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Rainbow Cake Roll

rainbow cake roll Dessert
Rainbow Cake Roll
  • Prep 50 min
  • Total 2 hr 30 min
  • Servings 16

A bright and colorful rainbow cake roll filled with a whipped rainbow chip frosting filling. MORE+ LESS-

Updated October 28, 2016
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

6
eggs
1
Betty Crocker™ Super Moist™ White Cake mix
1/4
cup sour cream
1/4
cup water
1/4
cup vegetable oil
1/2
teaspoon each red, orange, yellow, green, blue and purple Betty Crocker™ gel food color
1/2
cup powdered sugar
1
container Betty Crocker™ Rich & Creamy rainbow chip frosting
1 1/2
cups frozen whipped topping, thawed
2
packages (2.2 oz each) Betty Crocker™ Candy Shop decors rainbow chips, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Line two 15x10x1-inch pans with cooking parchment paper.
  • 2
    In large bowl, beat eggs with electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, sour cream, water and oil. Beat on low speed 30 seconds, then on medium speed 1 minute.
  • 3
    Divide batter into 6 small bowls, about 3/4 cup batter per bowl. Add red, orange, yellow, green, blue and purple gel food colors, one to each bowl; mix. Pour each colored batter into a decorating bag or resealable food-storage plastic bag, and cut one corner off each bag. Starting with purple batter, carefully squeeze a thin diagonal line of colored batter onto each pan; repeating with blue, green, yellow, orange and red to make a rainbow-striped pattern. Continue until all batter has been used and pans are equally filled.
  • 4
    Bake 8 to 10 minutes or until top springs back when touched. Meanwhile, sprinkle powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Allow cakes to cool 30 minutes.
  • 5
    In medium bowl, mix frosting and whipped topping. Mix in decors
  • 6
    Carefully unroll cakes; spread half of the filling over each cake. Roll cakes up into logs; refrigerate at least 1 hour before serving. Cut into slices to serve. Store covered in refrigerator.

Expert Tips

  • When adding stripes of cake batter, it's ok to leave small spaces in between colors, as batter will fill in during baking.
  • For better control with cake batter, be sure to cut small opening on end of each resealable bag.

Nutrition Information

No nutrition information available for this recipe

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