Description
Purple Velvet Cake Roll
Ingredients:
For the Cake Roll:
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs (room temperature)
¾ cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
Purple food coloring (gel or liquid)
For the Cream Cheese Filling:
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
2 cups powdered sugar
1 teaspoon vanilla extract
For the Buttercream (Optional):
1 cup unsalted butter (softened)
3 cups powdered sugar
2–3 tablespoons milk or heavy cream
Purple food coloring
For Decoration:
Fresh blackberries or purple berries
Powdered sugar (for dusting)
Instructions:
Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the eggs and sugar on high speed for 3–4 minutes, until pale and thick. Add the vanilla extract and mix.
Gradually fold in the dry ingredients, alternating with the milk. Mix gently until combined. Add purple food coloring to achieve your desired shade.
Bake the Cake:
Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then gently roll the cake (with the towel) into a log shape. Let it cool completely.
Prepare the Filling:
In a medium bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
Assemble the Cake Roll:
Carefully unroll the cooled cake and spread an even layer of cream cheese filling over the surface. Gently re-roll the cake (without the towel). Wrap the roll in plastic wrap and chill for at least 1 hour.
Optional Buttercream Frosting:
Beat the softened butter until fluffy. Gradually add powdered sugar and milk, mixing until smooth. Tint with purple food coloring. Spread or pipe the frosting over the cake roll.
Decorate:
Garnish the cake with fresh blackberries or purple berries and dust with powdered sugar.
Decoration Tips:
Add edible glitter for a magical sparkle.
Pipe small buttercream swirls along the top and place berries on each swirl for an elegant finish.
Present on a wooden or marble serving board surrounded by pinecones or festive greenery for holiday charm.
Recipe Tips:
Be sure to roll the cake while it’s warm to prevent cracking.
For even layers, chill the filling slightly before spreading.
Store the cake roll in the refrigerator for up to 3 days.
Enjoy making this vibrant and delicious dessert!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for a perfect roll every time. After baking, immediately invert the warm cake onto a towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short end, use the towel to roll the cake into a log. This “pre-roll” sets the cake’s memory, preventing cracks when you fill it later. Let it cool completely in this rolled position for at least one hour.
Serving Suggestions
Slice the chilled cake roll into 1-inch thick pieces for a beautiful presentation. Serve on individual dessert plates with a dollop of whipped cream and a few extra fresh berries. For a special occasion, drizzle each plate with a raspberry or blackberry coulis before placing the slice. It pairs wonderfully with a cup of Earl Grey tea or a glass of dessert wine.
How-to Summary
To summarize: Prepare and bake the purple sponge. Roll it warm in a sugared towel to cool. Make the creamy cheese filling. Unroll the cooled cake, spread the filling, and re-roll. Chill to set, then frost and decorate with purple buttercream and fresh berries for a stunning, festive dessert.
Frequently Asked Questions
Can I make this cake roll ahead of time? Absolutely. You can assemble the filled roll, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before adding the final buttercream and decorations.
My cake cracked when I rolled it. What went wrong? The most common cause is overbaking, which dries out the cake. Ensure you bake only until it just springs back. Also, rolling it while it is still very warm is crucial.
Can I use a different food coloring? Yes, gel food coloring is highly recommended for vibrant color without altering the batter’s consistency. You can use any color to match your theme.
How do I store leftovers? Keep the cake roll covered in the refrigerator for up to 3 days. The flavors often meld and improve after a day.
Can I freeze the cake roll? Yes, but freeze it without the fresh berry garnish. Wrap the unfrosted or frosted roll tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Avoid overmixing the batter after adding flour, as it can deflate the eggs and result in a dense cake.
- Do not let the baked cake cool completely before the initial roll, or it will crack.
- Ensure your cream cheese and butter for the filling are truly at room temperature to avoid lumps.
- Do not spread the filling too thickly or go all the way to the edges, as it will squeeze out when rolling.
- Avoid skipping the chilling step after assembly, as this sets the filling and makes slicing clean.
Conclusion
This Purple Velvet Cake Roll is a show-stopping dessert that combines a tender, colorful sponge with a rich cream cheese filling. By following the step-by-step guide and heeding the common pitfalls, you can master the art of the cake roll. It’s a versatile recipe perfect for holidays, celebrations, or simply adding a burst of color to your dessert table. Enjoy the process and the delicious, magical result!