Dessert | Food

Eat Up the Colors of the Rainbow with This Impressive (and Easy!) Rainbow Cake Roll!

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Cake decorating can be fun, but some are complicated and hard to follow for your everyday baker. Look no further for the most impressive-looking confection, with minimal elaborate decorating steps - the Rainbow Cake Roll is delicious and will wow anyone who takes a slice!

It’s easier than it looks to make this colorful roll. All you need is some white cake mix, gel food colors, and a little bit of patience! Pipe your dyed cake mix onto a baking sheet, roll it up while still warm, then cool completely, frost the inside and roll it up again! Read on to see how it’s done.

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  • 6 eggs
  • 1 box white cake mix
  • ¼ cup sour cream
  • ¼ cup water
  • ¼ cup vegetable oil

  • ½ teaspoon each red, orange, yellow, green, blue and purple gel food color
  • ½ cup powdered sugar
  • 1 container white frosting
  • Rainbow sprinkles, if desired


  1. Heat oven to 350 degrees. Line two 15x10x1-inch pans with cooking parchment paper (you can use a larger pan, however be prepared to make one larger cake roll rather than two smaller ones).
  2. In large bowl, beat eggs with electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, sour cream, water and oil. Beat on low speed 30 seconds, then on medium speed 1 minute.
  3. Divide batter into 6 small bowls, about 3/4 cup batter per bowl. Add red, orange, yellow, green, blue and purple gel food colors, one to each bowl; mix. Pour each colored batter into a piping bag or Ziploc bag, and cut one corner off each bag. For better control with cake batter, be sure to cut small opening on end of each resealable bag.
  4. Starting with purple batter, carefully squeeze a thin diagonal line of colored batter onto each pan; repeating with blue, green, yellow, orange and red to make a rainbow-striped pattern. Continue until all batter has been used and pans are equally filled. It's ok to leave small spaces in between colors, as batter will fill in during baking.
  5. Bake 8 to 10 minutes or until top springs back when touched. Meanwhile, sprinkle powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Allow cakes to cool 30 minutes.
  6. In medium bowl, mix frosting and whipped topping. Mix in rainbow sprinkles, if desired.
  7. Carefully unroll cakes; spread half of the filling over each cake. Roll cakes up into logs; refrigerate at least 1 hour before serving.
  8. Cut into slices to serve. Store covered in refrigerator.

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