Who doesn’t want a Cake Roll for 4th of July?! The 4th of July is just around the corner and I decided to make a cake roll! This cake roll is fun to make and it’s so patriotic with the red, white and blue colors for the 4th of July. Let’s get rolling!
This cake roll will add extra pizazz to your 4th of July parties!
Start off my mixing the cake ingredients. I used Duncan Hines classic white cake mix but I’m sure you can use any brand of cake mix. In the picture below you will also see the Wilton colored paste that I used.
Here is the outcome of the colors once divided up after mixing the cake roll batter.
Here comes the fun part. Pour each batter color into a sandwich bag. Start layers of colored stripes at an angle across the pan. Alternate blue and red until complete. Now Bake!
When it comes out of the oven immediately flip it over onto a new piece of parchment paper. Let it cool for ten minutes.
After 10 mins roll the cake roll.
Once completely rolled put the cake roll in the refrigerator for an hour. It may cool longer than an hour.
Unroll the cake roll and top the cake with the cream cheese frosting. The cake might split when you unroll it but take your time and be careful. You can cover the splits with the filling. Once the filling is spread over the cake roll tightly for the last time.
Slice up the cake roll and serve to all your friends and family at your 4th of July BBQ! Happy 4th!
Cake Roll - 4th of July
- 1 box white cake mix
- 1 cup sugar
- 1 cup all purpose flour
- 1 cup water
- 3 eggs
- 1 tsp vanilla extract
- 1 cup plain greek yogurt
- 1 package cream cheese 8oz room tempature
- 1 cup powdered sugar
- 6 tbsp butter softened
- 1 tsp vanilla extract
In a large mixing bowl, combine cake mix, sugar and flour. Mix to combine.
Add in water, eggs, vanilla extract, and yogurt to the dry ingredients and mix well using an mixer. Mix for approximately two minutes or until well blended
Line the bottom of a 10 x 15-inch jelly roll pan with parchment paper spray the parchment paper with baking spray.
Divide batter equally among 2 bowls.
Use red and blue color paste to each bowl of batter until you get a rich color. Paste will give a darker color than standard coloring. I like to use Wilton paste.
Pour batter into individual sandwich sized zip-lock bags, zip to close.
Snip the tips off the bags and start layers of colored stripes at an angle across one pan. Alternate blue and red until complete. You will have a lot left over batter. Make another cake roll if you wish or make cupcakes with the remaining batter.
Bake for about 10 - 12 minutes.
Immediately flip cakes out of their pans, peel off the parchment paper, flip over onto a clean piece of parchment paper and immediately roll up the cake along with the parchment paper. Let it sit at room temperature for 10 minutes, then refrigerate for one hour or more until cool.
Cream Cheese Filling
Make the filling by beating cream cheese, powdered sugar, butter, and vanilla until well blended.
When the cake is cooled, unroll carefully, peeling the parchment paper off as you go.
Spread the frosting over the top of the cake, then tightly re-roll.
Refrigerate until ready to serve, cut into slices to serve.