How To Make A Cake Roll With Box Cake Mix?

Bake the cake in a jelly roll or large rimmed baking pan. Immediately roll the cake and a towel up together, and chill. To make a cake roll from cake mix, beat 6 eggs together, and then add 1 box of cake mix, 1/2 cup of water and 1/4 cup of vegetable oil to make the batter.

Can you use a box cake mix for Jelly Roll Cakes?

Jelly roll cakes are a classic dessert that may sound tricky, but are actually pretty easy to get the hang of. It’s important for cake roll cake textures to be pliable sponge cakes so that you can roll them and unroll them easily without them breaking. Although we have from scratch cake roll recipes, what if you want to use a box cake mix?

How do you Frost a cake roll with buttercream?

For the buttercream: Place (softened) butter, powdered sugar and vanilla in a large mixing bowl and beat on high until very fluffy and creamy. After chilling for one hour, remove cake roll from fridge and gently unroll on a flat surface. Gently and evenly spread ganache over entire surface of the cake roll.

How do you serve a cake roll?

Place the cake roll seam down on a cake plate. Sprinkle the top of the cake with additional powdered sugar if you’d like. You can also cover it with whipped cream or layer cut fruit on it. If you used a chocolate cake mix, you could top it with chocolate ganache. Store the cake roll in covered in the refrigerator until you are ready to serve it.

How do you roll a cake without it breaking?

Roll your cake at the same short end you started with before. Then keep rolling the cake up into a spiral. You can use the dishtowel to help the process. In fact, using the dish towel will help keep the outside of your cake roll unblemished.

How do you make a box cake taste like it came from a bakery?

Instructions

1. The only directions to note are that whatever the back of the box directs you to use, you have to:
2. Add an additional egg.
3. Replace the water with milk, same amounts.
4. Replace the oil with melted butter. DOUBLE the amount.
5. Cook with the same directions that are printed on the box.

Why does my roll cake crack?

When the cake is rolled while warm, the heat and moisture will help lead to a crack free cake. The cake is much more likely to crack if it is rolled when cooled.

Do you roll Swiss roll hot or cold?

It’s important that the cake is warm so it can set in the right shape. If it’s too cold, it won’t roll properly. Once rolled, leave it to cool completely. When you’re ready to fill, unroll the cake very carefully, slowly flattening it again.

Why does my Swiss roll crack when I roll it up?

If the cake cools down, it will crack when you roll it up. Once rolled, leave the cake to cool in its tea towel, until cold. Unroll and spread the filling then re-roll the cake to serve. Traditionally the Swiss roll just has a thin layer of jam as a filling.

How do you roll a cake without a towel?

You’ll use the parchment paper later to roll your cake roll. NO TOWEL REQUIRED! Instead of flipping out a cake onto a towel, just lift the cake out of the pan and roll it into the paper it’s already sitting in. EASY PEASY!

What is pull up cake?

The trend involves a decadent chocolate cake surrounded snugly by a see-through plastic sheet. And as you slowly pull up the sheet, there is an explosion of chocolate all over. This new baking trend, rightly named the ‘pull-me-up’ cake led people going gaga over this absolute delish.

How do you roll a sponge cake?

Unroll the cooled cake, leaving the cake on the towel. Spread the filling over the top of the cake to within 1 inch of the edges. Reroll the cake, using the towel to lift and guide the cake into an even roll. Note: You’re NOT rolling the towel inside this time, just use it to help evenly lift the cake as you roll.

Why is my box cake crumbly but moist?

What causes a cake to be dry and/or crumbly? A. To keep your cake from getting dry or crumbly, use all the eggs called for in the package directions and use large eggs, rather than small ones. If you’re not sure what size eggs you have, measure them: 3 whole large eggs equals 2/3 cup; 3 egg whites equals 1/2 cup.

How do you add moisture to a box cake mix?

Here are THE BEST Tricks On How To Make Box Cake Better!

1. Use milk instead of water.
2. Add extra eggs.
3. Add sugar and flour to the dry mix.
4. Use coffee instead of water for chocolate cakes.
5. Sour Cream is perfect for adding moisture and rich flavor.
6. Pudding adds moisture and flavor.

Should I add an extra egg to cake mix?

Add More Eggs

To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues). For a lighter and more airy cake, use only egg whites (and save the egg yolks for crème brûlée).

Can you make a box cake mix more dense?

You can try any of the following: adding a 1 oz. package of pudding (any flavor that complements the cake’s flavor profile), adding 1-2 egg yolks (along with the eggs called for on the box), or substituting milk for the water called for on the box. I hope this is helpful to you. Happy baking!

What makes a box cake mix Fluffy?

The extra yolks add the density and moisture you’d find in a bakery cake! Milk: Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix. Egg WHITES: Not adding the yolks to the cake makes the cake fluffy and whiter!

Can you add an extra egg to a box cake mix?

Add an Extra Egg:

Boxed cake mixes tend to be lighter in consistency, but if you’re craving that thicker, moister cake, then all you have to do is add an extra egg to your mix. Prepare to be shocked and amazed at the difference one egg will make when you bite into that rich cake.

Does one cake box make 2 round cakes?

Usually, a boxed mixed can be baked in a 9-inch by 13-inch pan or two 9-inch rounds. In my kitchen, I normally bake with 8-inch round pans, which results in a thicker/taller cake.

Can you use a box cake mix for Jelly Roll Cakes?

Jelly roll cakes are a classic dessert that may sound tricky, but are actually pretty easy to get the hang of. It’s important for cake roll cake textures to be pliable sponge cakes so that you can roll them and unroll them easily without them breaking. Although we have from scratch cake roll recipes, what if you want to use a box cake mix?

How do you serve a cake roll?

Place the cake roll seam down on a cake plate. Sprinkle the top of the cake with additional powdered sugar if you’d like. You can also cover it with whipped cream or layer cut fruit on it. If you used a chocolate cake mix, you could top it with chocolate ganache. Store the cake roll in covered in the refrigerator until you are ready to serve it.

Can You bake a cake roll in a 12×17 Pan?

However, it creates a very thick cake roll. You could scoop out a cup or two of the batter and bake a few cupcakes along side the cake roll so that your cake isn’t so thick. You could also use a slightly larger sheet cake pan (think 12×17″).

How Do You Make a Cake Roll From Cake Mix?

1. By adding eggs, water, and vegetable oil to a box of cake mix, you can transform it into a delicious cake roll.
2. Bake the cake in a jelly roll pan or a big baking pan with a rim.
3. Roll the cake and a towel together and place them in the refrigerator right away.

