Patriotic Cake Roll
This red, white and blue patriotic cake roll is filled and frosted with a sweet, creamy filling and is perfect for 4th of July or Memorial Day picnics!
For the cake roll
- 1 box white cake mix, plus ingredients called for on box
- 1 tsp red gel food coloring
- 1 tsp blue gel food coloring
- powdered sugar for dusting
For the frosting
- 3 sticks unsalted butter room temperature
- pinch of salt
- 1 tsp vanilla
- 3 cups marshmallow cream
- 1 cup powdered sugar
- 1/4 cup milk
Preheat the oven to 350 degrees. Brush an 11-by-17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper; brush the paper with oil and dust with flour, tapping out the excess. (It's all about making it easy to transfer and roll!)
Make the cake batter according to the instructions on the box. Divide equally into two bowls. Add the red and blue coloring to each bowl until desired colored is reached
Pour the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide. The stripes don't need to be perfectly straight. Bake until the top springs back when pressed, 12 to 15 minutes. Let cool about 3 minutes in the pan
Dust with powdered sugar and spread a clean kitchen towel (something flat and not fuzzy!) on top. Place a cooling rack on the towel, then flip the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 1/2 hours.
Gently unroll the cake, peeling away the towel. Go slowly, and don't try to flatten it out-you want it to keep the rolled up shape.
Spread half of the frosting on the unrolled cake, all the way to the edges. Roll it back up and trim off the edges for a cleaner cut.
Cover with the other half of the frosting and top with red, white and blue sprinkles!