4th of July Cake Roll

This 4th of July Cake Roll is a vibrant, patriotic treat that showcases red, white, and blue in every slice—perfect for adding festive flair to your Independence Day festivities. This impressive yet easy-to-make cake roll features vibrant stripes of red and blue sponge, filled with fluffy marshmallow buttercream and elegantly frosted for a festive finish. In just 45 minutes from prep to finish, you’ll unveil a stunning slice of layered color that’s sure to wow guests. Bring the spirit of the holiday to your table with this show-stopping, deliciously moist and sweetly creamy cake roll—your party just found its star dessert!

Why You’ll Love This 4th of July Cake Roll

• Patriotic flair: The bold red and blue sponge layers make a striking visual impact.
• Simple process: No specialty equipment needed—striped batter, rolled sponge, easy steps.
• Great for crowd-pleasing: Serves 10–12, perfect for barbecues, potlucks, or casual get-togethers.
• Fresh and flavorful: Light cake with a tender crumb and creamy marshmallow buttercream finish.
• Make-ahead friendly: Roll it, refrigerate, frost later for stress-free entertaining.

Ingredients

For the Cake Roll:

• ½ cup vegetable oil (plus extra for greasing the pan)
• 1 ⅓ cups all‑purpose flour (plus extra for dusting)
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¼ cups granulated sugar
• ½ cup milk
• 3 large eggs
• 2 tsp pure vanilla extract
• 1 tsp red gel food coloring
• 1 tsp blue gel food coloring
• Powdered sugar (for dusting)

For the Frosting:

• 1½ cups (3 sticks) unsalted butter, softened
• Pinch of salt
• 3 cups marshmallow creme
• 2 tsp pure vanilla extract
• 1½ cups powdered sugar
• 2–4 Tbsp milk (as needed for spreading consistency)

Step-by-Step: How to Make 4th of July Cake Roll

1. Prep the pan: Preheat oven to 350 °F (175 °C). Lightly oil an 18″×13″ half-sheet pan, line it with parchment paper, brush with more oil, and finish with a dusting of flour.
2. Dry ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, and salt by whisking them together.
3. Wet mix: In another bowl, whisk oil, sugar, milk, eggs, and vanilla until smooth.
4. Combine batter: Gently fold wet into dry until just combined—don’t overmix.
5. Color separation: Pour about 1½ cups of batter into separate bowls. Mix the red gel food coloring into one bowl and the blue into the other until fully blended.
6. Stripe the batter: Transfer each colored batter to piping bags (or spoon). Pipe alternating stripes (about 2″ wide) across the prepared pan—three red, three blue.
7. Bake: Bake about 15 minutes or until the top springs back.
8. Roll sponge: Cool 3 minutes, dust top with powdered sugar, cover with a non-terry towel, invert onto rack, remove parchment, then roll sponge up in towel. Let cool completely (~1½ hours).
9. Make frosting: Beat butter and salt until creamy (~1 minute). Add marshmallow creme and vanilla, beat 2–3 minutes. Gradually beat in the powdered sugar, then add milk one tablespoon at a time until you reach a smooth, spreadable texture.
10. Assemble: Unroll cake, spread half the frosting evenly to edges, re-roll without towel, trim ends, then frost the outside with remaining frosting.

Helpful Tips

• Use gel coloring for bright, bold hues without thinning the batter.
• Don’t overbake—keep the cake moist and rollable.
• Roll sponge while warm to prevent cracking.
• Cool completely before frosting to avoid melting.
• Chill the finished cake for easier slicing and cleaner presentation.

Substitutions And Variations

• Gluten-free option: Use a 1:1 gluten-free flour blend.
• Alternative colors: Swap in green, orange, or any gel food colors to match different themes.
• Filling twist: Use whipped cream, cream cheese frosting, or berry jam instead of marshmallow buttercream.
• Decoration ideas: Top with fresh berries, edible glitter, or patriotic sprinkles for extra flair.

Storage Instructions

• Room temperature: Keep frosted cake loosely covered for up to 2 days.
• Refrigeration: To refrigerate, place the cake in an airtight container and keep it chilled for up to four days.
• Freezing: Slice, wrap individual pieces, freeze up to 3 months. Thaw in the fridge overnight for best texture.

Nutritional Information

Per slice (assuming 12 servings):

• Calories: ~360 kcal
• Total Fat: 22 g (Saturated Fat: 13 g)
• Cholesterol: 90 mg
• Sodium: 220 mg
• Total Carbohydrates: 38 g (Sugars: 26 g)
• Protein: 3 g

(This is an estimate and may vary based on exact ingredients used.)

Serving Suggestions

• Serve alongside fresh berries, a tangy lemon curd, or a rich, glossy berry compote for added flair.
• Pair with chilled sparkling lemonade, iced tea, or a creamy milkshake.
• Present slices on a white platter adorned with festive ribbon or mini flags.
• Great for dessert tables—set alongside cupcakes, macarons, or flag-themed sugar cookies.

Common Questions About the 4th of July Cake Roll

Is it possible to make the sponge cake and frosting a day in advance?
Absolutely! Bake and roll the sponge, then refrigerate wrapped. Prepare the frosting ahead and store separately in an airtight container. Unroll, fill, and frost the next day for a fresh, perfectly assembled dessert.

What if my cake cracks when rolling?
Don’t worry—minor cracks are normal. Rolling while still warm helps prevent splitting. Dust the warm sponge generously with powdered sugar before rolling, and roll gently but firmly. If cracks appear, a generous frosting layer will mask them beautifully.

Can I freeze the cake for later?
Yes! Once frosted, slice and individually wrap pieces in plastic wrap and foil. Freeze up to 3 months. Thaw slices overnight in the fridge for ideal texture—just like freshly made!

Conclusion

Thank you so much for making this 4th of July Cake Roll part of your celebration! I absolutely adore how this cake bursts with patriotic colors, yet remains so easy to bake and assemble. The combination of moist, striped sponge and fluffy marshmallow buttercream brings smiles every time. I hope as you slice into those vibrant layers, you feel the love and joy baked into every bite—just as I do when I make it for my own family and friends. Happy cooking, and here’s to a sweet, colorful Independence Day shared with wonderful company. Enjoy, and thanks for being part of our food-loving community!