Description
This Purple Velvet Cake Roll features a vibrant and fluffy sponge cake infused with rich purple gel color, baked to perfection and rolled with a tangy and creamy cream cheese frosting. Ideal for festive occasions or a colorful dessert table, this jelly roll cake is both visually stunning and delightfully delicious.
Ingredients
Scale
For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup buttermilk
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- Purple gel food coloring (as needed)
- Powdered sugar (for dusting)
For the cream cheese filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice or zest (optional for tang)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving extra paper on the sides for easy removal. Lightly grease and dust with flour to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt to ensure they are evenly combined.
- Beat eggs and sugar: In a separate large bowl, using an electric mixer on high speed, beat the room temperature eggs and granulated sugar for 5 to 6 minutes until the mixture is thick, pale, and has tripled in volume, which provides a light and airy base for the cake.
- Incorporate wet ingredients: Gently fold in the buttermilk, vegetable oil, vanilla extract, and enough purple gel food coloring to achieve your desired vibrant purple shade. Ensure this is done carefully to maintain airiness.
- Combine dry and wet mixes: Sift the dry ingredients into the wet ingredients and gently fold until just combined, avoiding overmixing which could deflate the batter.
- Bake the cake: Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 10 to 12 minutes, or until the top springs back when lightly touched, indicating it is cooked through.
- Roll the cake: Immediately dust a clean kitchen towel generously with powdered sugar. Invert the warm cake onto the towel, then carefully peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside. Allow it to cool completely in this rolled shape with the seam side down to prevent cracking.
- Prepare the cream cheese filling: Beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and optional lemon juice or zest, then beat until fluffy and well combined.
- Assemble the cake roll: Once the cake has cooled, gently unroll it without the towel and spread the cream cheese filling evenly over the surface. Carefully re-roll the cake, this time without the towel, and place it seam-side down on a serving platter.
- Chill and serve: Refrigerate the cake roll for at least 30 minutes to allow the filling to set. Before serving, dust with powdered sugar or optionally decorate with whipped cream or purple sprinkles for an extra festive touch.
Notes
- Use gel food coloring to achieve vibrant purple hues without altering the batter’s texture or moisture content.
- Immediately rolling the cake while it is warm prevents cracking and helps shape the roll smoothly.
- Store any leftover cake roll tightly wrapped in the refrigerator for up to 3 days to maintain freshness.
- The optional lemon juice or zest in the filling brightens the flavor and adds a subtle tang complementary to the cream cheese.
- For a fun twist, garnish with edible purple flowers or additional sprinkles before serving.
