maneuver round a bit as you re-roll it.
5. Roll the cake roll again up with out the parchment paper. After you roll it up, a number of the whipped cream squeeze out of the aspect, relying on how a lot room you left on the sides when including the filling. Simply use a spatula or one thing much like take away it, if wanted.
6. Wrap the cake roll up in plastic wrap with the seam aspect down and refrigerate for no less than an hour to agency up. If you’re prepping it forward, that is once I would refrigerate it in a single day.
7. Whenever you’re able to serve the cake, take away it from the plastic wrap and place it on a serving platter. Mud the highest with extra powdered sugar, then serve.
8. Retailer lined within the fridge. Finest if eaten inside 3-4 days.

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Notes

• Storing – Pink velvet cake roll needs to be saved within the fridge, both in an hermetic container or lined tightly with plastic wrap. It’s greatest loved inside 3-4 days.
• Freezing – The cake roll may also be frozen. As soon as it has chilled within the fridge, wrap it effectively in plastic wrap then freeze for as much as 3 months. Thaw in a single day within the fridge.

Vitamin

• Serving Measurement: 1 slice
• Energy: 273
• Sugar: 19.2 g
• Sodium: 192.5 mg
• Fats: 15.1 g
• Carbohydrates: 30.4 g
• Protein: 5.3 g
• Ldl cholesterol: 96.9 mg