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“Love is All Around” Cake Roll

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Heart-patterned cake roll made easier with a CAKE MIX!  It is filled with a cloud-like whipped cream cheese frosting, and unveils a cute ‘lil heart with every slice."Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

We’re taking a break for all things chocolatey, Nutella-y (ouch!), dripping with sauce, oozing with marshmallows and overflowing with caramel; which has kinda been the theme around here and I’m not sorry for it.

Today we’re getting all lovey-dovey, showered with hearts and seeing PINK everywhere.  Barbie would love it here today!  Don’t worry, we’ll be back to chocolate and sinful desserts before you know it.  But today let’s be cute.  And romantic.  And learn something craftsy, that is actually deeeeeeelicious!

So I’ve been seeing these patterned cake rolls all over Pinterest for the past 2 years, and have been dying to try my hand with it ever since.  Now that I have a blog and it’s turning 3 months today!!!  Woooohoooo!!! I have the perfect excuse to make something special.  And since it’s February and it’s pink and red and hearts and cupid and love is in the air and all that shebang, it was only fitting to make it LOVE themed.   Also, because I wanna say:  “I LOVE YOU GUYS!”  Your support to my blog and all the wonderful comments, encouragement, your trust in my recipes and the amazing feedback I keep receiving, have made this one beautiful journey and turns all the hard work that goes behind the scenes into a LABOR OF LOVE.  So thank you from the bottom of my heart.

Hey!  I warned you that this is going to be one cheesy, smoochy, cutie patootie post. So let’s get on with the recipe before you decide to leave.

So heart-patterned cake roll with a heart on the inside, let’s talk about that…"Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

Cake roll, made from a cake mix, dotted with chocolate hearts and filled with the most delicious and cloud-like whipped cream cheese frosting.  And if the hearts on the outside aren’t enough, we’re stuffing a bigger one made out of even MORE cake in the center.  

So why cake mix?  You see, I’m normally not a big fan of cake rolls because they tend to be very dry and overly eggy, (that is until I tried this one).  I searched recipes high and low, but non of them sounded very promising.  With tons of eggs and very little to no butter (my cake gotta have butter or ain’t no cake!), I ended the search and turned to the trusty box of cake mix.  I’m all for baking from scratch, but sometimes a shortcut is all you need, so I’m not against them.  Aaaaand I gotta admit that I’m actually fond of their fluffy texture and the taste of the vanilla one in particular is really good.  Mmmmm…artificial vanilla flavor…yummy!  C’mon…admit it…you love it too.  So with that in mind,  I played around with ingredients’ proportions to convert it into a cake roll and IT WORKED!!!  And I couldn’t be happier with the results.  That familiar cake mix flavor we all know and love, no cracks, rolls beautifully, and goes incredibly well with that cloud frosting.

So let me show you how to get that pattern on to the cake, the heart inside the cake, then we’ll discuss the deliciousness of the frosting.

You start by printing out 2 copies of a heart template which you can download here, and I’ve also included a polka dot one here, or you could use any other pattern of your choice.  Cut on any excess paper to fit into your baking sheet.

"Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

Then you’ll line it with parchment paper."Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

Mix an easy paste of simple ingredients and tint it the color of your choice.  I added cocoa powder to mine to make it brown, because I just love that white, pink and brown color combination.  You know…Neapolitan ice cream inspired.

Then you’ll trace the heart pattern by piping that paste right on top of the parchment paper.  Freeze it when you’re done.
"Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

Now grab your cake mix (which my niece was so generous to donate to me) and divide it equally into two bowls.  Exact measurements are in the recipe below.  I used French Vanilla, but use strawberry if you wanna stay away from food coloring, or use chocolate and pipe hot pink or red hearts.  Up to you."Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

We’ll use the mix in one of the bowls and forget about the other one for a while.  With that we’ll make the batter for the heart in the center.  Add to the cake mix, a couple of eggs, melted butter, some milk, a little food coloring, dump into a square pan and bake.  Let it cool, freeze or get it really cold if you can.  Its just easier to work with when its cold because it’s firmer.
"Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

Cut out as many hearts as you can.  Then get some of the frosting, tint it close to the color of the cake and use it to glue the hearts together.  You should end up with one long heart log.  Freeze that until you finish everything else."Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

Now comes the other half of the cake mix’s turn.  Add to that a little oil, a couple of eggs, some water and a touch of food coloring.  Here’s where you gotta be quick!  Grab that baking pan with heart pattern from the freezer, the quickly pour the batter all over it."Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

Spread it well into the corners and evenly.  You really don’t wanna give the hearts a chance to melt or things will get messy.  Bake it for about 8 to 10 minutes, then immediately invert on to a wire rack, peel the parchment and gasp at the beauty of your design."Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

While the cake is still hot, turn it on to a tea towel, lightly dusted with powdered sugar and started rolling.  The towel should roll with it.  Wrap it really well and allow it to cool completely in that position.  While that’s happening, make the frosting or you make it earlier while the square cake is cooling."Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

That frosting is heavenly you guys!  It’s like the love child of cream cheese frosting and whipped cream.  Its sturdier than whipped cream, stiffer and slightly sweeter, but softer that cream cheese frosting, less tangy and a lot less sweeter.  I tastes like good ‘ole whipped cream with cheesecake undertones.  It feels like a cloud on the tongue and melts in the mouth.  I chose to use this here instead of plain whipped cream, before of its sturdiness.  I wanted something that would stand up to the heart log filling and would keep well for several days in the fridge without weeping or making the cake soggy.  FYI I tried this cake roll with this frosting, and strawberries once before and it was amazing!  Try it, if you’re not that interested in the heart filling.

Lizzy from Your Cup of Cake has a great video tutorial for this frosting, so might wanna check it out if you’re a visual person.

"Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

Anywaaaaays, unroll your cake and try so hard to wipe the thought from your head that it looks exactly like a hand towel or a bathroom mat.  Forget it…forget it…forget that I even said it.  Then fill you hand towel cake with that yummy frosting."Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

Get your heart log for the freezer, place it in the center of the cake, the roll the cake around it.  Now, see these few cracks on the right?  This happened because I got a little too excited with that frosting and added waaaaay more than I need, and the cake roll could take it so it started cracking.  Don’t be like me and stick to the frosting quantity stated in the recipe and you shall have no cracks.  But even if, once you turn the cake the right side up, no one’s gonna any cracks.
"Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

See? No harm done!

All you can see is hearts, hearts and more hearts."Love is All Around" Cake Roll {Heart-patterned cake roll made easier with a CAKE MIX, filled with a cloud-like whipped cream cheese frosting, and unveils a cute heart with every slice}

Wait till you taste this.  You might never go back to making a cake roll from scratch again.

Which I’m not very proud of.  So sorry, but not really.

And that heart in the center…doesn’t it make your heart wanna sing?

"Love is All Around" Cake Roll
 
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Please note that the heart cake cutouts filling the center of the cake roll, is a little too fluffy to work with, which I was ok with. But if you prefer, you could substitute a denser cake recipe like pound cake or this red velvet cake, for a sturdier finish. In that case, you could either make another cake roll using the other half of the cake mix, or 1 extra large cake roll or save it for later use. The cake roll is a perfect, all purpose recipe that could be used in different ways. For a change, forgo the cake filling and add fruits or make into a classic Yule Log. This recipe is designed for a 15.25oz box cake mix; other ingredients' quantities will have to be altered accordingly if using a different box mix size.
Author:
Serves: 1 cake roll
Ingredients
  • For the Heart Pattern Paste:
  • 1 egg white
  • 2 tablespoons granulated sugar
  • ⅓ cup all purpose flour *(for chocolate brown color (which is what I did here), remove 2 teaspoons of flour and replace them with with 2 teaspoon unsweetened cocoa powder)
  • 1½ tablespoons (3/4oz) butter, softened at room temperature
  • food coloring of your choice or natural food coloring, like fruit syrup

  • For the Heart Cake Cut-out Filling:
  • 1¾ cups (7⅝oz) cake mix, flavor of your choice, I used half of a Betty Crocker French Vanilla 15.25oz box
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • ½ cup whole milk
  • ½ teaspoon vanilla extract, optional
  • food coloring of your choice or natural food coloring, like fruit syrup, optional

  • For the Cake Roll:
  • 1¾ cups (7⅝oz) cake mix, flavor of your choice, I used half of a Betty Crocker French Vanilla 15.25oz box
  • 2½ tablepoons neutral flavored oil, like canola, sunflower, corn, or vegetable
  • 2 eggs
  • ¼ cup water
  • ½ teaspoon vanilla, optional
  • food coloring of your choice or natural food coloring, like fruit syrup, optional
  • Powdered sugar, for dusting

  • For the Whipped Cream Cheese Cloud Frosting:
  • ½ cup (4oz) cream chess, cold (right from the fridge) and don't use low-fat
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract, optional
  • 1 cup heavy whipping cream, cold (right from the fridge)
Instructions
  1. Print out 2 copies of pattern templates (attached in the post), cut out excess paper, then fit into a 10"X15" (an inch smaller is fine, but don't go bigger) rimmed baking sheet. Top with parchment paper.
To make the Heart Pattern Paste:
  1. In a small bowl, mix together the egg white, sugar, flour, cocoa powder (if using), stir until well combined. Add the butter and continue stirring until completely smooth. Add food coloring, if using.
  2. Transfer to a piping bag fitted with a small round tip, I used a wilton #3.
  3. Using this paste, pipe the pattern, by tracing right on top of the template lined parchment paper.
  4. Transfer the baking sheet to the freezer until hardened and ready to use, at least 15 minutes. Meanwhile prepare the rest of the cake components.
For the Heart Cake Filling:
  1. Preheat oven to 350F/180/C.
  2. Line an 8" or 9" square pan with parchment paper and spray with non stick cooking spray.
  3. In a medium bowl, whisk together the cake mix, eggs, melted butter, milk and vanilla. Mix in the food coloring, if using, until well combined and evenly colored.
  4. Pour the batter into the prepared pan.
  5. Bake until a tooth pick inserted in the center of the cake comes out clean or with a few crumbs attached to it, 15 to 20 minutes.
  6. Allow to cool in the pan for about 5 minutes then invert on to a wire rack, remove parchment and let cool completely. You could speed cool it in the freezer.
  7. Using a small/medium heart cutter, cut out as many hearts as you can from the cake; I was able to get 16. (Tip: a very cold or semi frozen cake, cuts out with a lot less crumbing than a room temperature cake)
  8. Take a tablespoon of the frosting and tint it the color of your cake. Working on a long piece of parchment. Apply a little smear of frosting (recipe below) on top of a heart and then stick another heart on to it. Continue adding frosting between each heart, to stick them all together. You should end up with a long log of hearts. Wrap the heart log with the parchment paper and transfer to the freezer to help it firm up, for easier use. Meanwhile, prepare the cake roll.
To make the Cake Roll:
  1. Make sure the oven is still heated to 350F/180C.
  2. In a medium bowl, whisk together the cake mix, eggs, oil, water and vanilla. Mix in the food coloring, if using, until well combined and evenly colored.
  3. Take out the baking sheet with the heart pattern out of the freezer. Carefully remove the paper template from under the parchment paper.
  4. Working quickly, pour the batter on top of the heart pattern, spreading evenly using a spatula.
  5. Bake until a tooth pick inserted in the center of the cake comes out clean or with a few crumbs attached to it, 8 to 10 minutes. Do NOT overbake, or the cake might crack while rolling.
  6. Immediately invert the cake onto a wire rack, peel the parchment paper, then invert (pattern facing down) on to a tea towel, lightly dusted with powdered sugar. Using the tea towel, gently roll the cake into a log. Allow to cool completely wrapped in the tea towel.
  7. Once cooled, gently unroll the cake and fill with the frosting (recipe below).
  8. Take the heart log out of the freezer, a place vertically upside down in the vertical center of the cake. Roll one side of the cake over the heart log, then roll the other side to cover the log completely. Turn the cake right side up and transfer to a serving platter. Cut a thin sliver off both ends of the cake roll for a neater presentation.
  9. Serve right away or store well covered in the fridge until ready to eat. This cake tastes great both cold or at room temperature.
  10. Leftover cake, keeps well for several days, stored in an airtight container in the fridge.
To make the Whipped Cream Cheese Cloud Frosting:
  1. For best results, place the bowl of the electric mixer and the whisk attachment in the freezer for a few minutes to get them really cold.
  2. In the chilled bowl, place the cream cheese and powdered sugar and using the chilled whisk attachment, beat together until smooth. Scrape down the bowl as needed.
  3. With the mixer running on low, add the vanilla and stream in the heavy whipping cream. Turn the speed up, and whip together until stiff peaks form.
  4. Now the frosting is ready to use as directed or for any other use.
Notes
Cake inspired by many patterned cake rolls around Pinterest.
Pattern piping paste adapted from Dulce Delight
Whipped Cream Cheese Cloud Frosting adapted from Your Cup of Cake

Comments

  2. I, too, have been eyeing these cakes for such a long time…you have the pattern AND the surprise inside. Double fun! (You know, I tried to get that whipped shot on the beater with my similar whipped cream cream cheese frosting and it just wouldn’t stay on in any way that was appealing…and here you have it, so now I can’t blame the frosting.) Well, the cake is so pretty and so fun and I already know how good that kind of frosting is…my kids would adore this!

    Reply

    • Ha! I read your post were you were saying that you couldn’t get that cliched frosting on a whisk shot, but yours turned out even better. To be completely honest, it was that easy…the frosting kinda slides of off the whisk, but I got lucky at one point. It really is one on the most delicious frostings I’ve ever had. Its not cloying sweet like all the other, doesn’t taste like a stick of butter and pipes like a dream. So win win!

      Reply

    • I’m a sucker for a surprise in the middle anything, so I couldn’t help but squeeze a heart in. Thanks Kathy!

      Reply

  8. Now that’s a beautiful cake roll. What a lovely idea to add that heart shaped center. A surprise roll! I love everything about it, even the shortcut. As much as I love baking from scratch, a shortcut is fine from time to time.

    Reply

    • Thanks Oana! Agree! As much as scratch baking is number 1 in my book, there’s always a time and place for a shortcut.

      Reply

    • Thank you Lilly! Here’s a ‘lil project for you and Judy to do together. This has girly tea party written all over it.

      Reply

  10. I went total nuts after seeing how cute this cake is! And since I’ve always stood back from making cake rolls because of the same reasons you stated I’m now going to try THIS because it seems like someone wrote this just for me! THANK YOU!

    Reply

    • Yaaaaay! So happy I found the answer to your cake roll problems. It was a revelation when I discovered that I could convert my trusty cake mix into one delicious cake roll. Would love to know how it turns out when you try it out. Thanks for your comment.

      Reply

    • Couldn’t agree more! I will never forget your post were you mentioned how your mom thinks that “everything you make is so….complicated!” OMG I burst in laughter reading this because it reminded me so much of myself. The only reason I try to include simple recipes around here is because my momma told me so:)))

      Reply

    • I guess it was beginner’s luck for me:))) I’m grateful that you stopped by and left a comment so I could find your blog. I love Indonesian food and everything on your blog looks so delicious!

