There’s something irresistible about a velvety, rich cake wrapped around a luscious, creamy filling. But while red velvet cake has had its moment, it’s time for a stunning new twist—the Purple Velvet Cake Roll.

This recipe takes the beloved flavors of a classic velvet cake and elevates it with a bold, eye-catching purple hue. The result? A light, tender cake that looks as amazing as it tastes. Whether you’re baking for a special occasion, a holiday gathering, or simply want to impress, this cake roll is guaranteed to steal the spotlight.

But why purple? Purple is often associated with royalty, creativity, and uniqueness, making this dessert feel extra special. Plus, it’s a fun way to break away from traditional colors and add a modern touch to your baking.

If you love soft, melt-in-your-mouth cakes paired with a creamy, slightly tangy filling, then you’re in for a treat. Let’s dive into everything you need to know to make this Purple Velvet Cake Roll a showstopper in your kitchen!

Why I Love This Recipe

The beauty of this cake goes beyond its stunning appearance. It’s soft, delicate, and filled with a smooth, velvety cream that perfectly balances its slight cocoa flavor.

Unlike traditional red velvet cakes, this recipe doesn’t rely on too much food coloring—just the right amount to give it that signature deep purple hue. The balance of buttermilk and vinegar creates a tender, moist texture, while the cocoa powder adds just a hint of depth.

One of the best things about this cake roll is how impressive it looks with minimal effort. It may seem like a tricky dessert, but once you master the rolling technique, it’s surprisingly easy. Plus, cake rolls are much lighter than layer cakes, making them perfect for those who love a sweet treat without feeling too heavy.

If you’re looking for a dessert that’s as elegant as it is delicious, this is the perfect choice. Not only will it wow your guests, but it’s also a great make-ahead dessert, saving you time before a big event.

Ingredients for Purple Velvet Cake Roll

To create the perfect Purple Velvet Cake Roll, you’ll need a combination of classic baking ingredients with a few special additions to achieve that signature color and texture.

For the Cake:

Cake flour – The key to a light, tender sponge cake.
Cocoa powder – Just a touch to add depth without overpowering the purple hue.
Baking powder & baking soda – Help create a fluffy, airy texture.
Salt – Enhances the flavors and balances sweetness.
Granulated sugar – For the perfect amount of sweetness.
Eggs – Essential for structure and moisture.
Buttermilk – Keeps the cake soft and gives it a slight tang.
White vinegar – Helps with the tender texture and enhances the color.
Vegetable oil – Adds moisture without weighing the cake down.
Vanilla extract – Rounds out the flavors beautifully.
Purple gel food coloring – Gives the cake its vibrant color without affecting the texture.

For the Filling:

Cream cheese – The heart of the filling, creamy and slightly tangy.
Powdered sugar – Sweetens the filling without making it grainy.
Heavy cream – Adds lightness and richness.
Vanilla extract – Complements the cream cheese for a smooth, delicious taste.

How Much Time Will You Need?

Making a cake roll requires a bit of patience, but it’s worth the effort. Here’s the estimated time breakdown:

Prep time: 20 minutes
Bake time: 10-12 minutes
Cooling time: 1 hour
Assembly time: 15 minutes

Total time: Around 1 hour and 45 minutes

How to Make This Purple Velvet Cake Roll

Mastering a cake roll comes down to timing and technique. Follow these steps carefully for the perfect result.

Step 1: Prepare the Baking Sheet

Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Lightly grease the parchment paper as well to ensure easy release.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together cake flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.

Step 3: Beat the Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 3-4 minutes until the mixture is pale and thick. This step helps create a light, airy sponge.

Step 4: Add the Wet Ingredients

Slowly mix in buttermilk, oil, vanilla extract, vinegar, and purple food coloring. Stir until fully combined.

Step 5: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix—stop as soon as everything is incorporated.

Step 6: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes or until the top springs back when lightly touched.

Step 7: Roll the Cake While Warm

As soon as the cake is out of the oven, turn it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel inside to form the shape. Let it cool completely.

Step 8: Make the Filling

Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.

Step 9: Fill and Roll the Cake

Unroll the cooled cake and spread the filling evenly over the surface. Gently roll it back up (without the towel) and place it seam-side down on a platter.

Step 10: Chill and Serve

Refrigerate for at least 30 minutes before slicing. Dust with powdered sugar or drizzle with white chocolate for an extra elegant touch.

