This St Patricks Day Zebra Roll cake is the perfect festive food for you to serve for dessert. With easy to follow instructions and an even easier recipe, you'll have the luck of the Irish on your side as you serve this cake. Click for your recipe. #StPatricksDay #zebrarollcake #recipe #cooking #green
St Patricks Day Zebra Roll Cake
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Course: Dessert, holiday
Cuisine: American
Servings: 6 people
Ingredients
For The Cake
  • 2 boxes vanilla cake mix
  • 6 large eggs
  • 2 2/3 cup water
  • 2/3 cup vegetable oil
For The Frosting
  • 1 package cream cheese, softened 8 ounces
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 4 cups confectioners sugar
Instructions
For The Cake
  1. Follow the instructions on the back of your cake mix box. For this recipe, my family and I used two boxes of Duncan Hines vanilla cake mix.

  2. In an electric mixer, beat the eggs.

  3. Add the cake mixes plus remaining ingredients (according to your cake mix box). Mix until well blended.

  4. Divide the cake mix evenly between two large bowls.

  5. Add a few drops of green food coloring into ONE of the bowls. I added about 4-5 drops to find a shade of green I really liked, but you can add more or less depending on how vibrant you want your cake roll to be.

  6. Spoon the cake mix into a large freezer bag. 

  7. Pro Tip: Place your Ziploc bag inside of a mason jar and secure with a rubber band. This will hold the bag in place for you while you pour the cake mix into the bag. You'll love how little mess there is with this method.

  8. Secure and close the bag once the cake mix reaches the top. If there is any cake mix left over, just set aside for right now.

  9. Repeat with the second cake mix batter in a separate freezer bag.

  10. Preheat oven to 350 F.

  11. Place sheet of parchment paper on top of a small cookie sheet.

  12. Pro Tip: To keep the parchment from sliding and moving on you, make four little dabs (one in each corner) to hold the parchment securely. This little tip has saved my sanity more times than one and I do this every time I cook with batter and parchment paper.

  13. Cut a small hole at the tip of each bag and rotate the batter into diagonal lines across the pan. I began piping with green batter, vanilla, green, etc beginning in the left-hand corner. 

  14. Set aside any extra batter for cupcakes or another yummy treat.

  15. Gently tap the pan on the counter a few times to pop any air bubbles. Place in the oven for 8 - 10 minutes until cake is spongy and cooked.

  16. Place a clean dish towel on the counter and carefully remove your cake after the cooking time. While hot, flip the cake carefully onto the dish towel and roll the towel tightly and carefully. Set aside to cool for 30 - 45 minutes.

For The Frosting
  1. While the cake is cooling, make the icing by mixing the cream cheese, butter, vanilla extract, and confectioners (powdered) sugar. 

  2. After the cake has cooled, gently unroll the cake and spread the frosting evenly on the cake, leaving about 1/2-inch at the end.

  3. Roll tightly and place in the fridge for about 30 minutes to set.

  4. Share, eat, and enjoy!