Can you make a cake roll with boxed cake mix? The answer is yes! It’s easy, and the results are delicious.
With just a little bit of doctoring, you can transform a boxed cake mix into an easy-to-make cake roll.
Instead of following the instructions printed on the box, you’ll vigorously mix six eggs and then incorporate the mix, water and vegetable oil. This egg-enriched batter bakes up springier and sturdier than the average cake mix cake, which makes it well-suited to rolling up with your favorite filling.
Choose your own adventure to make it the cake roll of your dreams: Fill it with your favorite frosting, or use ice cream or whipped cream instead. It’s all about how you want to roll!
Cake roll made with cake mix
Serves about 12
Adapted from Betty Crocker
- 6 eggs, at room temperature
- 1 box cake mix (I used Funfetti cake mix)
- ½ cup water
- ¼ cup vegetable oil
- 2 cups frosting, pudding, whipped cream or another filling of your choice
- Powdered sugar, powdered sugar glaze, or whipped cream for topping
Preheat the oven to 375 F.
Generously grease and flour the bottom and sides of a rimmed baking sheet. Line the greased pan with parchment paper and generously grease the top of that too. Dust the greased parchment paper with sifted flour.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until thickened and lemon colored, 5-6 minutes on medium-high speed. Add the cake mix, oil, and water. Mix on low briefly until incorporated, then increase the speed to medium-high and mix until lump-free and smooth
Pour the batter into the pan and spread it with a spatula to make sure it is evenly dispersed.
Bake for 12-16 minutes, or until the top of the cake springs back when gently touched (your finger shouldn’t leave an imprint).
Remove the cake from the oven, and use a wire spatula to gently loosen the edges. Dust a very clean kitchen towel with powdered sugar; invert the cake on top of the towel. Carefully peel off the parchment paper from the former bottom (now top) of the cake.
Roll the towel with the cake from the narrow end, jelly-roll style. Place the wrapped unit, seam-side down on a wire rack and let it cool to room temperature.
Unroll the cake and spread your filling evenly on the surface. Re-roll, and align the cake with the seam side facing down.
If desired, top with powdered sugar, a powdered sugar glaze (made using 1 cup powdered sugar whisked with a tablespoon or two of milk or cream) or whipped cream. Slice off the ends for a neat appearance; slice into “coins” to serve.