Purple Velvet Cake Roll
A vibrant and delicious twist on a classic dessert with a creamy cream cheese filling that delights the taste buds.
Servings: 12 servings
Calories: 200kcal
Ingredients
For the Cake
- 3 large eggs The foundation of your cake, providing structure and moisture.
- 1 cup sugar Sweet satisfaction that balances out the cocoa’s richness.
- 1 cup all-purpose flour Essential for a fluffy texture.
- 1/2 cup purple sweet potato puree (or purple food coloring) For that vibrant pop of color and a hint of natural sweetness.
- 1/4 cup unsweetened cocoa powder Adds that beloved chocolate flavor.
- 1 teaspoon baking powder To provide a light, airy lift.
- 1/2 teaspoon baking soda Works hand-in-hand with the baking powder for a perfectly risen cake.
- 1/4 teaspoon salt Enhances all the flavors beautifully.
- 1/2 cup buttermilk Ensures a moist and tender crumb.
- 1 teaspoon vanilla extract Because every great cake deserves a hint of vanilla.
For the Cream Cheese Filling
- 8 oz cream cheese, softened The star of your filling, creamy and luscious.
- 1/4 cup unsalted butter, softened Brings richness to the creamy filling.
- 2 cups powdered sugar Sweetens the filling to perfection.
- 1 teaspoon vanilla extract For that extra layer of flavor in the filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Beat Eggs and Sugar
- In a large mixing bowl, beat the eggs and sugar together until pale and fluffy. Mix in the purple sweet potato puree (or food coloring), buttermilk, and vanilla extract until combined.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Bake
- Pour the batter onto the prepared pan and bake for 10-12 minutes, or until a toothpick inserted comes out clean.
Prepare Filling
- In another bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and additional vanilla extract.
Rolling the Cake
- Let the cake cool for 5 minutes. Dust a clean kitchen towel with powdered sugar, invert the cake onto it, and peel off the parchment paper.
Fill and Roll
- Spread the cream cheese filling evenly over the cake. Roll the cake from one end using the towel to shape it into a log.
Chill and Serve
- Let the rolled cake cool completely in the refrigerator. Once chilled, slice and serve.
Notes
Use room temperature ingredients for best results. Do not overbake the cake to avoid drying it out. Dust with cocoa powder or additional powdered sugar before serving for added flair.