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Purple Velvet Cake Roll

Indulge in a vibrant and delicious Purple Velvet Cake Roll, a delightful blend of sweet, creamy flavors with a striking appearance, perfect for any gathering.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 30 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: birthday cake, Cake Roll, Creative Dessert, Dessert Recipe, Purple Velvet Cake
Servings: 12 servings
Calories: 450kcal

Ingredients

For the Crust

  • 2 cups Oreo crumbs Sweet, crunchy, and utterly irresistible.
  • 1/4 cup unsalted butter, melted This rich liquid gold binds the Oreo crumbs.

For the Cheesecake Filling

  • 24 oz cream cheese, softened Silky and tangy, creates a sumptuous filling.
  • 1 cup granulated sugar Balances the creamy texture perfectly.
  • 1 cup sour cream Adds depth and brightness to the flavor.
  • 1 teaspoon vanilla extract Introduces a comforting essence.
  • 3 large eggs Bind everything together, adding moisture.
  • 2 tablespoons cocoa powder Adds a hint of chocolate.
  • 1 teaspoon red food coloring Provides the original velvet texture.
  • 1/2 cup crushed Oreos Creates delightful surprises in every bite.

For the Ganache and Decoration

  • 1 cup semi-sweet chocolate chips A decadent pocket of chocolate.
  • 1/2 cup heavy cream Helps create a smooth ganache.
  • Whipped cream for decoration Offers a refreshing contrast.
  • Mini Oreos for decoration Adds whimsical flair.
  • Red velvet cake crumbs for decoration A nod to the traditional cake.
  • Sprinkles for decoration Infuses fun and festivity.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  • In a large mixing bowl, combine Oreo crumbs and melted butter until it resembles wet sand. Press into the bottom of your prepared pan and bake for 10 minutes, then let cool.
  • In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, folding in sour cream, vanilla extract, and eggs one at a time.
  • Mix in cocoa powder and red food coloring, then fold in crushed Oreos.
  • Pour the cheesecake batter onto your cooled crust and spread evenly.

Baking

  • Bake for 60-70 minutes, or until the center is set. Let cool inside the oven with the door slightly ajar for about an hour.

Chilling

  • Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Chocolate Ganache

  • In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals stirring until smooth.
  • Once the cheesecake is chilled, carefully remove it from the pan and drizzle chocolate ganache over the edges, letting it drip down the sides.

Decorating

  • Top with whipped cream, mini Oreos, red velvet cake crumbs, and sprinkles.

Notes

Ensure all ingredients are at room temperature for a smoother batter. Allow the cake to cool fully before rolling to avoid cracking.