Best 3 Rainbow Cake Roll Recipes

Indulge your sweet cravings with our delectable Rainbow Cake Roll, a captivating dessert that combines vibrant colors with irresistible flavors. This delightful treat features an array of colorful layers, each boasting a unique and tantalizing taste. From the classic yellow cake to the vibrant green, orange, red, blue, and purple layers, every bite offers a symphony of flavors that will delight your palate. Whether you're celebrating a special occasion or simply seeking a sweet indulgence, our Rainbow Cake Roll is sure to leave a lasting impression.

**Discover a treasure trove of tempting recipes within this article, each offering a unique take on the beloved Rainbow Cake Roll:**

* **Classic Rainbow Cake Roll:** Embark on a culinary journey with our classic Rainbow Cake Roll recipe, a timeless delight that showcases the perfect balance of flavors and textures.

* **Funfetti Rainbow Cake Roll:** Unleash your playful side with our Funfetti Rainbow Cake Roll, a vibrant explosion of colors and sprinkles that will bring joy to any gathering.

* **Chocolate Rainbow Cake Roll:** Indulge in the ultimate chocolate lover's dream with our Chocolate Rainbow Cake Roll, where rich chocolate layers intertwine with a rainbow of colors, creating a decadent symphony of flavors.

* **Red Velvet Rainbow Cake Roll:** Experience the Southern charm of our Red Velvet Rainbow Cake Roll, a stunning combination of red velvet layers and a vibrant rainbow interior, perfect for any special occasion.

* **Marble Rainbow Cake Roll:** Swirl your way into flavor heaven with our Marble Rainbow Cake Roll, where swirls of colorful batter create a mesmerizing pattern and a taste sensation like no other.

Each recipe provides detailed instructions, helpful tips, and stunning visuals to guide you through the baking process, ensuring success every time. Whether you're a seasoned baker or a novice in the kitchen, our Rainbow Cake Roll recipes will empower you to create a showstopping dessert that will wow your family and friends.

Here are our top 3 tried and tested recipes!

RAINBOW CAKE ROLL

Rainbow Cake Roll image

Nancy Geissler said that years ago she saw a cake mix ad for a similar cake. This became the inspiration for her colorful cake roll using a homemade sponge cake. She likes to keep it on-hand in her freezer in the summer. "Besides looking pretty, it's refreshing and it always gets raves," she writes from Pittsburgh, Pennsylvania.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10-15 servings.

Number Of Ingredients 10

Ingredients

4 large eggs, separated
3/4 cup sugar, divided
3/4 teaspoon vanilla or lemon extract
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar
2 cups raspberry sherbet, softened
2 cups orange sherbet, softened
2 cups lime sherbet, softened

Steps:

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks, 1/2 cup sugar and extract until thickened. In a small bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold into yolk mixture. Combine the flour, baking powder and salt; fold into yolk mixture. Pour into prepared pan., Bake at 375° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake. Spread raspberry sherbet widthwise over a third of the cake to within 1/2 in. of edges. Repeat with orange and lime sherbet. Roll up carefully; place seam side down on a sheet of foil and wrap securely in foil. Freeze until firm, about 6 hours. , Remove from the freezer 15 minutes before serving. Sprinkle with confectioners' sugar.

Nutrition Facts :

RAINBOW CAKE

Rainbow Cake image

Provided by Food Network

Categories dessert

Time 2h

Yield 20 to 24 servings

Number Of Ingredients 18

Ingredients

Nonstick cooking spray
5 1/2 cups all-purpose flour, plus more for the pans
2 1/2 teaspoons baking powder
2 teaspoons salt
2 sticks (1 cup) unsalted butter, at room temperature
4 cups granulated sugar
1 cup vegetable oil
10 large eggs, at room temperature
Seeds from 2 vanilla bean pods
2 1/2 cups milk
Gel food coloring in red, orange, yellow, green, blue and purple
6 cups American Buttercream (1 1/2 recipes), recipe follows
2 1/2 cups seedless raspberry jam
6 cups confectioners' sugar, or more as necessary
4 sticks (2 cups) butter, softened, or more as necessary
1/4 cup whole milk
Seeds from 1 vanilla bean pod
Pinch kosher salt

Steps:

Preheat the oven to 375 degrees F. Spray the bottom and sides of six 8-inch round cake pans; dust with flour and tap out excess.
Whisk together the flour, baking powder and salt in a medium bowl; set aside.
Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla seeds, until combined.
Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the batter equally among 6 mixing bowls. Using gel food colors, tint each bowl with one of the colors of the rainbow. Pour each color into its own prepared cake pan.
Bake, rotating the pans halfway through, until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
Level the tops of any cake layers that have domed by slicing the domes off with a serrated knife. Put some buttercream into a pastry bag fitted with a large round tip. Put the bottom cake layer onto a cake plate. Pipe around the edge of the cake layer to create a frosting "dam." Fill the center with a thin layer of jam (about 1/2 cup). Top with another cake layer and repeat until you have stacked and filled all the layers. Frost the outside of the cake with the remaining buttercream and decorate as desired.
In the bowl of a stand mixer, combine the confectioners' sugar, butter, milk, vanilla seeds and salt. Beat on low speed for a while. When the sugar is incorporated, turn the speed up and beat until the buttercream is fluffy and smooth. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using.

RAINBOW SHERBET CAKE ROLL

Rainbow Sherbet Cake Roll image

This light and easy cake roll can be prepared year-round, but it's especially nice in the heat of summer. I like to have this dessert in the freezer ready to serve to unexpected company.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 3

Ingredients

1 package (16 ounces) angel food cake mix
1 to 2 tablespoons confectioners' sugar
1/2 gallon berry rainbow sherbet

Steps:

Coat two 15x10x1-in. baking pans with cooking spray; line pans with waxed paper and spray the paper. Prepare cake mix according to package directions; spread batter into prepared pans. Bake at 375° for 18-22 minutes or until the top springs back when lightly touched and entire top appears dry. , Cool in pans for 5 minutes. Turn each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cakes; spread each with 4 cups sherbet to within 1/2 in. of edges. Roll up again. Place with seam side down on plastic wrap. Wrap securely; freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving. Cut into 1-in. slices. Freeze leftovers.

Nutrition Facts : Calories 183 calories, Fat 2g fat, Cholesterol 4mg cholesterol, Sodium 187mg sodium, Carbohydrate 41g carbohydrate, Fiber 3g protein.

Tips:

Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and prevent any mishaps.
Use Room Temperature Ingredients: When making the cake batter, use room temperature eggs, butter, and milk. This will help the ingredients emulsify properly and create a smooth, consistent batter.
Don't Overmix the Batter: Overmixing the batter can lead to a tough, dense cake. Mix the batter just until the ingredients are combined.
Bake the Cake Properly: Bake the cake at the correct temperature and for the correct amount of time. Overbaking the cake will make it dry and crumbly.
Let the Cake Cool Completely: Before you attempt to roll the cake, let it cool completely. This will help prevent the cake from cracking or tearing.
Use a Sharp Knife to Cut the Cake: When cutting the cake, use a sharp knife to get clean, even slices.
Store the Cake Properly: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

With its vibrant colors and delicious flavor, this rainbow cake roll is sure to be a hit at your next party or gathering. By following the tips above, you can create a perfect rainbow cake roll that will impress your friends and family. So what are you waiting for? Get baking!