1boxwhite cake mix, plus ingredients called for on box
1tspred gel food coloring
1tspblue gel food coloring
powdered sugarfor dusting
For the frosting
3sticksunsalted butterroom temperature
pinch of salt
3 cupsmarshmallow cream
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!
Visit simpleandseasonal.com for more great recipes like this one!