You can make a Cake Roll With Cake Mix into a delightful and delicious treat perfect for any occasion. It has color swirls resembling a tie-dye design that’s impressive on its own. Getting such amazing texture from a boxed cake mix is an amazing accomplishment!
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The cake remains soft and moist as it bakes, which is difficult with any cake recipe! The subtle vanilla flavor is complemented wonderfully by the quick-from-scratch buttercream. It’s sweet without feeling too heavy. Rolled cake recipes are yummy AND fun!
If you like colorful dessert recipes, you will love this Easter Cheesecake Pie and Rainbow Cheesecake.
Why You’ll Love This Recipe
- It’s easy to make: This is a much simpler recipe than it seems! Making a cake roll from a cake mix cuts down on ingredients and time. That being said, you don’t sacrifice flavor and texture by using this hack!
- It’s budget-friendly: The components of this easy cake roll recipe are low-cost. You don’t need to break the bank to make delicious and stunning desserts.
- The design is customizable: Switch the colors or how much you use of each one to create a fun theme. Skip swirling for a rainbow effect. There are endless options!
Ingredients
There are all of the components needed for both the cake roll and the filling. There’s enough batter to make one large and one small cake roll. The recipe card has the adjustment for the measurements for the filling.
For the cake roll
- White cake mix: Any brand of white cake mix will be great here. White is ideal over yellow because it ensures the colors are vibrant without a yellow undertone.
- Eggs: I add quite a few eggs to this cake roll recipe for structure. They make it easier to roll the cake.
- Milk: I use whole or 2% milk in this rolled-up cake because the fat content keeps the cake moist so it doesn’t crack.
- Vegetable oil: I like to use vegetable oil over butter for this cake because it keeps the cake moist which works better for rolling. Canola oil is a great substitute, too.
- Food coloring: I chose neon red, yellow, blue, and green to make fun tie-dye inspired colors. Feel free to swap it with any color combination you desire!
- Powdered sugar: This is one of the most important ingredients. It’s essential for rolling the cakes in the dish towels. It keeps it from sticking.
For the filling
- Powdered sugar: This is the perfect sweetener for the cake filling to keep it creamy and smooth. Do not use granulated sugar!
- Butter: Ensure the butter is softened but not melted, so it makes the frosting smooth. Leave it at room temperature for about 30 minutes to soften.
- Vanilla extract: This adds a hint of vanilla flavor to the filling. Use pure extract if possible but imitation is ok if that's what you have.
- Water: I add a little water to achieve the correct consistency. You may use milk if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Citrus: Add lemon and orange extract to the cake batter and then fresh juice to the filling for a pop of fruity flavor.
- Cotton candy: Use cotton candy extract in the cake for a sweet and unique flavor profile.
- Cookies and cream: Crumble Oreo cookies into the filling and add more on top as a garnish for texture.
How to Make a Cake Roll with Box Cake Mix
Here are the instructions on how to make the best cake roll recipe. You’ll have all of the steps you need to guide if you are unsure about how to make a roll cake, so you can be successful! Preheat your oven to 350 degrees F and then line your jelly roll pan with parchment and spray it with cooking spray.
Step 1: Make the cake batter. Beat the eggs in a large bowl with an electric mixer on high speed for about 6 minutes or until they are pale, glossy, and thick. Then, add the cake mix, oil, milk, and vanilla. Beat all of the ingredients for an additional minute so they are well combined and smooth.
Step 2: Separate the batter. Grab 6 small bowls and divide the batter equally into them. Reserve about 1 ½ cups of batter to make the small jelly roll cake. Add about 2 drops of color to each one.
Step 3: Mix. Stir each batter with a separate clean spoon to incorporate the color.
Step 4: Transfer to bags. Next, transfer each color to its own plastic bag. Cut off one of the corners.
Step 5: Add to the pan. Squeeze strips of each color diagonal pattern until the pan is filled. Alternate the colors as you like!
