Fancy making something whimsical just for fun? That’s exactly me with this Whimsical Pink Cake with elements of pink all around, short of the cream (which I almost got to doing that)!

For my Whimsical Pink Cake, it comes with a pink cotton cake layer followed by a coating of pink ruby chocolate and light red cherries. The cake is then filled with a generous layer of fluffy whipped cream, giving it a dreamy pink and white finishing look. Not only is this cake fabulously pink, it is fabulously delicious. Most notably, the entire cake is nicely soft with a nice crunch from the hardened chocolate.

The making of this Whimsical Pink Cake is similar to any other swiss rolls, jelly rolls or log cakes. The difficulty that most people face when it comes to these, is in rolling the cake without it cracking. However, you can fret not as this is not as difficult as it seems!

For my Whimsical Pink Cake, these are the steps I take to ensure that it rolls up nicely without cracking:

  1. Release the cake at most 10 minutes after it has been removed from the oven
  2. Place between two sheets of parchment paper and roll it gently while it’s warm to touch (if it’s cold, it will be stiff and difficult to roll but if it’s too hot, it will break apart)
  3. Let it sit for about 10 minutes before uncurling

Additionally, some may face difficulty in getting a good meringue. For this, I will recommend you to use cream of tartar for added stability, and to ensure the addition of sugar at the right stages (when it’s at soft peak) to ensure good stability for the meringue.

Apart from these, the other steps are rather simple and straight forward. While making a themed cake like this Whimsical Pink Cake may be daunting for some, it is a really nice afternoon kitchen project especially for the weekends.

If you’ve any questions, do not hesitate to reach out to me! Else, you can refer to the video guide above too.

Without further ado, the recipe!

Whimsical Pink Cake Recipe
by Javier Tan March-02-2024

This Whimiscal Pink Cake is sure to impress family and friends who like fancy bakes! Everything is good because it’s pink!


For Cake:

  • 4 Eggs, Large, 60g each, Separated into Yolks and Whites
  • 3/4 Cup or 100g of Plain or All-Purpose Flour, Sifted
  • 1/4 Cup + 2 Tbspn or 90g of Granulated White / Caster Sugar
  • 1/2 Teaspoon or 3g of Baking Powder, Sifted
  • A pinch of approx. 2g of Cream of Tartar
  • 3 Tablespoons or 45ml of Milk, Room Temperature
  • 2 Tablespoons or 30ml of Flavourless Vegetable Oil (e.g Canola) + Extra for Coating
  • 1 Tsp or 5ml Vanilla Essence
  • 1 Tsp or 5ml of Red Food Colouring (I suggest starting less or it might become red instead of pink)

For Filling and Decoration:

  • 1 Cup or 240ml of Heavy Whipping Cream, cold
  • Approx 1/3 Cup or 80g of Ruby Chocolate, Melted


For the Cake:

  1. Preheat your oven to 200 degrees C or 400 F and lightly brush the 15 x 9 inches baking tray with vegetable oil.
  2. Then, whisk together the egg yolks, milk, vegetable oil and vanilla together until it is of a single consistency (egg yolk mixture).
  3. Next, whip the egg whites into the meringue stage (click for more info). Add all the sugar in two portions as well as cream of tartar to aid in stabilization.
  4. Whisk in 1/3 of the egg whites into the egg yolk mixture to lighten it up.
  5. Then, fold in the egg whites in two portions to the egg yolk mixture.
  6. Fold in the sifted flour.
  7. Next, transfer the batter and spread evenly on the baking tray and bake for 13 to 16 minutes or until golden brown and springy to touch!
  8. Once done, let it rest for 5 minutes before removing it from the tray and placing it onto a large piece of parchment paper. Use a small fruit knife to dislodge from the sides if its too sticky.
  9. Then, roll gently using a piece of parchment paper or clean dish towel to prepare the cake for filling. Leave the cake in this position for about 10 minutes to better retain its shape.
  10. Proceed to fill the cake with a layer of whipped cream, saving space from 1 inch off the edges so that the cream will not spill out.
  11. Finally, coat with melted ruby chocolate.
  12. Serve and enjoy!


  • Prep time: 50 mins
  • Cook time: 30 mins
  • Total time: 1 hour 20 mins
  • Yield: 1 Whimsical Pink Cake!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂  Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week).
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan