How to Make a Cake Roll with Box Cake Mix
Making a cake roll might seem daunting, but with the right guidance and a box cake mix, it can be a fun and easy baking adventure! This delightful dessert is not only visually appealing but also incredibly delicious. The combination of rich chocolate cake, creamy filling, and crunchy pecans makes it a crowd-pleaser for any occasion. Let’s dive into how to make a cake roll with box cake mix, using simple ingredients and steps that will leave you with a stunning dessert to impress your family and friends.
Why This Recipe Is Reliable
This recipe is not only straightforward but also utilizes a box cake mix, which takes away the guesswork of measuring ingredients accurately. The use of simple ingredients ensures that even beginner bakers can achieve a fantastic result. Plus, the flavor combinations are versatile, allowing you to customize the filling to your taste preferences. The addition of chocolate chips and pecans adds a delightful texture, making this cake roll both beautiful and tasty.
What You’ll Need
- 3 large eggs
- 1 cup Chocolate Cake Mix (I used Betty Crocker SuperMoist Devil’s Food)
- 1/4 cup (79ml) water
- 2 tablespoons vegetable oil
- 1 tablespoon powdered sugar
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (59ml) caramel sauce
- 2 cups (226g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (237ml) heavy whipping cream
- 1 cup (170g) chocolate chips
- 1 cup chopped toasted pecans
Tools & Equipment Needed
- Baking sheet – A rimmed baking sheet is ideal for this recipe.
- Parchment paper – This will help prevent the cake from sticking and make it easier to roll.
- Mixing bowls – You’ll need a couple for mixing the cake batter and the filling.
- Hand mixer or stand mixer – For whipping the cream and mixing the batter.
- Spatula – To spread the batter evenly and the filling smoothly.
- Cooling rack – For cooling the cake once it’s out of the oven.
How to Make a Cake Roll with Box Cake Mix Made Stepwise
Step 1: Prepare the Baking Sheet
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper, leaving a bit of an overhang on the sides for easy removal later. This will ensure your cake roll comes out perfectly!
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the box cake mix, 3 large eggs, 1/4 cup of water, and 2 tablespoons of vegetable oil. Use a hand mixer to beat the mixture on medium speed until smooth and well combined, about 2 minutes.
Step 3: Bake the Cake
Spread the batter evenly onto the prepared baking sheet. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it to avoid overbaking, as a softer cake is easier to roll.
Step 4: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, gently lift the cake out of the pan using the parchment paper and transfer it to a cooling rack. Allow it to cool completely.
Step 5: Prepare the Filling
While the cake is cooling, it’s time to make the filling. In a mixing bowl, beat 1/2 cup of softened unsalted butter with 2 cups of powdered sugar until smooth. Add 1/2 cup of caramel sauce and 1 teaspoon of vanilla extract. Mix until well combined and creamy.
Step 6: Whip the Cream
In another bowl, whip 1 cup of heavy whipping cream until soft peaks form. Gently fold the whipped cream into the caramel filling until fully integrated. This will give your filling a light and airy texture.
Step 7: Assemble the Cake Roll
Once the cake is completely cooled, dust the top with 1 tablespoon of powdered sugar. Carefully spread the caramel cream filling over the cake, leaving a small border around the edges. Sprinkle 1 cup of chocolate chips and 1 cup of chopped toasted pecans evenly over the filling.
Step 8: Roll the Cake
Starting from one end, gently roll the cake into a tight cylinder using the parchment paper to help. Be careful not to press too hard to avoid breaking the cake. Once rolled, place it seam side down on a serving platter.
Step 9: Chill and Serve
Refrigerate the rolled cake for at least 30 minutes to help it set. When ready to serve, slice the cake roll into pieces and enjoy! You can drizzle extra caramel sauce over the top for an added treat.
Fresh Seasonal Changes
- For a fruity twist, try adding fresh strawberries or blueberries to the filling during summer.
- In autumn, consider using pumpkin spice cake mix and a cream cheese filling for a seasonal flavor.
- During the winter months, peppermint extract can be added to the filling for a festive touch.
- Springtime could be brightened with lemon zest and berries for a refreshing dessert.
Chef’s Notes
- Be gentle when rolling the cake to prevent cracking.
- If you prefer a firmer filling, you can refrigerate the filling before spreading it on the cake.
- Feel free to swap out the chocolate chips and pecans with your favorite mix-ins.
- Experiment with different cake mixes; vanilla or red velvet would also work beautifully.
Make-Ahead & Storage
You can make this cake roll ahead of time! It keeps well in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap to prevent it from drying out. You can also freeze the cake roll for up to a month. Thaw it in the refrigerator overnight before serving.
How to Make a Cake Roll with Box Cake Mix FAQs
Can I use other flavors of cake mix?
Absolutely! This recipe is versatile and can work with any flavor of cake mix you prefer, such as vanilla, red velvet, or even lemon.
What can I use instead of heavy cream?
If you don’t have heavy cream, you can use whipped topping or even Greek yogurt for a lighter filling. Just note that the texture will be different.
How do I prevent my cake from cracking when rolling?
Make sure to bake the cake just until a toothpick comes out clean. Allow it to cool slightly before rolling, and be gentle during the rolling process.
Can I add more fillings or toppings?
Definitely! You can customize your cake roll by adding fruits, nuts, or even different flavored sauces. Just be mindful of the moisture content to keep the cake from getting soggy.
What to Make After This
- Tres Leches Cake Recipe – A moist and delicious cake soaked in three types of milk.
- Vanilla Trifle – A layered dessert that’s perfect for any occasion.
- Butter Cake With Salted Caramel Buttercream Frosting Recipe – A rich butter cake topped with decadent frosting.
Bring It to the Table
This cake roll is sure to be a showstopper at any gathering, bringing smiles and satisfaction all around. Whether served at a birthday party, a holiday gathering, or simply as a treat for yourself, this dessert is a delightful way to celebrate the joys of baking. Its rich flavors and beautiful presentation will make it a favorite among friends and family.
So, roll up your sleeves, gather your ingredients, and get ready to impress with this delicious cake roll made from box cake mix! You’ll find that it’s easier than you think and so rewarding to create a dessert that looks as good as it tastes. Happy baking!
How to Make a Cake Roll with Box Cake Mix
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper, leaving a bit of an overhang on the sides for easy removal later.
- In a large mixing bowl, combine the box cake mix, 3 large eggs, 1/4 cup of water, and 2 tablespoons of vegetable oil. Beat the mixture on medium speed until smooth and well combined, about 2 minutes.
- Spread the batter evenly onto the prepared baking sheet. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, gently lift the cake out of the pan using the parchment paper and transfer it to a cooling rack. Allow it to cool completely.
- While the cake is cooling, beat 1/2 cup of softened unsalted butter with 2 cups of powdered sugar until smooth. Add 1/2 cup of caramel sauce and 1 teaspoon of vanilla extract. Mix until well combined and creamy.
- In another bowl, whip 1 cup of heavy whipping cream until soft peaks form. Gently fold the whipped cream into the caramel filling until fully integrated.
- Once the cake is completely cooled, dust the top with 1 tablespoon of powdered sugar. Spread the caramel cream filling over the cake, leaving a small border around the edges. Sprinkle 1 cup of chocolate chips and 1 cup of chopped toasted pecans evenly over the filling.
- Starting from one end, gently roll the cake into a tight cylinder using the parchment paper to help. Place it seam side down on a serving platter.
- Refrigerate the rolled cake for at least 30 minutes to help it set. When ready to serve, slice the cake roll into pieces and enjoy!
Notes
- Be gentle when rolling the cake to prevent cracking.
- If you prefer a firmer filling, refrigerate the filling before spreading it on the cake.
- Feel free to swap out the chocolate chips and pecans with your favorite mix-ins.
- Experiment with different cake mixes; vanilla or red velvet would also work beautifully.
