Description
A vibrant and delicious Purple Velvet Cake Roll filled with a smooth cream cheese filling. This dessert combines a tender, cocoa-flavored purple sponge cake rolled with a luscious cream cheese mixture, perfect for festive occasions or a delightful treat.
Ingredients
Scale
Cake Ingredients
- 3/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon purple gel food coloring
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Dusting
- Powdered sugar
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, unsweetened cocoa powder, baking powder, and salt until well combined.
- Beat Eggs and Sugar: In a separate large bowl, beat the room temperature eggs and granulated sugar on high speed for 3 to 4 minutes until the mixture is pale and thick, which will help create a light sponge.
- Add Wet Ingredients: Gently mix in the vegetable oil, vanilla extract, and purple gel food coloring into the egg mixture until the color is evenly distributed.
- Combine Dry and Wet Mixtures: Using a spatula, carefully fold the dry ingredients into the wet batter. Be gentle and mix just until combined to maintain the airy texture.
- Bake the Cake: Pour and spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 10 to 12 minutes, or until the cake springs back when lightly pressed.
- Roll the Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Turn the cake out onto the towel, carefully peel off the parchment paper, and roll the cake gently from the short end with the towel. Allow it to cool completely in the rolled shape.
- Make the Cream Cheese Filling: In a clean bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Add powdered sugar and vanilla extract, then mix until fully incorporated and fluffy.
- Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface of the cake. Re-roll the cake tightly without the towel.
- Chill and Serve: Wrap the rolled cake in plastic wrap and chill in the refrigerator for at least 30 minutes to set. Before serving, dust with powdered sugar for a beautiful finish and slice with a clean knife, wiping between cuts for neat slices.
Notes
- Use gel food coloring to achieve the most vibrant purple color without affecting batter consistency.
- For clean, even slices, wipe the knife with a warm towel between cuts.
- Rolling the cake while warm helps prevent cracking.
- Chilling the cake roll before slicing ensures the filling sets nicely and the roll holds its shape.