Pour the mixture for the cake roll from a box of cake mix into a large mixing bowl and whisk until well combined.Add 1 box of cake mix, 1/2 cup of water, and 1/4 cup of vegetable oil to form the batter.Prepare a jelly roll pan or a baking sheet with a rim with parchment paper.Spray the paper with baking spray and lightly sprinkle it with flour.

Pour the mixture into the baking sheet that has been prepared and bake the cake for 14 to 16 minutes at 375 degrees Fahrenheit (180 degrees Celsius).While the cake is baking, put 1/4 cup powdered sugar on a clean kitchen towel and set it aside to dry.Immediately after taking the cake from the oven, invert it onto the cloth that has been prepared.

1. Remove the parchment paper and roll the cake and towel together to make a tube shape.
2. After 10 minutes, place the rolled cake in the refrigerator for one hour to set the flavors together.
3. Removing the cake from the refrigerator after it has been allowed to cool completely and carefully unrolling it is recommended.
4. Remove the cloth from the cake and spread 1 container of frosting over the whole surface of the cake.
5. Roll it up once more and use a pastry bag to frost the exterior of the cake roll.

• ADDITIONAL INFORMATION FROM REFERENCE.COM

Make a Cake Roll from Box Cake Mix

1. Make a cake roll from a box of cake mix to keep your cake roll desserts quick and simple to prepare!
2. Make this tasty dessert by combining any flavor and a choice of filling options.
3. Despite the fact that jelly roll cakes appear to be difficult to make, they are actually rather simple once you get the hang of it.

It is critical for cake roll cake textures to be made of malleable sponge cakes so that they can be rolled and unrolled without breaking when they are baked.Despite the fact that we offer cake roll recipes made from scratch, what if you want to utilize a box cake mix?Today, we’re going to show you just how to accomplish it.

Ingredients & Tools Needed:

• Although this recipe begins with a box cake mix, you will not just utilize the ingredients listed on the back of the box. We’ll make a few minor adjustments to ensure that the cake has the proper texture. 6 big eggs are required. Yes, six! This is done in order to get a beautiful, malleable, sponge-like texture in your cake. Box cake mix will spread out well
• trust me on this. Box cake mixes are available in a number of different weights. Any regular 9-inch-by-13-inch-style cake mix will do. They weigh around 15.25 ounces on average.
• Oil. Canola oil or vegetable oil are the ideal oils to use for this recipe
• nonetheless,
• Water. You’ll just need 14 cup room temperature water and a 10 15-inch jelly roll cake pan for this recipe. The 12×17-inch size would also work well
• Paper made of parchment. Cleaning towel to line the baking pan and roll the cake roll with is recommended. This method is equally effective for rolling the cake roll.
• Sugar that has been powdered This is what helps to keep the cake from adhering to the rolling pin as you roll it.

You’ll need the following items to make the cake roll shaped like a roll of toilet paper. Depending on what you wish to fill it with, the components for the filling will differ.

How to Make a Cake Roll from a Box Cake Mix

• Once the cake has been removed from the oven, it is critical that you work swiftly to finish it. Prepare your towel or parchment paper with powdered sugar on it so that it is ready to be used to roll the hot cake directly out of the oven when it comes out. Another point to mention is that in the photographs of this cake roll, I used the entire batter in the 1015-inch baking pan. It does, however, result in an extremely thick cake roll. Make a cup or two of the batter and bake a few cupcakes alongside the cake roll to keep your cake from being too dense. If you like, you might use a little bigger sheet cake pan (such as a 12×17′′). To begin, preheat the oven to 375 degrees Fahrenheit.
• Room temperature eggs should be whisked for 6 minutes on medium speed in a stand mixer fitted with a whisk attachment. (The speed of my stand mixer was set to number six.) Set a timer for 6 minutes and continue to beat until the cake mix, oil, and water are all incorporated. Reduce the speed to a low setting for 30 seconds. Scrape the sides of the bowl and then beat on medium speed for one minute, pausing to scrape the sides of the bowl as needed.
• Coat a jelly roll pan (10x15x1) with nonstick cooking spray. Remove the pan from the oven and place a sheet of parchment paper over it, pushing it down to cover the bottom and into the corners and up the sides of the pan
• and
• As evenly as you can, spread out the batter into the pan.

• Bake for 13-15 minutes, or until the middle of the cake springs back when lightly touched in the center (see note below). If you didn’t use all of the cake batter, keep an eye on it because it won’t take as long to bake as a full batch.
• Prepare a lint-free cloth or a sheet of parchment paper that is slightly longer than the cake and lightly dust with powdered sugar before starting.
• Turn the hot sheet cake out onto the surface that has been prepared immediately after it has been removed from the oven. Remove the parchment paper from the cake and, if necessary, cut away any crusty corners of the cake. Work quickly because you want to roll the cake while it is still hot
• rapidly wrap the cake up in a towel or parchment paper that has been coated with powdered sugar
• repeat with the remaining cake. Allow for around 2 hours of cooling time at room temperature. It should not be kept in the refrigerator. It should be let to cool slowly at room temperature.

Fillings for a Cake Roll

• For filling a cake roll, there are a variety of solutions available. Please see the links below and customize the fillings to your liking. Chocolate ganache that has been whipped. What about a chocolate cake roll filled with whipped ganache? It’s fine with me if I do
• The filling is made of cream cheese. whipped cream cheese filling for use in carrot cake and spice cake recipes Because of the heavy whipping cream used in this recipe, it is lighter than the one before.
• Filling made with fresh fruit and whipped cream. This one has raspberries in it and would be delicious with a chocolate, white, or lemon cake mix
• cannoli filling would be delicious as well. It’s served with ricotta cheese and whipped cream. Lemon curd whipped cream filling is delicious with a yellow cake. Excellent with a lemon cake mix or even a strawberry cake mix.

