Last Updated on December 31, 2022
If you are looking for a tasty yet simple recipe to make, you will want to know how to make a cake roll with a box cake mix. Cake rolls are a fun and delicious take on the traditional layered cake. They have a neat, uniform look and can be made in various flavors.
Though it can be a bit tricky getting the roll right if you carefully follow the directions you can achieve a beautiful roll. It is a beginner-friendly recipe for those who haven’t made a cake roll before. It is a wonderful dessert to serve at your dinner party or a potluck, as it is sure to be a hit.
What You Will Need To Make This Cake Rolls Recipe Using Cake Mix
To make this traditional Swiss Roll cake, you will need the following:
Ingredients
- 6 eggs
- 1 box chocolate fudge cake mix
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/2 cup powdered sugar
- A small amount of flour for pans
For the filling:
- 1 jar marshmallow creme (7 ounces)
- 3/4 cup butter, room temperature
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
For the glaze:
- 1 cup dark chocolate chips
- 3/4 cup heavy whipping cream
Equipment
- Two 15 x 10 x 1-inch pans
- Parchment paper
- Cooking Spray
- Large bowl
- Electric mixer
- Two clean kitchen towels
- Metal spatula
- Wire rack
- Offset spatula
- Plastic wrap
- Microwave safe bowl
- Waxed paper
Step-by-step instructions
Step one: Preheat the oven and prepare your two cake pans
Preheat your oven to 375 degrees Fahrenheit and line your two baking sheets with parchment paper. Then, spray your baking sheets with cooking spray and sprinkle with a small amount of flour.
Step two: Beat the eggs
In a large bowl, use an electric mixer to beat the eggs for about six minutes or until they are lemon-colored.
Step three: Add the cake mix, oil, and water
After beating your eggs, add the cake mix, oil, and water. Beat the cake batter on low speed for 30 seconds and then scrape the sides of the bowl. Continue to beat the mixture at medium speed for one minute.
Step four: Bake the cakes
Add about 2 1/4 cups of batter to each of your cake pans. Bake the cakes for 10-12 minutes or until the middle lightly springs back when touched.
Step five: Roll the cakes
While the cakes are baking, sprinkle your powdered sugar onto two clean kitchen towels. After removing the cakes from the oven, run a metal spatula carefully around the edges of the cake and then carefully transfer them to the towels. Remove the parchment paper and carefully roll up the towel from the narrow end.
Step six: Cool the cakes
Place your cakes on a wire rack and allow them to cool for half an hour with the seam centered on the bottom of the cake.
Step seven: Make the filling
In a large mixing bowl, use an electric mixer to beat the marshmallow creme, room-temperature butter, and vanilla on medium speed until smooth. Scrape the sides of the bowl as needed and then turn the mixer to low speed and beat in the powdered sugar until smooth and creamy.
Step eight: Add the filling to the cake
Carefully unroll your cakes, allowing the narrow ends to remain slightly curled. Add one cup of filling to each cake and spread within 1/2 inch of the edge. Use the towels to re-roll the cakes and then cover them in plastic wrap.
Place both of your wrapped cakes on a baking sheet. Then, place them in the fridge for half an hour.
Step nine: Make the glaze
Using a microwave-safe bowl, microwave the chocolate chips and heavy whipping cream for 40-60 seconds. Continue microwaving in 10-second increments until the mixture is smooth. Let the glaze stand for five to 10 minutes until the mixture is slightly thickened.
Step ten: Decorate the cakes
Remove the plastic wrap from your cakes and place them on a wire rack, with waxed paper underneath. Pour the glaze over the cakes, covering them completely. Place the cakes in the fridge for 30 minutes or until the chocolate is set.
Tips and Tricks
To ensure that your cake has a nice roll, free of cracks, it is important to roll it out of the oven with no filling when it is still hot. This will help it hold its shape and can prevent cracks in rolled cake recipes. If you skip this step, it will be very difficult to roll your cake when you add the filling.
