Ingredients:
For the Cake:
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 1/4 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon purple food coloring
For the Cream Cheese Filling:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix buttermilk, vegetable oil, eggs, vanilla extract, and purple food coloring. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the cream cheese filling by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
6. When the cake is done, remove from the oven and let it cool for 5 minutes. Turn the cake out onto a clean kitchen towel dusted with powdered sugar.
7. Spread the cream cheese filling evenly over the cake. Roll the cake up tightly, starting from one end. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
8. Before serving, dust with additional powdered sugar if desired.
Enjoy
#foodie #cake