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Purple Velvet Cake Roll

Experience a delightful twist on traditional velvet cake with this vibrant Purple Velvet Cake Roll, perfect for any celebration.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Celebration, Dessert
Cuisine: American, Baking
Keyword: Cake Roll, Celebration Cake, Dessert Recipe, Purple Cake, Velvet Cake
Servings: 10 servings
Calories: 400kcal

Ingredients

For the crust

  • 2 cups Oreo crumbs Adds a rich, chocolaty base
  • 1/4 cup unsalted butter, melted Binds the crumbs together

For the cheesecake filling

  • 24 oz cream cheese, softened Ensures a rich filling
  • 1 cup granulated sugar Balances tanginess from cream cheese
  • 1 cup sour cream Adds depth and moisture
  • 1 teaspoon vanilla extract Enhances flavor
  • 3 large eggs Provides structure
  • 2 tablespoons cocoa powder Enhances chocolate flavor
  • 1 teaspoon red food coloring Intensifies flavor and color
  • 1/2 cup crushed Oreos Extra texture and flavor

For decoration

  • 1 cup semi-sweet chocolate chips For the chocolate ganache
  • 1/2 cup heavy cream Adds lightness to ganache
  • as needed garnish whipped cream For topping
  • as needed garnish mini Oreos Cute decoration
  • as needed garnish red velvet cake crumbs For visual appeal
  • as needed garnish sprinkles Adds a playful touch

Instructions

Preparation

  • Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a medium bowl, combine Oreo crumbs with melted butter and mix until well coated. Press firmly into the bottom of the prepared pan to create an even layer.
  • Bake the crust for 10 minutes, then allow it to cool completely.

Cheesecake batter

  • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and free of lumps.
  • Gradually add granulated sugar and mix until incorporated.
  • Add sour cream and vanilla extract, then beat in eggs one at a time.
  • Mix in cocoa powder and red food coloring until the batter is uniform.
  • Fold in crushed Oreos.

Assembly and Baking

  • Pour cheesecake batter onto the cooled crust and spread evenly.
  • Bake for 60-70 minutes until edges are lightly browned and center is set.
  • Turn off oven and let cake cool inside with the door slightly ajar for about one hour.

Chilling and Decoration

  • Refrigerate the cake for at least 4 hours or overnight before removing it from the pan.
  • To make ganache, combine chocolate chips and heavy cream in a microwave-safe bowl and heat until smooth and glossy.
  • Drizzle ganache over cooled cheesecake edges and decorate with whipped cream, mini Oreos, red velvet crumbs, and sprinkles.

Notes

For best results, use room-temperature cream cheese and butter. Ensure cake is fully cooled before rolling to avoid cracks. For a healthier twist, substitute Greek yogurt for sour cream and use almond flour for a gluten-free option.