Store this cake in the fridge for up to four days in an airtight container as well. You can also freeze this roll cake as well for up to six months. Simply place it uncovered in your fridge for one hour to allow the glaze to freeze then cover it in plastic wrap and aluminum foil and return it to the freezer.
In addition, it is important to use cooking spray and parchment paper when making cake roll recipes. This will help prevent the cake from sticking and allow it to be much easier to work with. Also, beat your eggs for long enough to achieve a spongy texture in your cake.
Servings and preparation time
|
Bake Time |
Preparation Time | Servings |
| 10-12 minutes | 60 minutes |
16 |
How to Make a Cake Roll From Scratch?
While making a cake roll (or Swiss roll) from a box cake mix is easier, I don’t think you can beat a cake roll that’s been made from scratch. This recipe is inspired by one from Sally’s Baking Addiction, and it’s rich, chocolatey, and delicious. Let’s take a closer look.
Ingredients
The ingredients you’ll need for this recipe are:
For the cake:
- 4 large eggs
- 2/3 cup of granulated sugar
- 1 tablespoon of brewed coffee
- 1/4 cup of melted butter
- 1 teaspoon of pure vanilla extract
- 1/2 cup of all-purpose flour
- 3 tablespoons of cocoa powder (plus extra to roll)
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
For the vanilla cream:
- 1 cup of heavy whipping cream
- 3 tablespoons of confectioners’ sugar
- 1 teaspoon of pure vanilla extract
- 2 tablespoons of marshmallow creme
For the chocolate topping:
- 1/2 cup of heavy whipping cream
- 4oz of chopped semi-sweet chocolate
- 1 teaspoon of light corn syrup
Method
Now all you need to do is:
Step 1: Prepare
Gather all of the ingredients you need for this recipe and preheat your oven to 350F. You’ll also need to a baking pan with cooking spray or butter and then line it with parchment paper.
Step 2: Make the Batter
Add the egg whites and 1/3 cup of the granulated sugar and mix well until stiff peaks begin to form; this should take around 5 minutes. In a separate bowl, add the egg yolks, remaining sugar, and vanilla and mix for around 2 minutes until it becomes creamy. In a third bowl, sift the cocoa powder, salt, and baking powder and mix. Add the melted butter, brewed coffee, and egg yolk bowl with the dry ingredients. Beat well and then fold in the egg whites at the end. You’re looking for the batter to become light and airy. Be sure not to overmix.
Step 3: Bake
Pour your batter into the prepared pan and even out with a spatula. Place in the center of your preheated oven and bake for around 10 minutes. While the cake is baking, lay a piece of parchment paper on the counter ready for rolling. Using a sieve, sprinkle 2 tablespoons of cocoa powder onto the piece of parchment paper.
Step 4: Roll
Once the cake is out of the oven, loosen it with a knife and turn it upside down onto the parchment paper. Roll the cake gently around the parchment paper and leave it to cool rolled around the paper. Leave it for at least 3 hours in the refrigerator. Once ready to add your cream, bring it to room temperature.
Step 5: Make the Cream
Add the heavy cream, vanilla, and sugar to a bowl and mix well until stiff peaks begin to form. At this point, you can mix in the marshmallow creme. Carefully unroll the cake and spread the cream on top, leaving a 1/2-inch border. Now roll the cake back up (with no paper now) and leave it to one side as you make the ganache.
Step 6: Make the Ganache
Add your chocolate and syrup to a bowl. In a pan, heat the cream until it starts to simmer. Now add your chocolate and syrup and stir continually until the chocolate has melted and the ingredients are combined. Pour the ganache over your cake and place it in the fridge for at least an hour before serving. Serve and enjoy!
How To Make A Cake Roll With Box Cake Mix From Home
Cake rolls make for a wonderful dessert to serve at special events. Though they may seem intimidating, by carefully following the instructions, you can be successful in making one. Using a store-bought cake mix will make the process easier and guarantee delicious results.
This recipe is a great starting point for beginner bakers that have never made a roll cake. It is flavorful and elegant looking, something your friends and family will love. The combination of the chocolate cake, marshmallow creme filling, and the chocolate glaze makes for a tasty dessert.
