The Purple Velvet Cake Roll is a show-stopping dessert with a vibrant violet sponge cake wrapped around a rich cream cheese filling. It’s soft, moist, and as delicious as it is beautiful—perfect for birthdays, tea parties, or any special occasion where I want to impress with something unique.

Why You’ll Love This Recipe

I love how this cake takes the elegance of a classic velvet cake and gives it a colorful twist. The smooth, tender sponge pairs perfectly with the creamy filling, and rolling it up makes it both fun to serve and visually stunning. It’s a recipe that always earns compliments and doesn’t require professional baking skills to pull off.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

all-purpose flour
granulated sugar
unsweetened cocoa powder
baking powder
baking soda
salt
buttermilk
vegetable oil
large eggs
vanilla extract
purple food coloring

For the Filling:

cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract

Directions

I start by preheating the oven to 350°F (175°C) and lining a 15x10-inch jelly roll pan with parchment paper.
In one bowl, I whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, I mix the buttermilk, vegetable oil, eggs, vanilla, and purple food coloring.
I combine the wet and dry ingredients, stirring until smooth and lump-free.
I pour the batter into the prepared pan, spreading it evenly, and bake it for about 12–15 minutes.
After baking, I let it cool for 5 minutes before turning it out onto a clean kitchen towel dusted with powdered sugar.
I gently roll the cake up in the towel and let it cool completely to prevent cracking.
For the filling, I beat together the cream cheese, butter, powdered sugar, and vanilla until fluffy.
Once the cake is cool, I unroll it, spread the filling evenly, and roll it back up.
I wrap the roll tightly in plastic wrap and refrigerate it for at least 1 hour before slicing and serving.

Servings and Timing

Servings: 10
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Variations

I sometimes swap the food coloring with ube extract or mashed purple sweet potato for a more natural color and subtle flavor.
If I’m out of cream cheese, a whipped cream or mascarpone filling makes a nice alternative.
For added flair, I top it with a dusting of powdered sugar, a drizzle of white chocolate, or fresh berries.

Storage/Reheating

I keep the cake roll in an airtight container in the fridge for up to 3 days. If I want to make it ahead, I wrap it in plastic wrap and freeze it for up to 2 months. Before serving, I let it thaw overnight in the refrigerator. I don’t recommend reheating—it’s best served chilled or at room temperature.

FAQs

How do I get a deep purple color without using too much food coloring?

I either use gel-based food coloring for more vibrant results or incorporate ube extract or purple sweet potato puree for natural coloring.

Can I make this cake roll ahead of time?

Yes, I often make it a day in advance. After rolling and wrapping it, I refrigerate it overnight so it’s firm and easy to slice.

What’s the trick to rolling the cake without cracks?

Rolling the cake while it’s still warm and flexible in a powdered-sugar-coated towel works like a charm. I make sure not to overbake it to keep the sponge soft.

What can I use instead of buttermilk?

I mix regular milk with a little lemon juice or vinegar and let it sit for 5 minutes. That gives me a quick homemade buttermilk alternative.

Can I use a different filling?

Absolutely. I’ve tried whipped cream, chocolate mousse, and even fruit preserves. Just make sure it’s thick enough to spread and roll without leaking.

Conclusion

This Purple Velvet Cake Roll is not only eye-catching but also irresistibly delicious. I love how the soft sponge and creamy filling complement each other, and it’s one of my favorite treats to prepare when I want to impress. Whether for a party or a quiet evening indulgence, this cake roll brings a little magic to the table.

Purple Velvet Cake Roll

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Author: Sue
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

The Purple Velvet Cake Roll is a vibrant and elegant dessert featuring a moist purple sponge cake rolled around a rich cream cheese filling. Perfect for special occasions, it's as delightful to eat as it is to look at.

Instructions

Preheat the oven to 350°F (175°C) and line a 15x10-inch jelly roll pan with parchment paper.
In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, vegetable oil, eggs, vanilla extract, and purple food coloring.
Combine wet and dry ingredients, stirring until the batter is smooth and lump-free.
Pour the batter into the prepared pan, spread evenly, and bake for 12–15 minutes.
Cool the cake for 5 minutes, then turn it out onto a powdered sugar-dusted towel and roll gently.
Let the rolled cake cool completely to prevent cracks.
Beat together cream cheese, butter, powdered sugar, and vanilla until fluffy to make the filling.
Unroll the cooled cake, spread the filling evenly, then re-roll it tightly.
Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes

Use gel food coloring for a more vibrant purple hue.
Roll the cake while warm to avoid cracks.
Let the cake chill thoroughly before slicing for clean cuts.
Swap cream cheese filling with whipped cream or mascarpone for variety.
Top with powdered sugar, white chocolate drizzle, or fresh berries for extra flair.