Toppings for a Cake Roll

• Even if you are extremely careful, cake rolls are prone to cracking. What should you do in such a situation? To make the cake roll more visually appealing, add a decorative topping on top. Here are some suggestions: Make a tower of fresh fruit out of it.
• To finish, smother the entire cake roll in whipped cream
• Top with chocolate ganache and serve immediately.
• Dusted with powdered sugar or cocoa powder to finish the cake roll

• 15 servings (about) Time required for preparation: 30 minutes Preparation time: 15 minutes 2 hours of rest is required. 1 box strawberry cake mix
• 6 big eggs at room temperature
• 1 box vanilla cake mix (or other flavor) a total of 15.25 ounces
• 14 cup canola oil
• 14 cup room temperature water

For the filling:

• 8 ounces of salted butter
• 1/2 cup chopped strawberries
• 5 cups powdered sugar480 grams
• 1-4 tablespoons heavy cream (to thicken the icing if necessary)
• 1 cup diced strawberries

Make the cake roll:

• To begin, preheat the oven to 375 degrees Fahrenheit.
• Room temperature eggs should be whisked for 6 minutes on medium speed in a stand mixer fitted with a whisk attachment. (The speed of my stand mixer was set to number six.) Set a timer for 6 minutes and continue to beat for the entire time.
• Combine the cake mix, oil, and water in a mixing bowl. Reduce the speed to a low setting for 30 seconds. Scrape the sides of the bowl and then beat on medium speed for one minute, pausing to scrape the sides of the bowl as needed.
• Coat a jelly roll pan (10x15x1) with nonstick cooking spray. Remove the pan from the oven and place a sheet of parchment paper over it, pushing it down to cover the bottom and into the corners and up the sides of the pan
• and
• Spread the batter into the pan, ensuring sure it is as evenly distributed as possible. **Please keep in mind that in the photographs, we utilized the entire cake batter. Although this results in a very thick layer of cake for the cake roll, it might be difficult to roll at times because of the thickness. It is possible to withdraw up to two cups of the cake mixture and bake it in separate cupcake tins or a small cake pan if you so choose. You will have less cake batter in your cake roll as a result of this. **
• Bake for 13-15 minutes, or until the middle of the cake springs back when lightly touched in the center (see note below). If you didn’t use all of the cake batter, keep an eye on it because it won’t take as long to bake as a full batch.
• Prepare a lint-free cloth or a sheet of parchment paper that is slightly longer than the cake and lightly dust with powdered sugar before starting. Turn the hot sheet cake out onto the surface that has been prepared immediately after it has been removed from the oven. Remove the parchment paper from the cake and, if necessary, cut away any crusty corners of the cake. Be as efficient as possible since you want to roll the cake while it is still extremely hot.
• Roll the cake up in the towel or parchment paper that has been dusted with powdered sugar as quickly as possible. Allow for around 2 hours of cooling time at room temperature. It should not be kept in the refrigerator. It should be let to cool slowly at room temperature.

Make the filling:

• For this recipe, we utilized a strawberry buttercream filling as a base. If you don’t care for a sweet buttercream filling, see the page above for additional filling suggestions.
• In the bowl of a stand mixer, cream the butter until it is almost completely white in color, about 2 minutes. In three to four minutes, add the powdered sugar one cup at a time, mixing well after each addition. Add the chopped strawberries after you’ve added 2 cups of powdered sugar. Using the mixer, continue to mix while allowing the strawberries to soften in the sugar and butter combination. Then continue to add the remainder of the powdered sugar
• the strawberries will produce juice from the sugar in the frosting, but if necessary, thin the buttercream with a tablespoon of heavy cream to make it more spreadable and softer to the touch. Add up to 4 teaspoons at a time, stirring constantly, so that the frosting does not get too thin.

Assemble the cake roll:

• Then, carefully unroll the cake roll, taking care not to cause it to split as you go.
• Spread the filling on the cake roll in a gentle manner, then roll it back up.
• Place the cake roll on a cake plate with the seam facing up
• If you’d like, you can dust the top of the cake with more powdered sugar before serving. You may also top it with whipped cream or arrange slices of fruit on top of it. Use chocolate cake mix and top it with chocolate ganache if you’re making a chocolate cake.
• Store the cake roll in an airtight container in the refrigerator until you’re ready to serve it.

1. Nutritional Values: 451kcal |
2. 64g carbohydrate |
3. 3g protein |

21g fat |10g saturated fat |2g polyunsaturated fat |6g monounsaturated fat |

1g trans fat |108mg cholesterol |332mg sodium |

1. 40mg potassium |
2. 1 g fiber |
3. 54g sugar |
4. Vitamin A: 501IU |
5. Vitamin C: 3mg calcium: 70mg iron: 1mg Calories: 451kcal |

• 64g carb Betty Crocker is the source of this recipe.
• Julie Clark’s biographical information

how to make a cake roll from a box mix – EASYBAKED

• That said, this strawberry cake wrapped in vanilla buttercream and dark chocolate ganache is not only a lovely Valentine’s Day treat, but it’s also rather tasty as well! Furthermore, it appears to be far more difficult to build than it actually is! The first of February. How did the first month of this year get away from us so quickly? My post for this week was fully written when I looked at the calendar and realized it was time for a Valentine’s Day dessert! My unexpected day off work this week prompted me to try my hand at making a cake roll out of a regular cake mix. It was a successful attempt. I was thrilled with the final outcome! Cake rolls will always be a bit more difficult to make than regular cakes, but just look at how adorable it is.! If you’ve never baked a cake roll before, I’ll do my best to explain the process as we go. I’ve included a few photos, but if you’d want to see more, you can find my pumpkin roll recipe by clicking here. INGREDIENTS: One box of strawberry cake mix (I used Pillsbury this time)
• one cup of whipped topping (I used Pillsbury this time)
• 1 cup dark chocolate chips
• 2 sticks (8 oz) butter
• 1 1/2 cups powdered sugar
• 1 teaspoon clear vanilla flavoring
• 1/2 cup heavy whipping cream
• 2 sticks (8 oz) butter
• 1 1/2 cups powdered sugar
• 1 teaspoon clear vanilla flavoring
• 1 T. clear vanilla flavoring

