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–+ servings

Strawberry Vanilla Sponge Rolled Cake

This Strawberry Vanilla Sponge Rolled Cake is incredibly delicious and really impressive to look at, but it's so easy to make. Here, we make use of cake mixes to speed things along and simplify the process.
The swirls of colors and cream cheese filling take this cake to the next level. Garnish with fresh or frozen strawberries to take it to the next level.
You can easily substitute other cake mix flavors for the strawberry and vanilla. Try cherry, raspberry, red velvet, or lemon.
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Prep Time 45 minutes
Cook Time 14 minutes
Total Time 59 minutes
Course Desserts
Cuisine American/Canadian
Servings 10
Calories 893 kcal

Equipment

  • Parchment paper
  • Baking Spray
  • String
  • Large baking tray

Ingredients
  

Strawberry Cake Mix

  • 1 box box of Strawberry cake mix
  • 6 large eggs
  • ½ cup water
  • ¼ cup canola oil

Vanilla Cake mix

  • 1 box box of Vanilla cake mix
  • 6 large large eggs
  • ½ cup water
  • ¼ cup canola oil
  • Powdered sugar

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • ½ cup unsalted sweet cream butter softened
  • 3 ½ cup powdered sugar
  • 1 tsp pure vanilla extract
  • 3 tbsp heavy whipping cream

Instructions
 

  • Preheat the oven to 350 degrees and spray a large cookie sheet with baking spray and line parchment paper on top.
  • This will help keep the parchment paper in place

Strawberry Cake mix

  • Using a standing mixer, beat the eggs until thick and light color, about 6 minutes.
  • Mix in the strawberry cake mix, water, and oil until combined.
  • Pour into a bowl and set to the side.
  • You will use ¾ of this batter.

Vanilla Cake Mix

  • Using a standing mixer, beat the eggs until thick and light color, about 6 minutes.
  • Mix in the strawberry cake mix, water, and oil until combined.
  • Pour into a bowl and set to the side.
  • You will use only ½ of this batter

Putting it all together

  • Pour both of the batters onto the cookie sheet, creating any design you desire with the batters. Spread the batters evenly over the tray.
  • Place the baking tray into the oven on the middle rack in the center of the oven.
  • Bake for 12-14 minutes or until the cake bounces back when lightly touched.
  • Place a larger sheet of parchment paper onto the counter and dust powdered sugar on top of the parchment paper.
  • Remove the cake from the oven and let it cool for 5-10 minutes.
  • Now you are going to flip the cake over onto the parchment paper very carefully.
  • Remove the parchment paper from the back of the rolled cake
  • Use the end of the bottom parchment paper and carefully roll up the cake into a log.
  • Use a bakers string to tie the rolled cake so it doesn't unroll.
  • Allow the cake to cool on the counter for 1 hour before moving into the fridge.

Frosting

  • Using a standing mixer, beat the cream cheese, butter, powdered sugar, vanilla and heavy whipping cream until combined, smooth, and holds a peak.
  • Remove the rolled cake from the fridge and gently unroll the cake
  • Spread the frosting onto the cake and gently roll the cake back up
  • Make sure to tie the cake again so it doesn't unroll.
  • Place the rolled cake into the fridge for 40 minutes.
  • Remove cake from fridge and place the cake onto a cutting board or counter.
  • Garnish with a dusting of powder sugar

Nutrition

Calories: 893kcalCarbohydrates: 121gProtein: 12gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 262mgSodium: 805mgPotassium: 148mgFiber: 1gSugar: 85gVitamin A: 959IUVitamin C: 0.03mgCalcium: 254mgIron: 3mg
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