Gluten-Free Pink Velvet Roll Cake
A stunning pink-hued roll cake that combines the elegance of a classic jelly roll with vibrant color and festive rainbow chip frosting. Two tender cake layers are rolled with a creamy rainbow chip filling, then topped with a sweet almond glaze and pink sprinkles. Perfect for birthdays, baby showers, or any celebration that calls for something special and Instagram-worthy. The chocolate extract adds subtle depth while the neon pink coloring creates an eye-catching presentation that's sure to impress guests.
Ingredients
- 6 eggs
- 1 box Betty Crocker Super Moist White Cake Mix
- ½ cup water
- ¼ cup oil
- 1 teaspoon chocolate extractvanilla extract1:1flavor
Use vanilla for milder flavor
- 1 teaspoon Betty Crocker gel food color neon pink
- ½ cup powdered sugar, for dusting
- 1 tub (16 oz) Betty Crocker Original Rainbow Chip Frostingcream cheese frosting1:1textureflavoradds dairy
Creates smoother filling
- 1 ¼ cups frozen whipped topping, thawed
- 1 ½ cups powdered sugar, for glaze
- 2 tablespoons milk
- ½ teaspoon almond extract
- 2 tablespoons pink candy sprinkles
Instructions
- 1
Heat oven to 375°F (350°F for dark or nonstick pans) and line the bottom of two 9x13-inch pans with non-stick tin foil or parchment paper sprayed with baking spray
- 2
Beat eggs using an electric mixer for about 6 minutes until pale yellow and thick, where eggs fall in a ribbon when beater is lifted
- 3
Add cake mix, water, oil, chocolate extract and pink food coloring and mix on low speed for 30 seconds
- 4
Increase speed to medium and beat for 1 minute
- 5
Equally divide batter among the two pans
- 6
Bake for 12-16 minutes, until cake springs back when lightly touched in the center
- 7
Immediately turn one cake upside down onto a clean kitchen towel sprinkled with powdered sugar and repeat with the other cake
- 8
Peel foil or parchment paper off cakes and sprinkle a light dusting of powdered sugar over cakes
- 9
While still hot, carefully roll up cakes and towel from narrow end
- 10
Cool for 10 minutes at room temperature, then place in refrigerator for 1 hour
- 11
Combine Rainbow Chip frosting with the whipped topping for filling
- 12
Unroll cakes and spread half the filling over each
- 13
Re-roll and brush any excess powdered sugar off cake using a pastry brush
- 14
Combine powdered sugar with 2 tablespoons of milk and almond extract for glaze, adding small amounts of milk until you get a nice thick pourable consistency
- 15
Pour half of glaze over each cake and sprinkle on pink candy sprinkles
Tips
Make sure eggs are beaten to proper ribbon stage - this creates the light, airy texture essential for a good roll cake that won't crack.
Work quickly when rolling the hot cakes with the towel to prevent cracking, and don't skip the refrigeration step as it helps set the shape.
Adjust glaze consistency carefully by adding milk gradually - it should be thick enough to coat but thin enough to pour smoothly.
Good to Know
Store covered in refrigerator for up to 3 days. Best served at room temperature.
Can be made 1 day ahead without glaze. Add glaze and sprinkles just before serving.
Slice with sharp knife, cleaning between cuts for neat presentation.
Common Mistakes
Don't skip beating eggs to ribbon stage or cake will be dense and prone to cracking
Avoid overbaking or cake will crack when rolling
Don't let cake cool before rolling or it will crack
Substitutions
Nut-Free Alternatives
General Alternatives
Creates smoother filling
FAQ
Can I make this without food coloring?
Yes, omit the pink coloring for a classic white roll cake. The chocolate extract will give it a very light tint.
What if my cake cracks when rolling?
Minor cracks can be hidden with glaze and sprinkles. Make sure cake is hot when rolling and work quickly but gently.
How long will this keep?
Store covered in refrigerator for up to 3 days. The texture is best within 24 hours of making.