• DIRECTIONS: Preheat the oven to 350 degrees Fahrenheit.
• Prepare a boxed cake mix, but use a bit less oil and water than called for.
• The Pillsbury recipe asked for one cup of water and one-third cup of vegetable oil.
• Instead of using 3/4 cup water and 1/4 cup oil, I used 3/4 cup water and 1/4 cup oil.
• I used the same number of eggs (3) as before.
• To begin, line the bottom of a regular jellyroll pan (mine is about 12 by 17 inches and about 1 inch deep) with waxed paper, leaving a little amount of excess paper at the ends of the pan.
• Using nonstick cooking spray, lightly coat the pan.
• In a large mixing bowl, combine the cake batter and gently stir until it covers the whole bottom of the pan in a thin, but even layer of cake.
• Bake for 15-20 minutes at 350 degrees Fahrenheit, monitoring frequently to ensure that it does not brown too much.
• Remove the pan from the oven, sprinkle a clean kitchen towel with powdered sugar, put it powder side down on top of the cake, and then tip the pan over onto a flat surface while holding the towel in place with your hands.
• On top of the cake will be your powdered towel, with the cake on top of that and wax paper on top of that
• Carefully peel the wax paper away from the cake and roll it up in the towel, rolling from one short end to the other- retain the towel on the bottom and wrap it up with the cake
• Refrigerate for one hour before using.
• Make your ganache and butter cream while this is chilling in the refrigerator.
• Cook 1 1/2 cups heavy whipping cream in a medium saucepan over medium heat until it begins to boil around the edges, about 2 minutes.
• Turn the heat down to a bare minimum. Cover the dish for 5-10 minutes to allow the dark chocolate chips to melt. Stir until the mixture is smooth and creamy.
• To make the buttercream, combine the following ingredients: In a large mixing bowl, combine the butter (that has been softened), powdered sugar, and vanilla
• beat on high speed until extremely frothy and creamy.
• Remove the cake roll from the refrigerator and gently unroll it on a level surface after it has been chilled for one hour.
• Spread the ganache over the whole surface of the cake roll in a gentle and uniform layer.
• Spread the buttercream over the ganache in a gentle and equal layer.
• Making the buttercream was a little tough since I didn’t want to risk mixing up the two layers. So, I scooped the buttercream in small bits all over the top and then spread it a little at a time

Fold in the cloth and roll the cake up gently one more to finish. Carefully transfer it to a big dish and place it in the refrigerator until the buttercream and ganache have hardened.

1. The first time I made this, it rolled wonderfully and I simply dusted it with powdered sugar…but the second time I prepared it for photography, it cracked while I was rolling it…and so on.
2. Occasionally, this occurs with cake rolls, and it is a simple fix: simply prepare another batch of ganache and pour it over the top of the cake roll!
3. This way, I think I actually liked it better than the other!

Upon cooling, slice the cake and serve with whipped cream and perhaps some chocolate-covered strawberries?You won’t even notice that it’s cracked, believe me.It’s very delicious!My thoughts: I had a lot of fun putting this dish together.

Something about the pink cake and all of the gooey chocolate makes me grin.My wish for you this Valentine’s Day is that this cake puts a smile to the faces of all the people you love!Enjoy!

1. ~r Are you looking for any additional creative Valentine’s Day ideas?
2. To go to the recipe, simply click on the image to the right.

How to Make Cake Roll with Box Cake Mix

1. Interested in learning how to create a cake roll the simple way?
2. That is exactly what we will be discussing today!
3. A vanilla cake roll made from a box of cake mix will be the topic of today’s discussion.

Make the most delicious vanilla swiss roll you’ve ever tasted with this simple recipe.Prepare to cook one of the most delectable desserts you’ve ever tasted in your life.It’s really simple, yet it looks quite elegant!Cake in a roll.

Swiss roll is a type of roll that is shaped like a Swiss cross.Whatever you choose to name it, this is a delectable treat to indulge in!I’ve always like the appearance of these pastries.

1. I’ve also always like the taste of it!
2. These cake rolls are usually very beautiful, and they contain a generous amount of excellent filling!
3. A little piece of Heaven is in every piece of Heaven!
4. Over the years, I’ve experimented with a variety of sweets, but something as simple as a vanilla swiss roll recipe has always seemed intimidating to me.
5. Until recently, the prospect of preparing a cake like this had me completely intimidated.

• It is far less difficult than you may imagine, and I strongly encourage you to give it a shot.
• I’m confident that you’ll be pleased with your decision.
• I was in the same boat as you.
• You have to like my buddy Julie because she always comes up with interesting things to do, and this is one of them.
• I am not nearly as daring or as ambitious as she is, to put it bluntly.
• What a relief it was to get past my apprehension of producing anything like this with her.

Even better, I made my own.I was on my own for the first time.Perfect for any July 4th party that calls for a festive red, white, and blue cake!It looked beautiful and tasted even better.That is one of the most interesting aspects of this dish.You are free to choose whatever colors you wish.

You can have as many or as few as you want or need.This cake recipe is just amazing.Consider the implications of this.

• Make your Christmas decorations out of green, white, and red.
• Valentine’s Day colors might include red, pink, and white.
• Halloween colors include orange, black, and white.
• You get the gist of it.
• Anything goes in this game.

History of Cake Roll

1. Swiss roll is a type of roll that is shaped like a Swiss cross.
2. It’s a jelly roll.
3. Cake in a roll.

Make a roll using the cake.Roulade.This is a Swiss log.It doesn’t matter what you want to call this sort of cake; there is one thing you should be aware of while dealing with it.

It’s very excellent.Before we get into the specifics of how to prepare this dish, let’s take a quick look back at its origin tale.I enjoy learning a little bit more about what I’m cooking, and I enjoy sharing what I’ve learned with all of you!

1. Typically, sponge cake is used to make these rolled cakes, which are then filled with either whipped cream, jam, or frosting.
2. Despite the fact that the cake is often referred to as a Swiss roll, it is thought to have originated somewhere in central Europe.
3. The majority of culinary historians think that it was invented in Austria.
4. Food historians aren’t even sure when it was first created, though it’s widely agreed that it was somewhere around the nineteenth century.
5. Rolling cake was first mentioned in print in the Northern Farmer, a periodical published in Utica, New York, in 1852, and it is still in use today.

• It was a recipe for a rolled cake that had been spread with jelly before baking.
• In the recipe, which was titled ToMake Jelly Cake, the author described what we all recognize as the modern-day jelly roll.
• When the Birmingham Journal for Saturday ran an article on a swiss roll in 1856, it was considered the first recorded reference of the dish.
• It wasn’t even a recipe in the traditional sense.
• This item may be found in an advertising from Thomas Richards of 71 New Street as merely one of the products he has to offer.
• While no one knows for certain when or by whom the cake roll was first created, we can all agree that it, as well as all of its varieties, is delectable.

Every sort of cake roll variant is now widely accessible in the bakery area of any grocery store, as well as in the pre-packaged baked goods section of the same supermarket.Also available are an abundance of recipes for you to choose from.

How to Make Cake Roll

1. There are a plethora of cake roll recipes available online for a variety of different flavors, but today I’m going to show you how to create cake rolls using a boxed cake mix.
2. It makes everything so much easier and much more efficient.
3. However, none of the flavor, texture, or deliciousness is sacrificed in the process.

