Updated May 11, 2017
box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Vanilla
cans (12 oz) Betty Crocker™ Whipped frosting (any white flavor)
cups white chocolate chips
tablespoons heavy cream
tablespoons light corn syrup
teaspoon Betty Crocker™ blue gel food color
teaspoon Betty Crocker™ red gel food color
Preheat oven to 375° F. Line the bottom only of a 15 x 10 x 1-inch baking pan. Place paper baking cups in 6 regular-size muffin cups. Gather your cake mix ingredients.
In a large bowl or stand mixer, beat eggs until fluffy and lemon-colored. Add cake mix, oil and water; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into pan. Divide remaining batter among 6 muffin cups.
Bake 14 to 16 minutes or until cake springs back when lightly touched in center (and cupcakes test done when toothpick inserted in center comes out clean). Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread one container the frosting evenly over cake's surface. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
Remove cake from refrigerator, unwrap and frost top and sides with the remaining container of frosting.
Prepare the ganache by mixing together the white chocolate, heavy whipping cream, and corn syrup. Heat in the microwave on high for 30 seconds. Stir. Heat for 20 seconds, then let set in microwave for 1 minute. If not all the confectionary or chocolate is melted, heat for 10-second increments, stirring after each. Divide ganache into 3 bowls. Color one bowl of ganache with Betty Crocker™ blue gel food coloring and the other with red.
Start at one end of cake and pour a spoonful of red ganache over the top edge, allowing it to drip down the sides of the cake. Next, to the purple add a spoonful of red, then white, repeating this as you go around the entire cake. If the ganache becomes too thick, heat it in the microwave for about 10 seconds to thin it out.
Chill and allow the frosting to set for at least an hour. When ready to serve, cut into 12 slices.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- 4th of July cakes aspire to this level of patrioticness!Why make everyone wait for the fireworks on Fourth of July? Put this cake on your table and you’ll have everyone exploding with delight.This Red, White, and Blue Roll cake is a combo of two Tablespoon favorites. The classic, uber-gorgeous Confetti Cake Roll, guaranteed to be the center of attention at any party, and our Melted Rainbow Cake which is just WOWZA if you haven’t seen it already.Take these two, mix in a little patriotic color painting, and what’dya got? Our festive Red, White and Blue Roll Cake. Which is wayyy easier to make than it looks.Seriously simple. This cake is as basic as a box of vanilla cake mix and two cans of Betty Crocker™ vanilla frosting. There are a few other little add-ins for the colorful ganache topping, but this is where it all starts.When you’re ready, set your cake out for slicing and enjoy!