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Delicious purple velvet cake roll with cream cheese filling on a rustic background
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Purple Velvet Cake Roll

A stunning and delicious dessert featuring rich, velvety layers of purple sweetness and a luscious cream cheese filling, perfect for celebrations.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Cake Roll, Celebration Cake, Dessert Recipe, Purple Velvet Cake Roll, Sweet Potato Cake
Servings: 8 pieces
Calories: 250kcal

Ingredients

For the cake

  • 3 large eggs Fresh, fluffy eggs provide the necessary structure and fluffiness to the cake.
  • 1 cup sugar Sweetness that balances flavors and adds to the cake's moist texture.
  • 1 cup all-purpose flour The backbone ingredient that gives the cake its body.
  • 1/2 cup purple sweet potato puree or purple food coloring Adds a unique flavor and eye-catching hue to the cake.
  • 1/4 cup unsweetened cocoa powder Provides a rich undertone that complements the sweetness of the cake.
  • 1 teaspoon baking powder A crucial leavening agent to ensure the cake rises perfectly.
  • 1/2 teaspoon baking soda Works in tandem with the baking powder for a light texture.
  • 1/4 teaspoon salt Enhances the other flavors in the cake.
  • 1/2 cup buttermilk Provides moisture and a slight tang, creating a perfectly tender crumb.
  • 1 teaspoon vanilla extract Infuses the cake with a delightful aromatic profile.

For the cream cheese filling

  • 8 oz cream cheese, softened Creamy and rich, this makes the filling irresistible.
  • 1/4 cup unsalted butter, softened Adds richness and smoothness to the filling.
  • 2 cups powdered sugar Sweetens the filling to perfection while adding a bit of fluffiness.
  • 1 teaspoon vanilla extract For an 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.
  • In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Mix in the purple sweet potato puree (or food coloring), buttermilk, and vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Baking

  • Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.

Filling

  • While the cake is baking, prepare the cream cheese filling by beating the cream cheese and unsalted butter until smooth. Gradually add powdered sugar and remaining vanilla, mixing until creamy.

Assembly

  • Allow the cake to cool for about 5 minutes on a wire rack. Dust a clean kitchen towel with powdered sugar and invert the cake onto it.
  • Spread the cream cheese filling evenly over the warm cake. Starting from one end, carefully roll the cake up with the towel, creating a log shape. Allow it to cool completely in the towel.
  • Once cooled, slice into pieces and serve.

Notes

If using purple food coloring, add it gradually until the desired color is achieved. For an extra touch, top with fresh berries or edible flowers.