Latest recipes

Pink Velvet Roll Cake with Rainbow Chip Frosting

Pink Velvet Roll Cake with Rainbow Chip Frosting

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A pretty cake roll filled with rainbow chip frosting and topped with a sweet glaze and pink sprinkles.MORE+LESS-

Updated September 5, 2020



box (16.25 oz) Betty Crocker™ Super Moist™ Cake Mix


teaspoon chocolate extract


teaspoon Betty Crocker™ gel food color neon pink


to 3/4 cup powdered sugar



can (16 oz) Betty Crocker™ Rich & Creamy frosting rainbow chip

1 1/4

cups frozen whipped topping, thawed

Glaze and Sprinkles

1 1/2

cups powdered sugar


teaspoon almond extract


tablespoons pink candy sprinkles

Hide Images

  • 1

    Cakes: Heat oven to 375°F (350°F for dark or nonstick pans). Line the bottom of two 9x13-inch pans with non-stick tin foil or parchment paper sprayed with baking spray.

  • 2

    In a large bowl, beat eggs using an electric mixer for about 6 minutes until pale yellow and thick. When you lift the beater, the eggs should fall in a ribbon.

  • 3

    Add cake mix, water, oil, chocolate extract and pink food coloring and mix on low speed for 30 seconds. Increase speed to medium and beat for 1 minute.

  • 4

    Equally divide batter among the two pans. Bake for 12-16 minutes, until cake springs back when lightly touched in the center.

  • 5

    Immediately turn one cake upside down onto a clean kitchen towel sprinkled with 1/4 cup powdered sugar. Repeat with the other cake. Peel foil or parchment paper off cakes. Sprinkle a light dusting of powdered sugar over cakes.

  • 6

    While still hot, carefully roll up cakes and towel from narrow end. Cool for 10 minutes at room temperature, then place in refrigerator for 1 hour.

  • 7

    Filling: Combine Rainbow Chip frosting with the whipped topping.

  • 8

    Unroll cakes and spread half the filling over each. Re-roll. Brush any excess powdered sugar off cake using a pastry brush.

  • 9

    Glaze: Combine powdered sugar with 2 tablespoons of milk and almond extract. If needed, add small amounts of milk until you get a nice thick pourable glaze. Pour half over each cake. Sprinkle on pink candy sprinkles.

No nutrition information available for this recipe

More About This Recipe

  • Pink cakes brighten up any special occasion. They’re perfect for baby showers, girls get-togethers and birthday parties!When you cut this one into slices, everyone gets a festive swirl of brightly colored cake filled with fluffy white frosting, speckled with candy-coated chocolate chips, and topped with a sweet glaze and pink sprinkles. What's more festive than that?This recipe will make two cake rolls from one Betty Crocker™ Super Moist™ White Cake Mix, so there will be plenty to share.

Watch the video: Betty Crocker Party Rainbow Chip Cake Mix u0026 Frosting Preparation u0026 Review


  1. Vitilar

    Can search for a link to a site that has many articles on the subject.

  2. Yozshugal

    Let's be careful.

  3. Iye

    Bravo, your thinking is brilliant

  4. Vigor

    I'm sorry, but I think you are wrong. I can prove it.

  5. Payat


  6. Salbatore

    I liked it! I take ....)))))))

  7. Mufid

    I congratulate, this brilliant idea is necessary just by the way

  8. Harlowe

    I am very grateful to you for the information. It was very useful to me.

Write a message