Elegant Purple Velvet Cake Roll
Indulge in this elegant purple velvet cake roll, with a rich cocoa sponge, creamy whipped filling, and vibrant purple glaze. Ready in 62 minutes, 240 kcal per slice!
Equipment
- 10x15-inch jelly roll pan
- Parchment paper
- Large mixing bowl
- Electric mixer or whisk
- Sifter or fine mesh strainer (for dry ingredients)
- Spatula (for folding and spreading)
- Clean kitchen towel (for rolling)
- Small mixing bowl (for glaze)
- Measuring cups and spoons
- Wire rack (for cooling)
Ingredients
- 4 large eggs
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
- ½ cup milk
- 1 tbsp purple food coloring
- ½ tsp salt
- 1 tsp baking powder
- 1 cup whipped cream for filling
- 1 cup powdered sugar for glaze
- 2 tbsp milk for glaze
- ½ tsp purple food coloring for glaze
- ½ tsp vanilla extract for glaze
Instructions
- Preheat the oven to 375°F (190°C) and line a 10x15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar together until thick and pale, about 2-3 minutes.
- Add melted butter, vanilla extract, milk, and purple food coloring, mixing until combined.
- Sift flour, cocoa powder, baking powder, and salt into the wet mixture, folding gently until smooth.
- Spread the batter evenly into the prepared pan and bake for 10-12 minutes until the cake springs back when touched.
- Immediately roll the warm cake with the parchment paper into a log, let cool completely, then unroll, spread with whipped cream, and re-roll; chill for 30 minutes.
- For the glaze, whisk powdered sugar, 2 tbsp milk, ½ tsp purple food coloring, and ½ tsp vanilla extract until smooth and glossy; drizzle over the chilled cake roll and let set before serving.
