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Red, White and Blue Roll Cake

  • Prep 2 hr 0 min
  • Total 6 hr 0 min
  • Servings 12
  • Pinterest
    472
  • Print
    321
  • Save
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The classic cake roll meets red, white and blue tie-dye frosting in this surprisingly simple recipe. A handful of basic ingredients is all you need to make this patriotic wonder! MORE + LESS -

Brooke McLay Brooke McLay
September 20, 2016

Ingredients

6
eggs
1
box Betty Crocker™ SuperMoist™ vanilla cake mix
1/4
cup oil
1/2
cup water
1/2
cup powdered sugar
2
containers (12 oz. each) Betty Crocker™ Whipped frosting (any white flavor)
1 1/2
cups white chocolate chips
1/4
tablespoons heavy cream
2
tablespoons light corn syrup
1
teaspoon Betty Crocker™ blue gel food color
1
teaspoon Betty Crocker™ red gel food color

Steps

Hide Images
  • 1
    Preheat oven to 375º F. Line the bottom only of a 15 x 10 x 1-inch baking pan. Place paper baking cups in 6 regular-size muffin cups.
  • 2
    In a large bowl or stand mixer, beat eggs until fluffy and lemon-colored. Add cake mix, oil and water; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into pan. Divide remaining batter among 6 muffin cups.
  • 3
    Bake 14 to 16 minutes or until cake springs back when lightly touched in center (and cupcakes test done when toothpick inserted in center comes out clean). Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
  • 4
    Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread one container the frosting evenly over cake's surface. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
  • 5
    Remove cake from refrigerator, unwrap and frost top and sides with the remaining container of frosting.
  • 6
    Prepare the ganache by mixing together the white chocolate, heavy whipping cream, and corn syrup. Heat in the microwave on high for 30 seconds. Stir. Heat for 20 seconds, then let set in microwave for 1 minute. Stir. If not all the confectionary or chocolate is melted, heat for 10-second increments, stirring after each. Divide ganache into 3 bowls. Color one bowl of ganache with Betty Crocker™ blue gel food coloring and the other with red.
  • 7
    Start at one end of cake and pour a spoonful of red ganache over the top edge, allowing it to drip down the sides of the cake. Next, to the purple add a spoonful of red, then white, repeating this as you go around the entire cake. If the ganache becomes too thick, heat it in the microwave for about 10 seconds to thin it out.
  • 8
    Chill and allow the frosting to set for at least an hour. When ready to serve, cut into 12 slices.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
4th of July cakes aspire to this level of patrioticness!

Why make everyone wait for the fireworks on Fourth of July? Put this cake on your table and you’ll have everyone exploding with delight.

This Red, White, and Blue Roll cake is a combo of two Tablespoon favorites. The classic, uber-gorgeous Confetti Cake Roll, guaranteed to be the center of attention at any party, and our Melted Rainbow Cake which is just WOWZA if you haven’t seen it already.

Take these two, mix in a little patriotic color painting, and what’dya got? Our festive Red, White and Blue Roll Cake. Which is wayyy easier to make than it looks.

Seriously simple. This cake is as basic as a box of vanilla cake mix and two cans of Betty Crocker™ vanilla frosting. There are a few other little add-ins for the colorful ganache topping, but this is where it all starts.

You’ll start by lining a 10x15x1-inch baking pan with parchment paper, then beating together the batter. To make this cake perfect for rolling, the basic cake mix instructions are altered ever-so-slightly, adding in a few more eggs for a springy, rollable texture and a little less oil so the cake stays together as it’s rolled.

With the batter in the pan, bake for about 14 minutes, just until the cake turns golden brown and springs back when touched lightly.

As soon as the cake comes out of the oven, allow it to cool for just 2-3 minutes, then while it’s still hot, quickly invert it on a clean kitchen towel which has been sprinkled lightly with powdered sugar. Use that kitchen towel to help you roll the cake.

I like to start by rolling the towel into the top edge of the cake, then gently pressing the towel and gathering the cake into a firm roll. Once you’ve got it all rolled, allow your cake to cool completely to room temperature. It’ll take about an hour.

Now, gently unroll your kitchen towel and cake.

Let the very end of your cake curl slightly while you frost it with Betty Crocker™ frosting.

Create a nice, even layer of frosting across the top of the cake, then roll it back up firmly.

Once rolled, wrap the cake with plastic wrap and chill for an hour in the fridge to create a nice, firm, round cake roll.

Now it’s time to frost the outside of your roll. Simply smooth another container of frosting across the top and sides of the cake roll. Use a knife or spatula to create a thin, even layer.

And now to create the colored ganache! This part is surprisingly easy.

Simply microwave these three basic ingredients together, split the creamy ganache into three equal parts, tint one part red, one part blue, and allow the third part to stay white.

Then, drizzle, drizzle. I love this method of decorating because it’s so stunning and sooo simple.

The ganache is the perfect texture. Thick enough to create a nice layer of colored drizzle, thin enough to drip down the edges and create this stunning red, white, and blue melted look.

And now it’s time to refrigerate your roll. Carefully place it in the fridge for about an hour. This will allow the ganache to harden and will firm up the frosting.

When you’re ready, set your cake out for slicing and enjoy!

Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!

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