A delightful and colorful purple velvet cake roll filled with a creamy cream cheese filling.
Ingredients
For the Cake
- 1cupall-purpose flour
- 1cupgranulated sugar
- 1/4cupunsweetened cocoa powder
- 1tspbaking powder
- 1/2tspbaking soda
- 1/4tspsalt
- 1/2cupbuttermilk
- 1/4cupvegetable oil
- 2piecelarge eggs
- 1tspvanilla extract
- 1tbsppurple food coloring
For the Cream Cheese Filling
- 8ozcream cheese, softened
- 1/2cupunsalted butter, softened
- 2cupspowdered sugar
- 1tspvanilla extract
How to make Purple Velvet Cake Roll
Preheat oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper.
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, vegetable oil, eggs, vanilla extract, and purple food coloring. Add the wet ingredients to the dry ingredients and mix until smooth.
Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the cream cheese filling by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
When the cake is done, remove from the oven and let it cool for 5 minutes. Turn the cake out onto a clean kitchen towel dusted with powdered sugar.
Spread the cream cheese filling evenly over the cake. Roll the cake up tightly, starting from one end. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, dust with additional powdered sugar if desired.
Tips & Tricks
Ensure the cream cheese and butter are softened to room temperature for a smooth filling.
Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking when rolling.
FAQS
How do I store leftover purple velvet cake roll?
To store leftover purple velvet cake roll, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days. For longer storage, you can freeze the cake roll for up to 2 months. Just make sure to wrap it well to prevent freezer burn.
What are some good substitutions for buttermilk in the purple velvet cake roll recipe?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. Alternatively, you can use plain yogurt or sour cream thinned with a little milk as a substitute for buttermilk in the purple velvet cake roll.
Is the purple velvet cake roll recipe suitable for gluten-free diets?
Yes, you can make the purple velvet cake roll gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum or add it separately to ensure the cake has the right texture. Always check the labels of your ingredients to ensure they are gluten-free.
What can I pair with purple velvet cake roll for a dessert platter?
The purple velvet cake roll pairs wonderfully with fresh berries, such as raspberries or blueberries, which add a nice tartness. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. A drizzle of chocolate sauce or a sprinkle of edible flowers can enhance its presentation on a dessert platter.
What is the best way to roll the purple velvet cake without cracking?
To roll the purple velvet cake without cracking, make sure to roll it while it's still warm. After baking, let it cool for about 5 minutes before transferring it onto a powdered sugar-dusted kitchen towel. Roll it gently and tightly, using the towel to help guide the cake. If it does crack slightly, don't worry; you can cover it with the cream cheese filling, and it will still look beautiful when served.
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Rehana
(@reekitchen)
I love cooking and baking...and love sharing recipes... I love cooking and baking...and love sharing recipes......
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia