The ULTIMATE funfetti cake roll! A vanilla cake paired with a cream cheese frosting. Add as many sprinkles as you like!

The ULTIMATE funfetti cake roll! A vanilla cake paired with a cream cheese frosting. Add as many sprinkles as you like!

Ryan walked in the door and I brought this cake roll over to him and asked “Are there too many sprinkles?”

He laughed. If you’re going to make FUNFETTI anything there’s gotta be sprinkles! While adults might not love sprinkles as much as kids do, you don’t have to load your funfetti cake roll with as many sprinkles as I did – that’s the beauty of sprinkles!

The ULTIMATE funfetti cake roll! A vanilla cake paired with a cream cheese frosting. Add as many sprinkles as you like!

Cake rolls are relatively new for me. I made my first one, this awesome galaxy cake roll covered in black chocolate ganache and lots of fun sprinkles, about a year ago. I’ll pass on a few tips I’ve learned to show you that they aren’t complicated to make!

Cake Roll Tips

1. You’ll need a jelly roll pan which is 10×15 inches.

2. Spray your pan with non-stick cooking spray and then place parchment paper over the spray. Make sure the parchment paper hangs off the edges a bit. You don’t want your parchment paper to be too short, otherwise your cake roll might get stuck to the pan.

The ULTIMATE funfetti cake roll! A vanilla cake paired with a cream cheese frosting. Add as many sprinkles as you like!


3. Bake the cake roll for 12-13 minutes, avoid over baking over the cake roll or it will be more prone to cracking. Then immediately turn the cake roll onto a towel that is sprinkled with powdered sugar. Roll the cake around the towel and place it on a rack to cool completely.

4. Once the cake is cooled, unroll the towel. Spread the filling over the cake roll, leaving about a 1/2 inch gap around the edges. Roll the cake roll back up and place it on a tray, seam side down, in the fridge to chill. The longer you let it chill, the easier it will be to slice.

5. Pour the ganache over the cake and allow that to cool in the fridge before slicing.

TIP 1: MAKE THE FILLING FIRST

That way it’s done and can be in the fridge chilling until you need it. Once the cake comes out of the oven, you have to work fast.

TIP 2: USE LOTS OF POWDERED SUGAR

Powdered sugar is going to be the cake roll’s best friend. Once the cake comes out of the oven, you need to roll it. This will give the cake “muscle” memory. For successful rolling, I recommend that while the cake roll is baking, rub powdered sugar on BOTH sides of a towel. The more powdered sugar you put on, the less likely the cake roll will stick.

Why both sides? Because once you start rolling the cake up, the outside of the towel will get rolled into the cake, and to prevent sticking, we want everything to be coated in powdered sugar.

Be warned, you might look like a snowman once you’re done with this!

TIP 3: REFRIGERATE THE CAKE ROLL

Once the filling is inside the cake and it’s rolled back up, put the cake roll in the fridge for about 2 hours to firm up. This will help prevent your cake roll from getting all smushy when you go to slice it.

Our short video recipe below will walk you through how to make a cake roll, but I also included a lot of process photos for how to make a cake roll in the galaxy cake roll recipe.

I used International Delight french vanilla creamer in this recipe to add sweetness and a nice vanilla flavor. I love International Delight because it’s super versatile and you can use it in a lot of recipes, in addition to in your coffee! See all of our International Delight recipes.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Funfetti cake roll video

The ULTIMATE funfetti cake roll! A vanilla cake paired with a cream cheese frosting. Add as many sprinkles as you like!

Funfetti Cake Roll

4.45 from 25 ratings
Prep Time: 15 mins
Cook Time: 15 mins
Additional Time: 20 mins
Total Time: 50 mins
Yield: 12 servings
The ULTIMATE funfetti cake roll! A vanilla cake paired with a cream cheese frosting. Add as many sprinkles as you like!

Ingredients

Cake Roll

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 large eggs, room temperature
  • ¾ cup sugar
  • 2 tbsp vegetable oil
  • 2 tbsp International Delight french vanilla creamer
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • ¼ cup jimmies sprinkles

Filling

  • 4 oz cream cheese, softened, 1/2 package
  • 1 cup powdered sugar
  • 2 cups cool whip

White Chocolate Ganache

  • ½ cup heavy whipping cream
  • 1 ½ cups white chocolate chips
  • Jimmie sprinkles for topping

Instructions
 

Cake Roll

  • Preheat the oven to 350ºF. Line a jelly roll pan (15×10) with parchment paper and spray the paper with non-stick cooking spray. Set aside. In a small mixing bowl, combine the flour, baking powder and salt. Mix and set aside. In a larger mixing bowl, beat all 4 eggs on high with an electric mixer for 3 minutes. The eggs will turn pale yellow. Continuing beating the mixture as you slowly add the sugar. Add in the vegetable oil, International Delight creamer, apple cider vinegar, and vanilla, beat lightly. Spoon in the flour mixture and sprinkles, mixing until it’s just incorporated. Pour the batter into the prepared pan, using a spatula to smooth the batter to the edges.
  • Bake for 12-13 minutes or until the cake is springy to the touch. Note: while baking lay a towel on a flat surface. Dust BOTH sides of the towel with a generous amount of powered sugar. This is to prevent the cake from sticking to the towel.
  • Once the cake is done baking, immediately turn it over onto the towel. Roll the cake around the towel. Place the rolled up cake on a rack to cool completely.

FILLING

  • In a medium mixing bowl, beat the cream cheese and powdered sugar until fluffy with an electric mixer, 1-2 minutes. Add in the cool whip and mix gently with a spatula.
  • Once the cake is completely cool, unroll the towel. Spread the filling over the cake roll, leaving about a 1/2 inch gap around the edges. Roll the cake roll back up and place it on a tray, seam side down, in the fridge to chill. The longer you let it chill the easier it will be to slice.

WHITE CHOCOLATE GANACHE

  • Place the white chocolate chips in a medium heat-proof bowl. In a small pot over low heat, heat the heavy whipping cream until just before boiling. Pour the heavy cream over the white chocolate chips. Allow the mixture to stand for 1-2 minutes. Use a spatula to stir the mixture until smooth. Allow the ganache to come to room temperature before adding it to the cake.
  • To add the ganache, place the cake roll on a rack, pour the ganache over the cake and use a spoon or spatula to cover up any areas that don’t have chocolate. Allow the chocolate to firm up slightly before adding the sprinkles. Return to the fridge to chill for 20 minutes before slicing. Slice and serve. Cover and refrigerate any leftovers.
Cuisine: American
Course: Dessert
Author: Beth
Calories: 374kcal, Carbohydrates: 51g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 221mg, Potassium: 137mg, Fiber: 1g, Sugar: 41g, Vitamin A: 400IU, Vitamin C: 1mg, Calcium: 107mg, Iron: 1mg
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