Pink Champagne Cake Roll

A spongy pink champagne cake roll is lightly sweet with the bubbly flavors of champagne. A cream cheese and marshmallow frosting takes this cake roll to the next level. You’ll enjoy every bite!

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Like most people, when I hear the word champagne, I always think of celebrations, well and mimosas.

The other thing I think about when it comes to champagne? When Burken proposed to me. When he bought my ring {which he picked out himself!}, he received a bottle of champagne from the jeweler.

After he popped the question, we popped the bottle. Come to find out, he hates champagne.

So now when we celebrate anything, it’s sans the bubbly. Given a choice, I would also choose some vodka based drink over champagne. However, I didn’t think a vodka cake roll would be all that tasty.

Since Valentine’s Day is coming up, and a time for celebration, I thought a pink champagne cake roll would be the best way to celebrate. 

Cake rolls always seem a bit intimidating, but this one is beyond simple to make. Just a word of warning; if you’re expecting this to be soft and fluffy cake, that’s not what your cake roll will turn out to be.

Instead, this pink champagne cake roll is more spongy. Almost like the bubbles from the champagne are trying to escape from the cake ?.

Champagne Choices

I opted for a Brut champagne, which is a bit dryer than sweeter.

Because there are few ingredients that make up a cake roll, I wanted to make sure the cake wouldn’t become too sweet.

I’ll be honest, I also didn’t want to buy a super expensive bottle of champagne. It’s not really necessary for this cake.

Unless of course you plan on drinking the rest of the bottle for Valentine’s Day. Then by all means, buy a more expensive bottle.

Mix it Up

Like I said, there are few ingredients in this cake. It starts with 4 eggs that are beaten until light and fluffy. White sugar is slowly added in while you continue to mix {a hand mixer is crucial to this recipe}. Then comes the bubbly! The final step is to mix in the flour and pour into a parchment paper lined jelly roll pan.

Because I love all of you, this piece is important. DO NOT use wax paper in substitution for parchment paper. I made this mistake and paid the price. Parchment paper allows the cake to release that much easier when it comes to unrolling. Also, your pan size is important. A jelly roll pan is 10″ x 15″. I LOVE these Threshold pans from Target. Not only are they pretty, but they’re heavy-duty, and everything I’ve baked on them so far has turned out so well! The medium size pan is the one I used for the cake roll.

Let’s Roll

Here comes the fun part! Once your cake is baked, which only takes about 13 minutes, you need to roll it right away. Since it’s still hot, use a hot pad to roll the cake from short end to end. Rolling the cake while it’s still hot will ensure it will keep its shape when you unroll to frost.

Waiting is the hardest part, and such is the case with this cake. If you unroll and frost the inside of your cake while it’s even remotely warm, your frosting will melt out of your cake. This does not make for a pretty cake roll. So find something fun to do while it comes to room temperature.

Pour Some Frosting on Me

Once it’s cooled and you unroll the cake, then it’s time for frosting. Spread it on the cake, while leaving about an inch border around all edges. Then roll up the cake {without the parchment paper} and wrap in plastic wrap.

After it’s chilled, spread the remaining frosting on top of the cake roll and sprinkle with fun sprinkles. To have more of a Valentine’s Day inspired pink champagne cake roll, I opted for some pink, red and white heart sprinkles. But feel free to use whatever sprinkles you would like.

The final piece of this cake is slicing. Use a serrated knife to cut the cake. Similar to bread, it will be much easier to slice when using a serrated knife. Cut into hefty slices, you’ll want a large one of this bubbly, spongy pink champagne cake.

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Pink Champagne Cake Roll

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

 

A spongy pink champagne cake roll is lightly sweet with the bubbly flavors of champagne. A cream cheese and marshmallow frosting takes this cake roll to the next level. You’ll enjoy every bite!

Course: Dessert

Cuisine: American

Keyword: cake, cake roll, valentine’s day

Servings: 12

Ingredients

Cake Roll Ingredients:

• 1 cup flour
• ½ tsp. baking powder
• ¼ tsp. salt
• 4 eggs
• ¾ cup granulated sugar
• ½ cup rose champagne
• 1 lemon, juiced
• Zest of 1 lemon
• 1 tsp. vanilla
• ⅛ tsp. pink gel food coloring

Pink Champagne Frosting:

• 8 oz cream cheese softened
• 1 cup marshmallow cream*
• 1 cup powdered sugar
• ¼ cup rose champagne
• ½ tsp. vanilla

Directions

1. Preheat oven to 375°F and grease a jelly roll pan. Place a sheet of parchment paper on the prepared pan, leaving about a ½” border on all sides. Then grease the parchment paper.**
2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large bowl, beat the eggs with a hand mixer on high for 2-3 minutes, until light in color.
4. Slowly add the sugar, with the hand mixer or stand mixer running, and continue to beat until incorporated.
5. Add the champagne, lemon juice and zest, vanilla and food coloring and beat for an additional 1-2 minutes, until combined.
6. Add the dry ingredients and mix until combined.
7. Pour onto the prepared pan and spread in an even layer.
8. Bake for 13-15 minutes, until the cake springs back when touched. While the cake is still warm, roll from one short end to the other {you may need to use hot pads to roll the cake all the way up}. Place on a wire rack to cool to room temperature.
9. Meanwhile, cream the cream cheese until smooth. Add the marshmallow cream and continue to beat until incorporated. Add the powdered sugar, champagne and vanilla and mix until combined.
10. Once the cake roll has cooled to room temperature, carefully unroll. Spread half the frosting, leaving ¼” border on all edges. Sprinkle with heart {or any type} sprinkles.
11. As you start to re-roll the cake, carefully peel back the parchment paper. Once re-rolled, wrap in plastic wrap and refrigerate for 1 hour.
12. Once chilled, top with the remaining frosting and slice the cake with a serrated knife and enjoy!

Recipe Notes

*Note: spray your measuring cup with cooking spray to make the marshmallow cream come out easier. **Note: use parchment paper, not wax paper. Parchment paper will allow the cake to come off much easier.