This vanilla swiss roll recipe is so much pleasure to make since it incorporates a beautiful rainbow-colored motif throughout the preparation.Birthday celebrations, as well as spring and summer get-togethers, are ideal for this dish because of the colors and tastes.It would certainly make a lovely complement to any Easter dinner setting as well!And the greatest thing is that it is quite simple!

This cake is one of my favorite summer sweets to make for fun weekday treats.I also prepare it on the weekends as a special treat and serve it during my summer parties, which are a hit with my guests.Regardless of where you travel, if you carry this delicious vanilla cake roll with you, your friends and family will meet you with wide smiles and waiting tummies.

Ingredients

• It simply takes a few ingredients to prepare this cake, despite the fact that it appears to be elaborate. A total of five ingredients are required for this dish, and they are all readily available at your local grocery shop. It’s a very short list, and it serves as a clear indication of how simple it is to produce this dish. Here’s everything you’ll need to get started: White cake mix (containing all of the ingredients listed on the package)
• 6 neon food dye colors
• melted butter
• vanilla extract
• powdered sugar
• milk
• a cake pan

How to Make Cake Roll

• Even though the ingredients are straightforward, the procedure of producing this vanilla swiss roll recipe is not. It comes together in a short period of time and is quite tasty. The use of a boxed cake mix reduces the amount of time spent preparing the cake significantly. It’s true that the boxed cake performs all of the heavy lifting in this recipe. It will just take a few minutes to complete two tasks: dyeing and making the filler. It’s a piece of cake! You can find the whole recipe, including measurements and baking timings, at the bottom of this post on the recipe card. But first, have a look at the recipe outline below. Create this wonderful vanilla cake roll using this recipe to get a sense of how simple it is to make. To prepare a jelly roll pan (10.5″ x 15.5″), grease it with shortening and sprinkle it with flour. This step will help to guarantee that your cake does not cling to the baking sheet. Make a note of it for later
• Prepare the cake batter according to the directions on the package
• Using a spatula, divide the batter evenly into six bowls.
• To each dish, add a different color of food coloring and stir until the colors are homogeneous across the bowl. Place the batter into six resealable plastic bags. Cut a little corner off of each bag and squeeze strips of each color into the pan in a diagonal manner until the pan is completely filled. If you have any batter left over, you can go back and add more batter as required.
• Shake the pan gently to ensure that the cake batter is evenly distributed.
• Draw swirls in the batter with a toothpick to give it a tie-dye appearance.
• The cake should be baked for about 18 minutes, or until it is set. Remove from the oven and set aside for 20 minutes to cool.
• To prepare, lay a towel on a level surface and sprinkle flour on the towel.
• Remove the cake from the pan and place it on a kitchen towel.
• A tiny amount of flour should be sprinkled on the top side of the cake before covering it with another towel. Starting at one end, roll the cake up with a towel on each side, starting at the other end. Make every effort to keep it as tight as possible.
• Place the cake on a cooling rack to cool entirely when it has been tightly wrapped
• Allow it to cool before carefully unrolling it.
• To make the frosting, cream together the butter and vanilla extract until smooth. Pour in powdered sugar and enough milk to get the desired consistency
• mix well.
• Spread the frosting on top of the cake so that it covers the entire surface.
• Begin by rolling the cake from one end to the other, using a cloth to assist you along.
• As soon as the cake is entirely rolled, tightly wrap the towel over it to help it maintain its shape. Place the cake roll in the freezer for 4 hours to set the flavor.
• Remove the frozen food from the freezer and cut it into pieces
• Serve and take pleasure in it

What was it that I told you? It doesn’t get any easier than this when it comes to baking a cake like this! It takes a lot less work than it seems, which is excellent since you’ll look like a dessert hero for very little time and energy. It’s a win-win situation.

Tips

1. The cake roll, which is made from a boxed cake mix, is one of the simplest ″sophisticated″ treats you’ll have in your dessert arsenal once you’ve mastered the technique.
2. The majority of the time, it’s a basic recipe.
3. When it comes to baking cakes, the only things you might have never done before are the coloring and the rolling.

I want to share some recommendations with you to ensure that you obtain the greatest possible result from your vanilla swiss roll recipe.These tips will assist you in doing your best work.

Don’t Swirl Too Much

1. It is important to you that your vanilla cake roll has a tye-died appearance.
2. Swirling patterns of various colors throughout the cake are what this entails.
3. Keep your batters from becoming too swirled.

Rather than creating a swirling effect, you’ll do it by actually blending the colors rather than mixing them.While some mixing of the colors is to be anticipated and may even be a pleasant accent to the cake, too much swirl will turn the cake into a muddy brown hue and ruin the presentation.

Roll the Cake While Warm

This cake must be rolled gently while still warm to avoid it breaking or cracking during the rolling process. When you try to roll the cake while it is still warm, it will shatter. While the cake is still warm, though, it will roll readily. Only one thing to remember: move gently to decrease the likelihood of any disasters!

Always Use Flour While Rolling the Cake

It’s critical to carefully flour your cake before rolling it out to prevent it from crumbling. You’ll be tucking your caked in closely against itself. If you don’t flour the cake well enough, it will adhere to itself, making it difficult – if not impossible – to unroll and spread the filling on top of it.

Roll Tightly

1. The key to making this recipe work is to roll your vanilla cake roll as tightly as possible.
2. When creating this vanilla swiss roll recipe, it’s best if you roll it up as snugly as possible within itself.
3. Once the cake has cooled, it will be much simpler to roll it back up, and the filling layer will be more consistent as a result of the tighter the cake is wrapped.

Providing you go softly and deliberately, you should be able to roll the cake up rather firmly.

Serving the Vanilla Cake Roll

To serve this cake roll, slice it while it is still frozen to ensure that it retains its shape when served. The cake should be eaten right out of the freezer to maintain its best form. To make the texture softer if you have sensitive teeth, you may also let it sit until it is half defrosted before serving. Whichever way you slice it, it’s really amazing!

Storing the Cake Roll

Because this cake roll should be stored in the freezer, it is quite easy to keep track of. Simply store the cake in an airtight, freezer-safe container for up to a month at room temperature. To serve, just take it out of the freezer, cut a slice off it, and store it back in the freezer until ready to serve.

You know How to Make Cake Roll Using Boxed Mix – Try it Out!

1. Now that you’ve learned how to create a cake roll from a boxed cake mix, it’s time to put your newfound knowledge to the test.
2. As impressive as this cake appears to be, it is actually quite simple to create.
3. It’s the perfect dessert for family gatherings or parties, and it comes together in a short amount of time.

