The ULTIMATE funfetti cake roll! A vanilla cake paired with a cream cheese frosting. Add as many sprinkles as you like!
Prep Time15 minutesmins
Cook Time15 minutesmins
Additional Time20 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: apple cider vinegar, cool whip, cream cheese, easy cake roll, eggs, funfetti cake roll, how to make a cake roll, international delight, powdered sugar, sprinkles, sugar
Preheat the oven to 350ºF. Line a jelly roll pan (15x10) 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.
1 cup (120g) all purpose flour, 1 tsp baking powder, 1/2 tsp salt, 4 large eggs, 3/4 cup (149g) sugar, 2 Tbsp vegetable oil, 2 Tbsp International Delight french vanilla creamer, 1 tsp apple cider vinegar, 1 tsp vanilla extract, 1/4 cup jimmies sprinkles
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.
4 oz cream cheese, softened, 1 cup (113g) powdered sugar, 2 cups (150g) cool whip
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.
1/2 cup (118ml) heavy whipping cream, 1 1/2 cups (255g) white chocolate chips
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.