06/17/2026
Patriotic 4th of July Cake Roll
Ingredients:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
Red gel food coloring
Blue gel food coloring
Powdered sugar, for dusting towel
For the Filling:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
For the Decoration:
1 cup prepared vanilla frosting or additional buttercream
Red, white, and blue star sprinkles
Directions:
Preheat the oven to 350°F (175°C).
Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, or until thick, pale, and fluffy.
Gradually add the granulated sugar while continuing to beat the mixture.
Add the vanilla extract and mix until incorporated.
Gently fold the dry ingredients into the egg mixture until no dry streaks remain. Do not overmix.
Divide the batter evenly into three separate bowls.
Leave one bowl plain.
Add red gel food coloring to one bowl and stir until evenly colored.
Add blue gel food coloring to the remaining bowl and stir until evenly colored.
Using spoons or piping bags, place alternating dollops and swirls of red, white, and blue batter throughout the prepared pan.
Lightly drag a skewer or toothpick through the batter to create a marbled patriotic pattern without overmixing the colors.
Spread the batter evenly in the pan.
Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
Immediately after baking, invert the hot cake onto the prepared towel.
Carefully peel away the parchment paper.
Starting from the short end, gently roll the cake and towel together into a log shape.
Allow the rolled cake to cool completely on a wire rack.
To prepare the filling, place the softened butter in a large mixing bowl and beat until smooth and creamy.
Gradually add the powdered sugar while mixing on low speed.
Add the vanilla extract and heavy cream or milk.
Beat until the filling is light, fluffy, and easily spreadable.
Carefully unroll the cooled cake.
Spread an even layer of buttercream filling over the entire cake surface, leaving approximately 1/2 inch around the edges.
Gently roll the cake back into a tight log without the towel.
Place the cake seam-side down on a serving platter.
Spread a thin, even layer of vanilla frosting or additional buttercream over the outside of the cake roll.
Decorate generously with red, white, and blue star sprinkles.
Refrigerate the cake roll for 30 to 60 minutes to help it set and make slicing easier.
Slice and serve chilled.
