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Pink Velvet Roll Cake with Rainbow Chip Frosting

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Hungry Happenings
Updated May 23, 2022
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A pretty cake roll filled with rainbow chip frosting and topped with a sweet glaze and pink sprinkles.

More About This Recipe

  • Pink cakes brighten up any special occasion. They’re perfect for baby showers, girls get-togethers and birthday parties! When you cut this one into slices, everyone gets a festive swirl of brightly colored cake filled with fluffy white frosting, speckled with candy-coated chocolate chips, and topped with a sweet glaze and pink sprinkles. What's more festive than that? This recipe will make two cake rolls from one Betty Crocker™ Super Moist™ White Cake Mix, so there will be plenty to share.

Pink Velvet Roll Cake with Rainbow Chip Frosting

  • Prep Time 30 min
  • Total 2 hr 30 min
  • Servings 16
  • Ingredients 13
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Ingredients

Cakes

  • 6 eggs
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1/2 cup water
  • 1/4 cup oil
  • 1 teaspoon chocolate extract
  • 1 teaspoon Betty Crocker™ gel food color neon pink
  • 1/2 to 3/4 cup powdered sugar

Filling

  • 1 tub (16 oz) Betty Crocker™ Original Rainbow Chip Frosting
  • 1 1/4 cups frozen whipped topping, thawed

Glaze and Sprinkles

  • 1 1/2 cups powdered sugar
  • 2-4 tablespoons milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons pink candy sprinkles

Instructions

  • Step 
    1
    Cakes: Heat oven to 375°F (350°F for dark or nonstick pans). Line the bottom of two 9x13-inch pans with non-stick tin foil or parchment paper sprayed with baking spray.
  • Step 
    2
    In a large bowl, beat eggs using an electric mixer for about 6 minutes until pale yellow and thick. When you lift the beater, the eggs should fall in a ribbon.
  • Step 
    3
    Add cake mix, water, oil, chocolate extract and pink food coloring and mix on low speed for 30 seconds. Increase speed to medium and beat for 1 minute.
  • Step 
    4
    Equally divide batter among the two pans. Bake for 12-16 minutes, until cake springs back when lightly touched in the center.
  • Step 
    5
    Immediately turn one cake upside down onto a clean kitchen towel sprinkled with 1/4 cup powdered sugar. Repeat with the other cake. Peel foil or parchment paper off cakes. Sprinkle a light dusting of powdered sugar over cakes.
  • Step 
    6
    While still hot, carefully roll up cakes and towel from narrow end. Cool for 10 minutes at room temperature, then place in refrigerator for 1 hour.
  • Step 
    7
    Filling: Combine Rainbow Chip frosting with the whipped topping.
  • Step 
    8
    Unroll cakes and spread half the filling over each. Re-roll. Brush any excess powdered sugar off cake using a pastry brush.
  • Step 
    9
    Glaze: Combine powdered sugar with 2 tablespoons of milk and almond extract. If needed, add small amounts of milk until you get a nice thick pourable glaze. Pour half over each cake. Sprinkle on pink candy sprinkles.

Nutrition

No nutrition information available for this recipe
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