Watermelon Cake Roll

This charming and incredibly delicious Watermelon Cake Roll is a light and fluffy sponge cake rolled around a sweet and smooth cream cheese filling. Vibrant red and green food coloring and mini chocolate chips create an adorable dessert that looks just like a beautiful slice of ripe and juicy watermelon.

Prep Time35

Cook Time20

Total Time55

Course: Dessert

Cuisine: American

Keyword: Watermelon Cake Roll

Servings: servings

Calories: 721kcal

Equipment

jelly roll pan

Ingredients

For the Cake:

1/4 cup powdered sugar
6 eggs
1 cup granulated sugar
2 tablespoons canola oil
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 ½ cups cake flour
green food coloring

For the Filling:

8 ounces cream cheese
1 cup unsalted butter
4 cups powdered sugar
2 teaspoons vanilla
3/4 cup mini chocolate chips
red food coloring

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 10 x 17 rimmed sheet pan with cooking spray. Line the bottom of the pan with parchment paper then spray the parchment with spray as well.
1/4 cup powdered sugar
Everything happens so quickly with a cake roll so I like to prep a clean tea towel on a flat surface by sprinkling the quarter cup of powdered sugar all over it, both sides.
In a large bowl stir together the eggs, sugar, oil, baking powder, salt and vanilla.
6 eggs, 1 cup granulated sugar, 2 tablespoons canola oil, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 teaspoons vanilla extract
Add the flour and stir until thoroughly combined.
1 ½ cups cake flour
Add a teaspoon of the green food coloring and stir to combine. If the color isn’t to your liking, just add 1/2 teaspoon more. Remember, it will be a tiny bit darker once it’s baked.
green food coloring
Pour the batter into the prepared pan and lightly tap the pan on the counter to get rid of any air bubbles.
Bake for 15-20 minutes. An inserted toothpick should come out clean and the cake should bounce back when pressed.
This is when it is time to move quickly. You want the cake to be hot when you do the roll. Flip the cake, upside down, onto the prepared towel and remove the parchment paper. Using the towel as your oven mitts, roll the short end of the cake and the towel together. Place the roll, seam side down on a cooling rack to cool completely at room temperature.
Once the cake is cool, we can start the filling. In the bowl to your stand mixer, beat the cream cheese and sugar together on high speed until fluffy
8 ounces cream cheese, 4 cups powdered sugar
Add the heavy cream and vanilla and continue beating until the filling is smooth.
1 cup unsalted butter, 2 teaspoons vanilla
Add a teaspoon of the red food colouring and stir to combine.
red food coloring
Carefully unroll the cooled cake and set the towel aside. Gently spread the filling in an even layer over the cake, leave about a half an inch on the sides for the filling to spread a little.
Sprinkle the mini chocolate chips over the top of the filling.
3/4 cup mini chocolate chips
Carefully roll the cake back up into the roll as tight as you can manage to ensure that the frosting is “glued” to the cake. Wrap the entire thing in plastic wrap and put in the fridge to chill for an hour.
After chilling, remove the cake roll from the plastic wrap and place on a serving tray, seam side down. Trim the edges off each side before serving. Slice and enjoy!!

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