Given that combination, you’ll find yourself baking this cake more frequently than you would have anticipated.Try it out and see how it works for you.I’m confident that you, your family, and friends will like it!

Tie Dye Cake Roll

• Dessert as a course Cloth
• Cuisine American jelly roll pan (measures 10.5″ x 15.5″)

• 2 quarts white cake mix, including all ingredients as directed on the box
• 6 neon food colouring colors
• 12 cup melted butter (softened)
• 1 teaspoon of vanilla extract
• 3 cups confectioners’ sugar (powdered)
• 3-4 tablespoons of milk

• Preheat the oven to 325 degrees Fahrenheit. Prepare a jelly roll pan by sprinkling shortening and flour on it. This step will help to guarantee that your cake does not cling to the baking sheet. Make a note of it for later
• Prepare all of your components by weighing and measuring them.
• Prepare the cake batter according to the directions on the package.
• Divide the batter into six equal-sized basins.
• Divide the food coloring into four bowls and stir until the colors are similar across each bowl
• Transfer the batter into six resealable plastic bags.
• Each bag should have a little corner cut off of it.
• Squeeze strips of each hue into the pan in a diagonal manner until the pan is completely filled. If you have any batter left over, you may go back and fill in the gaps as necessary.
• Shake the pan gently to ensure that the cake batter is evenly distributed.
• Draw swirls in the batter with a toothpick to give the batter a tie dye appearance.
• The cake should be baked for about 18 minutes, or until it is set. Remove from the oven and set aside for 20 minutes to cool.
• To prepare, lay a towel on a level surface and sprinkle flour on the towel.
• Remove the cake from the pan and place it on a kitchen towel.
• A tiny amount of flour should be sprinkled on the top side of the cake before covering it with another towel. Starting at one end, roll the cake up with a towel on each side, starting at the other end. Make every effort to keep it as tight as possible.
• Set the cake aside to cool entirely once it has been firmly wrapped
• once it has cooled, gently unroll it.
• To make the frosting, cream together the butter and vanilla until smooth.
• Pour in the powdered sugar and enough milk to get the desired consistency
• Stir well.
• Decorate the cake with lace icing that extends almost to the edge.
• Spread the frosting on top of the cake so that it completely covers it.
• Begin by rolling the cake from one end to the other, using a cloth to assist you along.
• As soon as the cake is entirely rolled, tightly wrap the towel over it to help it maintain its shape. Place the cake roll in the freezer for 4 hours to set the flavor.
• Remove the frozen slices from the freezer and cut them into pieces.
• Serve and take pleasure in it!

How To Make A Cake Roll With Box Cake Mix

1. A cake roll made with box cake mix is a delicious and easy dish to create if you are seeking for something quick and easy to prepare.
2. Cake rolls are a creative and delectable twist on the standard tiered cake recipe.
3. Their appearance is clean and consistent, and they are available in a range of distinct tastes.

Though it might be a little difficult to get the roll just perfect, if you carefully follow the guidelines, you will be rewarded with a stunning result.Anyone who has never prepared a cake roll will find this recipe to be easy to follow and understand.It is an excellent dessert to give at a dinner party or a potluck since it is likely to be a success with everyone who tries it.Go directly to the recipe.

What You Will Need To Make This Cake Rolls Recipe Using Cake Mix

To prepare this traditional Swiss Roll cake, you will need the following ingredients:

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 quantity of flour to dust the pans with.

• For the filling, use the following ingredients: 1/4 cup room temperature butter
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1 container marshmallow creme (7 ounces)

• To make the glaze, use the following ingredients: 1 cup dark chocolate chips
• 3/4 cup heavy whipping cream
• 1 teaspoon vanilla extract

Equipment

• Prepare the following ingredients: two 15 x 10 x 1 inch pans, parchment paper, cooking spray, large mixing 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

1. Bake for 375 degrees Fahrenheit for 30 minutes, then remove from the oven and line two baking sheets with parchment paper.
2. Then, spray your baking sheets with cooking spray and sprinkle with a little quantity of flour to coat them completely.
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Step two: Beat the eggs

Beat the eggs in a large mixing basin with an electric mixer for approximately six minutes, or until they are lemon-colored. Set aside.

Step three: Add the cake mix, oil and water

After you’ve beaten your eggs, combine them with the cake mix, oil, and water. Mix on a low speed for 30 seconds, then scrape the sides of the bowl to incorporate any remaining cake batter. Using a medium speed, continue to beat the mixture for another minute.

Step four: Bake the cakes

Fill each of your cake pans with approximately 2 1/4 cups of batter. Bake the cakes for 10-12 minutes, or until the middles of the cakes softly bounce back when lightly pressed in the center.

Step five: Roll the cakes

Sprinkle powdered sugar onto two clean kitchen towels and set them while the cakes are baking. The cakes should be carefully transferred to paper towels once they have been delicately removed from the oven with a metal spatula around the edges. Remove the parchment paper from the towel and carefully roll it up from the narrow end, starting at the wide end.

Step six: Cool the cakes

Lay out the cakes on a wire rack and allow them to cool for about 30 minutes, with the seam centered on the bottom of the cake.

Step seven: Make the filling

In a large mixing bowl, using an electric mixer on medium speed, cream together the marshmallow crème, room temperature butter, and vanilla extract until smooth and creamy. Scrape down the sides of the bowl as necessary, then reduce the mixer speed to low and gradually add the powdered sugar until the mixture is smooth and creamy.

Step eight: Add the filling to the cake

1. Extend your cakes with care, allowing the thin ends to stay slightly curled as you do so.
2. 1 cup of filling for each cake; distribute it to within 1/2 inch of the edge of all four cakes.
3. Re-roll the cakes in the towels, and then wrap them in plastic wrap to keep them fresh.

Place both of your wrapped cakes on a baking sheet and bake for 30 minutes.After that, store them in the refrigerator for 30 minutes.

Step nine: Make the glaze

Microwave the chocolate chips and heavy whipping cream for 40-60 seconds in a microwave-safe basin until the chocolate chips are melted. Continue to microwave the mixture in 10-second intervals until it is smooth and creamy. Allow the glaze to sit for five to ten minutes, or until the liquid has slightly thickened, before using.

Step ten: Decorate the cakes

Cakes should be placed on a wire rack with waxed paper below, after they have been removed from their plastic wrap. Pour the glaze over the cakes, making sure to fully coat them. Place the cakes in the refrigerator for 30 minutes, or until the chocolate has hardened, before serving.

