Purple Velvet Cake Roll

🍰 Purple Velvet Cake Roll ✨🍰

Introduction

This Purple Velvet Cake Roll is a stunning dessert that brings elegance and flavor to any celebration. With its soft, fluffy sponge cake tinted a rich purple hue and a creamy, smooth cream cheese filling, this cake roll is as delightful to look at as it is to eat. Perfect for birthdays, holidays, or any festive gathering!

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 Optional Buttercream:

• 🥑 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

1. Prepare the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the eggs and sugar on high speed for 3-4 minutes until pale, thick, and fluffy.
4. Add the vanilla extract and mix well.
5. Gradually fold in the dry ingredients, alternating with the milk, until just combined.
6. Add a few drops of purple food coloring to achieve your desired shade and gently fold it in.

2. Bake the Cake:

1. Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
2. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
3. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
4. Peel off the parchment paper and gently roll the cake up with the towel (from short end to short end). Let it cool completely at room temperature.

3. Prepare the Cream Cheese Filling:

1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, mixing until the filling is fluffy and spreadable.

4. Assemble the Cake Roll:

1. Carefully unroll the cooled cake and spread an even layer of the cream cheese filling over the surface.
2. Gently re-roll the cake (without the towel) into a log shape.
3. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to set.

5. Optional Buttercream Frosting:

1. In a large bowl, beat the butter until light and fluffy.
2. Gradually add the powdered sugar, alternating with the milk, until smooth.
3. Add a few drops of purple food coloring to achieve your desired color.
4. Spread or pipe the buttercream over the chilled cake roll.

6. Decorate the Cake Roll:

1. Garnish with fresh blackberries or purple berries for a pop of color.
2. Lightly dust with powdered sugar for an elegant finish.
3. For a festive look, add edible glitter or small buttercream swirls topped with berries.

Tips for Perfect Results

1. Roll While Warm: Roll the cake as soon as it comes out of the oven to prevent cracks.
2. Even Coloring: Use gel food coloring for a vibrant, consistent purple hue without affecting the batter’s texture.
3. Chill the Filling: For a smoother assembly, let the cream cheese filling chill slightly before spreading.
4. Sharp Slices: Use a serrated knife dipped in hot water for clean, precise cake slices.
5. Storage Tip: Keep the cake roll in the refrigerator for up to 3 days, and allow it to sit at room temperature for 10 minutes before serving.

Frequently Asked Questions (FAQs)

Q: Can I make the cake roll ahead of time? A: Yes! Prepare the cake roll a day in advance and store it in the refrigerator until ready to serve.

Q: How do I prevent the cake from cracking? A: Roll the cake while it is still warm, and don’t overbake it. This keeps the sponge soft and flexible.

Q: Can I freeze the cake roll? A: Yes. Wrap the unfilled cake roll tightly in plastic wrap and freeze for up to 2 months. Thaw and fill before serving.

Q: Can I use a different filling? A: Absolutely! Try chocolate ganache, whipped cream, or even a berry jam for a delicious variation.

Q: What if I don’t have a jelly roll pan? A: Use a standard baking sheet with similar dimensions and line it with parchment paper.

Common Mistakes and Solutions

1. Mistake: Cake cracks when rolling.
   • Solution: Roll the cake while it’s warm and dust the towel with powdered sugar to prevent sticking.
2. Mistake: Filling oozes out.
   • Solution: Use a thin, even layer of filling and chill the cake before slicing.
3. Mistake: Cake is too dry.
   • Solution: Avoid overbaking and check for doneness at the 10-minute mark.

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