Did you enjoy this tutorial on how to make a cake roll with a box of cake mix? If so, please share your thoughts on this cake roll recipe in the comment section below and share this post with your friends and family who will also enjoy it.
Read more about Remarkably Easy King Cake Recipe Using Cinnamon Rolls
What You Will Need To Make This Cake Rolls Recipe Using Cake Mix
Equipment
- Two 15 x 10 x 1-inch pans
- Parchment paper
- Cooking spray
- Two clean kitchen towels
- Metal spatula
- Wire rack
- Plastic wrap
- Waxed paper
Ingredients
- 6 eggs
- 1 box chocolate fudge cake mix
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/2 cup powdered sugar
- Small amount of flour for pans
For the filling
- 1 jar marshmallow creme (7 ounces)
- 3/4 cup butter, room temperature
- 1 tsp vanilla
- 1 1/2 cups powdered sugar
For the glaze
- 1 cup dark chocolate chips
- 3/4 cup heavy whipping cream
Instructions
- Preheat the oven and prepare your two cake pans. Preheat your oven to 375 degrees Fahrenheit and line your two baking sheets with parchment paper. Then, spray your baking sheets with cooking spray and sprinkle with a small amount of flour.Small amount of flour for pans
- Beat the eggs. In a large bowl, use an electric mixer to beat the eggs for about six minutes or until they are lemon-colored.6 eggs
- Add the cake mix, oil and water. After beating your eggs, add in the cake mix, oil, and water. Beat the cake batter on low speed for 30 seconds and then scrape the sides of the bowl. Continue to beat the mixture on medium speed for one minute.1 box chocolate fudge cake mix, 1/4 cup vegetable oil, 1/2 cup water
- Bake the cakes. Add about 2 1/4 cups of batter to each of your cake pans. Bake the cakes for 10-12 minutes or until the middle lightly springs back when touched.
- Roll the cakes. While the cakes are baking, sprinkle your powdered sugar onto two clean kitchen towels. After removing the cakes from the oven, run a metal spatula carefully around the edges of the cake and then carefully transfer them to the towels. Remove the parchment paper and carefully roll up the towel from the narrow end.1/2 cup powdered sugar
- Cool the cakes. Place your cakes on a wire rack and allow them to cool for half an hour with the seam centered on the bottom of the cake.
- Make the filling. In a large mixing bowl, use an electric mixer to beat the marshmallow creme, room temperature butter, and vanilla on medium speed until smooth. Scrape the sides of the bowl as needed and then turn the mixer to low speed and beat in the powdered sugar until smooth and creamy.1 jar marshmallow creme (7 ounces), 3/4 cup butter, room temperature, 1 tsp vanilla
- Add the filling to the cake. Carefully unroll your cakes, allowing the narrow ends to remain slightly curled. Add one cup of filling to each cake and spread within 1/2 inch of the edge. Use the towels to re-roll the cakes and then cover them in plastic wrap.Place both of your wrapped cakes on a baking sheet. Then, place them in the fridge for half an hour.
- Make the glaze. Using a microwave-safe bowl, microwave the chocolate chips and heavy whipping cream for 40-60 seconds. Continue microwaving in 10-second increments until the mixture is smooth. Let the glaze stand for five to 10 minutes until the mixture is slightly thickened.1 cup dark chocolate chips, 3/4 cup heavy whipping cream
- Decorate the cakes. Remove the plastic wrap from your cakes and place them on a wire rack, with waxed paper underneath. Pour the glaze over the cakes, covering them completely. Place the cakes in the fridge for 30 minutes or until chocolate is set.
Ever since she was a young girl, Anna has been a lover of desserts. As an adult, she enjoys
baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. She
enjoys sharing her passion for baking with others who also have a sweet tooth. From properly
measuring ingredients to making sure they are the correct temperature, Anna knows the
importance small details can make in baking. She wants to share her experience with others in
hopes they can make the most delicious baked goods. When she’s not busy blogging, Anna
enjoys trying new recipes in the kitchen.