Purple Velvet Cake Roll

I absolutely adore the magic of Christmas baking. There’s something so special about filling the kitchen with warmth and the scent of sweet treats. While I love classic holiday cookies, like my favorite Raspberry Almond Snowball Cookies, this year I wanted to create something truly spectacular for our festive table. This Purple Velvet Cake Roll is my new showstopper. It has a wonderfully soft, tender crumb and a rich, tangy cream cheese filling that perfectly complements the subtle cocoa flavor.

What Makes This Purple Velvet Cake Roll So Special?

For me, this Purple Velvet Cake Roll is the perfect holiday dessert because it looks incredibly impressive but is surprisingly straightforward to make. With a prep time of just 25 minutes and a cook time of 15 minutes, it comes together so quickly! The vibrant purple hue is so festive and unexpected, and the swirl of cream cheese frosting is just beautiful. It’s a wonderfully light yet decadent dessert that never fails to get rave reviews from my family.

Ingredient Notes for Purple Velvet Cake Roll

The magic of this cake starts with a few key ingredients. I always use full-fat buttermilk for the most tender, moist crumb. For the frosting, good-quality, block-style cream cheese at room temperature is essential for that perfect tangy flavor and smooth texture. And for that gorgeous color, a concentrated purple gel food coloring is my secret. It creates a deep, rich hue without adding extra liquid to the batter, which is so important. It’s as vibrant and easy as my No-Bake Orange Creamsicle Truffles!

Antonio

Festive Purple Velvet Cake Roll

A stunning holiday dessert, this Purple Velvet Cake Roll features a tender, cocoa-infused purple sponge, spiraled with a rich and tangy cream cheese frosting. It's a festive twist on a classic that's sure to be the star of your Christmas table.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

For the Purple Velvet Cake

• 4 large eggs separated, at room temperature
• 3/4 cup granulated sugar divided
• 1/4 cup vegetable oil
• 1/4 cup buttermilk at room temperature
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1-2 tsp purple gel food coloring adjust for desired color
• 1 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup powdered sugar for dusting the towel

For the Cream Cheese Frosting

• 8 oz cream cheese full-fat, softened to room temperature
• 1/2 cup unsalted butter softened to room temperature
• 2 cups powdered sugar sifted
• 1 tsp vanilla extract
• 1/8 tsp salt

Equipment

• 15x10-inch Jelly Roll Pan
• Stand mixer or electric hand mixer
• Parchment Paper
• Mixing Bowls
• Offset spatula
• Wire cooling rack

Method

 

Prepare the Cake and Pan

• Preheat oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan, line it with parchment paper, then grease and flour the parchment paper. This double prep ensures the cake won't stick.
• Lay a clean, lint-free kitchen towel on your work surface. Generously and evenly dust the towel with the 1/4 cup of powdered sugar. This is where you'll roll the hot cake.

Make the Cake Batter

• In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and 1/4 tsp salt. Set aside.
• In a large bowl, using an electric mixer, beat the 4 egg yolks with 1/2 cup of the granulated sugar on high speed until thick and pale yellow, about 3-4 minutes. Beat in the vegetable oil, buttermilk, white vinegar, vanilla extract, and purple gel food coloring until well combined.
• Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
• In a separate, clean bowl, beat the 4 egg whites on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
• Gently fold one-third of the egg whites into the cake batter to lighten it. Then, fold in the remaining egg whites in two more additions until no white streaks remain.

Bake and Roll the Cake

• Pour the batter into the prepared jelly roll pan and spread it into an even layer with an offset spatula.
• Bake for 12-15 minutes, or until the top of the cake springs back when gently touched. Be careful not to overbake, as this can cause cracking.
• Immediately invert the hot cake onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
• Starting from one of the short ends, gently and tightly roll the warm cake up with the towel inside. Place the rolled cake, seam-side down, on a wire rack to cool completely, for at least 1 hour.

Prepare the Frosting and Assemble

• While the cake cools, make the frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
• Gradually beat in the sifted powdered sugar until smooth. Mix in the vanilla extract and 1/8 tsp salt.
• Once the cake is completely cool, gently unroll it. Spread the cream cheese frosting evenly over the surface, leaving a 1/2-inch border around all edges.
• Carefully re-roll the cake (without the towel this time). Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the filling to set firm.
• Before serving, use a sharp serrated knife to trim about 1/2 inch from each end for a clean, professional presentation. Dust with additional powdered sugar if desired.

Notes

For the most vibrant purple color, use gel food coloring as liquid coloring can alter the batter's consistency. Rolling the cake while it is still warm is the most crucial step to prevent it from cracking. Ensure the cake is completely cool before adding the frosting, or the frosting will melt and ooze out. The cake roll can be made a day ahead and stored, tightly wrapped, in the refrigerator. It will keep for up to 3 days.

How I Make Purple Velvet Cake Roll

I find the process of making this cake roll almost therapeutic. I start by whipping up the vibrant purple cake batter, making sure not to overmix it. Once it’s baked, the most crucial step is to roll the warm cake in a towel dusted with powdered sugar. This “trains” the cake to hold its rolled shape and prevents cracking later. While it cools, I prepare the simple, luscious cream cheese frosting. Unrolling, frosting, and re-rolling is the final, satisfying step before it’s ready. It’s much simpler than it looks, I promise! It’s one of my favorite centerpiece desserts, right alongside a beautiful savory Caprese Christmas Wreath appetizer.

My Tips for the Perfect Outcome

• Don’t Overbake: Keep a close eye on the cake. Overbaking is the main reason a cake roll will crack.
• Roll It Hot: You must roll the cake in the prepared towel immediately after it comes out of the oven.
• Use Gel Color: Gel food coloring provides intense color without thinning the batter like liquid coloring can.
• Chill Before Slicing: For the cleanest slices, let the finished cake roll chill in the refrigerator for at least an hour.

How I Serve and Store This Dish

I love to present this cake roll on a simple white platter to make the purple color pop, often with a final dusting of powdered sugar right before serving to look like freshly fallen snow. It’s a stunning centerpiece for a holiday dessert table. To store leftovers, I wrap the cake roll tightly in plastic wrap and keep it in the refrigerator. It stays wonderfully fresh and delicious for up to three days, though it rarely lasts that long in my house!

Why did my cake roll crack?

Cracking is usually caused by one of two things: overbaking the cake, which makes it dry and less flexible, or not rolling it up in the towel while it’s still hot from the oven. That initial warm roll is what sets the cake’s memory and prevents it from breaking when you fill and re-roll it later.

Can I prepare this Purple Velvet Cake Roll in advance?

Absolutely! This is a great dessert to make ahead for a party. You can bake, fill, and roll the cake a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. The flavors actually meld together beautifully overnight, making it even more delicious.

Is there a substitute for buttermilk?

Yes, if you don’t have buttermilk on hand, you can easily make a substitute. For every one cup of milk, stir in one tablespoon of white vinegar or lemon juice. Let it stand for about 5-10 minutes until it slightly curdles, and then it’s ready to use in your Purple Velvet Cake Roll batter.

Can I use a different color for this cake roll?

Of course! While I love the festive purple for Christmas, this recipe works beautifully with any gel food coloring. A deep red would give you a classic red velvet cake roll, and a vibrant green would also be wonderful for the holidays. Just be sure to use a concentrated gel color for the best results.

This Purple Velvet Cake Roll has become a cherished part of my holiday baking tradition, and I truly hope it brings as much joy to your table as it does to mine. If you give it a try, I would absolutely love to hear what you think in the comments below!

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