Description
This Strawberry Roll Cake is a light, fluffy, and flavorful dessert perfect for any occasion. Featuring a soft strawberry sponge cake rolled with a rich and creamy cream cheese frosting, it offers a delightful balance of sweet and tangy flavors. The recipe is straightforward, requiring simple ingredients and minimal preparation time, resulting in an impressive rolled cake that can serve up to 10 generous slices.
Ingredients
Scale
Cake
- 15.25 ounces strawberry cake mix
- 6 large eggs
- ½ cup water
- ¼ cup canola oil
Filling & Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream
- ¼ cup powdered sugar (for dusting)
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 350°F (175°C). Spray a large cookie sheet with baking spray and line it with parchment paper to prevent sticking and help with an easy flip later.
- Beat eggs: Using a standing mixer, beat the six large eggs on high speed until they become thick and light in color, which should take about 6 minutes. This step is crucial for a fluffy cake texture.
- Combine batter ingredients: Gently mix in the strawberry cake mix, ½ cup water, and ¼ cup canola oil until fully combined, being careful not to over-mix to maintain the airiness in the batter.
- Spread batter evenly: Pour the batter into the prepared cookie sheet and use a spatula to spread it evenly, ensuring uniform thickness for consistent baking.
- Bake the cake: Place the cookie sheet into the preheated oven and bake for 12 to 14 minutes, or until the cake springs back when lightly pressed with a finger.
- Prepare rolling surface: On your counter, place a larger sheet of parchment paper and dust it generously with ¼ cup powdered sugar. This will prevent the cake from sticking when rolled.
- Flip the cake: Once baked, remove the cake from the oven and immediately invert it onto the sugared parchment paper to keep the cake moist and pliable for rolling.
- Remove backing parchment: Carefully peel away the parchment paper that was on the bottom of the cake.
- Roll the cake: Using the bottom parchment paper, gently roll the cake into a log shape. This rolling helps the cake set and prevents cracking later.
- Cool the rolled cake: Allow the cake to cool completely on the counter for about 1 hour so it holds its shape.
- Prepare the frosting: In a mixing bowl, beat together 8 ounces softened cream cheese and ½ cup softened unsalted butter until smooth and creamy. Gradually add 3 ½ cups powdered sugar, 1 teaspoon vanilla extract, and 3 tablespoons heavy whipping cream. Continue mixing until the frosting is light and fluffy.
- Unroll and fill the cake: Carefully unroll the cooled cake, spread the cream cheese frosting evenly over the surface, and then re-roll it tightly without the parchment paper.
Notes
- Ensure the eggs are beaten well to achieve the fluffy texture needed for the cake.
- Be gentle when folding in the dry ingredients to maintain the airiness of the batter.
- Roll the cake while it’s still warm to prevent cracking.
- Cooling the rolled cake before frosting helps it keep its shape and makes frosting easier.
- Use powdered sugar dusting generously to prevent sticking during the rolling process.
