How To Make A Cake Roll With Box Cake Mix

Incredible Recipe: How To Make A Cake Roll With Box Cake Mix

If you are looking for a tasty yet simple recipe to make, you will want to know how to make a cake roll with box cake mix. Cake rolls are a fun and delicious take on traditional layered cake. They have a neat, uniform look and can be made in a variety of different 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 at a potluck, as it is sure to be a hit.

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cake rolls recipe

What You Will Need To Make This Cake Rolls Recipe Using Cake Mix
How To Make A Cake Roll With Box Ca...
How To Make A Cake Roll With Box Cake Mix

To make this traditional Swiss Roll cake, you will need:

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 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.

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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 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.

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 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. Simple 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 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, be certain to 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 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 chocolate glaze makes for a tasty dessert.

Did you enjoy this tutorial on how to make a cake roll with box 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

If you are looking for a tasty yet simple recipe to make, you will want to know how to make a cake roll with box cake mix. Cake rolls are a fun and delicious take on traditional layered cake. They have a neat, uniform look and can be made in a variety of different flavors.
Prep Time1 hr
Bake Time12 mins
Total Time1 hr 12 mins
Servings: 16 people
Author: Cakedecorist

Equipment

Ingredients
  

For the filling

For the glaze

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.
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