Tips and Tricks

1. It is critical to roll your cake out of the oven with no filling while it is still hot in order to achieve a smooth roll that is free of cracks.
2. This will aid in the preservation of the cake’s form and the prevention of cracks in rolled cake recipes.
3. If you omit this step, it will be extremely difficult to roll your cake once the filling has been added to it.

This cake may be kept in the refrigerator for up to four days if stored in an airtight container.You can also freeze this roll cake for up to six months if you want to make it ahead of time.Simply leave it uncovered in your refrigerator for one hour to enable the glaze to solidify, then wrap it in plastic wrap and aluminum foil and set it back in the freezer for another hour.When creating cake roll recipes, it is also crucial to use cooking spray and parchment paper to prevent them from sticking.

This will aid in preventing the cake from adhering to the pan and making it much simpler to deal with overall.Also, be sure you beat your eggs for an adequate amount of time in order to obtain a spongy texture in your cake.

Servings and preparation time

How To Make A Cake Roll With Box Cake Mix From Home

1. A beautiful dessert to present at special gatherings, cake rolls are a delicious option.
2. Despite the fact that they may appear frightening, by carefully following the directions, you will be able to successfully make one.
3. Using a store-bought cake mix will make the procedure easier and ensure that the finished product will be excellent.

This recipe is an excellent starting point for novice bakers who have never attempted to make a roll cake before.It has a delicious flavor and an exquisite appearance, and your friends and family will like it.The mix of chocolate cake, marshmallow crème filling, and chocolate glaze results in a delectable sweet treat.Did you find this lesson on how to build a cake roll out of a box of cake mix useful and interesting?

If so, please share your opinions on this cake roll recipe in the comment area below, and please forward this page to your friends and family who will also find it to be useful.Thanks!Obtain further information about the Remarkably Simple King Cake Recipe Using Cinnamon Rolls.

What You Will Need To Make This Cake Rolls Recipe Using Cake Mix

• A cake roll made with box cake mix is a delicious and easy dish to create if you are seeking for something quick and easy to prepare. Cake rolls are a creative and delectable twist on the standard tiered cake recipe. Their appearance is clean and consistent, and they are available in a range of distinct tastes. Preparation time: 1 hourBaking time: 12 minutes 1 hour and 12 minutes is the total time. 16 persons can be served. The following items are required: two 15 x 10 x 1 inch pans, parchment paper, cooking spray, two clean kitchen towels, metal spatula, wire rack, plastic wrap, and waxed paper.

For the filling

• 1/4 cup butter, room temperature
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar
• 1 container marshmallow creme (7 ounces)

• Preheat the oven to 350°F and prepare the two cake pans as directed. Bake for 375 degrees Fahrenheit for 30 minutes, then remove from the oven and line two baking sheets with parchment paper. Then, spray your baking sheets with cooking spray and sprinkle with a little quantity of flour to coat them completely. A small amount of flour is needed for the pans
• the eggs are whisked together. Beat the eggs in a large mixing basin with an electric mixer for approximately six minutes, or until they are lemon-colored. Set aside. 6 eggs
• stir in the cake mix, oil, and water until well combined. After you’ve beaten your eggs, combine them with the cake mix, oil, and water. Mix on a low speed for 30 seconds, then scrape the sides of the bowl to incorporate any remaining cake batter. Using a medium speed, continue to beat the mixture for another minute. 1 box chocolate fudge cake mix, 1/4 cup vegetable oil, 1/2 cup water
• bake the cakes till golden brown and fluffy. Fill each of your cake pans with approximately 2 1/4 cups of batter. Bake the cakes for 10-12 minutes, or until the centre softly springs back when lightly touched
• cool completely before rolling the cakes in confectioners’ sugar. Sprinkle powdered sugar onto two clean kitchen towels and set them while the cakes are baking. The cakes should be carefully transferred to paper towels once they have been delicately removed from the oven with a metal spatula around the edges. Remove the parchment paper from the towel and carefully roll it up from the narrow end, starting at the wide end. 1/2 cup powdered sugar
• allow the cakes to cool completely. Placing the cakes on a wire rack and allowing them to cool for half an hour with the seam centered on bottom of the cake
• preparing the filling In a large mixing bowl, using an electric mixer on medium speed, cream together the marshmallow crème, room temperature butter, and vanilla extract until smooth and creamy. Scrape down the sides of the bowl as necessary, then reduce the mixer speed to low and gradually add the powdered sugar until the mixture is smooth and creamy. marshmallow cream (7 ounces), 3/4 cup softened butter (at room temperature), and a tsp vanilla extract
• Place the filling in the center of the cake. Extend your cakes with care, allowing the thin ends to stay slightly curled as you do so. 1 cup of filling for each cake
• distribute it to within 1/2 inch of the edge of all four cakes. Re-roll the cakes in the towels, and then wrap them in plastic wrap to keep them fresh. Place both of your wrapped cakes on a baking sheet and bake for 30 minutes. After that, store them in the refrigerator for half an hour while you prepare the glaze. Microwave the chocolate chips and heavy whipping cream for 40-60 seconds in a microwave-safe basin until the chocolate chips are melted. Continue to microwave the mixture in 10-second intervals until it is smooth and creamy. Allow the glaze to sit for five to ten minutes, or until the liquid has slightly thickened, before using. 1 cup dark chocolate chips, 3/4 cup heavy whipping cream
• decorate the cakes with the chocolate chips and cream. Cakes should be placed on a wire rack with waxed paper below, after they have been removed from their plastic wrap. Pour the glaze over the cakes, making sure to fully coat them. Place the cakes in the refrigerator for 30 minutes, or until the chocolate has set, before serving.

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How to Make a Cake Roll with Box Cake Mix

Discover how to create a cake roll from a box of cake mix!With a creamy caramel buttercream filling in the center, this Chocolate Caramel Cake Roll is finished off with a simple chocolate ganache icing and toasted nuts on the outside.Chocolate turtle candy is the flavor of this dessert, which makes it a show-stopping dish!A slice of this Chocolate Caramel Turtle Cake Roll will take your breath away.

A chocolate cake formed from cake mix and wrapped up with a caramel filling, then topped with ganache and nuts, is a decadent treat to the fullest degree.If you enjoy turtle candies, here is the treat for you.It has been transformed into a gorgeous chocolate Swiss roll.

