Yes – you can absolutely turn a simple boxed cake mix into a beautiful cake roll (also called a Swiss roll or jelly roll). A cake roll is basically a thin sponge cake baked in a sheet pan, then spread with filling (like jam, frosting or whipped cream) and rolled up into a spiral. It sounds fancy, but I promise it’s not hard. In fact, many bakers show step-by-step that a moist, fluffy rolled cake is easy to achieve using a cake mix. In this post, I’ll explain exactly how to do it in simple terms.
What You’ll Need
Before we start, gather a few basic ingredients and tools. You’ll use a box cake mix (any flavor you like), plus the usual cake ingredients from the box (eggs, water, oil) – just note that you won’t use the entire box mix for one roll. You’ll also want a jelly-roll pan (about 15×10 inches) lined with foil or parchment, and a clean kitchen towel. Other key items: a whisk or mixer, and powdered sugar for dusting the cake and towel (this keeps the cake from sticking when you roll it). For the filling and topping, choose whatever sounds good – for example, a simple buttercream, jam, whipped cream, or ganache.
- Cake Mix (any flavor) – You can use chocolate, vanilla, strawberry, or any boxed cake mix. (Yes, any flavor works!)
- Eggs, Water, Oil – Follow the box directions but you may use slightly less water/oil so the cake is moist but not soggy. (More on that below.)
- Powdered Sugar – To dust your towel and cake for rolling.
- Filling Ingredients – E.g. butter & powdered sugar for buttercream, or cream cheese and sugar, or your favorite jam.
- Pan & Tools – A jelly-roll pan (15×10×1 inch) lined with foil or parchment, cooking spray, and a clean thin towel.
Having these ready will make the process smooth and enjoyable – trust me, you’ll love seeing how a few simple steps turn this mix into a rolled cake!
Step 1: Prepare the Pan and Batter
Start by preheating your oven to 350°F. Line your jelly-roll pan with foil or parchment paper and spray it lightly with cooking spray. (As one baker advises, “Preheat 350°F, line the pan with parchment and spray it.) This ensures the cake will lift right out later.
Next, make the cake batter. In a large bowl, beat the eggs very well – about 5–6 minutes on high speed – until they’re thick, pale and frothy. This step adds air and helps the cake stay flexible when rolling. To the fluffy eggs, gently stir in the cake mix, plus slightly less water and oil than the box suggests. (Many bakers find using a bit less liquid yields a sturdier cake. For example, one home cook used 3/4 cup water and 1/4 cup oil instead of the full amounts called for in the mix.) Stir or beat the batter only about 30 seconds on low and 1 minute on medium – just until the ingredients come together.
The final batter should be smooth and pourable, not thick like brownies. Pour it into your prepared pan and spread it evenly to the edges. Because the pan is wide and shallow, the cake layer will bake very quickly – roughly 11–15 minutes in the oven. Keep an eye on it: the cake is done as soon as it springs back when lightly touched (or a toothpick near the center comes out clean). Don’t overbake! A dry, overcooked cake will crack when rolled.
Step 2: Roll the Hot Cake
The trickiest part is rolling the cake, but here’s how to make it work: As soon as the cake comes out of the oven, let it cool for a minute, then carefully loosen the edges with a spatula. Generously sprinkle powdered sugar all over a clean kitchen towel. Working quickly while the cake is still hot, flip the cake onto the sugared towel and peel off the foil or paper.
Now the fun begins: starting at one short end, gently roll the cake and towel together into a tight spiral. Think of it like rolling up a sleeping bag with a sheet inside. The powdered sugar on the towel prevents sticking. Don’t press too hard – just roll it snugly so the cake holds its spiral shape. Once fully rolled, set the cake seam-side down on a rack and let it cool in this rolled-up shape for about 1 hour. Cooling in the towel “locks in” the roll shape, making it much easier to add the filling later.
Step 3: Prepare the Filling (and Frosting)
While the cake cools, mix up your filling. For a simple buttercream, beat softened butter with powdered sugar and a splash of vanilla until fluffy. You could flavor it with caramel, chocolate, lemon, or jam – get creative! If you prefer a whipped cream or cream-cheese filling, prepare that now too. (CrazyforCrust uses a caramel buttercream for her turtle cake roll, for example.)
If you want a finishing glaze or ganache, prepare that as well. For chocolate ganache, just heat heavy cream, pour over chopped chocolate, and stir until smooth (then cool it to thicken a bit). You’ll use the ganache after the cake is rolled again, to drizzle or frost the outside.
Step 4: Unroll, Fill, and Reroll
After the cake has cooled completely (about 1 hour), carefully unroll it on a flat surface. Spread your filling evenly over the top – try to stay close to the edges so the roll holds together. If using jam, warm it slightly for easy spreading. If using frosting, dollop it in small spoonsful and gently smooth it out.
Now roll the cake up again, tightly, just like before but this time without the towel. The first roll acted like a “training run” so the cake holds shape. Place the filled roll seam-side down on a rack over a sheet pan or plate.
Step 5: Frost and Serve
Finally, top your roll. You can simply dust it with powdered sugar, or pour a glaze/ganache over the top. For example, pour warm ganache over the cake and let it drip down the sides, then chill until set. Decorate with chopped nuts, sprinkles or shaved chocolate if you like.
Slice the roll into even pieces to reveal the spiral layers. Each slice shows the cake and filling beautifully swirled together. Serve with whipped cream or ice cream for an extra treat.
Quick Tips: Make sure not to overbake the cake (it only needs about 10–15 minutes) so it stays moist and flexible. Work while the cake is still warm when you first roll it – that sets the shape. You can even roll it up and refrigerate (without filling) a day ahead, then fill and frost just before serving.
Variations and Ideas
One of the great things about this method is flexibility. You can switch up flavors endlessly. Use a vanilla cake mix for a lighter cake and add food coloring or jam for a pretty look (Kitchen Divas even shows how to make a tie-dye cake roll with colored batter). Chocolate mix gives a rich roll that pairs well with chocolate or caramel fillings. Other ideas:
Fruit Fillings: Spread strawberry jam, raspberry jam, or lemon curd inside before rolling.
Cream Filling: Whip cream or cream cheese with sugar and vanilla. Fold in chopped fruit or nuts for texture.
Spiced Cake: Use a spice or carrot cake mix and fill with cream cheese frosting for a seasonal twist.
No-Fuss Option: Simply spread whipped cream inside and dust the outside with powdered sugar for a quick “roll cake.”
As CrazyforCrust’s FAQ reminds us, any cake mix flavor and filling combo works – so use what you love. In all cases, the general method is the same: bake, roll warm, cool, fill, and roll again.
A cake roll made from a box mix is a fun twist on a classic dessert. With just a little extra time and a few simple tips (like using powdered sugar on the towel and not overbaking), you can turn a humble cake mix into a show-stopper. Give it a try – I bet your friends and family will be amazed at how beautiful and delicious it is, knowing you made it from a mix!
