Purple Velvet Cake Roll

To store leftover purple velvet cake roll, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days. For longer storage, you can freeze the cake roll for up to 2 months. Just make sure to wrap it well to prevent freezer burn.

If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. Alternatively, you can use plain yogurt or sour cream thinned with a little milk as a substitute for buttermilk in the purple velvet cake roll.

Yes, you can make the purple velvet cake roll gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum or add it separately to ensure the cake has the right texture. Always check the labels of your ingredients to ensure they are gluten-free.

The purple velvet cake roll pairs wonderfully with fresh berries, such as raspberries or blueberries, which add a nice tartness. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. A drizzle of chocolate sauce or a sprinkle of edible flowers can enhance its presentation on a dessert platter.

To roll the purple velvet cake without cracking, make sure to roll it while it's still warm. After baking, let it cool for about 5 minutes before transferring it onto a powdered sugar-dusted kitchen towel. Roll it gently and tightly, using the towel to help guide the cake. If it does crack slightly, don't worry; you can cover it with the cream cheese filling, and it will still look beautiful when served.