Nothing beats a delicious rainbow cake on St. Patrick’s Day! Zelda and I decided to give ourselves a new challenge by baking our first ever Rainbow Sprinkle Swiss Roll and while there were a few tense moments (it’s quite fragile), we had a ton of fun making it. Our Swiss Roll ended up cracking a bit, but we still think it looks pretty and it didn’t impact the taste. We snagged this Rainbow Swiss Roll Cake recipe from Betty Crocker (and made a few of our own modifications). We love the idea of adding whipped topping to the frosting, it makes it much easier to work with. Do you have a secret baking hack? Tell us in the comments below.

Photo Credit & Food Styling: Leah Nolan
Rainbow Swiss Roll Cake
  • Prep time:2h
  • Cook time:10min
  • Total time:2h 10min
  • Yield: 1
  • Serves: 10
  • 6 Eggs
  • 1 Betty Crocker Super Moist White Cake Mix
  • ¼ Cup Sour Cream
  • ¼ Cup Vegetable Oil
  • Red, Orange, Yellow, Green, Blue and Purple Gel Food Coloring
  • ½ Cup Powdered Sugar
  • 1 Container Betty Crocker Rich & Creamy Rainbow Chip Frosting
  • 1 ½ Cups Frozen Whipped Topping, Thawed
  • Rainbow Sprinkles
  1. Preheat the oven to 350 degrees and line a baking pan with parchment paper.
  2. Using an electric mixer, beat the eggs on high speed until thick (approximately 6 minutes). Add the cake mix, sour cream, water and vegetable oil and mix.
  3. Evenly divide the batter into 6 bowls and add the red, orange, yellow, green, blue and purple food coloring to one bowl each; mix together. Use a large spoon to create diagonal lines of each color by pouring the batter. Begin with purple, followed by blue, green, yellow, orange and red and repeat until the parchment paper is covered.
  4. Bake the cake for 10-11 minutes. Sprinkle powdered sugar on a clean kitchen towel and when the cake comes out of the oven, carefully turn it over onto the kitchen towel. Remove the parchment paper and carefully roll up the cake in the towel. Allow to cool for 30 minutes.
  5. In a small bowl, mix together the frosting and whipped topping.
  6. Carefully unroll the cake and spread the frosting on the top and sides. Roll the cake up into a log and cover with frosting and rainbow sprinkles. Refrigerate for 1 hour.

Author: Glitter and Bubbles

Adapted: Betty Crocker

Adapt Link: