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Delicious Purple Velvet Cake Roll on a white plate with decorative sprinkles.
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Purple Velvet Cake Roll

A stunning dessert featuring a vibrant purple cake rolled with a creamy filling, perfect for any celebration.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Cake Roll, Dessert Recipe, Purple Velvet Cake, Whimsical Cake
Servings: 12 slices
Calories: 350kcal

Ingredients

For the Crust

  • 2 cups Oreo crumbs Provides a rich chocolatey flavor.
  • 1/4 cup unsalted butter, melted Adds richness and helps bind your crust together.

For the Cheesecake Filling

  • 24 oz cream cheese, softened Velvety smooth, serves as a luxurious filling.
  • 1 cup granulated sugar Balances the richness of the cream cheese.
  • 1 cup sour cream Contributes tangy undertones and texture.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 3 large eggs Provide structure and moisture.
  • 2 tablespoons cocoa powder Adds depth to the batter.
  • 1 teaspoon purple food coloring Transforms the cake into a visual delight.
  • 1/2 cup crushed Oreos Adds a delightful crunch.

For the Ganache and Toppings

  • 1 cup semi-sweet chocolate chips Rich chocolate for decoration.
  • 1/2 cup heavy cream For making the chocolate ganache.
  • to taste whipped cream Light and fluffy topping.
  • to taste mini Oreos Cute decoration.
  • to taste red velvet cake crumbs For contrast in appearance.
  • to taste sprinkles Colorful confetti for decoration.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
  • In a mixing bowl, combine the Oreo crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes.
  • In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, then beat in sour cream and vanilla extract. Add eggs one at a time, mixing well after each addition.
  • Stir in the cocoa powder and purple food coloring. Gently fold in the crushed Oreos.

Baking

  • Pour the cheesecake batter into the cooled crust and smooth the top. Bake for 60-70 minutes until edges are slightly browned and center is set.
  • After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Cooling and Serving

  • Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
  • For the ganache, heat semi-sweet chocolate chips and heavy cream in a microwave-safe bowl until smooth, stirring at 30-second intervals.
  • Drizzle the ganache over the cheesecake, then decorate with whipped cream, mini Oreos, red velvet cake crumbs, and sprinkles.

Notes

Allow the cake to cool properly to avoid collapsing. You can use Greek yogurt in place of sour cream for a healthier option. The cake can also be frozen; wrap it tightly before freezing.