Why You Will Love This Recipe

• If you’ve never baked a cake roll before, don’t be intimidated. This chocolate Swiss roll with caramel filling has been tried and tested again and again. It’s really an old recipe that I uploaded years ago, which I just tweaked to make it even more delicious. I’d also like to know if you’re a fan of the old recipe. Don’t be concerned! Please note that I have included the information for the original recipe on the recipe card, so please double-check it! Making a light and soft chocolate cake roll out of cake mix, rolling it up and filling it with a new and better caramel buttercream filling, then topping it with ganache for the finishing touch is what this recipe is all about. The following dessert is ideal for entertaining guests and impressing family and friends. I’m going to provide my best strategies for rolling the cake so that it doesn’t crack and shatter while you’re doing it. When you view the end product, you’ll think you’re a pastry chef if you follow my instructions
• There are three parts to this cake: the cake itself, the filling, and the icing (if using). Despite the fact that there are multiple processes and that it will take some time, none of the steps are difficult.
• What I really like about this recipe is that it is a jelly roll recipe made with cake mix! The cake mix is being transformed into a soft, supple, and light chocolate cake without following the directions on the box
• instead, beaten eggs are being used.

Ingredients in Cake Mix Cake Roll

Make certain to use big eggs while making this recipe.We’re going to beat them up for a long time, until they’re completely exhausted.Using any 15.25-ounce chocolate cake mix (I used Betty Crocker Devil’s Food), assemble the cake as directed.Water and vegetable oil are required to complete the cake recipe.

Powdered sugar is used to coat the top of the pie and to make the filling.To prepare the caramel buttercream, start with softened unsalted butter and work your way up.Store-bought or homemade caramel sauce can be used for this recipe.This dish is one of my favorites since it incorporates my handmade caramel.Vanilla Extract is used for flavoring.Heavy While making the ganache, whipping cream is used to assist create the rich chocolate coating on top of the chocolate.

There will be no replacements!Chocolate Chips: I used milk chocolate chips, but you could also use semi-sweet or dark chocolate chips instead.Pecans: To decorate the top of the cake, sprinkle chopped toasted pecans on top.Discover how to properly toast pecans!

How to Make a Cake Roll with Box Cake Mix

You may bake the cake first and then prepare the icing while the cake cools. Once the cake has cooled, you can create the filling and roll it up. Remember to follow the recipe exactly — you will NOT need the full cake mix! It will take around one hour for the cake to cool.

1. Prepare a 15x10x1-inch jelly roll pan by lining it with aluminum foil and spraying it with baking spray that contains flour.
2. In a large mixing basin, whisk the eggs at high speed until well combined. They should be beaten for about five minutes, or until they are thick and lemon-yellow in color.
4. To the beaten eggs, add the cake mix, water, and oil and mix well. Beat at a slow tempo for 30 seconds, then at a medium speed for 1 minute. Repeat. Stopping to scrape down the edges of the bowl every now and again is a good thing.
5. Pour the cake batter into the pan that has been prepared. Preheat the oven to 350°F and bake the cake for 11 to 14 minutes. When you softly touch the cake, it should bounce back into shape. This indicates that the cake is done. Early inspection of the cake will help to ensure that it does not overbake
6. place a big kitchen towel on the counter to catch any drips. Sprinkle powdered sugar on top of the cake before serving. By doing so, you may prevent the cake from clinging to the cloth. Place the HOT cake on the cloth with care, as it will be quite hot. Remove the foil from the pan. While the cake is still warm, start at the short end and wrap the cake into itself with the towel, so that it resembles a jelly roll in appearance. It is important to wrap up the towel along with the cake
7. place the rolled-up cake on a baking rack and allow it to cool for an hour

How to Roll the Cake: It is critical that this step be completed while the cake is still warm.It will cool and retain its shape when you have rolled it up tightly.As a result, when you unroll it to place the filling inside, it will roll up easily once more.Make the Ganache: I like to perform this step after the cake since it needs to chill in the refrigerated for approximately an hour before it can be used.

1. Pour the cream into a heat-proof dish or measuring cup, then stir in the chocolate chips. Microwave on high for one minute, or until the mixture just begins to bubble.
2. Whisk until the mixture is smooth and pourable

Cake with Caramel Filling: The filling is a straightforward caramel buttercream icing that is really simple to create.

In a large mixing bowl, cream together the butter, powdered sugar, and caramel until the mixture is smooth and spreadable. After you’ve added the vanilla, it’s ready!

Build the Cake Roll: Once the filling and icing have been prepared and the cake has been allowed to cool, you may assemble the cake!

1. Carefully unroll the cake onto a work surface once it has been allowed to cool. Spread an even layer of caramel buttercream on top of the cake to finish it off.
2. Roll the cake up like a jelly roll and place it on a plate.
3. Placing the roll on a baking rack with a cookie sheet below to collect any drips is a good idea. The ganache should be poured all over the top and then sprinkled with toasted pecans for decoration

Recipe Tips

• Preparation: The most important advice for creating this chocolate caramel cake roll is to start early and leave enough of time for the cooling process.
• The trick to constructing a cake roll that does not break when you roll it up is to not overbake the cake before rolling it up. A cake that is too dry can crack. Fortunately, if you do wind up with a crack, you won’t be able to tell the difference since you can cover it with icing.
• Tips for making beforehand: You may wrap up the cake with the filling and store it in the refrigerator for up to a day ahead of time. I leave the frosting off so that it doesn’t get smeared by the plastic wrap, and I wait until the next day before icing the cake and serving it.
• Variations: Because this is a turtle cake roll, I like to top it with nuts, which adds a nice touch. If you don’t care for walnuts or almonds, you can substitute them. Toasting the nuts enhances the flavor and color of the dish, and I highly recommend doing so. Instead of nuts, you may use micro chocolate chips or sprinkles to decorate the top if you don’t care for them.

FAQ

Is it possible to manufacture a cake roll out of a cake mix?It is true that you may use any flavor cake mix to make a roll cake; however, you do not need to use the full box of cake mix to produce one cake roll.You’ll also need a few other items that aren’t included in the recipe.When it comes to making the cake roll, may I use the full box of cake mix?

This is not the case with the recipe as described.If you wish to use the full cake mix, it will only yield two cake rolls, so you’ll need to multiply the recipe by two.What caused the split in my cake roll?This occurs when there is an excessive amount of moisture in the cake or when the cake is excessively dry.It must be cooked to exacting standards so that it will bounce back when touched and will not adhere to your finger.Is it okay to use any flavor of cake mix in this recipe?

This recipe is for my favorite Turtle cake roll variant, but you can use the same procedure to make any flavor cake roll from a box of cake mix.

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