If you’re looking for a dessert that’s as beautiful as it is delicious, this Purple Velvet Cake Roll is exactly what you need. With its striking purple color and creamy filling, this roll cake is perfect for any special occasion or just to make a regular day feel extraordinary. The fluffy, velvety cake swirled with smooth cream and topped with delicate frosting is sure to impress both in taste and appearance.
Ingredients
- 1 cup all-purpose flour – The foundation of any good cake. Sift the flour for a light, airy texture.
- 3 large eggs – Room temperature eggs help make the cake light and fluffy.
- ¾ cup granulated sugar – Adds sweetness to the cake; beat with eggs until fluffy for volume.
- ¼ cup buttermilk – Enhances the tenderness of the cake and adds a subtle tang.
- 1 tsp vanilla extract – Adds warmth and depth to the flavor.
- ½ tsp baking powder – Helps the cake rise to the perfect thickness.
- ¼ tsp salt – Balances the sweetness.
- Purple gel food coloring – Gives the cake its vibrant, signature purple color. Use gel coloring to avoid affecting the cake’s texture.
- 1 cup heavy cream – For the whipped cream filling, giving it a soft and creamy texture.
- ½ cup powdered sugar – Adds sweetness to the filling without making it grainy.
- ½ tsp vanilla extract (for filling) – Enhances the flavor of the cream filling.
- Cream cheese frosting – For topping the cake roll; use your favorite recipe or store-bought for convenience.
How to Make the Purple Velvet Cake Roll
Step 1: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment.
Step 2: In a large bowl, beat the eggs and sugar together on high speed for 5-6 minutes, or until the mixture becomes thick, pale, and fluffy.
Step 3: Add the buttermilk and vanilla extract to the egg mixture, gently mixing until just combined.
Step 4: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Step 5: Add a few drops of purple gel food coloring, gently folding until the color is evenly distributed. Pour the batter into the prepared pan, spreading it evenly.
Step 6: Bake for 10-12 minutes or until the cake springs back when lightly touched. Remove from the oven and immediately roll the cake, along with the parchment paper, from one short end to the other. Let it cool completely in its rolled form.
Step 7: While the cake is cooling, prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Step 8: Once the cake is completely cool, carefully unroll it and spread an even layer of whipped cream filling over the cake, leaving a small border around the edges.
Step 9: Gently roll the cake back up (without the parchment this time) and transfer it to a serving plate.
Step 10: Frost the cake roll with cream cheese frosting and decorate with piping for a beautiful, professional finish. Garnish with edible flowers or sprinkles, if desired.
Equipment Needed for This Recipe
- 10×15-inch jelly roll pan – Essential for baking a thin, even cake layer.
- Parchment paper – To prevent sticking and make rolling easier.
- Electric mixer – A hand or stand mixer will help you whip the cream and cake batter to the perfect consistency.
- Spatula – For spreading the filling evenly over the cake.
- Piping bag and tips – If you want to create beautiful swirls and designs on top.
Frequently Asked Questions
Can I use natural food coloring instead of gel food coloring?
Yes, you can, but the color might be less vibrant. Gel food coloring is preferred because it’s concentrated and doesn’t affect the cake’s texture.
How do I prevent the cake from cracking when I roll it?
Rolling the cake in parchment paper while it’s still warm helps prevent cracks. Rolling while warm allows it to “set” in the rolled shape.
Can I make the cake roll in advance?
Yes! You can make the cake roll a day ahead. Just store it in the fridge in an airtight container, and frost before serving.
What other fillings can I use?
You can try a mascarpone filling, chocolate ganache, or even a berry jam layer for a different flavor profile.
How long will the cake roll stay fresh?
Stored in the fridge, this cake roll will stay fresh for 2-3 days. Cover it well to keep it moist.
Can I freeze the cake roll?
Yes, you can freeze the cake roll (without frosting) for up to 2 months. Thaw it in the fridge and frost before serving.
Do I need to use a jelly roll pan?
For best results, a jelly roll pan is ideal, as it’s the perfect size for rolling. A different pan size might make the cake too thick or thin.
Conclusion
I hope you loved this Purple Velvet Cake Roll recipe as much as I enjoyed sharing it with you! This cake is sure to bring a splash of color and elegance to any table. Don’t forget to share this recipe on Facebook using the buttons below, or save it to Pinterest for future baking inspiration. Happy baking!
