Description
4th of July Cake Roll is a festive red, white, and blue dessert that’s soft, sweet, and easy to roll. With colorful sponge layers and creamy marshmallow frosting, this showstopping treat is perfect for Independence Day parties. Celebrate in style with this eye-catching, crowd-pleasing cake roll!
Ingredients
Cake:
½ cup vegetable oil (plus more for greasing pan)
1⅔ cups all-purpose flour (plus more for dusting)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1¼ cups granulated sugar
½ cup milk
3 large eggs
2 tsp vanilla extract
1 tsp red gel food coloring
1 tsp blue gel food coloring
Powdered sugar (for dusting)
Frosting:
1½ cups unsalted butter (3 sticks, room temp)
Pinch of salt
3 cups marshmallow creme
2 tsp vanilla extract
1½ cups powdered sugar
2–4 tbsp milk (as needed)
Instructions
Preheat oven to 350°F. Lightly oil a half-sheet pan (18×13”), line with parchment, oil again, and dust with flour.
In a large bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, whisk oil, sugar, milk, eggs, and vanilla until smooth.
Fold wet ingredients into dry until just combined.
Divide batter into two bowls; mix red coloring into one, blue into the other.
Pipe alternating red and blue stripes into the pan.
Bake for 15 minutes, until top springs back.
Let cool 3 minutes, dust with powdered sugar, and invert onto a towel. Roll up and cool completely.
Beat butter and salt until creamy. Add marshmallow creme and vanilla; beat until fluffy.
Add powdered sugar, then milk one tablespoon at a time until smooth.
Unroll cake, spread half the frosting, re-roll, trim ends, and frost the outside.
Notes
Use a non-terry towel to roll the cake.
Chill before slicing for best results.
Minor cracks can be covered with frosting.
Make the sponge and frosting the day before for easy prep.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 26 g
- Carbohydrates: 38 g
- Protein: 3 g