Directions
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Preheat the oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper to ensure easy removal.
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In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps for a smooth texture.
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In another mixing bowl, combine the buttermilk, vegetable oil, eggs, cocoa powder, and vanilla extract. Stir in the purple food coloring until you achieve your desired shade of purple.
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Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to over-mix; a smooth batter is essential.
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Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula to ensure uniform baking.
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Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This is a tremendous moment—watching it rise beautifully!
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While the cake is baking, prepare the cream cheese filling. In a mixing bowl, beat together the softened cream cheese, unsalted butter, and powdered sugar until the mixture is smooth and creamy.
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Once the cake is done, allow it to cool in the pan for a few minutes. Next, transfer the cake onto a kitchen towel dusted with powdered sugar to prevent sticking.
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Gently roll the cake up with the towel still attached, starting from one short side. This tension will help the cake maintain its shape later.
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Let the rolled cake cool completely, which may take about 30 minutes. Once cooled, carefully unroll it.
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Spread the luscious cream cheese filling across the surface of the cake, leaving a small border around the edges. Roll the cake back up, this time without the towel.
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Once you’ve formed it into a roll, refrigerate the cake roll for at least an hour. This helps to set the filling and makes slicing easier.
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After chilling, slice the cake roll into generous portions and serve. Enjoy each bite of this tremendous dessert!
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