4th of July Firecracker Cake Roll | Fourth of July Dessert Recipe | Patriotic Cake

We're making a 4th of July themed firecracker swiss roll cake! This delicious red, white and blue dessert is super easy to make and tastes AMAZING!

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✨ How to make 4th of July Cake Pops! video ▶    • How to Make Cake Balls or Cake Pops! ...  

Products used in this video:
✅ 10 Piece Mixing bowls: https://amzn.to/3RHF2Vn
✅ Hand Mixer: https://amzn.to/3KFgWrC
✅ Knife Set: https://amzn.to/3WJGmd5
✅ Cooling Racks: https://amzn.to/3yC9LMM
✅ Piping Bags: https://amzn.to/3YUcXgv
✅ Gel Food Coloring: https://amzn.to/38DHHhu
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Ingredients:
Cake -
1/2 cup veg oil
1/2 cup milk
2 tsp vanilla extract
3 large eggs
1 2/3 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
1/2 tsp red gel food coloring
1/2 tsp blue gel food coloring
powered sugar, for dusting

Marshmallow Buttercream Filling -
1 1/2 cups of unsalted butter
pinch of salt
3 cups marshmallow creme
2 tsp vanilla extract
1 1/2 cups powdered sugar
2 tbsp milk

Directions:
Preheat the oven to 350 degrees F. Lightly spray an 18x13 inch jelly roll pan with nonstick cooking spray. Line the pan with parchment paper, also lightly spraying the parchment paper with nonstick cooking spray. Set the pan off to the side and assemble the cake.

To make the cake, to a bowl add in the vegetable oil, milk, eggs, vanilla extract and sugar. Mix until combined, scrapping the sides of the bowl as needed. Next, add in the dry ingredients and mix until fully combined. You can use either a whisk or electric mixer for this recipe.

Once your cake batter is ready, transfer 1 1/2 cups of the cake batter to a separate bowl. Add the gel food coloring to each bowl, mix and transfer to a piping bag or gallon ziplock bag.

Spread the red and blue batter in alternating stripes into the pan. Reapply each color until you run out of batter for each color. It's okay if your lines aren't perfectly straight. It will still look great after it's baked and rolled up.

Into the oven at 350 degrees for 15 minutes or until the top of the cake springs back when pressed. Let the cake rest for 3 minutes before loosening it from the edges of the pan.

Dust the top of the cake with powdered sugar, cover with a kitchen towel (DO NOT use a terry cloth towel), place a cooling rack on top of the towel and flip everything over. Remove the pan and carefully peel back the parchment paper.

Roll up the cake with the towel, starting from the shorter side and rolling to the opposite end, being careful not to roll the cake too tightly. Let the cake cool completely for at least 1 1/2 hours.

To make the frosting, beat the butter and salt until light and creamy. Add in the marshmallow creme and vanilla extract and beat until well combined. Then add in the powdered sugar and milk. Mix for an additional 2-3 minutes.

To assemble the cake, gently unroll the cake and spread half of the marshmallow buttercream mixture over the entire surface of the cake, all the way to the edges. Re-roll the cake without the towel, trim the edges, and frost the outside of the cake with the remaining frosting. Add on any additional holiday sprinkles and enjoy!
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