Description
A fun and festive cake roll perfect for Independence Day celebrations, featuring vibrant red and blue stripes.
Ingredients
Scale
- 1/2 cup vegetable oil, plus more for the pan
- 1 2/3 cup all-purpose flour, plus more for the pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup granulated sugar
- 1/2 cup milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon red gel food coloring
- 1 teaspoon blue gel food coloring
- powdered sugar, for dusting
- 1 1/2 cups unsalted butter, at room temperature
- pinch of salt
- 3 cups marshmallow creme
- 2 teaspoons pure vanilla extract
- 1 1/2 cups powdered sugar
- 2–4 tablespoons milk
Instructions
- Preheat the oven to 350ºF. Brush vegetable oil on the bottom and sides of a half sheet pan (18”x13”). Line with parchment paper, brushing vegetable oil on the parchment as well. Sprinkle flour over the pan and tap out the excess.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the oil, sugar, milk, eggs, and vanilla together. Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour half of the batter into another bowl and add red food coloring to one half and blue to the other. Mix until combined.
- Spread the red and blue batter in alternating stripes in the pan, aiming for about 2 inches wide. Bake in the preheated oven for about 15 minutes until the top springs back when pressed.
- Let the cake cool for 3 minutes, then loosen the edges with a knife. Dust the top of the cake with powdered sugar, cover with a kitchen towel, and invert onto a cooling rack. Remove the parchment paper and roll the cake up with the towel starting from the long end. Allow it to cool completely for at least 1 1/2 hours.
- To make the frosting, beat the butter and salt in a stand mixer until light and creamy, about 1 minute. Add marshmallow cream and vanilla, continuing to beat for 2-3 minutes. Gradually add powdered sugar, then milk one tablespoon at a time until reaching a spreadable consistency.
- Gently unroll the cake, spread half of the frosting over it, then re-roll without the towel. Trim the edges and frost the outside with the remaining frosting.
Notes
- Using ziplock bags for layering the batter can minimize mess.
- Ensure the cake is completely cool before applying frosting to prevent melting.
- Store any leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg