Ultimate Purple Velvet Cake Roll
A delightful twist on the classic cake roll, featuring purple sweet potato and cream cheese filling for a visually striking and tasty dessert.
Servings: 12 slices
Calories: 250kcal
Ingredients
For the Cake
- 3 large eggs These will provide the perfect base, contributing to the cake's airy texture.
- 1 cup sugar Sweetness is key, helping balance flavors and creating a delightful crust.
- 1 cup all-purpose flour Essential for structure, yielding a soft and tender cake.
- 1/2 cup purple sweet potato puree or purple food coloring Adds natural sweetness and stunning color—use puree for flavor, or food coloring for vibrancy.
- 1/4 cup unsweetened cocoa powder Introduces a rich chocolate flavor while enhancing the color.
- 1 teaspoon baking powder Gives the cake roll its fluffy rise.
- 1/2 teaspoon baking soda Works with the baking powder to provide lift.
- 1/4 teaspoon salt Balances sweetness and enhances flavor.
- 1/2 cup buttermilk Contributes moisture and a slight tang, making the cake decadently rich.
- 1 teaspoon vanilla extract Infuses warmth and aroma into the cake.
For the Creamy Filling
- 8 oz cream cheese, softened Provides a luscious texture with tangy flavor.
- 1/4 cup unsalted butter, softened Adds richness and smoothness to the filling.
- 2 cups powdered sugar Sweetens the filling and gives it a light, fluffy texture.
- 1 teaspoon vanilla extract Enhances the overall flavor profile of the cream cheese filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 15×10-inch jelly roll pan by lining it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Incorporate the purple sweet potato puree (or food coloring), buttermilk, and vanilla extract into this mixture until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
Baking
- Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 5 minutes on a wire rack, then dust a clean kitchen towel with powdered sugar, invert the cake onto it, and carefully peel off the parchment paper.
Filling and Rolling
- While the cake is baking, prepare the cream cheese filling by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and fluffy.
- Spread the cream cheese filling evenly over the surface of the cake. Starting from one end, gently roll the cake with the towel, creating a log shape. Allow it to cool completely.
Serving
- Once cooled, slice the cake roll into portions and serve. Enjoy every bite of this vibrant and delicious Purple Velvet Cake Roll!
Notes
Ensure cream cheese and butter are at room temperature for a smoother filling. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. For variations, consider adding almond extract to the filling.