Indulge in the ultimate Independence Day treat with this dazzling 4th of July Cake Roll! Overflowing with patriotic spirit and irresistible flavor, it’s the ideal dessert to highlight your holiday spread. Whether you’re hosting a backyard cookout or attending a fireworks gathering, this colorful red, white, and blue creation is sure to dazzle your guests the moment it’s sliced. Its eye-catching design and rich, creamy frosting make it both a feast for the eyes and a delight for the palate.
Why You’ll Love This 4th of July Cake Roll
This cake roll isn’t just about eye-catching colors—it’s moist, fluffy, and loaded with a rich marshmallow frosting that takes the flavor to the next level. It uses simple pantry staples, and while it looks intricate, it’s surprisingly easy to put together with the right steps. The light sponge cake rolls beautifully without cracking, and the frosting holds up perfectly in summer temperatures.
Ingredients
For the Cake:
- 1/2 cup vegetable oil (plus more for greasing the pan)
- 1 2/3 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/2 cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon red gel food coloring
- 1 teaspoon blue gel food coloring
- Powdered sugar (for dusting)
For the Frosting:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- Pinch of salt
- 3 cups marshmallow creme
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 2 to 4 tablespoons milk (as needed for consistency)
Step-by-Step: How to Make 4th of July Cake Roll
- Prep the Pan: Preheat oven to 350°F. Lightly oil a half sheet pan (18×13 inches), line it with parchment, oil the paper, and dust lightly with flour.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk oil, sugar, milk, eggs, and vanilla until well combined.
- Create the Batter: Add wet ingredients to the dry and mix until just combined. Divide evenly into two bowls. Tint one red and the other blue.
- Design the Cake: Transfer each colored batter into separate zip-top bags, snip the ends, and pipe alternating stripes (three of each color) onto the pan.
- Bake: Bake for about 15 minutes or until the top springs back. Let sit for 3 minutes, then loosen edges with a knife.
- Roll the Cake: Dust the top with powdered sugar. Place a clean towel (not terry cloth) on top, then invert the cake onto a cooling rack. Peel off the parchment and roll the cake up from the long edge with the towel inside. Cool for at least 1.5 hours.
- Make the Frosting: Beat butter and salt until creamy. Add marshmallow creme and vanilla; beat 2-3 more minutes. Mix in powdered sugar, then gradually add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Assemble: Carefully unroll the cooled cake, spread half of the frosting evenly to the edges, and gently re-roll (this time without the towel). Trim the ends and coat the outside with the remaining frosting.
Helpful Tips
- Be generous with powdered sugar to prevent sticking.
- Use gel food coloring for vibrant hues without altering the batter consistency.
- Make sure the cake is completely cooled before frosting to avoid melting.
- Rolling while warm helps prevent cracks.
Substitutions And Variations
- Dairy-Free: Use plant-based milk and butter alternatives.
- Flavor Twists: Add lemon zest or almond extract to the batter for a fresh flavor.
- Color Swap: Try different color combos for other holidays or events.
Storage Instructions
Wrap the cake roll snugly in plastic wrap and refrigerate for up to 3 days. For extended storage, freeze the uncut roll wrapped in plastic and then foil for up to one month. Thaw in the refrigerator before serving.
Nutritional Information
Estimated per serving (based on 12 servings):
- Calories: 430
- Fat: 22g
- Carbohydrates: 55g
- Sugar: 39g
- Protein: 4g
- Fiber: 0.5g Note: Nutrition facts may vary based on specific ingredients used.
Serving Suggestions
- Slice and serve chilled or at room temperature.
- Decorate the top with red and blue sprinkles or star-shaped candies.
- Pair with fresh berries and a dollop of whipped cream for extra flair.
Frequently Asked Questions About 4th of July Cake Roll
Can I make this cake roll in advance? Yes! Make it the day before and store it in the refrigerator. This allows the flavors to meld and makes slicing easier.
What if my cake cracks? Don’t worry! Just use the frosting to patch it up. The decoration will hide any imperfections.
Do I need special equipment? A standard half sheet pan, parchment paper, and a kitchen towel are essential. Zip-top bags make the batter stripes easier to manage.
Can I use liquid food coloring? Gel is best for bold colors without thinning the batter. Liquid coloring can be used in a pinch but may require adjustments.
Is this recipe kid-friendly? Absolutely! Kids will enjoy creating the colorful stripes and helping roll the cake—it’s a fun, interactive kitchen project.
Conclusion
Thank you so much for joining me in making this festive and flavorful 4th of July Cake Roll! I absolutely love how easy it is to create such a show-stopping dessert that tastes as amazing as it looks. Whether you’re sharing it with family, friends, or neighbors, this colorful cake roll is sure to light up your celebration. I hope this recipe brings joy, smiles, and a touch of sweet patriotism to your Independence Day. Happy baking and have a wonderful 4th of July!
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4th of July Cake Roll Recipe
- Total Time: 2 hours 15 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
4th of July Cake Roll is the ultimate patriotic dessert! With red, white, and blue layers and marshmallow frosting, it’s perfect for your celebration. Make it now and wow your guests!
Ingredients
For the Cake:
1/2 cup vegetable oil (plus more for greasing the pan)
1 2/3 cups all-purpose flour (plus extra for dusting)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup milk
3 large eggs
2 teaspoons vanilla extract
1 teaspoon red gel food coloring
1 teaspoon blue gel food coloring
Powdered sugar (for dusting)
For the Frosting:
1 1/2 cups (3 sticks) unsalted butter, softened
Pinch of salt
3 cups marshmallow creme
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
2 to 4 tablespoons milk (as needed for consistency)
Instructions
- Prep the Pan: Preheat oven to 350°F. Lightly oil a half sheet pan (18×13 inches), line it with parchment, oil the paper, and dust lightly with flour.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk oil, sugar, milk, eggs, and vanilla until well combined.
- Create the Batter: Add wet ingredients to the dry and mix until just combined. Divide evenly into two bowls. Tint one red and the other blue.
- Design the Cake: Transfer each colored batter into separate zip-top bags, snip the ends, and pipe alternating stripes (three of each color) onto the pan.
- Bake: Bake for about 15 minutes or until the top springs back. Let sit for 3 minutes, then loosen edges with a knife.
- Roll the Cake: Dust the top with powdered sugar. Place a clean towel (not terry cloth) on top, then invert the cake onto a cooling rack. Peel off the parchment and roll the cake up from the long edge with the towel inside. Cool for at least 1.5 hours.
- Make the Frosting: Beat butter and salt until creamy. Add marshmallow creme and vanilla; beat 2-3 more minutes. Mix in powdered sugar, then gradually add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Assemble: Carefully unroll the cooled cake, spread half of the frosting evenly to the edges, and gently re-roll (this time without the towel). Trim the ends and coat the outside with the remaining frosting.
Notes
Be sure to roll the cake while warm to prevent cracking.
Use gel food coloring for the most vibrant color.
For extra flair, decorate the frosted roll with sprinkles or edible stars.
- Prep Time: 30 minutes
- Cook Time: 15 minutes + Time (Cooling): 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of roll)
- Calories: 430
- Sugar: 39g
- Carbohydrates: 55g
- Protein: 4g