Pink Velvet Swiss Roll | Garnish & Glaze
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4.5 from 2 votes

Pink Velvet Swiss Roll

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12
Author: Garnish and Glaze


For the cake:

  • 4 eggs, room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons oil
  • 2 tablespoons buttermilk
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla
  • 1/8 teaspoon pink get food coloring
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoons salt

For the filling:

  • 1 8 ounce package cream cheese, softned
  • 1 1/2 cups cool whip, thawed
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla


  • Preheat oven to 350 degrees F (set to 325 if using a very dark pan). Grease a 15x10x1 inch pan with cooking spray and then cover with parchment paper and then grease the parchment payer.
  • Lay a tea towel on a flat work surface and sprinkle it with powdered sugar and set aside.
  • In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat eggs on high for 3 minutes until pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vinegar, vanilla, and food coloring and beat for 1 more minute. Add in the dry ingredients and mix until combined. Pour batter into pan and tilt to even out the batter.
  • Bake for 12-15 minutes or until it springs back when touched.
  • When done, immediately invert the cake onto the towel. Remove the parchment paper and then roll the cake in the towel starting at the short end. Set on a wire rack and allow it to cool completely.
  • Beat cream cheese with powdered sugar and vanilla until smooth. Mix in cool whip until creamy. Refrigerate until cake has cooled completely and ready to fill.
  • Unroll the cake and spread the filling evenly over the top. Roll the cake back up and place seam side down on a platter. Cover with plastic wrap and place in the fridge for at least and hour before serving. Dust with powdered sugar, slice, and serve.