Patriotic cake roll filling

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! 
Course Dessert
Author Nicole Burkholder


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.

For the frosting

  • Beat the butter and salt until creamy. Add the vanilla and marshmallow cream and beat on medium/high until fluffy (about 2 minutes.) Beat in the powdered sugar and then add the milk slowly. The frosting should be thick but easily spreadable. 


  • 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!