Step 6: Shake and add swirls. Gently shake the cake pan to ensure the batter is even and then drag a toothpick to create a swirl, tie-dye pattern.
Step 7: Bake. Pop the pan into the oven and bake the cake for about 7-9 minutes or until it’s set. Take it out of the oven and let it cool for about 1-2 minutes.
Step 8: Add sugar and flip the cake. Lay out a clean tea towel and use a fine strainer to dust it with powdered sugar. Flip the cake out of the pan onto the towel.
Step 9: Roll it. Dust more powdered sugar over the top of the cake. Then, start at one end and roll the cake with the tea towel as tightly as you can. Let it cool on the side for 1-2 hours.
Step 10: Beat butter and vanilla. Add the butter and vanilla extract to a mixing bowl. Beat them with an electric mixer until they are smooth.
Step 11: Add powdered sugar. Then, add the powdered sugar.
Step 12: Stir in water. Pour in a little water at a time and beat the frosting until it reaches a creamy, spreadable consistency.
Step 13: Unroll the cake. Grab your cake and carefully unroll it.
Step 14: Add the frosting. Pour the frosting evenly over the top of the cake.
Step 15: Spread it. Spread the filling all over the cake and to the edges.
Step 16: Roll and chill. Carefully roll the cake up again from the shorter end without the towel this time. Pop it in the fridge to let it chill before you’re ready to slice and serve!
Recipe Tips
- Roll it carefully: Be extra careful when rolling the cake to try to prevent large cracks and tears. They are much harder to fix.
- Handle with care: When you initially roll the cake, it must still be warm but not hot. Ensure that you don’t burn yourself when removing it from the jelly roll pan.
- Small cracks are fine: Little cracks happen sometimes and that’s fine! You may use whipped topping on the outside of the cake mix cake roll to hide them.
- Storing: Wrap the cake roll tightly with plastic wrap and store it in the refrigerator for up to 5 days. Cover it tightly with plastic wrap and aluminum foil and freeze it for up to 3 months.
If you love recipes like this cake using boxed cake mix, you may also enjoy these Cool Whip Cake Mix Cookies.
Serving Suggestions
- A scoop of ice cream with cake is one of my favorite combinations. Try a slice of this jelly roll recipe with cake mix and some monster cookie ice cream or birthday cake ice cream.
- Spread a tasty jam onto the cake before you add the frosting and roll it. homemade rhubarb jam would be lovely here!
- Drizzle some fresh pineapple syrup over the finished cake for tropical flair!
Recipe FAQs
I find that this almost always happens because the cake was overbaked. It’s much thinner than a traditional cake, so it won’t take as much time. Keep an eye on it in the oven!
Technically, the frosting is on the inside of this cake. However, sometimes I add a layer of whipped topping on the outside, but it’s totally optional.
If you leave the cake in the pan too long, the steam from the warm cake can cause the cake to take on moisture and become soggy. Remove it from the pan after a few minutes and roll it as soon as it has cooled enough not to burn you
More Delicious Cake Recipes
Do you like baking cake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Cake Roll With Cake Mix
Equipment
- jelly roll pan (10.5” x 15.5”)
- small jelly roll pan (6x9x1") or muffin pan with 12 holes
- 4-6 Resealable bags or piping bags
- 2 clean dish towels or cloth
- mesh strainer or flour sifter for dusting
- offset spatula
Ingredients
Cake Roll
- cooking spray
- 1 15.25-ounce box white cake mix
- 6 large eggs room temperature
- 2 teaspoons vanilla extract
- ¼ cup milk I used 2 %
- ¼ cup vegetable oil
- 1-2 drops each food coloring 4-6 neon colors
- 1 cup icing or powdered sugar, divided for dusting towels
Filling
- 3 cups icing or powdered sugar
- ½ cup unsalted butter softened not melted
- 2 teaspoons vanilla extract
- 3-4 tablespoons water as needed
Cake Roll Topping (Optional)
- 1 12-16 ounce tub cool whip thawed, if desired
Small Cake Roll Filling
- ¼ cup unsalted butter softened not melted
- 1 cup icing or powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons water as needed
- ½ cup icing or powdered sugar divided
Instructions
- Preheat oven to 350 degrees F. Position rack second shelf from the bottom.
