July Cake Roll

Celebrate Independence Day with a delightful and visually striking July Cake Roll. This red, white, and blue dessert not only tastes delicious but also adds a festive touch to your holiday table. With its vibrant stripes and creamy filling, it’s sure to impress your guests and become a new tradition for your Fourth of July celebrations.

Why You’ll Love This Recipe

• Festive Appearance: The bold red and blue stripes make this cake a showstopper at any patriotic gathering.
• Light and Fluffy Texture: The sponge cake is airy and soft, providing a perfect balance to the rich filling.
• Versatile Filling: The marshmallow creme frosting adds sweetness without being overpowering, and it complements the cake beautifully.
• Make-Ahead Friendly: Prepare the cake roll in advance and refrigerate until serving time, making party planning easier.
• Crowd-Pleaser: Both kids and adults will enjoy the combination of flavors and the fun presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• ½ cup vegetable oil, plus more for the pan
• 1⅔ cups all-purpose flour, plus more for the pan
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups granulated sugar
• ½ 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

For the Frosting:

• 1½ cups (3 sticks) unsalted butter, at room temperature
• Pinch of salt
• 3 cups marshmallow creme
• 2 teaspoons pure vanilla extract
• 1½ cups powdered sugar
• 2–4 tablespoons milk

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Brush a half-sheet pan (18×13 inches) with vegetable oil, line it with parchment paper, then brush the parchment with oil and dust with flour, tapping out the excess.
2. Prepare the Batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk the oil, sugar, milk, eggs, and vanilla extract until combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
3. Color the Batter: Divide the batter evenly into two bowls. Add red gel food coloring to one bowl and blue gel food coloring to the other, stirring each until the color is uniform.
4. Create Stripes: Transfer each colored batter into separate piping bags or zip-top bags with the corner snipped off. Pipe alternating red and blue stripes, each about 2 inches wide, across the width of the prepared pan.
5. Bake the Cake: Bake for 12–15 minutes, or until the top springs back when lightly pressed. Allow the cake to cool in the pan for 3 minutes.
6. Roll the Cake: Dust the top of the cake with powdered sugar. Place a clean kitchen towel (not terry cloth) over the cake, then invert it onto a cooling rack. Carefully remove the parchment paper. Starting from the short end, roll the cake and towel together into a log. Let it cool completely, about 1½ hours.
7. Prepare the Frosting: In a large bowl, beat the butter and salt until creamy. Add the marshmallow creme and vanilla extract, beating until fluffy. Gradually add the powdered sugar, then the milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
8. Assemble the Cake Roll: Gently unroll the cooled cake and remove the towel. Spread half of the frosting evenly over the cake, then re-roll the cake (without the towel). Trim the ends for a clean appearance.
9. Frost the Exterior: Use the remaining frosting to cover the outside of the cake roll. Decorate as desired.

Servings and Timing

• Servings: 10–12 slices
• Preparation Time: 30 minutes
• Baking Time: 15 minutes
• Cooling Time: 1½ hours
• Total Time: Approximately 2 hours and 15 minutes

Variations

• Flavor Twist: Add a teaspoon of almond extract to the batter for a different flavor profile.
• Fruit Filling: Incorporate fresh berries into the filling for added texture and taste.
• Chocolate Version: Substitute cocoa powder for a portion of the flour to create a chocolate sponge cake.
• Different Occasions: Change the food coloring to match other holidays or themes.

Storage/Reheating

• Refrigeration: Store the cake roll in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap the unfrosted cake roll tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before frosting and serving.
• Serving: Bring the cake to room temperature for about 30 minutes before serving for the best texture and flavor.

FAQs

What is a cake roll?

A cake roll, also known as a Swiss roll, is a type of sponge cake filled with cream or frosting and rolled into a log shape.

Can I use liquid food coloring instead of gel?

Gel food coloring is recommended for its vibrant color and minimal impact on batter consistency. Liquid food coloring may require more quantity and can alter the batter’s texture.

How do I prevent the cake from cracking?

Rolling the cake while it’s still warm and using a clean kitchen towel helps prevent cracks. Also, avoid overbaking, as a dry cake is more prone to cracking.

Can I make this cake roll ahead of time?

Yes, you can prepare the cake roll a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

What if I don’t have marshmallow creme?

If marshmallow creme is unavailable, you can substitute it with a stabilized whipped cream or cream cheese frosting.

Can I add fresh fruit to the filling?

Absolutely! Adding fresh berries can enhance the flavor and add a refreshing element to the cake roll.

Is it necessary to use a jelly roll pan?

A jelly roll pan (approximately 18×13 inches) is ideal for this recipe due to its size and depth, which helps achieve the desired cake thickness.

How do I achieve straight stripes?

Using piping bags or zip-top bags with the corner cut off allows for more control when creating stripes. Don’t worry if they’re not perfect; the overall effect will still be impressive.

Can I freeze the assembled cake roll?

It’s best to freeze the cake roll without frosting. Wrap it tightly and freeze for up to a month. Thaw in the refrigerator before frosting and serving.

How do I store leftovers?

Store any leftover cake roll slices in an airtight container in the refrigerator for up to 3 days.

Conclusion

The July Cake Roll is a festive and delightful dessert that’s perfect for celebrating Independence Day. Its vibrant colors and delicious flavors make it a standout addition to any holiday gathering. With straightforward preparation and the ability to make it ahead of time, this cake roll is both convenient and impressive. Enjoy the celebration with this patriotic treat!

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