Substitutions

Want to tweak this recipe to fit your preferences? Here are some great substitutions:

No buttermilk? Use 1/2 cup milk + 1/2 tbsp lemon juice or vinegar.
Prefer a natural color? Try purple sweet potato powder instead of food coloring.
Dairy-free version? Use coconut cream and dairy-free cream cheese for the filling.

Best Side Dishes for Purple Velvet Cake Roll

Pair this cake with a light and refreshing side to balance its richness:

Berry Compote – A mix of blueberries and raspberries enhances the color and flavor.
Whipped Lavender Cream – A floral, slightly herbal whipped topping to complement the cake.
Vanilla Bean Ice Cream – A classic, creamy contrast to the airy cake.

Serving and Presentation Tips

A beautifully presented Purple Velvet Cake Roll makes all the difference, especially for special occasions. Since this cake has a stunning deep purple hue, you’ll want to showcase it in a way that enhances its visual appeal.

How to Present It Beautifully:

Dust with Powdered Sugar: A light sprinkle of powdered sugar over the top creates a soft, elegant finish.
Drizzle with White Chocolate: Melted white chocolate drizzled over the cake roll adds contrast and a gourmet touch.
Garnish with Edible Flowers or Berries: Fresh blueberries, raspberries, or edible violets make the cake look even more vibrant and complement the flavors.
Use a Cake Stand: Instead of serving it on a flat plate, elevate it on a cake stand to make it the centerpiece of your dessert table.

When slicing, use a sharp serrated knife and clean the blade between cuts for perfectly neat slices. Serve each slice with a small dollop of whipped cream or a side of fresh fruit for extra elegance.

Tips and Tricks to Make This Recipe Even Better

Even though this cake is already delicious, there are a few tricks to make sure it turns out perfectly every time.

Use Cake Flour: This results in a lighter, more delicate texture compared to all-purpose flour. If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch per cup.
Don’t Overbake: The cake should be just set when it comes out of the oven. Overbaking will make it dry and difficult to roll.
Roll While Warm: This prevents cracking and helps the cake hold its shape.
Chill the Filling Before Spreading: A slightly chilled filling spreads more easily and holds its shape better.
Refrigerate Before Serving: Chilling the cake roll for at least 30 minutes before slicing makes it easier to cut clean, even slices.

Common Mistakes to Avoid

To ensure your Purple Velvet Cake Roll turns out perfectly, avoid these common pitfalls:

Skipping the Parchment Paper: The cake is delicate and can stick to the pan without parchment paper, making it difficult to remove.
Not Rolling the Cake Immediately: If you wait too long, the cake may crack when rolling. Always roll it while it’s still warm.
Overmixing the Batter: Overmixing can lead to a dense, chewy cake instead of a light and airy texture.
Using Too Much Filling: While tempting, too much filling will spill out when rolling the cake. Stick to a thin, even layer.
Cutting Too Soon: If you slice the cake before it has set in the fridge, the filling may ooze out, and the roll won’t hold its shape.

How to Store It

This cake roll is best enjoyed fresh, but you can store it to enjoy later. Here’s how:

In the Refrigerator: Wrap the cake roll tightly in plastic wrap and store it in the fridge for up to 3 days. Before serving, let it sit at room temperature for 10-15 minutes to soften slightly.
In the Freezer: To freeze, wrap the cake roll in plastic wrap and then foil. Freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator before slicing.
For Individual Slices: Wrap each slice separately in plastic wrap and store in an airtight container in the fridge for easy grab-and-go treats.

FAQ

1. Can I make this cake roll ahead of time?

Yes! You can prepare the cake roll a day in advance and store it in the fridge. Just wait to dust it with powdered sugar or add any garnishes until right before serving.

2. Why did my cake crack when rolling?

Cracks usually happen if the cake is overbaked or wasn’t rolled while warm. To prevent this, make sure to roll it up immediately after baking using a towel dusted with powdered sugar.

3. Can I use natural food coloring instead of gel food coloring?

Yes! You can use purple sweet potato powder or blueberry juice for a natural alternative, though the color may be more muted.

4. What if I don’t have a jelly roll pan?

You can use a rimmed baking sheet (about 10×15 inches), but make sure it has edges to contain the batter. Lining it with parchment paper is essential.

5. Can I make a dairy-free version?

Absolutely! Substitute coconut cream for heavy cream and vegan cream cheese for the filling. Use almond or oat milk with vinegar instead of buttermilk.