Red White & Blue Roll Cake

Are you looking for something fun to bake for the 4th of July? A lot of the fun desserts you may come across may involve using berries to create a flag design, which is always delicious and inventive, but why not try something a little different. How about a Red White & Blue Roll Cake?

All you’ll need is a white cake mix, eggs, water, oil and sour cream. It’s pretty much just like making a box cake except you’ll need more eggs and the sour cream. You’ll also need something for the filling. I made a marshmallow whipped cream for my filling, but, you could use store bought vanilla frosting or any other flavor you choose. You could also do a fruit compote.

 After making the batter I divided it in three (about 1 1/3 cups each) and tinted two of them blue and red respectively and left the third one untinted.

Next, I transferred the batters to pastry bags – I used 16-inch ones –   and snipped off the ends of each. I didn’t cut the holes too big so I could control the amount of batter I piped. If your hole is too big you might end up with a big mess while piping. I then started piping the batter into a 12×18 inch baking sheet I lined with parchment paper and sprayed with baking spray. You could also use two smaller baking sheets as well. I was concerned that I would run out of batter before I was done piping, so I made my stripes a bit thin. Once I was done though, I still had some batter left over so I went back and filled in any gaps I had.

I then baked the cake in a 350 preheated oven for about 10 minutes.

While the cake was baking I laid out a clean kitchen towel on my counter and dusted it with confectioners’ sugar. Once the cake was done, I immediately flipped it onto the towel. I removed the parchment paper and using the towel I rolled the cake from short end to short end. I placed it on a wire rack and let it cool for 30 minutes. And as the cake was cooled I made the marshmallow whipped cream for the filling.

Once the cake was cooled I unrolled it (and yes it did break a little), frosted it and then rerolled it again. I refrigerated it for a few hours before slicing and enjoying.

Red White & Blue Roll Cake


For the Cake:

1 box white cake mix

6 large eggs

1/4 cup sour cream

1/4 cup water

1/4 vegetable oil

Red & Blue food coloring

For the Filling:

1 cup heavy whipping cream

1 7oz. jar marshmallow crème

1 teaspoon vanilla extract


Preheat the oven to 350 F. Spray a 12×18 baking sheet with baking spray, line with parchment paper and then spray the parchment paper with baking spray. Set aside.

In a large bowl beat the eggs on medium until thick and pale (about 6 minutes). Add in the cake mix, sour cream, water and oil and beat on low for 30 seconds and then medium for 1-2 minutes until the batter is smooth.

Divide the batter in three, about 1 1/3 cups each. Leave one untinted and tint the other two blue and red respectively. Transfer the batter to pastry bags or resealable plastic bags. Cut a small opening in the bags and pipe the batter diagonally into the prepared pan.

Once done piping tap the pan on the counter a few times to release any air bubbles. If you have batter left-over you can use it to fill any gaps.

Bake in the preheated oven for 8-10 minutes.

While the cake is in the oven, lay out a clean dish towel and dust with confectioners’ sugar.

Once the cake is done, flip it out on the prepared towel. Remove the parchment paper and roll the cake from short end to short end. Roll the towel up with the cake. This will prevent the cake from sticking to itself. Place on a wire rack and let cool for 30 minutes.

While the cake is cooling make the filling. In a chilled bowl beat the heavy whipping cream on medium speed until soft peaks form. Add in the marshmallow crème and vanilla extract and continue beating until stiff peaks form. Refrigerate until ready to use.

Carefully unroll the cake and spread the filling on top. Re-roll the cake, this time without the towel. Refrigerate for at least an hour before slicing and serving.

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