Pink Velvet Cake Roll with Cream Cheese Filling

 Ingredients

 

For the Cake:

 

¾ cup all-purpose flour

 

¼ cup cornstarch (for fluffiness!)

 

1 tsp baking powder

 

¼ tsp salt

 

4 large eggs

 

¾ cup granulated sugar

 

1 tsp vanilla extract

 

2 tbsp milk

 

Pink gel food coloring (or red food coloring, just a drop or two)

 

For the Filling:

 

8 oz cream cheese, softened

 

4 tbsp unsalted butter, softened

 

1½ cups powdered sugar

 

1 tsp vanilla extract

 

Pinch of salt

 

🎂 Instructions

 

Prep & Preheat:

 

Preheat oven to 350°F (175°C). Line a jelly roll pan (10×15″) with parchment paper and lightly grease it.

 

Make the Batter:

 

Whisk flour, cornstarch, baking powder, and salt.

 

In another bowl, beat eggs and sugar for 5 minutes (yes, 5!) until pale and fluffy. Add vanilla, milk, and food coloring.

 

Gently fold dry ingredients into the egg mix until smooth.

 

Bake:

 

Spread batter evenly in your pan. Bake for 10–12 minutes — it should spring back when touched.

 

Roll it Up:

 

Lay a clean towel flat, dust with powdered sugar. Turn hot cake onto towel, peel off parchment, and roll it up gently (with the towel inside). Let it cool fully.

 

Cream Cheese Filling:

 

Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy.

 

Assemble:

 

Unroll the cake, spread filling evenly, then roll back up (this time without the towel!). Wrap in plastic and chill at least 1 hour.

 

Finish & Serve:

 

Dust with powdered sugar, slice, and prepare for gasps of joy.