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Strawberry Ombré Cake Roll
Strawberry Ombré Cake Roll

Strawberry Ombré Cake Roll

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Cook Minutes 2 Hr 40 Min
Prep : 40 Min Cook: 2 Hr
Follow our step-by-step instructions to make this showstopper cake. Your friends and family are sure to be impressed by this Strawberry Ombré Cake Roll.
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20 Servings
Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. flour
6 eggs
1 pkg. (2-layer size) white cake mix
1/2 cup water
1/4 cup oil
1/4 tsp. pink gel food colouring, divided
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
1-1/4 cups cold milk
1/2 cup chopped strawberries
3 cups thawed Cool Whip Whipped Topping, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
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Step 1
Heat oven to 350°F.
Step 2
Cover clean kitchen towel with parchment; set aside. Spray 15x10x1-inch pan with cooking spray; cover with second sheet of parchment. Spray with additional cooking spray; sprinkle evenly with flour.
Step 3
Beat eggs in large bowl with mixer on high speed 5 min. or until frothy and lemon coloured. Add dry cake mix, water and oil; beat on low speed 30 sec., then on medium speed 1 min. Pour 1 cup batter into each of 4 small bowls. Use half the food colouring to tint batters in small bowls into varying shades of pink, using toothpick to add different amount of food colouring to batter in each bowl. Spoon remaining (untinted) batter into 4 paper-lined muffin cups.
Step 4
Spoon lightest-coloured tinted batter into crosswise strip down one short side of prepared pan. Repeat with remaining tinted batters to form 3 additional crosswise strips, ending with darkest coloured batter. Gently tap filled pan on counter several times to remove any air bubbles.
Step 5
Bake cake and cupcakes 15 min. or until toothpick inserted in centres comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off and discard parchment. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, transfer cupcakes to second wire rack; cool completely.
Step 6
Beat pudding mixes and milk in medium bowl with whisk 2 min. Gently stir in strawberries and 1 cup Cool Whip. Unroll cake; remove parchment and towel. Spread pudding mixture onto cake. Re-roll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
Step 7
Mix cream cheese and sugar in medium bowl until blended. Stir in remaining Cool Whip. Reserve 1/2 cup cream cheese mixture; spoon remaining cream cheese mixture evenly into 3 medium bowls, adding about 1/2 cup cream cheese mixture to each bowl. Use remaining food colouring to tint cream cheese mixture in each bowl to different shade of pink.
Step 8
Unwrap cake; place on platter. Frost with cream cheese mixtures to create ombré design as shown in photo. Refrigerate 15 min. Meanwhile, store cupcakes in airtight container at room temperature until ready to serve another time.
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Note
For added convenience, this delicious cake be baked ahead of time. Wrap rolled-up cake (without pudding filling) tightly. Freeze up to 1 month. Thaw in refrigerator before filling and frosting as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
250
Calories From Fat
0
% Daily Value
Fat 12 g
Saturated fat 6 g
30 %
Cholesterol 75 mg
Sodium 370 mg
15 %
Carbohydrate 34 g
Fibre 1 g
Sugars 23 g
Protein 4 g
Vitamin A
2 %
Vitamin C
4 %
Calcium
6 %
Iron
4 %
Servings
20 servings, 1/20 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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