      Reply

      • Oh wow thank you for stopping by, Tasbih! Nice to know you and your blog. You have very detailed steps on your recipe description and great photos. I first found you on foodgawker. Then some days later I want to visit your blog again but I forgot your blog name (my bad, because I erased my history in safari). I really really want to find your blog again and search through foodgawker thoroughly. Hehe sorry for long love confession of your blog. 😉

        Reply

        • Hahahaa! I can’t believe you went through all this trouble to find my blog! Thanks Hani…That’s so flattering.

          Reply

  14. how big does the heart cutter need to be? (mine is only 3 cm tall is that ok?) And did u need to trim off the excess end of the cake while u roll it up so it turned into a perfect circle?

    Reply

    • Hi Mercury:) Actually my cutter is 4cm tall but 3cm will work just as well. I definitely don’t recommend going bigger than 4cm as the cake won’t be able to fully roll around it.
      I trimmed the cake ends only AFTER the rolling it up to give that cleaner finish.

      Reply

  15. Hello,
    ma name is Fabienne, i speak a little English but i can say you: Wouahhhhh!
    Your cakes are beautiful.
    Congratulations.
    Bye.
    Fabienne.

    Reply

  16. This was easy to do & tastes awesome! I accidentally rolled the wrong way- from top to bottom instead of ‘side to side’ so the roll was a bit chunkier looking and I have quite a few heart cut outs left over, oh well! I may use a bit less powdered sugar next time in the frosting. I’ll definately be making it again, so thank you 🙂 ♡

    Reply

    • Sarah I’m so happy you found it easy to make & liked the taste as much as we do. A chunky cake roll means bigger slices which is YUM in my book 😄

      Reply

  18. I know people think I’m crazy, but I’m not a fan of cream cheese fosting. Would your recipe work if I just took the cream cheese out? Or do you have a recommendation? Excited to make this!

    Reply

    • I get you Ellen…I’m not a fan a cheesecake in general and people think it’s blasphemy 🙂
      If you omit the cream cheese from the recipe though, the frosting would just be regular whipped cream, which I think would be too soft for this job. I’d suggest you make a stabilized whipped cream recipe instead, which produces a very thick whipped cream that could better handle the weight of the hearts and rolling. You could either stabilize the cream using either the cornstarch method or gelatin method. I’ve had great results with the gelatin stabilized whipped recipe from Sweetapolita’s blog.

      Reply

    • Hey Gina! I think it stands a good chance of freezing well. I’m pretty sure that cake mix based cakes freeze perfectly, but can’t confirm on the whipped frosting because I’ve never tried it before. Although I’ve read in several sources that whipped cream does freeze. So I think it’s safe to say that the finished cake will freeze well.

      Reply

      • Thank you! I want to do this for teacher gifts, so I need to make about 4. And I need to do them ahead of time! Thanks again!

        Reply

        • Oh wow 4?!! You’re BEST! Lucky teachers for having an awesome lady like you! I hope you enjoy making them as much as I’m sure they’ll enjoy getting them:)

          Reply

      • Hi there! Sorry, I can’t figure out how to leave a comment without replying to an existing comment. Anyway, this cake is so cute, it’s to die for!! I am making it for my duaghter’s 4th birthday on Sunday. I decided to make the inner heart cake “log” today to freeze. I had a hard time getting the cake batter a nice pink color. I used Wilton rose gel food coloring, but with my white cake mix it turned out a little on the peach side. What food coloring did you use? It is such a nice color!

        Reply

        • Hey Lindsay! Thank you for your kind words. I’m so happy you like the cake & even happier that you’re making it. Happy birthday to your little princess! The cake will surely add the cutest girly touch to the party!
          I LOVE using Americolor gel food coloring. The colors are so strong, so a little bit goes a long way & they leave no aftertaste. I can’t really remember the exact shade I used since that was a year ago, but I might’ve added a little touch of red to an electric pink color to get it this vibrant hot pink color.

          Reply

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  14. […] “Say ‘I love you!’ on Valentine’s Day with this heart-filled cake roll. Every slice gives you a beautiful bright pink heart, matched with smaller chocolate hearts on the exterior. Get the recipe at Cleobuttera. […]

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