How to Make The Best Vanilla Funfetti Cake Roll Recipe

​Our vanilla funfetti cake roll recipe is a must-try for all dessert enthusiasts. This delightful treat combines the classic joy of a birthday cake with the whimsy and elegance of a cake roll.

With its fluffy vanilla sponge, vibrant sprinkles, and luscious cream filling, this is the ultimate funfetti cake roll. It’s a real showstopper that will impress your family and friends.

Whether you’re planning a birthday party, a holiday gathering, or simply want to treat yourself, this recipe is a guaranteed hit.

What makes our vanilla funfetti cake roll truly special is the addition of colorful sprinkles, adding a festive touch.

No cake roll is complete without a delectable filling, and ours is no exception.

A cake roll, also known as a jelly roll or Swiss roll, is a type of cake that is made by baking a thin sponge cake, spreading a filling or frosting over it, and then rolling it tightly into a log shape. The cake is typically light and fluffy, and the filling can vary depending on the flavor profile desired.

Popular fillings include whipped cream, buttercream, fruit preserves, chocolate ganache or cream cheese frosting.

Cake rolls are often decorated with powdered sugar, additional frosting, or garnishes on the outside to enhance their visual appeal. They are sliced into individual servings, revealing a beautiful spiral pattern of cake and filling when cut.

• ½ c unsalted butter, softened
• 1 ⅔ c sugar
• 6 egg whites
• 2 c cake flour
• 2 ½ t baking powder
• ½ t salt
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 ¼ c milk
• ¼ c vegetable oil
• ¼ c rainbow sprinkles
• Cream cheese frosting
• Additional sprinkles for decoration

Directions:

Pre heat oven to 350 degrees. Prep a sheet pan that is approximately 11×17 inches in size.

Line with a sheet of parchment (with sides extending at least 2 inches over the short edge), spray with some non-stick spray and sprinkle with a little bit of flour.

Tap off the excess and press the parchment into the corners of the pan.

In the bowl of a stand mixer, combine the sugar and softened butter and cream until smooth.

Add in the egg whites, oil, milk, baking powder, salt and cake flavorings. Mix well.

Stir in the flour and combine until smooth. Stop the mixer when needed, scrape down the sides of the bowl and mix again until thoroughly combined.

Add in the sprinkles and fold in by hand.

Pour the cake batter into the prepared pan and spread evenly.

Bake in a preheated oven for approximately 20-25 minutes.

The cake is done baking when the cake springs back when touched and is slightly golden brown.

Remove from the oven and allow to the cake cool for approximately 10 minutes on a cooling rack.

Once cool enough to touch, but still warm, remove the cake from the pan using the parchment paper.

Starting on one of the short sides of the cake, fold the end of the parchment over the cake. Then using the parchment, gently fold the cake over itself and roll cake, keeping the parchment as a layer between the cake to prevent sticking.

Rest the rolled cake seam side down.

Allow to cool for at least an hour – transferring to the fridge to expedite if desired.

In the meantime, mix the frosting.

Once the cake is cooled throughout, gently unroll the cake.

If it is still warm in the center, reroll and allow to cool for a bit longer.

Spread a thin layer of frosting using an offset spatula across the surface of the cool rolled-up cake. Reroll the cake from the same short edge you started with – this time, leaving the parchment on the outside of the roll.

Gently roll the cake and rest the open edge on the bottom.

Rewrap with the parchment and transfer to the fridge to cool for at least an hour.

Place a towel over the bowl of frosting until ready to use again.

Remove the cake roll from the fridge and place on a serving tray.

Using the remaining frosting, smooth a thin layer over the entire surface.

Then transfer the remaining frosting to a pastry bag fitted with a large star tip and pipe spiral decorations on top (or similar).

Decorate the top of the cake with the extra sprinkles.

To serve, use a serrated knife to cut slices about ½ to ¾ of an inch thick.

Store in an airtight container in the fridge for up to 3 days.

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• You may also use a clean kitchen towel to roll the cake rather than the parchment. If you do, sprinkle it with some powdered sugar to prevent sticking.
• Ensure that your cake roll pan is well-greased and lined with parchment paper to prevent sticking and make it easier to roll the cake later.
• Bring your eggs, butter, and milk to room temperature before starting the recipe. This helps the ingredients blend together smoothly and evenly.
• Mix the batter gently. Overmixing can result in a dense and tough cake.
• Roll the cake while it’s still warm.
• After rolling the cake, allow it to cool completely on a wire rack. This helps the cake retain its shape and prevents it from cracking.
• When spreading the filling onto the cooled cake, leave a small border around the edges to prevent the filling from oozing out.
• Once rolled, refrigerate the cake roll for at least 1-2 hours to firm up and set. This makes slicing and serving easier while also allowing the flavors to meld together.

Funfetti cake is known for its distinct taste and appearance. The difference lies in the addition of colorful sprinkles to the cake batter, which adds a playful and festive touch.

To prevent your cake roll from cracking, it’s essential to roll it up while it’s still warm. This helps the cake to retain its shape and flexibility. Additionally, be sure to roll the cake gently but firmly, starting from one end and using a kitchen towel or parchment paper to guide the roll. Cooling the cake completely in the rolled-up position before filling and frosting it can also help prevent cracking.

If you have any leftover Funfetti cake roll, it’s best to store it in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out. Properly stored, the cake roll should stay fresh for up to 2-3 days.

Yes, you can freeze a Funfetti cake roll for longer storage. Once the cake has cooled and filled, wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. Thaw the cake roll in the refrigerator before serving.

Absolutely! While the traditional Funfetti cake roll is filled with a creamy frosting, you can experiment with different fillings to suit your preferences. Some popular alternatives include fruit preserves, whipped cream, chocolate ganache, or a combination of flavors. Get creative and have fun with your filling choices.

Yes, Funfetti cake and Confetti cake refer to the same type of cake. They both feature a simple vanilla cake base with colorful sprinkles mixed into the batter, creating a festive and fun appearance. The terms “Funfetti” and “Confetti” are often used interchangeably to describe this type of cake.

For a cake roll, it is generally recommended to use cake flour. Cake flour results in a lighter and more tender texture, which is desirable for cake roll recipes. However, if you don’t have cake flour on hand, you can make a substitute by combining all-purpose flour with corn starch. For every cup of all-purpose flour, remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch.

Baking Sheets

Parchment Paper Sheets

Cooling Racks

Cake Tester

Cooking Spray

Hand Mixer

Mixing Bowls Set

Measuring Cups

Rainbow Sprinkles