- Line the jelly roll pan with parchment paper well-fitted in the corners, clipped if possible. Spray with cooking spray to ensure the cake does not stick and for easy removal. Set aside until needed.
- Crack eggs into a large mixing bowl. Set timer for 6 minutes and beat eggs on medium-high for no less than 6 minutes. They will look glossy and pale yellow with the consistency of pudding.
- Add cake mix, oil, water and vanilla. Blend with a spatula and beat for 1 minute using an electric mixer.
- Remove 1-½ cups of batter from the bowl and set aside to make a small jelly roll or cupcakes.
- Separate batter evenly into 4-6 bowls, depending on the number of colors wanted.
- Add a drop or two of food coloring to each bowl and mix until the colors are uniform throughout as desired.
- Transfer batter into 6 resealable bags and cut a small corner off of each bag for squeezing or get ready to spoon batter into pan.
- In a diagonal pattern, squeeze strips of each color or spoon until the pan is filled. If you have batter remaining, fill in as needed.
- Gently shake the pan to even out the cake batter. Make sure the pan is filled with batter right to the edges.
- Using a toothpick, draw swirls in the batter to create a tie dye look.
- Bake for 7-9 minutes or until the cake is set. Do not overbake. Remove from oven and allow to cool for 1-2 minutes.
- Using a hand-held strainer, gently and evenly tap a ½ cup of icing or powdered-sugar over a tea towel. This will prevent the cake from sticking to the towel. Flip the cake out of the pan and onto the towel. Then dust the top of the cake with the remaining ½ cup of icing or powdered sugar until covered.
- Starting at one end, roll the cake up with the towel as tightly as possible. Set it aside to completely cool on a cooling rack for at least one hour, if not two.
Filling
- To prepare the filling, beat butter and vanilla together. Add powdered sugar and beat again.
- And enough water until it's of a spreadable consistency. If the filling is too firm, the cake will tear. If too soft, it won't hold its shape. It needs to be a firm but spreadable consistency.
- When the cake is cool, gently unroll it on the towel, on your kitchen counter.
- Place filling evenly on cake. Spread on the frosting, covering the top of the cake.
- Begin gently rolling up the cake from the shorter end of the towel, leaving the towel behind on your counter. There may be some cracks. This is ok.
- Once the cake is completely rolled up, wrap the same towel tightly around it to help hold its form. Chill in the fridge or freeze until ready to serve.
- When ready to serve, add whipped topping to the top and sides if desired. Cut into slices and serve.
Small Jelly Roll Or Cupcakes with Extra 1 ½ cups batter
- Follow directions exactly as for the large cake roll and see ingredients for filling amounts and bake for 7-9 minutes. If making cupcakes, grease with cooking spray or line with cupcake holders. Bake for 8-12 minutes until a toothpick inserted comes out clean or with a few crumbs.
Notes
- Follow the directions provided for the large cake roll to make the small cake roll. You may also use a cupcake pan. The remaining batter will make 4-6 cupcakes.
- This cake is easy to overbake so keep an eye on it in the oven. It will become dry quickly if it’s left in the oven too long.
- There will likely be small cracks in the cake when you unroll it to add the filling. This is normal. If there are cracks on the outside, cover them with whipped topping.
Nutrition
This post was originally published in July 2021. It has been updated with a revised recipe to accommodate changes to the size of a box of cake mix. It also has new images added.
Colleen says
Fun cake to make. Very tasty. Like a sponge cake. The icing worked very well in holding the roll together. Delicious with the whipped topping added. 5/5 rating
Karin and Ken says
So happy to hear you enjoyed it. I love this pretty cake roll. Take care. Karin