Purple Velvet Cake Roll with Cream Cheese Filling

The Purple Velvet Cake Roll with Cream Cheese Filling is a visually stunning dessert that combines the elegance of a Swiss roll with the rich, cocoa-kissed flavor of a classic velvet cake. With its vibrant violet sponge and creamy, tangy filling, this cake is both a treat for the eyes and the taste buds. Whether you’re hosting a party, celebrating a birthday, or simply want to impress your guests, this roll is the perfect centerpiece.

Why You’ll Love This Recipe

This recipe offers a unique twist on traditional velvet cake, bringing a regal touch to your dessert table. The sponge is soft and moist, delicately flavored with cocoa and enriched with buttermilk for tenderness. The cream cheese filling adds a luxurious layer of tangy sweetness that pairs beautifully with the sponge. Finished with an optional white chocolate drizzle and decorative toppings, this cake roll is both delightful and dazzling.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 3 large eggs
• ¾ cup granulated sugar
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• ¼ cup buttermilk
• ½ cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• Purple gel food coloring

For the Filling:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1½ cups powdered sugar

For the Drizzle (Optional):

• ½ cup white chocolate or vanilla chips, melted
• 1–2 tbsp heavy cream (to thin if needed)
• Purple sprinkles or edible flowers (optional for topping)

Directions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the surface.
2. In a large mixing bowl, beat the eggs with an electric mixer until frothy, about 2 minutes.
3. Add the sugar, vegetable oil, vanilla extract, buttermilk, and a few drops of purple gel food coloring. Mix until the batter is smooth and evenly colored.
4. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet mixture just until combined—do not overmix.
6. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to remove air bubbles.
7. Bake for 10–12 minutes, or until the top of the cake springs back when lightly touched.
8. While the cake is baking, prepare a clean kitchen towel and dust it lightly with powdered sugar.
9. Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper.
10. Starting from the short end, gently roll the cake in the towel and let it cool completely while rolled.
11. To make the filling, beat the cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until light and creamy.
12. Once the cake is completely cool, gently unroll it. Spread the filling evenly across the surface, then re-roll tightly (without the towel).
13. Wrap in plastic wrap and chill for 30 minutes to set.
14. Before serving, drizzle with melted white chocolate (thinned with heavy cream if needed) and decorate with sprinkles or edible flowers.

Servings and timing

• Servings: 10 slices
• Prep Time: 25 minutes
• Baking Time: 12 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Calories: Approximately 295 kcal per slice

Variations

• Lavender Twist: Add a drop of culinary lavender extract to the filling for a floral note.
• Berry Filling: Mix in fresh mashed blackberries or blueberries with the cream cheese for a fruity layer.
• Ganache Glaze: Replace the white chocolate drizzle with a lavender-infused ganache.
• Color Swap: Try teal, blush pink, or emerald food coloring for other themed occasions.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

storage/reheating

Store the cake roll covered in the refrigerator for up to 3 days. For best texture, slice only when ready to serve. The cake can be frozen, tightly wrapped in plastic and foil, for up to 1 month. Thaw overnight in the refrigerator before serving. Do not microwave, as it may affect the texture of the cream cheese filling.

FAQs

What makes this a “velvet” cake?

The term “velvet” refers to the soft, tender crumb created by the use of buttermilk and a small amount of cocoa powder in the batter.

Can I use liquid food coloring instead of gel?

Gel food coloring is preferred for vibrant results without thinning the batter. If using liquid, you may need more to achieve the same depth of color.

Is there a substitute for buttermilk?

Yes, you can make a quick substitute by mixing ¼ cup milk with 1 tsp white vinegar or lemon juice and letting it sit for 5 minutes.

How do I prevent the cake from cracking?

Rolling the cake while it’s still warm and allowing it to cool in the rolled position helps prevent cracks.

Can I skip the white chocolate drizzle?

Absolutely. The drizzle is optional and can be replaced with powdered sugar dusting or fresh fruit.

Can I make this cake roll ahead of time?

Yes, it can be made a day in advance and stored in the fridge. Add any toppings just before serving.

What’s the best way to slice a cake roll?

Use a sharp serrated knife and wipe it clean between cuts for neat slices.

Can I double the recipe?

Yes, but it’s best to bake in two separate pans to ensure even baking and rolling.

Is this recipe suitable for children?

Yes, it contains no alcohol or strong flavors, making it great for kids’ parties or birthdays.

Can I use a different filling?

Yes, you can use whipped cream, mascarpone, or even flavored buttercream as an alternative to cream cheese filling.

Conclusion

The Purple Velvet Cake Roll with Cream Cheese Filling is an elegant and flavorful dessert that elevates any occasion. Its bold color, soft sponge, and luscious filling create a harmonious balance of taste and presentation. Whether you’re looking to impress guests or simply indulge in something beautiful, this cake roll is sure to become a favorite in your recipe collection.

Purple Velvet Cake Roll with Cream Cheese Filling

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Make a bold and beautiful statement with this Purple Velvet Cake Roll! This vibrant twist on red velvet features a tender cocoa sponge dyed a majestic purple and rolled with silky cream cheese frosting. It’s an eye-catching, delicious dessert perfect for birthdays, tea parties, and special occasions.

• Author: Asma
• Prep Time: 25 minutes
• Chill Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Cake:

• 3 large eggs

• 3/4 cup granulated sugar

• 1 tbsp vegetable oil

• 1 tsp vanilla extract

• 1/4 cup buttermilk

• 1/2 cup all-purpose flour

• 2 tbsp unsweetened cocoa powder

• 1/2 tsp baking powder

• 1/4 tsp salt

• Purple gel food coloring

For the Filling:

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 tsp vanilla extract

• 1 1/2 cups powdered sugar

Optional Drizzle & Garnish:

• 1/2 cup white chocolate or vanilla chips, melted

• 1-2 tbsp heavy cream (to thin, if needed)

• Purple sprinkles or edible flowers, for decoration

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Instructions

1. Prep & Bake Cake:

   • Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and grease lightly.

   • Beat eggs until frothy (about 2 minutes). Mix in sugar, oil, vanilla, buttermilk, and purple food coloring until smooth.

   • In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold into wet ingredients.

   • Spread batter evenly in pan, tap to remove bubbles. Bake 10–12 minutes, or until cake springs back when touched.

2. Roll Cake:

   • Turn cake onto a clean, powdered sugar-dusted kitchen towel. Peel off parchment.

   • Starting at the short end, gently roll up the cake in the towel. Let cool completely.

3. Make Filling:

   • Beat cream cheese and butter until creamy. Add vanilla and powdered sugar. Mix until smooth.

4. Assemble:

   • Unroll cooled cake, spread filling evenly, then roll back up (without towel). Chill for 30 minutes.

5. Finish & Serve:

   • Drizzle with melted white chocolate. Decorate with sprinkles or edible flowers. Slice and enjoy!

Notes

• Use gel food coloring for rich color without altering texture.

• To enhance the purple tone, add a tiny drop of blue to the violet.

• Store leftovers in the fridge for up to 3 days.

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