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Perfect Rainbow Cake Roll Recipe with Easy Natural Fruit Buttercream Tutorial

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A colorful, naturally sweetened rainbow cake roll with a light, springy sponge and fresh fruit buttercream that is perfect for celebrations and everyday indulgence.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs (room temperature)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) whole milk
  • 1/4 cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • Natural fruit purees (choose 3-4 colors, about 1/4 cup or 60ml each): strawberry puree, mango puree, blueberry puree, raspberry puree
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, ensuring some overhang for easy cake removal later.
  2. Sift together the dry ingredients: In a medium bowl, combine 1 cup (120g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
  3. Beat eggs and sugar: In a large bowl, use an electric mixer to beat 4 large eggs and 3/4 cup (150g) granulated sugar on high speed for about 5-6 minutes, until the mixture is thick, pale, and ribbons form when you lift the beaters.
  4. Incorporate wet ingredients: Gently fold in 1/4 cup (60ml) vegetable oil, 1/4 cup (60ml) whole milk, and 1 teaspoon vanilla extract into the egg mixture. Use a rubber spatula to fold carefully to keep the batter airy.
  5. Fold in dry ingredients: Add the sifted flour mixture in two additions, folding gently each time until just combined. Be careful not to overmix; the batter should be light and smooth.
  6. Divide and color batter: If making a true rainbow effect, divide the batter evenly into 4-6 small bowls. Stir in natural food coloring or a small amount of fruit puree (e.g., beet juice for red, spinach juice for green) to each bowl for vibrant hues.
  7. Layer the batter: Carefully spoon each colored batter into the prepared pan in stripes or blobs. Use a skewer to swirl slightly if you want a marbled look, or keep stripes distinct for a classic rainbow effect.
  8. Bake: Place the pan in the preheated oven and bake for 12-15 minutes. The cake should spring back lightly when touched, and a toothpick inserted in the center comes out clean.
  9. Roll the cake: While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently. Starting from one short end, roll the cake and towel together into a tight spiral. Let cool completely on a wire rack.
  10. Prepare the natural fruit buttercream: Beat 1 cup (227g) softened unsalted butter in a mixer until creamy. Gradually add 2 cups (240g) sifted powdered sugar. Add 1 tablespoon fresh lemon juice and a pinch of salt. Divide buttercream into portions matching your fruit purees. Mix each portion with a different fruit puree until smooth and tinted with natural color.
  11. Assemble the cake roll: Unroll the cooled cake gently. Spread a thin, even layer of each colored buttercream in stripes or sections over the surface. Roll the cake back up without the towel, pressing gently to seal.
  12. Chill and serve: Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set. Slice with a serrated knife, wiping it clean between cuts for neat slices.

Notes

Beat eggs and sugar thoroughly to incorporate air for a light sponge. Fold flour gently to avoid tough texture. Roll the cake while warm with a powdered sugar-dusted towel to prevent cracking. Use softened butter at room temperature for fluffy buttercream. Strain fruit purees well to keep buttercream smooth. Clean serrated knife between slices for neat presentation. Can be made vegan or gluten-free with substitutions. Store wrapped in fridge up to 3 days or freeze up to 1 month.

Nutrition

Keywords: rainbow cake roll, natural fruit buttercream, colorful cake, easy cake roll, homemade dessert, fruit puree frosting, light sponge cake

Find it online: https://atomicbite.com/perfect-rainbow-cake-roll-recipe-with-easy-natural-fruit-buttercream-tutorial/